Vegan Pizza Recipe: Easy, Cheesy and Delicious

10th September 2017

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I can remember the days leading up to when I turned vegan. The one thing on my mind was to fill myself with enough pizza to last a lifetime as this was the last chance I would have. Little did I know that vegan pizza is very much possible and is easily as good as the non-vegan version.

Making your own pizza dough was something that it took me a long time to build up to committing to. I had always seen pizza as this mysterious thing that was only possible with a hefty price tag and little plastic pot of garlic mayo. In reality, all it takes a little bit of waiting and just a few ingredients and you can make it yourself, incredibly easily and super cheap. For the dough, I have always sworn by the Jamie Oliver Recipe and I have just adapted it into mine below (hopefully he’ll take it as a compliment).

For the rest it’s really a case of using what you have in the house. Take the recipe, especially the toppings, as one that can be easily swapped in and out with other veg. Even the photo here doesn’t quite match the recipe as I had some tomatoes I had to use up at the time.

Vegan cheese is also an optional extra here but as I am a fan, I really think it adds to the pizza. If you can get past the fact it often has a texture that resembles PVA glue, that is. For those in the UK, you luckily have the Tesco smoked soya which is by far the best cheese alternative that I have found.

All in all, it makes for something that is well worth the effort. Serve with some vegan garlic bread if you’re feeling like you need it. Pizza cravings be gone, we can have vegan pizza and it is just as good.

Print Recipe
Vegan Pizza
vegan pizza
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
large pizzas
Ingredients
For the dough:
  • 500 grams strong bread flour
  • 1/2 tsp salt
  • 325 ml lukewarm water
  • 1 7g sachet fast action yeast
  • 2 tbsp olive oil
  • 1 tsp caster sugar
For the sauce:
  • 1 tbsp olive oil
  • 1 onion
  • 1 stick celery
  • 2 cloves garlic
  • 1 large handful fresh basil leaves
  • 1 heaped tsp oregano
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp nutritional yeast
  • 1 vegetable stock cube
  • 100 ml boiling water
For the pizza:
  • 1 handful fresh basil leaves
  • 200 grams mushrooms sliced
  • 2 bell peppers cut into strips
  • 200 grams vegan cheese grated or finely chopped
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
large pizzas
Ingredients
For the dough:
  • 500 grams strong bread flour
  • 1/2 tsp salt
  • 325 ml lukewarm water
  • 1 7g sachet fast action yeast
  • 2 tbsp olive oil
  • 1 tsp caster sugar
For the sauce:
  • 1 tbsp olive oil
  • 1 onion
  • 1 stick celery
  • 2 cloves garlic
  • 1 large handful fresh basil leaves
  • 1 heaped tsp oregano
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp nutritional yeast
  • 1 vegetable stock cube
  • 100 ml boiling water
For the pizza:
  • 1 handful fresh basil leaves
  • 200 grams mushrooms sliced
  • 2 bell peppers cut into strips
  • 200 grams vegan cheese grated or finely chopped
vegan pizza
Instructions
For the dough:
  1. Combine the flour and salt in a large bowl, leaving a well in the centre.
  2. Combine the water, yeast, oil and sugar and leave to sit for two minutes.
  3. Slowly pour the yeast mixture into the well of the dry ingredients, mixing and bringing in the flour as you pour. Bring together into a ball.
  4. Dust a work surface with flour.
  5. Place the dough on the work surface, dust with a little more flour and knead for 5-10 minutes until light and springy, adding more flour if needed.
  6. Leave in a warm place for an hour until doubled in size.
For the sauce:
  1. Add the olive oil to a saucepan on a medium heat.
  2. Add the onions, garlic and celery and fry for 5-6 minutes until soft.
  3. Add the basil and oregano and fry for a further two minutes.
  4. Add the tinned tomatoes, tomato puree, and nutritional yeast and stir.
  5. Dissolve the stock cube in the boiling water and add to the saucepan.
  6. Season well with pepper (no need to add salt if using a stock cube) and simmer for 10-15 minutes until everything is soft.
  7. Use a hand blender to blend in the pan or add to a blender and blend until smooth.
For the pizza:
  1. Preheat the oven to 200°C.
  2. Place the dough back on the floured surface and knead lightly.
  3. Split the dough into two, or more pieces if you want smaller pizzas.
  4. Roll the dough out as thin as you can without it breaking on the floured surface.
  5. Grease large baking tins with some olive oil and place the pizza bases on top.
  6. Cover with a generous amount of the sauce, to the edge of each base.
  7. Add the vegetables evenly across the top, sprinkle with basil leaves and then cover with the vegan cheese.
  8. Cook for 15-20 minutes until everything is golden and the cheese is melted.

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