Vegan Ham and Cheese Pizza
Indulge in the ultimate plant-based twist on a comfort food classic with this Vegan Ham and Cheese Pizza! Featuring a homemade pizza dough that rises to perfection, this recipe combines the smoky richness of marinated tempeh "ham" with a creamy, nutty cashew cheese sauce made with nutritional yeast, smoked paprika, and zesty lemon juice. Topped with savory tomato sauce, briny sliced olives, and a sprinkle of fresh basil, every bite delivers a symphony of flavors that will excite vegans and omnivores alike. Ready in just over an hour, this dairy-free and meat-free pizza is perfect for weeknight dinners or casual gatherings. Keywords: vegan pizza, vegan ham, cashew cheese, plant-based pizza, dairy-free comfort food.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 cup Raw cashews
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 cup Water for cashew cheese
- 8 ounces Tempeh
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 0.5 teaspoon Liquid smoke
- 0.5 cup Tomato sauce
- 0.25 cup Sliced olives
- 0.25 cup Fresh basil leaves
Instructions
Start by preparing the pizza dough: In a large bowl, combine 2.5 cups of all-purpose flour, 2.25 teaspoons of instant yeast, 1 teaspoon of sugar, and 1 teaspoon of salt.
Add 1 cup of warm water and 2 tablespoons of olive oil to the dry ingredients, and mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm place for about 30 minutes or until doubled in size.
For the vegan cheese sauce, soak 1 cup of raw cashews in hot water for 15 minutes. Drain and place them in a blender.
Add 2 tablespoons of lemon juice, 3 tablespoons of nutritional yeast, 0.5 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 1 teaspoon of smoked paprika, and 0.5 cup of water to the blender with the cashews. Blend until smooth and creamy. Set aside.
Prepare the vegan 'ham': Slice 8 ounces of tempeh into thin strips.
In a shallow dish, mix 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 0.5 teaspoon of liquid smoke. Marinate the tempeh strips in this mixture for at least 10 minutes.
Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.
Roll out the risen dough onto a piece of parchment paper to your desired thickness.
Spread 0.5 cup of tomato sauce evenly over the dough, leaving a small edge for the crust.
Spread a generous amount of the cashew cheese sauce over the tomato sauce.
Arrange the marinated tempeh strips and 0.25 cup of sliced olives evenly over the pizza.
Carefully transfer the pizza on the parchment paper to the preheated pizza stone or baking sheet.
Bake the pizza for 15-20 minutes or until the crust is golden and cooked through.
Remove from oven and garnish with 0.25 cup of fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 323.1 g | 117% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 28.6 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 2597 mg | 55% | |
*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.
