This Alkaline Way recipe variant for vegan pizza made with a garlic-herb crust, simple tomato sauce, lots of sauteed veggies, and vegan parmesan cheese. Thin crust, tons of flavor, and ridiculously satisfying.
Modified by Russ Jaffe from Minimalist Baker
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Category: Entree, Pizza
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly Dough only
Does it keep? 2-3 Days in refrigerator
- This homemade recipe that is gluten-free
- 1/2 cup each red, green, and orange bell pepper (loosely chopped)
- 1/3 cup shallots or red onion (chopped)
- 1 cup shitake, morelle or button mushrooms (chopped)
- 1/2 tsp each dried or fresh basil, oregano, and garlic or ginger powder
- 1/4 tsp celtic sea salt
- 1 15-ounce can tomato sauce* (organic or biodynamic such as BioNatura when possible)
- 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated jaggarey or gur
- ~1/4 tsp celtic sea salt (to taste)
- 1/2 cup vegan parmesan cheese
- Red pepper flake + dried oregano
- Preheat oven to 425º F (218º C) and position a rack or pizza stone in the middle of the oven. Side note: an outdoor wood fired bread oven makes even better pizza.
- Bring large skillet to medium heat. Once hot, add 1 Tbsp grape seed or almond 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 equal amounts of raw cashews, pecans, and pine nuts, sea salt, nutritional yeast and ginger or garlic powder in a food processor until a fine meal consistency 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 or pizza stone. 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, others use a pizza stone).
- 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 or stone. 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.
*You can substitute one 6-ounce (170-g) can organic or biodynamic tomato paste in place of one 15-ounce (425-g) can tomato sauce. If you use tomato paste, dilute with spring water or white wine.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 2)
- Calories: 395
- Fat: 13g
- Saturated fat: 2.7g
- Sodium: 1570mg
- Carbohydrates: 59g
- Fiber: 7.9g
- Sugar: 19g
- Protein: 15g
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