Pizza and cheese go hand in hand on the traditional pizza. But this pizza recipe helps vegans get their pizza mojo back. This vegan recipe will fill your cravings for pizza and can be enhanced with your choice of toppings including dairy-free cheese. The garlic and onion enhance the taste of the store-bought pizza sauce. Added tomatoes give the pizza texture.
Ingredient Substitutions and Cooking Tips
While this recipe doesn't require cheese, you may not always go for the no-cheese approach. Just add your favorite Dairy-Free Cheese to add to your pizza. After spreading the pizza sauce on the crust, sprinkle the dairy-free cheese evenly but generously on top of the sauce. Top with your veggies and vegan meats (if using) and bake away.
Here are additional ways to enhance this recipe:
- Add some extra savor. Whip up a batch of Vegan Pesto spread it onto the crust and before the pizza sauce or toss the vegetable toppings with pesto before adding to the pizza.
- Use tofu! Add baked tofu, GrilledTofu, or even Tofu Ricotta to your pizza with the veggies.
- Go French. After you've baked your pizza, serve topped with slices of Herbed Mushroom Pate for an extra-rich kick. The flavors of mushroom and thyme make any pizza sing!
- Spice things up. Instead of using a red sauce, spread this Dairy-Free Queso on top of the crust before baking and add a handful of jalapenos with the veggies. Serve with sides of homemade salsa and guacamole.
- 1 whole-wheat pizza crust
- 2 tablespoon olive oil (plus more for brushing)
- 3 cloves garlic (large)
- 1 cup onion (red, chopped)
- 1 bell pepper (green, chopped)
- 1 pound mushrooms (crimini, sliced)
- 1/2 cup tomato sauce (store-bought pizza sauce, or as desired)
- 4 tomatoes (Roma, sliced)
- Optional: garlic salt (for sprinkling)
- Prepare the Whole Wheat Pizza Crust according to the recipe's instructions. Preheat the oven to 425F. Lightly oil a pizza pan or baking sheet.
- In a large skillet, heat the olive oil and saute the garlic and onions for 3-4 minutes, or until the onions are soft. Add the green pepper and mushrooms, and cook for 2-3 minutes more, or until all vegetables are soft and fragrant but not soggy. Remove from heat.
- Roll out the Pizza Crust according to the recipe's instructions and place on the prepared sheet. Crimp a crust with your hands. Using a large soup spoon, spoon the store-bought pizza sauce onto the center of the pizza and spread out toward the crust. Place the cooked vegetables on top of the crust to evenly distribute, then top with the slices of Roma tomatoes. Lightly brush the crust with olive oil and sprinkle with garlic salt. Bake for 16-20 minutes, or until the crust is golden brown. Serve hot.