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My Favorite Vegan Pizza Recipe

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3.8 from 14 reviews

A delicious and easy-to-make vegan pizza featuring a crispy garlic-herb crust, sautéed colorful bell peppers, mushrooms, and a savory homemade tomato sauce topped with vegan parmesan cheese. Perfectly baked to golden perfection, this recipe is a crowd-pleaser for both vegans and non-vegans alike.

Ingredients

For the Crust and Topping

  • 1/2 of one Trader Joe’s garlic-herb pizza crust
  • 1/2 cup red bell pepper, loosely chopped
  • 1/2 cup green bell pepper, loosely chopped
  • 1/2 cup orange bell pepper, loosely chopped
  • 1/3 cup red onion, chopped
  • 1 cup button mushrooms, chopped
  • 1 tbsp olive oil
  • 1/2 tsp dried or fresh basil
  • 1/2 tsp dried or fresh oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • Red pepper flakes, to taste
  • Dried oregano, for garnish

For the Tomato Sauce

  • 1 (15-ounce) can tomato sauce (organic preferred)
  • 1/2 tsp dried or fresh basil
  • 1/2 tsp dried or fresh oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp granulated sugar
  • ~1/4 tsp sea salt, to taste

For the Vegan Parmesan Cheese

  • Raw cashews (quantity not specified; approximately 1/2 cup suggested)
  • Sea salt (about 1/4 tsp)
  • Nutritional yeast (about 2 tbsp)
  • Garlic powder (about 1/2 tsp)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) and position a rack in the middle to ensure even baking of the pizza crust.
  2. Sauté Vegetables: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the chopped red onion and the mixed bell peppers. Season with 1/4 tsp sea salt, 1/2 tsp each of basil, oregano, and garlic powder. Stir and cook until the vegetables are soft and slightly charred, about 10-15 minutes. Add the chopped mushrooms in the last few minutes and cook until they soften. Remove from heat and set aside.
  3. Prepare Sauce: In a mixing bowl, combine the canned tomato sauce with 1/2 tsp each of basil, oregano, garlic powder, granulated sugar, and about 1/4 tsp sea salt to taste. Mix well and adjust seasoning as needed. Set aside.
  4. Make Vegan Parmesan: If not pre-made, prepare the vegan parmesan by blending raw cashews, sea salt, nutritional yeast, and garlic powder in a food processor until a fine, crumbly texture is achieved. Transfer to a jar and refrigerate to keep fresh.
  5. Roll the Dough: Roll out the garlic-herb pizza crust on a floured surface. Transfer the dough onto a parchment-lined round baking sheet. The parchment will help with crisping the crust and ease in transferring to the oven.
  6. Assemble Pizza: Spread your desired amount of the prepared tomato sauce evenly over the pizza crust. Sprinkle generously with vegan parmesan cheese, then top with the sautéed vegetables.
  7. Transfer to Oven: Using the baking sheet, gently slide the pizza along with the parchment paper directly onto the heated oven rack. The parchment paper prevents the pizza from falling through the rack.
  8. Bake: Bake the pizza for 17-20 minutes, or until the crust is crisp and golden brown.
  9. Serve: Remove the pizza from the oven and sprinkle with additional vegan parmesan cheese, dried oregano, and red pepper flakes to taste. Serve immediately. Leftovers can be enjoyed cold or reheated as preferred.

Notes

  • You can store leftover tomato sauce in a sealed jar in the refrigerator for future use.
  • Vegan parmesan can be made ahead and refrigerated to maintain freshness.
  • The pizza crust can be substituted for any garlic-herb style or your favorite vegan crust.
  • Cold leftover pizza tastes great and does not require reheating.
  • If using tomato paste instead of tomato sauce, thin it with water to the desired consistency.

Find it online: https://glowcooks.com/my-favorite-vegan-pizza-recipe/