Easy Gourmet Vegan Pizza Recipe
Serving Size: 6 people
DESCRIPTION
This homemade vegan pizza recipe that I have here for you is beyond easy. All it takes are a few supermarket staples (I’m using store-bought pizza dough, pizza sauce, fresh oregano, grape tomatoes, and vegan cheese), a pan, and an oven.
INGREDIENTS
- 1 Dough Ball Natural Pizza Whole Foods
- 1 lb fresh pizza sauce Whole Foods
- 8 oz Mikoyos Organic Cashew Vegan Mozzarella Cheese
- 16 oz grape tomatoes or cherry tomatoes
- ¾ oz oregano fresh
- ½ teaspoon Salt
- black peppercorn crushed
- all-purpose flour sprinkle as needed
METHOD
- Preheat oven to 400° F.
- Sprinkle flour generously on the surface where you will be preparing the dough. This will prevent the dough from sticking to the table. Using a rolling pin flatten the ball of dough into the shape of pizza crust that you want. Try your best not to work the dough too much. Kneading develops the gluten in the dough so if you overdo it, you could end up with a tough pizza crust and nobody wants that.
- Line baking sheet with parchment paper. Once you’ve achieved the shape and thickness that you want for your pizza crust (personally I like a thin crust), move it to on to the baking sheet.
- In a pan, heat olive oil over medium heat and add tomatoes. Use a spatula to roll the tomatoes in the pan to properly coat them with the hot oil. Season them with salt and crushed black peppercorn and wait for them to blister. You will know that the tomatoes are done when its skin has turned wrinkly and well… blistered. Some caramelization should form on the surface. Once they are ready, set the tomatoes aside.
- Ladle the pizza sauce onto the rolled out dough.
- Cut up the vegan mozzarella cheese into medium-sized cubes and place them all over the sauce-coated dough. If you prefer to grate the cheese, this Miyokos Vegan Mozzarella Cheese that I used is a bit on the soft side so you’ll need to pop it into the freezer for an hour before you can use a grater on it.
- Add the blistered tomatoes and top.
- Remove oregano leaves from the stems- Pinch the stem near the top with the fingers of one hand, then run the fingers of your other hand down the length of the stem from top to bottom. Garnish pizza with ¼ ounces of oregano leaves.
- Bake in the pizza in the over for 20 minutes. (Optional: I gently pressed down the vegan cheese cubes with a spatula to give it a melted cheese form and stick it back in the oven for another 3 minutes).
- Once it's ready, garnish with the remaining fresh oregano leaves before serving.
NOTES
Substitute toppings per preference. There is no wrong way to make pizza.
Check out a quick visual of the process on instagram.
NUTRITION
Calories: 323kcal | Carbohydrates: 50g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1406mg | Potassium: 448mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1017IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 4mg
Tried this recipe?Let us know how it was!