Vegetarian Vegan Pizza No Cheese
Discover the ultimate *Vegetarian Vegan Pizza No Cheese*, a vibrant and flavorful plant-based twist on the classic favorite! This homemade pizza features a perfectly chewy, hand-kneaded crust topped with a rich tomato sauce infused with garlic, oregano, and basil. Piled high with fresh, colorful vegetables like spinach, bell peppers, red onion, and mushrooms, and finished with the briny pop of Kalamata olives and fragrant fresh basil, this pizza is proof that you don’t need cheese for bold flavor. Ready in just over an hour, this wholesome, dairy-free delight is perfect for weeknight dinners or casual gatherings. Customize it with a sprinkle of crushed red pepper flakes for a spicy kick, and watch it become your go-to vegan pizza recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 cup Tomato sauce
- 2 cloves Minced garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Fresh spinach
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 0.5 medium Red onion
- 1 cup Mushrooms
- 0.5 cup Kalamata olives
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add the warm water and olive oil while mixing, then knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour, or until doubled in size.
While the dough is rising, prepare the toppings. Slice the bell peppers, red onion, and mushrooms thinly. Wash the spinach and set aside. Pit and slice the Kalamata olives if necessary.
Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Once the dough has risen, punch it down and roll it out into a 12-inch circle on parchment paper to avoid sticking.
Spread the tomato sauce evenly over the rolled-out dough. Sprinkle minced garlic, dried oregano, and dried basil over the sauce.
Layer the fresh spinach, bell peppers, red onion, mushrooms, and olives over the sauce. Add crushed red pepper flakes if using for a spicy kick.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
Bake the pizza for 12-15 minutes, or until the crust is golden brown and the vegetables are tender but still vibrant.
Remove the pizza from the oven and garnish with fresh basil leaves. Let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4495 mg | 195% | |
| Total Carbohydrate | 288.4 g | 105% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 20.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1978 mg | 42% | |
*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.
