Vegan Pizza 4 Ways

In my four years of being vegan, I’ve had my share of mediocre pizzas. I’ve been subjected to slimy, greasy ‘cheese,’ paper-thin crusts, and even pined a little bit for the days of stuffed crust pizza. To put it plainly, I’ve been generally underwhelmed. That’s not to say I haven’t had a few vegan pizzas that hit spot over the years. Hard Times Pizza in Echo Park has a slammin’ pizza menu. The kind of vegan pizza that looks like incognito, authentic New York style pizza.

Very, very tasty.

Whole Foods’ salad bar area has fresh vegan pizza but, unfortunately, Whole Foods is in deep with the canola oil industry. They put that (expletive) in EVERYTHING. Nothing is sacred :/

Naturally, I wanted to take a crack at it myself. I came up with recipes for vegan pizzas 4 ways. I made Supreme Pizza using Gardein’s Beefless Ground for the ‘meat’. You can definitely sub out the ‘meat’ crumbles for quinoa taco meat if you’d rather go soy-free. You can find the quinoa taco meat recipe in my Vegan Tacos 4 Ways post.

I also made a Green Goddess Pizza, a White Garlic Pizza (my favorite) and of course good ol’ Cheese Pizza. Before we get into the recipes, I have to say that Minimalist Baker’s Vegan Mozzarella Cheese recipe was a key part of this process. I altered her recipe a tiny bit but I was super pleased with the outcome. I also borrowed her Vegan Parmesan Cheese recipe so you can use that on a topping for your pizzas or pasta, salad, whatever you’d like. Click the ‘Read More’ button for the topping recipes and for vegan pizza 4 ways 🙂

Pizza Essentials

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Vegan Mozzarella

Course Toppings, vegan cheese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 cups (approx)

Ingredients

  • 1 cup soaked, raw cashews
  • 5 tbsp vegan mayonnaise
  • 1/2 cup plain, unsweetened almond milk
  • 6 tbsp arrowroot powder (can sub tapioca powder)
  • 4 tbsp nutritional yeast
  • 3 tbsp lemon juice
  • 1/2 tsp salt (more to taste)

Instructions

  1. Combine all ingredients in a food processor. Add more salt or lemon juice to taste. 

  2. Transfer to a sauce pan and cook on medium-low heat for 4-5 minutes. Whisk/fluff mixture while it is cooking. It is normal for some to stick to the bottom of the pan. 

  3. Reduce heat to low and cover. Stir with a wooden spoon intermittently to form into one mass. Once the entire mixture sticks to itself, remove from heat and set aside.

Recipe Notes

Recipe adapted from Minimalist Baker. You can view her version here.  

Makes about 1/2 cups.

Store in fridge for up to one week. 

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Vegan Parmesan

Course Toppings, vegan cheese
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup

Ingredients

  • 1 cup raw, dry cashews
  • 4 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp garlic powder

Instructions

  1. Combine all ingredients in a food processor. Blend until desired texture. Store in a sealed container in the fridge for up to 2.5 weeks.

Recipe Notes

Original recipe from Minimalist Baker. You can view the recipe here

Vegan Pizza 4 Ways

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Vegan Supreme Pizza


Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 pizza crust
  • 1/2 cup Gardein meat crumbles (season)
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced bell peppers
  • 1/2 cup slice onions
  • 1/2 cup Daiya mozzarella shredded cheese
  • 1/2 cup red pizza sauce

Instructions

  1. Chop veggies and set aside.

  2. Cook meat crumbles on med-low heat (covered) and add desired seasonings. I used garlic salt, oregano, Trader Joe's 21 Seasoning Salute, and sea salt. Set aside.

  3. Cover uncooked pizza crust (I got mine from Trader Joe's) with pizza sauce. Next, add shredded cheese, meat crumbles and then veggies.

  4. Cook at 460 degrees for 10-15 minutes

Recipe Notes

You can substitute the soy-based meat crumbles with quinoa taco meat. You can find my recipe for quinoa taco meat here (just scroll down a bit). 

