I see lots of Vegan Pizza Recipes when I’m looking for recipes to try.
And I usually ignore them.
Why? Well as much as I absolutely love Pizza, come on, we all know it’s not exactly a ‘health food’, don’t we?
White flour, some kind of sauce, and any number of Vegan Cheeses, that are full of fat and calories. Oh sure you can use Whole Wheat Flour, add lots of veggies, and skip the cheese, but then it’s not exactly pizza anymore is it?
Come on, be honest. The cheese is what makes the pie!
But then I found this recipe for an imitation cheese sauce, and my world has been rocked forever.
A thick, spreadable, cheese sauce that’s made out of carrots and potatoes, and that actually tastes like cheese?
Dude.
Vegan Pizza Dough
Whether you leave it flat and round for a Vegan Pizza, or folded up in a Calzone, or rolled up in a Stromboli, pizza dough is all pretty much the same. And one of the easiest things to make. Seriously.
Flour, Water, Salt, and Yeast.
That’s it. That’s pizza dough.
Here’s a very good, quick video showing you how the process works (ignore the olive oil) .
I like this video because it’s short and sweet, and shows you what to look for as your dough is coming together. Is it too dry? Is it too sticky? This is the hard part for most people, judging your dough and making the small adjustments.
Oh and no I don’t have any connection to the folks who made the video. I just like it
Yes, I do have a Kitchen Aid Stand Mixer. No, I don’t do this by hand, and no, I don’t use a bread maker.
If you don’t have a Stand Mixer, I’m sure there are other Youtube Videos showing you alternative methods. (I just love YouTube. Don’t you?)
Here’s my basic recipe that you can apply to the video:
- 1 1/2 cups of warm water
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano
- 3 cups flour
I always proof my yeast before I get started. Warm up your water in a Pyrex Measuring Cup for exactly 50 seconds in your microwave. By the time you pour this into your Kitchen Aid Mixing Bowl, it will be the perfect temperature.
Whisk in your sugar and yeast and let it sit and ‘bloom’ for 10 minutes. If it doesn’t get all frothy and bubbly, you may have old or bad yeast.
Mix in your salt and spices, and then slowly start adding your flour until you get the ball formed. Sometimes I’ll use the paddle attachment just to get the initial slurry all mixed up good, and then switch to the dough hook as the ball starts to form.
When the dough is done kneading, you’re going to want to cover the mixing bowl with plastic wrap and a tea towel, and let this rise for about an hour.
Another trick I learned is to preheat your oven for exactly 1 minute, any temp will do. After exactly 1 minute, turn off your oven and now it’s the perfect temp for letting your dough rise.
After an hour the dough should have doubled in bulk.
Turn it out onto a floured surface (my countertop) and divide into 2 even balls. Using the method in the video, form 2 tight balls and then cover them with your tea towel to continue rising while you get everything else ready.
The Sauce
Ok we got the cheese, and now we have the dough, time to make the sauce.
(I actually make mine while the dough is rising).
For a quick and easy Pizza Sauce I highly recommend this recipe.
It’s a no-cook recipe that literally comes together in minutes and is so flavorful (especially with lots of garlic…yum!)
However if you’re making Calzones or Strombolis, then I’d make a good Marinara Sauce for dipping.
Like this one.
The Toppings
Dough, cheese, sauce – check. Now we need some toppings.
My favorites?
Onions, Green and Red Bell Peppers, and Mushrooms.
If you’re an Artichoke Heart kinda person, knock yourself out. Pineapple? Sure why not. Spinach? Sounds good to me.
Asparagus Spears. ……..
Um that’s getting a little weird. Some things just DON’T go on pizza ok? Nuff said.
Here’s the thing though whatever you decide to put on your pizza:
- If you’re making pizza, leave your veggie raw.
- If you’re making Calzones or Stromboli, cook them first. Basically we want to cook out all the water in the veggies so they don’t make our little dough pockets pop open or get all soggy.
Ok those are the rules, and the sky’s the limit as to what you top your Vegan Pizza with.
Now on to the assembly. The good part!
The Assembly
For this post I’m making Stromboli, which is basically just a rolled up pizza.
Roll out your dough into a large rectangle.
Spread on a layer of the cheese, and then top with your favorite vegetables.
Be sure and leave some room around the edges for sealing.
I really wanted to add some fresh spinach to the top of this…..oh well. Next time.
I really don’t recommend adding any sauce to this as it may cause your dough to get all soggy. Save the sauce for dipping.
Ok now careful grab the flat edge of the dough closest to you and start rolling it up towards the top. Keep pinching the sides closed as you go. Roll it as tight as you can without tearing the dough.
When done, be sure and pinch that seal closed as tight as you can and then lay your Stromboli down on a well dusted pizza pan, seam side down.
Make several slits in the top for steam to escape.
If you want to get all fancy, you can brush the top with some unsweetened Almond Milk and sprinkle with oregano.
Bake in a 400 degree oven for about 20 minutes or until golden brown.
Prep time: 90 mins
Cook time: 20 mins
Total time: 1 hour 50 mins
Serves: 2 pizzas
- 1½ cups warm water
- 1 tsp sugar
- 2¼ tsp active yeast
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano
- 3 cups flour
- 1 batch Vegan Cheese Sauce (see recipe)
- 1 batch Marinara Sauce (see recipe)
- ½ onion, sliced
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- Handful of sliced mushrooms
- Any other veggie topping you like
- Prepare pizza dough using your stand mixer. (see video)
- Cover and let rise for 1 hour
- Meanwhile prepare Marinara Sauce according to recipe
- Also prepare Cheese Sauce according to recipe
- Sauce and Cheese can be made ahead of time and refrigerated
- Roll out dough into large rectangle
- Spread cheese sauce evenly leaving 1" edge clean and untouched
- Layer veggies on cheese sauce
- Roll up into a pizza roll starting from the edge closest to you and working upward
- Pinch all seams closed
- Make several slits in top of dough for steam to escape
- Lightly brush top with some unsweetened Almond Milk (optional)
- Lightly sprinkle oregano or italian seasoning on top for garnish (optional)
