vegan pizza

Your favorite pizza gone light! Still keeping all it's flavor, this Thai pizza is stacked with veggies and smothered in a light and creamy peanut sauce. Less calories but all the taste!

Thai Chickpea and Veggie Pizza

pizza

Light & Creamy Peanut Sauce

chickpeas

carrots

zucchini

red peppers

green onions (sliced)

Wash and slice all veggies. Wash and drain chickpeas. Set aside.

If you haven’t made peanut sauce, make it now.

Prepare you crust, whichever one you choose to use or take out a store bought crust of choice.

While preparing crust, also roast the carrots, red peppers, zucchini and chickpeas on a parchment lined cookie sheet at 350°F (180°C) just to soften them a bit. About 5-10 minutes, depending on how thin you cut them.

Build your pizza by generously coating the pizza crust with the peanut sauce. Add chickpeas and gently press down to keep them in place. Add the carrots, zucchini and red peppers. Sprinkle with sliced green onions.

Bake according to pizza crust directions, or until your chickpeas get crispy on the outside.

An easy overnight pizza dough that requires almost no kneading, is easy to shape, and turns into a perfect pizza. For best results let rest in the fridge for at least 24 hours before using, but it can also be used after 2-3 days. The gluten will continue to relax and the flavor to develop over time.

Easy Overnight Pizza Dough

(350 grams) water, 95 ºF

tsp (14 grams) salt

yeast

(500 grams) all purpose flour

Measure out the warm water in a large...

Measure out the warm water in a large mixing bowl. Add in the salt and stir to dissolve. Sprinkle the yeast over the water and let sit for a couple of minutes to hydrate and dissolve, then stir to distribute.

Add the flour into the mixing bowl and...

Add the flour into the mixing bowl and stir with a wooden spoon until you form a shaggy dough. Switch to using your hands. Wet your hands to prevent the dough from sticking to them and pinch the dough into several segments between your first finger and thumb. Then reach under the edges of the dough and gently pull it up to stretch the dough until you hit resistance, then fold the section of dough over to rest of the dough. Turn the bowl 1/4 turn and repeat the pulling and folding until you've gone all around. This action brings the dough back into one piece. Repeat the pinching and folding process for about 1-2 minutes until your dough starts to turn into a cohesive, but sticky ball of dough. Re-wet your hands as necessary to prevent the dough from sticking to them. Cover the bowl and let rest for 20 minutes.

After the 20 minutes of rest, turn the...

After the 20 minutes of rest, turn the dough onto a clean and floured surface. Knead the dough for about 1 minute until you get a smooth ball of dough. Flour your hands and add flour to the counter as necessary to prevent sticking. Lightly coat the mixing bowl with oil and place the ball of dough mixing bowl, turning to coat in oil before leaving seam side down. Cover the mixing bowl and let the dough rise for about 1 hour, until it's doubled in size. You can let it rise for up to 2 hours before shaping.

Turn the dough onto a clean, floured counter...

Turn the dough onto a clean, floured counter and stretch to make a large rectangle. You're going to divide the dough into 2 or 3 pieces (depending on the size you want your final pizza to be) by sprinkling flour over where you're going to cut (this prevents it from sticking) and cut into the sections with a bench scraper, or with a butter knife by pressing straight down into the dough.

Shape the dough one piece at a time....

Shape the dough one piece at a time. To shape the dough, you will use the same folding technique as before (this time with dry or lightly floured hands). Take a section of the dough and gently stretch it up until you feel resistance, then fold over the middle. Take the next section and repeat, and move around the dough until you have created a tight ball. Then, turn the ball of dough and place seam side down on a clean, un-floured section of the counter. Cup the dough ball between your hands with your pinky fingers resting on the counter behind it. Pull the dough towards you, allowing the friction between the dough and counter to pull the dough underneath itself, and using your pinky fingers to prevent the dough from simply rolling. Turn the dough about a quarter turn and repeat. Do this until you've gone in a full circle and the skin around the dough ball is taught. Sprinkle flour over the dough and spread it around with your hands until the dough is not sticky to touch. Repeat with the remaining sections of dough, then place on a floured plate. Sprinkle more flour on top of the dough, then cover with plastic wrap and place the plate in the fridge for at least 6 hours, or up to 72 hours, before making pizza.

