Vegan Sicilian Pizza
Experience the irresistible charm of Vegan Sicilian Pizza, a plant-based twist on the traditional Italian favorite. This recipe features a thick, golden crust made from scratch, paired with a robust tomato passata infused with aromatic garlic, oregano, and basil. Topped with vibrant slices of red onion, bell pepper, olives, and artichoke hearts, this pizza is both colorful and packed with Mediterranean flavors. Creamy vegan mozzarella cheese melts beautifully over the toppings, while fresh basil leaves add a refreshing finish. Perfectly baked to crispy perfection, this easy, homemade vegan pizza makes a satisfying and crowd-pleasing meal that celebrates classic Sicilian goodness—entirely dairy-free! Whether you’re catering to plant-based preferences or simply craving Italian comfort food, this Vegan Sicilian Pizza is sure to impress.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Active dry yeast
- 1 tsp Sugar
- 350 ml Warm water
- 2 tsp Salt
- 60 ml Extra virgin olive oil
- 400 g Tomato passata
- 2 Garlic cloves, minced
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 Red onion, sliced
- 1 Bell pepper, sliced
- 50 g Olives, sliced
- 100 g Artichoke hearts, quartered
- 150 g Vegan mozzarella cheese
- Fresh basil leaves for garnish
- Ground black pepper to taste
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir until dissolved and let it sit for 5-10 minutes until foamy.
Add the all-purpose flour and salt to the yeast mixture. Mix until a sticky dough forms.
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the sauce by heating 2 tablespoons of olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant.
Add the tomato passata, dried oregano, and dried basil to the saucepan. Simmer for 15 minutes, stirring occasionally. Adjust seasoning with salt and black pepper.
Preheat the oven to 220°C (430°F). Lightly oil a rectangular baking tray.
Once the dough has doubled in size, punch it down to remove air and roll it out to fit the baking tray, pressing it into the corners.
Brush the dough with 2 tablespoons of olive oil and spread the prepared tomato sauce evenly on top.
Arrange the red onion, bell pepper, olives, and artichoke hearts over the sauce.
Sprinkle the vegan mozzarella cheese evenly over the top.
Bake the pizza in the preheated oven for 18-20 minutes or until the crust is golden and the cheese is melted.
Remove from the oven and sprinkle fresh basil leaves over the top for garnish.
Cut into squares and serve hot.
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6306 mg | 274% | |
| Total Carbohydrate | 440.7 g | 160% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 27.1 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1038 mg | 80% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2254 mg | 48% | |
*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.
