Vegan BBQ Steak Pizza
Savor the irresistible flavors of this Vegan BBQ Steak Pizza, a plant-based twist on a classic favorite that delivers bold, smoky, and satisfying bites. Featuring a perfectly crisp vegan pizza dough foundation, this recipe is topped with a rich BBQ sauce, melty vegan cheese, and a medley of vibrant veggies like red onion, bell pepper, and mushrooms. The star of the show is the marinated seitan "steak," sautéed with soy sauce, smoked paprika, and garlic powder for a deeply flavorful and slightly crispy protein-packed topping. In just under an hour, you'll have an easy-to-make, crowd-pleasing vegan pizza that's perfect for weeknight dinners or casual gatherings. Don't forget to garnish with fresh cilantro or parsley for an herby finish!
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Recipe Information
Ingredients
- 1 package (store-bought or homemade, vegan) Pizza dough
- 2 tablespoons Olive oil
- 1 cup BBQ sauce
- 1.5 cups (shredded) Vegan cheese
- 8 ounces Seitan
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 cup (thinly sliced) Red onion
- 1 cup (sliced) Red bell pepper
- 1 cup (sliced) Mushrooms
- 0.25 cup (chopped, optional) Fresh cilantro or parsley
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add sliced seitan, soy sauce, garlic powder, and smoked paprika. Sauté for about 5-7 minutes until the seitan is browned and slightly crispy. Remove from heat and set aside.
Roll out your pizza dough on a lightly floured surface to your desired thickness, creating a slight lip around the edges for the crust.
Brush the remaining 1 tablespoon of olive oil over the surface of the dough, covering the edges as well.
Spread the BBQ sauce evenly over the base of the pizza, leaving a small border around the edge for the crust.
Sprinkle half of the shredded vegan cheese over the BBQ sauce.
Top with cooked seitan pieces, sliced red onion, red bell pepper, and mushrooms.
Sprinkle the remaining vegan cheese on top of the vegetables.
Carefully transfer the pizza onto a baking sheet or preheated pizza stone.
Bake in the oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for a few minutes.
Garnish with fresh cilantro or parsley, if using. Slice the pizza and serve immediately.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5501 mg | 239% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 70.5 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 454 mg | 35% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
