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Crispy Ultimate Vegan Pizza

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A crispy, plant-based pizza featuring roasted veggies and melty vegan cheese, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour (can swap half for whole wheat)
  • 1 packet (7 g) active dry yeast
  • 1 cup (240 ml) warm water (about 110°F / 43°C)
  • 2 tablespoons olive oil (for dough)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 medium red bell pepper, sliced
  • 1 small zucchini, sliced into half-moons
  • 1 small red onion, thinly sliced
  • ½ cup (70 g) baby mushrooms, halved
  • ½ cup (about 8-10) cherry tomatoes, halved
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil (for tossing veggies)
  • 1 teaspoon fresh thyme or dried Italian herbs
  • Salt and black pepper to taste
  • 1 ½ cups (150 g) shredded vegan mozzarella-style cheese (e.g., Miyoko’s or Daiya)
  • 2 tablespoons nutritional yeast (optional)
  • ½ cup cashew cream or store-bought vegan ricotta (optional)
  • 3 tablespoons tomato paste
  • ¼ cup (60 ml) water
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Instructions

  1. Make the Dough: In a small bowl, sprinkle yeast and sugar into warm water. Let sit 5-10 minutes until foamy. In a large bowl, combine flour and salt. Pour in yeast mixture and olive oil. Mix until shaggy dough forms, then knead on floured surface about 8 minutes until smooth and elastic. Place dough in lightly oiled bowl, cover, and let rise in warm spot about 1 hour until doubled.
  2. Roast the Veggies: Preheat oven to 425°F (220°C). Toss bell pepper, zucchini, red onion, mushrooms, cherry tomatoes, and garlic with olive oil, thyme, salt, and pepper on baking sheet. Roast 20-25 minutes, stirring halfway, until tender and caramelized.
  3. Prepare the Sauce: Whisk tomato paste with water, oregano, garlic powder, and salt until smooth and spreadable.
  4. Preheat Oven and Prepare Crust: If using pizza stone, place in oven to heat. Punch down dough, roll out on floured surface into 12-inch circle. Transfer to parchment paper.
  5. Assemble the Pizza: Spread sauce evenly over dough, leaving border. Scatter roasted veggies over sauce. Sprinkle shredded vegan mozzarella on top. Dollop cashew cream or vegan ricotta if using. Optionally sprinkle nutritional yeast.
  6. Bake: Slide pizza with parchment onto hot pizza stone or baking sheet. Bake 12-15 minutes until crust edges golden and cheese melted and browned. Let cool 5 minutes.
  7. Serve: Slice into wedges and enjoy warm. Optionally sprinkle fresh basil or oregano before serving.

Notes

Ensure yeast is active by letting it foam in warm water with sugar. Roasting veggies is key to avoid soggy crust and deepen flavor. Use shredded mozzarella-style vegan cheese for best melt and stretch. Preheat pizza stone for at least 30 minutes for crisp crust. Let pizza rest 5 minutes after baking for cheese to set. For extra crunch, broil 1-2 minutes watching closely. Dough can be made ahead and refrigerated up to 24 hours.

Nutrition

Keywords: vegan pizza, crispy pizza, roasted veggies, plant-based, dairy-free, easy pizza recipe, homemade pizza, vegan cheese

Find it online: https://emacrave.com/crispy-ultimate-vegan-pizza-recipe-easy-perfect-roasted-veggies-melted-cheese/