Vegan Homemade Pineapple Pizza
Elevate your pizza night with this irresistible Vegan Homemade Pineapple Pizza—a plant-based twist on a classic favorite. This recipe starts with a perfectly chewy homemade crust, crafted with simple pantry staples and infused with olive oil for rich flavor. A flavorful tomato sauce spiced with garlic, oregano, and basil sets the stage, while the toppings steal the show: sweet, juicy pineapple chunks perfectly balanced with savory vegan mozzarella, crisp bell peppers, and tangy red onions. Baked to golden perfection and finished with a garnish of fresh basil, this vegan pizza offers a delightful medley of textures and flavors in every bite. Ready in under an hour, it's an easy, crowd-pleasing meal for weeknights or special occasions. Perfect for fans of homemade pizza and tropical flavors!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 cup Tomato sauce
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1.5 cups Vegan mozzarella cheese
- 1 cup Fresh pineapple chunks
- 1 medium Bell pepper, sliced
- 0.5 small Red onion, sliced
- 0.25 cup Fresh basil leaves
Instructions
In a large bowl, mix together the flour, instant yeast, sugar, and salt.
Add the warm water and 1 tablespoon of olive oil to the dry ingredients, mixing until a sticky dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough back into the bowl and coat it lightly with 1 tablespoon of olive oil. Cover the bowl with a clean cloth and let it rise in a warm place for about 30-45 minutes, until it doubles in size.
Preheat the oven to 475°F (245°C) and position a rack in the lower part of the oven.
Punch down the risen dough and transfer it to a floured pizza stone or baking sheet. Roll the dough out to a 12-inch circle.
In a small bowl, combine the tomato sauce, garlic powder, dried oregano, and dried basil. Spread the sauce evenly over the rolled-out dough.
Sprinkle the vegan mozzarella cheese evenly over the sauce.
Top the pizza with fresh pineapple chunks, sliced bell pepper, and sliced red onion.
Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden-brown and the cheese is bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5253 mg | 228% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 43.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2062 mg | 159% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1155 mg | 25% | |
*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.