Before shaping the dough and baking, let come...

Before shaping the dough and baking, let come to room temperature and relax for about 1 hour. If you try to shape the dough and it's not stretching out easily or quickly, let it rest for 10 minutes then try again.

https://mediavine-res.cloudinary.com/video/upload/ansuddb7flwlyzvfvzyv.mp4

This pizza dough is so easy to make and requires only 4 ingredients! It makes a soft and flavorful dough, perfect for baking up in your home oven.

Overnight Pizza Dough

This Cinnamon Streusel Dessert Pizza is so easy to make and comes together with a handful of simple ingredients!

Cinnamon Dessert Pizza

pizza crust (click

flour*

sugar

brown sugar (light or dark will work)

cinnamon

butter, softened to room temperature (vegan butter as desired)

powdered sugar

vanilla

milk

Pre-heat the oven to 400 degrees F and lightly grease a pizza pan.

Roll your pie crust out into a 12 inch circle and place on your pizza pan. You can make it a little smaller or bigger depending on your preference/ the size of your pizza pan.

In a medium bowl, combine the flour, sugar, brown sugar, cinnamon, and softened butter. Mix until there are small chunks of butter left about the size of peas. Sprinkle the crumble mixture evenly all of the prepared pie crust.

Bake for 15-20 minutes or until the edges of the crust are lightly browned.

https://content.jwplatform.com/videos/&rdquo;Nvlq0o5w&rdquo;.mp4

”Cinnamon

The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sauteed veggies, and vegan parmesan cheese. Thin crust, tons of flavor, and ridiculously satisfying.

My Favorite Vegan Pizza

red, green, and orange bell pepper ((loosely chopped))

red onion ((chopped))

button mushrooms ((chopped))

tsp each dried or fresh basil, oregano, and garlic powder

tsp sea salt

tomato sauce* ((organic when possible))

~1/4 tsp sea salt ((to taste))

vegan parmesan cheese

Red pepper flake + dried oregano

Preheat oven to 425 degrees F (218 C) and position a rack in the middle of the oven.

Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.

Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.

Prepare vegan parmesan if you haven’t already by blitzing raw cashews, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.

Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).

Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.

Use the baking sheet to gently slide the pizza (WITH the parchment underneath) directly onto the oven rack. The parchment will help prevent it from falling through.

Bake for 17-20 minutes or until crisp and golden brown.

Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.

https://www.youtube.com/watch?v=lzrX8VQIVPI

The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sauteed veggies, and vegan parmesan cheese. Thin crust, tons of flavor, and ridiculously satisfying.

Full Recipe: https://minimalistbaker.com/my-favorite-vegan-pizza/
 
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My Favorite Vegan Pizza | Minimalist Baker Recipes

Make our vegan pizza using tofu, almond milk and other clever, dairy-free options. Choose from a range of toppings and sprinkle with fresh or dried herbs

Vegan white pizza

strong white bread flour

tsp caster sugar

olive oil

silken tofu

almond milk

garlic

nutmeg

lemon juice

spinach

basil oil

Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together &ndash; this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it&rsquo;s too dry add a splash of cold water.

Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr&nbsp;or until doubled in size.

Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the white sauce.

Put all the ingredients for the sauce together in a blender (or in a jug and blend with a stick blender) until smooth and slightly thickened.

Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas) shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands.&nbsp;Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top &ndash; spread 5-6 tbsp of the white sauce mixture on top and add your chosen toppings then drizzle with a little olive oil. Put it in the oven on top of your preheated baking tray and cook for 10-12 mins or until the base is puffed up and the sauce is starting to turn golden in patches.

Repeat with the rest of the dough and toppings &ndash; you may have a little white sauce left over which will keep for the next day in the fridge. Serve pizzas with fresh basil leaves or chilli oil if you like and sprinkle&nbsp;<a href="https://www.bbcgoodfood.com/recipes/vegan-cashew-parmesan">vegan parmesan</a>&nbsp;over the top just after baking.

This Vegan Buffalo Chickpea Pizza with White Garlic Sauce and Celery ranch dressing packs a ton of flavor and takes minutes to put together. soy-free. Makes 1 large or 2 small pizzas.

Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing

recipe Easy pizza dough

hot sauce

1.5 Tbsp Sriracha hot sauce

tsp extra virgin olive oil

cashew

tbsp flour (or 1 Tbsp arrowroot starch)

salt

Tbsp extra virgin olive oil

black pepper

white sauce

garlic garlic

onion powder

tsp italian herb blend

yeast flakes

apple cider vinegar

tsp ranch seasoning

celery seeds

tsp apple cider vinegar

Make the pizza dough according to recipe. Use double the pizza dough recipe to make 2 pizzas.

Make the Buffalo chickpeas: Mix everything under buffalo chickpeas. Mash a few chickpeas and let sit and marinate while you prep the sauce.

Make the White sauce: Blend all the ingredients under white sauce base until well combined into a smooth sauce.

Make the White Garlic sauce: Take about a 2/3 part of the white sauce from above and add garlic sauce ingredients. Mix well. Taste and adjust and mix or blend.

Make the Celery Ranch: Add the ranch seasoning, celery and vinegar and mix and keep ready.

Shape the pizza dough to a 10 inch rounds with thick edges so the sauce does not flow off the pizza during baking. Brush olive oil on it. Drizzle enough garlic sauce on the dough to coat. Add spinach or greens or other veggies of choice.

Layer buffalo chickpeas on the greens. Drizzle some buffalo sauce from the marinade.

Drizzle a generous amount of celery ranch. Add vegan mozzarella cheese shreds (optional). Try any of my cheeses

Bake at pre-heated 425 degrees F / 220ºc for 14 minutes. Broil for a minute to crisp.

Drizzle any leftover garlic sauce or celery ranch before serving.

https://www.youtube.com/watch?v=te_ae23L_ns

Pizza with White Garlic Sauce, Chickpeas in Buffalo Hot Sauce, drizzled with Celery Ranch.
Recipe :--- http://www.veganricha.com/2014/09/buffalo-chickpea-pizza-white-garlic-sauce-celery-ranch-vegan-recipe.html

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This Pizza comes together quickly with my 20 Minute Pizza Crust. The sauce and ranch looks like a lot of ingredients, but they are mainly cashew cream, divided into 2 bowls, spiced up and used as  White Garlic sauce and Vegan Ranch. Make it once and the second time it will be a breeze! 
Buffalo sauce + Ranch + chickpeas = heaven.
Make this Buffalo Chickpea Pizza!

Buffalo Chickpea Pizza with Celery Ranch - VeganRicha.com

How to make a vegan almond flour pizza with just a few simple ingredients. This crispy gluten-free crust is easy to make, doesn&#039;t require any yeast and is delicious!

Gluten-Free Vegan Almond Flour Crust

almond flour

quinoa flour

psyllium husk

water

tomato sauce

sliced peppers

mushrooms

Nutritional yeast + hot peppers

vegan pesto

asparagus (, shaved)

snap peas ((fresh

arugula

butternut squash puree

shallot (, sliced)

kite hill cream cheese

Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl whisk together flours, salt and psyllium. Add the oil and water and mix to form a dough.

Place the dough ball on the baking sheet and shape them into a disc, about ¼” thick. Bake on the center rack for 10 minutes until crust is golden brown.

Add sauce and toppings of choice, then place back in the oven for another 10 - 15 minutes.

Allow to cool slightly, then slice and serve.

https://www.youtube.com/watch?v=FE8QTuwOQYQ

Today I'm going to show you how to make vegan pizza with 3 different variations. These healthy pizza recipes are easy, delicious and are also gluten-free! We're going to make a gluten-free pizza crust using almond flour, that's crispy and delicious!


✧ FULL BLOG POST ✧
https://www.simplyquinoa.com/vegan-almond-flour-pizza-crust/

✧ PRODUCTS ✧
- Gluten-Free Almond Flour: https://amzn.to/2HUQlIA
- Quinoa Flour: https://amzn.to/2HIid3z
- Psyllium Husk Powder: https://amzn.to/2Wriyuu
- Kite Hill Cream Cheese: https://amzn.to/2YnBwEt

✧RECIPES & VIDEOS ✧
- Vegan Pesto: https://www.youtube.com/watch?v=UcFJxiH0WHI


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HOW TO MAKE VEGAN PIZZA ‣‣ 3 Amazing Pizza Recipes

California Style Thai Tempeh Pizza (Vegan CPK Thai Chicken Pizza)

You could make your own, however,

Flour

peanut butter

hoisin sauce

liquid sweetener (agave, maple syrup, sorghum...)

rice wine vinegar

ginger

garlic, minced

sesame oil

red pepper flakes

tempeh

mozzarella

onions

Broccoli slaw

peanuts

cilantro

Parchment paper

Pizza stone

Pizza cutter

Preheat your oven to 500 degrees F.

