Vegan Vegetable Pizza
Get ready to indulge in a guilt-free slice of heavenly flavor with this Vegan Vegetable Pizza recipe! Made from scratch, the vegan-friendly dough is soft yet perfectly crisp, creating the ideal base for a colorful medley of fresh vegetables and bubbly dairy-free shredded mozzarella. Juicy bell peppers, earthy mushrooms, vibrant zucchini, and briny olives are finished with fragrant dried herbs and a touch of garlic powder for an irresistible aroma. Ready in just over an hour, this plant-based pizza is perfect for weeknight dinners or entertaining friends. Customize toppings to suit your taste and garnish with fresh basil leaves for a restaurant-quality finish. It's a delicious, wholesome treat that’s sure to become a family favorite!
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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
- 0.75 cup Tomato sauce
- 1 cup Dairy-free shredded mozzarella
- 1 medium Red bell pepper, thinly sliced
- 1 medium Yellow bell pepper, thinly sliced
- 0.5 medium Red onion, thinly sliced
- 1 cup Mushrooms, sliced
- 0.5 medium Zucchini, thinly sliced
- 0.5 cup Black olives, sliced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Gradually add warm water and olive oil to the dry ingredients, stirring until a rough dough forms.
Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rest in a warm place for 45 minutes or until it doubles in size.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
Punch down the dough, then roll or stretch it into a 12-inch circle on a pizza peel or parchment paper.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the dairy-free shredded mozzarella over the sauce.
Arrange the sliced vegetables (bell peppers, onions, mushrooms, zucchini, and black olives) evenly on top of the cheese.
Sprinkle the oregano, basil, and garlic powder over the vegetables for added flavor.
Transfer the pizza to the preheated pizza stone or place the parchment paper directly on a baking sheet.
Bake for 12-15 minutes or until the crust is lightly golden and the cheese has melted.
Remove the pizza from the oven and let it cool for 2-3 minutes.
Garnish with fresh basil leaves if desired, slice, and serve!
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5070 mg | 220% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 28.6 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1425 mg | 110% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1852 mg | 39% | |
*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.