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Vegan White Garlic Pizza

Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 pizza crust
  • 4 balls vegan mozzarella (recipe detailed in beginning of post)
  • 1/3 cup Daiya shredded mozzarella cheese
  • 4 tbsp white pizza sauce (recipe below)
  • 1/3 cup ricotta mix (recipe below)

White Sauce

  • 3 cloves garlic
  • 1 tbsp Earth Balance
  • 1 cup plain, unsweetened almond milk
  • 1 tbsp vegan parmesean (recipe detailed in beginning of post)
  • 1/4 tsp salt
  • 3 tbsp flour
  • 1 1/2 tsp arrowroot powder
  • 1/2 tsp thyme
  • 1 tsp garlic powder
  • dash of pepper

Vegan Ricotta Mix

  • 1 cup vegan ricotta (sold at Whole Foods by Tofutti)
  • 1 1/2 tsp oregano
  • 1 tsp olive oil
  • 1 tsp milk
  • 1 tsp garlic powder
  • 1/4 tsp salt (add to taste)
  • 1 tbsp lemon juice (cuts sweetness)

Instructions

White Sauce

  1. Sautee garlic and Earth Balance in a sauce pan on medium-low heat. 

  2. Add almond milk and all the dry ingredients to the pan. Reduce heat to low, cover and simmer. Stir/check frequently to prevent sticking. Add more salt if needed and add more almond milk for a thinner consistency if desired. Remove from heat and set aside after about 8-10 minutes. 

  3. In a small bowl, combine ricotta mix ingredients and set aside. Measurements provided turned out great, but adjust as desired. More lemon juice cuts the sweetness of the ricotta.  Refrigerate if you are not able to assemble pizza right away.

  4. Preheat oven to 460 degrees.

  5. Pour 4 tbsp white pizza sauce over pizza crust and spread. Plop ricotta mix (by the spoonful) onto the pizza. Add more than 1/3 cup if desired but I wouldn't add more than 1/4 cup because the crust may get soggy. Sprinkle Daiya shredded mozzarella cheese over the areas that the ricotta doesn't touch. Roll and flatten mozzarella balls in your hand (grease your hands/fingers with olive oil first) and place onto pizza. 

  6. Cook for 20-25 minutes. Cook until the middle of the crust is semi-firm to prevent a soggy mess. 

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Green Goddess Pizza

Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 pizza crust
  • 6-7 tbsp vegan pesto (recipe linked in notes)
  • 1 cup massaged kale (recipe below)
  • 1 cup spinach + arugula mix
  • 1/2 cup Daiya shredded mozzarella cheese
  • 5 balls flattened mozzarella (recipe at the beginning of post)

Vegan Pesto (makes approx 1 pint)

  • 1 1/2 cup soaked whole raw cashews
  • 1/4 cup olive oil
  • 3 tbsp pine nuts
  • juice of one and a half lemon (juice)
  • 4 tbso nutritional yeast
  • 5 cloves peeled garlic
  • 1 1/2 cups fresh basil (packed)
  • 1/3 cup water
  • 1/4 tsp salt

Massaged Kale

  • 1 cup washed, de-stemmed kale (chopp finely)
  • 1 tsp olive oil
  • 1 tbsp rice vinegar
  • 1 tbsp lemon juice
  • 1/4 tsp garlic salt
  • pinch of salt and pepper

Instructions

  1. Combine massaged kale ingredients in a small bowl. Massage well with hands and set aside. 

  2. Preheat oven to 460 degrees.

  3. Combine vegan pesto ingredients in a food processor or high-powered blender and set aside. Adjust ingredients as desired. 

  4. Spread pesto sauce over pizza crust. Top with spinach and arugula mix and then add the massaged kale and mozzarella balls. Lastly, add in Daiya shredded mozzarella cheese. 

  5. Cook for 15 minutes. Cook until cheese is melted and crust is toasted. 

Recipe Notes

Pesto recipe inspired by Minimalist Baker. Her recipe can be viewed here

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Vegan Cheese Pizza

Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 pizza crust
  • 1/2 cup red pizza sauce
  • 1 cup Daiya shredded mozzarella cheese
  • 1 cup So Delicious shredded cheddar cheese
  • 5 balls flattened mozzarella cheese (recipe at beginning of post)

Instructions

  1. Preheat oven to 460 degrees.

  2. Spread pizza sauce over pizza crust. Add both types of shredded cheese and then top with flattened mozzarella balls. 

  3. Cook for 15 minutes, or until shredded cheese melts. 

I was pretty satisfied with how each of them turned out, but as I mentioned before, the White Garlic Pizza was hands down my favorite. The only thing I would change would be to try to make my own pizza crust the next time. I don’t mind thin crust, but I just miss the thicker crusts I used to get before I went vegan. I bet I can even figure out how to do a vegan stuffed stuffed crust pizza one day…Stay tuned!

Watch the video tutorial here:

Recommended:

Vegan Tacos 5 Ways

Vegan Air Fried Chicken

Vegan Breakfast Ideas

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