If your dough has been refrigerated, take it out and let it come to room temperature.

Begin by opening your tempeh package by cutting the tempeh in half. Place both halves in a pot of water that just covers the tempeh, put a lid on the pot, and bring to a boil. Turn it down to low, and let it simmer 15 minutes.&nbsp;

While your tempeh cooks, you can prepare your peanut sauce. Add all of the ingredients into a bowl and mix until a homogeneous sauce is formed. Prepare your vegetables, or just open up the bag, and chop your peanuts and cilantro. When the tempeh has been cooked, and allowed to cool slightly, slice it into thin pieces.

On a sheet of parchment paper, roll out your dough to your desired thickness. For me, I like to get 4 thin pizzas out of a pound of dough. I like a really thin crust, but it’s your pizza, so do you. Spoon and smear the peanut sauce on the dough. You can be generous here. This is the majority of your flavor, so don’t skimp. Add cheese on top of your sauce. Place slices of tempeh on top of the cheese.

Bake the pizza for about 10 minutes, or until the cheese is “melted” and everything is beginning to brown and bubble.

Remove from the oven, and immediately sprinkle on your remaining ingredients: the broccoli slaw, peanuts, cilantro, and onion.

Slice and serve.

We love all the flavors atop this vegan pizza - sun-dried tomatoes, jalapeño, basil, corn, and cashew cream make it a delicious, multi-colored meal!

Best Vegan Pizza

broccoli

cherry tomatoes

corn

red onion

jalapeño (thinly sliced)

tomatoes

olive oil (for drizzling and brushing)

pizza dough

basil leaves

thyme leaves

sea salt and black pepper

Cashew Cream

Preheat the oven to 450°F.

In a medium bowl, combine the broccoli, tomatoes, corn, onion, jalapeño, and sun-dried tomatoes and drizzle with olive oil and pinches of salt and pepper. Toss to coat and taste. The vegetables should be well-seasoned and well-coated with the olive oil so that the vegetables are flavorful throughout the pizza.

Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with olive oil and spoon a few scoops of cashew cream onto the center of the dough, just enough to spread it into a thin layer. Distribute the vegetables onto the dough.

Bake 15 minutes, or until the crust is golden, cooked through, and the broccoli is tender and roasted. Remove from the oven and drizzle generously with the cashew cream (if your cashew cream is too thick to drizzle, stir in a little water). Top with the fresh basil, fresh thyme, and pinches of red pepper flakes.

Easy and delicious no yeast vegan pizza dough! Perfect for dinner or just because. Super easy to make, completely vegan, and can be gluten free! 

No Yeast Vegan Pizza Dough

Top 27 vegan pizza recipes from across the web

The most viewed vegan pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 27 vegan pizza recipes from across the web

The most viewed vegan pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Chickpea and Veggie Pizza

Easy Overnight Pizza Dough

Cinnamon Dessert Pizza

My Favorite Vegan Pizza

Vegan white pizza

Buffalo Chickpea Pizza with White G...

Gluten-Free Vegan Almond Flour Crus...

California Style Thai Tempeh Pizza ...

Best Vegan Pizza

No Yeast Vegan Pizza Dough

Vegan Pizza with Artichoke Hearts, ...

Vegan pizza Margherita

Vegan Pizza Hawaii

The Best Easy Nachos Recipe

Easy Thai Pizza Recipe

Mini pizzas

Polenta Pizza

Detroit Style Pizza

Vegan Pizza Dough

Vegan Skillet Pizza Dip

Vegan Buffalo Pizza

Garlic Scape Pizza

Pesto Leek Pizza with Coconut Bacon

Quick & Easy Low-Carb Tortilla Pizz...

Vegan Calzone

Summery Tomato &amp; Zucchini Quino...

The most viewed vegan pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Summery Tomato & Zucchini Quino...