My Favorite Vegan Pizza
Ahh, pizza night. A thing to be cherished.
If you have to go dairy-free, you know that one of the greatest struggles is giving up cheese!
Pizza just isn’t pizza if there isn’t a thick layer of mozzarella and a little parmesan on top. Ya know?
Thank goodness there is a 1-minute, homemade alternative to parmesan cheese. Vegan parmesan! Have you tried it? If not, you must. Even if you’re not vegan you’ll love it – it’s that good.
Even though I’ve been making a variation of my own pizza for a while now, I never thought to add this one thing..
Sautéing them allows for another wave of flavor when you add a sprinkle of pizza seasoning, garlic powder, and sea salt. So soft, mega flavorful and delicious.
This really is an amazing pizza – vegan or not – made with a garlic-herb crust, simple tomato sauce, TONS of sautéed veggies and vegan parmesan cheese. Thin crust, tons of flavor and ridiculously satisfying!
- 1/2 Trader Joe’s garlic-herb pizza crust (or you can make your own)
- 1/2 cup each Red, Green and Orange bell pepper, loosely chopped
- 1/3 cup red onion, chopped
- 1 cup button mushrooms, chopped
- 1/2 tsp each dried or fresh basil, oregano and garlic powder
- 1/4 tsp sea salt
- 1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
- 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
- 1/4 tsp Sea salt to taste
Vegan Parmesan Ingredients :
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic salt
Preheat oven to 425°F and position a rack in the middle of the oven.
Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
Prepare vegan parmesan if you haven’t already by blitzing raw cashews, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to a jar and refrigerate to keep fresh.
Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through.
Bake for 17-20 minutes or until crisp and golden brown.
Serve with remaining parmesan cheese, dried oregano and red pepper flakes (. Leftovers keep well – no need to reheat! Cold pizza is yum.
Serving size: 1/2 pizza Calories: 395 Fat: 13g Saturated fat: 2.7g Carbohydrates: 59g Sugar: 19g Sodium: 1570mg Fiber: 7.9g Protein: 15g
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