Vegan Pizza Recipes That Will Make Your Belly Sing Hallelujah
Pizza is the queen-supreme comfort food. With endless topping varieties, you could eat pizza every single meal and up your happiness levels by 54%. It’s science!
With amazing substitutes for cheese and meat products, even traditionalist pizza connoisseurs will have to change to their stretchy pants after these tried-and-true favorites. Let’s take a look at vegan pizza recipes that’ll make your belly sing.
The Basic Bellissimo
L’Antica Pizzeria da Michele is a cash-only place in Naples, Italy. Made famous by Julia Roberts in Eat Pray Love, they serve only two kinds of pizza: the Marinara and Margarita. That’s right: the tomato sauce is so good that they serve a basic vegan pizza by default.
Here’s our take on the marinara pizza of your Under the Tuscan Sun dreams:
This 6-ingredient recipe for dough is a cinch. Try not to throw it in the air though, you’re not ready for that pizza life. This recipe is good for a 16-inch thin crust pizza or a 12-inch fluffy boy.
- 3 ⅓ cups of Tipo 00 (an italian brand of flour) or all-purpose flour
- 2 tsp. instant or active dry yeast
- 1 tsp. of kosher salt (NOT TABLE SALT)
- 1 1/4th cups + 3 Tbsp. warm water
- 1 Tbsp. olive oil
- A lil’ semolina flour or cornmeal for dusting
- Combine flour, kosher salt, and yeast in a bowl. Add in the water and olive oil. Stir until dough starts to form. Take dough out and put on a floured surface.
- Knead that baby by pushing with the base of your palm, and then reform into a ball. Repeat for approximately 8-9 minutes, until dough feels like a pillow.
- After kneading, divide dough into 4 equal piles. With flour-coated hands, shape each piece into a ball (or as the chefs call it, a boule) by folding it under itself. Dab the dough with a lil’ olive oil to keep it happy.
- Cover all boules with a damp towel and let them rise for about an hour until they double in size.
- Preheat oven for 500 degrees Fahrenheit .
- Roll out the dough to about 11 inches in diameter, or a little flatter if you’re going for the thin crust. If it’s too sticky, add flour. Add your marinara and fixings on top.
- Bake 5-7 minutes or until you see the crust slightly crisp at the edges.
Go Authentic: If you really want to impress, consider investing in a pizza stone and pizza peel to cook your pizza with. It will make the pizza taste better and encourage you to live your best life!
The marinara pizza is so basic, the ingredients for the sauce need to be absolutely spot on. Otherwise, you have a sad, lifeless, meaningless pizza. Here’s a recipe for some top-notch sauce:
- 15 ounces crushed fire-roasted tomatoes
- 1 Tbsp. extra virgin olive oil
- 1 small clove garlic (1/2 medium)
- 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1 handful fresh oregano
- Extra virgin olive oil, for drizzling
- Cut the garlic into a few rough pieces, and place the tomatoes, olive oil, garlic, dried oregano, and salt in the blender.
- Thinly slice the garlic clove and chop the fresh oregano leaves.
- Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Top with thinly sliced garlic.
- Add fresh oregano immediately after the pizza is out of the oven.
Spinach Artichoke Dip Pizza
Have you ever been to [insert chain restaurant here] and get an order of spinach artichoke dip for the table? It looks heavenly! Sadly, restaurant stuff is usually made with cheese, but in this recipe, you can have all the spinach artichoke dip flavor in vegan pizza form!
- 1 can white beans
- 1 Tbsp. fresh lemon juice
- 1/4 cup water
- 2 Tbsp. nutritional yeast
- 1/2 cup cashews
- 1 onion, chopped
- 5 cups fresh spinach
- 2 cloves of garlic, minced
- 1 can artichoke hearts, drained
- Salt & black pepper
- Red pepper flakes
- 2 pre-made pizza dough (Or you can always use the recipe from above!)
- 1/2 cup vegan mozzarella cheese
- Preheat the oven to 350 °F. While waiting for the oven to warm up, rinse and drain excess juice from white beans and throw them in the blender.
- With the beans, add cashews, lemon juice, water, and yeast to the blender and blend.
- Heat oil in a pan and sauté the chopped onion for approximately 3 minutes. Add the minced garlic and then add 2 cups of spinach and cook for 3 more minutes.
- Stir in the blender mixture. Season with salt, pepper, and red pepper flakes.
- After everything is mixed and warmed, spread evenly on the pizza dough. Cut the artichoke hearts in quarters and put them on the pizza together with the remaining spinach. Sprinkle with vegan cheese.
- Bake the pizza for 8 minutes but check on it periodically because every pizza dough is different. Enjoy the creaminess!
Where the Buffalo Roam
In this zesty ‘za, we’re inspired by Seattle’s Sizzle Pie’s famous vegan pizza aptly named Buffalo 666. With shredded jackfruit as the main ingredient drizzled with spicy buffalo wing sauce, it’s important that the crust is up to the challenge, otherwise it can’t handle all this zest.
- One can of Young Green Jackfruit Confit
- 1/4th cup Frank’s Red Hot (Or hot sauce of your choice)
- 2 tablespoons of vegan butter
- 1/4th tsp. garlic powder
- Vegan mozzarella
- Chopped red onions
- Fresh chopped green onions
- Vegan ranch
- Store-bought or homemade pizza dough
- In a pot, melt together hot sauce, vegan butter, and garlic powder to make buffalo sauce.
- Drain the jackfruit, and then lay it out on a plate. Use a fork to break it apart for the “shredded” look. Add buffalo sauce and let it soak for 15-20 minutes.
- Emotionally prepare your dough for toppings.
- After soaking the jackfruit, assemble your pizza by adding the buffalo jackfruit, mozzarella, and red onions.
- Cook for time allotted on pizza dough package.
- After cooking, let it slightly cool and then drizzle the ranch sauce and sprinkle the green onions on top.
- Prepare yourself for the heat!
Written by: Sarah Miller