Whole wheat vegan pizza recipe

Pizza and cheese go hand in hand in traditional pizza. But this pizza recipe will help vegans get their pizza mojo back. This vegan recipe fills your main dish for pizza and can be topped with your choice of toppings, including dairy-free cheese. Garlic and onion enhance the flavour of the store-bought sauce. The added tomatoes give the pizza texture.

Ingredient Substitutions and Baking Tips

Although this recipe doesn’t call for cheese, you may not always go for cheese-free. Just add your favorite drop of your favorite master cheese. After spreading the pizza sauce on the crust, sprinkle the non-dairy cheese evenly but generously on top of the sauce. Top with your veggies and vegan meat (if using) and bake away.

There are additional ways to improve this recipe

Add some extra savor. Vegan Pesto batch sticks place it in front of the crust and before the pizza sauce or pesto pistapini to add vegetable pesto. Use tofu! Add Baked Tofu , GrilledTofu or even Tofu Ricotta to your pizza along with the veggies. Go French. After you’ve cooked your pizza, serve with Herbed Mushroom Pate slices for an extra rich kick. The flavors of soap and thyme make the pizza sing! Spice things up. Instead of using red sauce, spread it on top of a dairy-free Queso crust before baking and add a light jalapeno with the veggies. Serve with homemade salsa and guacamole on the side.

What you’ll need

1 whole wheat pizza crust 2 tablespoons olive oil (plus more for brushing) 3 cloves garlic (large) 1 cup onion (red, chopped) 1 bell pepper (green, chopped) 1 pound mushrooms (garlic, sliced) 1/2 cup tomato sauce (store-bought pizza sauce or optional) 4 tomatoes (Roma tomatoes, sliced) Optional: Garlic salt (for sprinkling)

How to make it

Prepare whole wheat pizza according to recipe instructions . Preheat the oven to 425F. Lightly oil a pizza pan or baking sheet. In a large skillet, heat the olive oil and heat the garlic and onion for 3-4 minutes or until the onions are soft. Add the green pepper and mushrooms and cook for a further 2-3 minutes, or until all the Vegetable Recipes are soft and aromatic but not hot. Remove from the heat. Crumble the pizza according to the recipe instructions and place on the prepared sheet. Hold the crusts with your hands. Use a large soup spoon, a spoonful of store-bought pizza sauce, located in the center of the pizza and spreading toward the crust. Place the cooked Vegetable Recipes on top of the crust to evenly distribute, then place the Roma tomato slices. Lightly brush with olive oil and sprinkle with garlic salt. Bake for 16-20 minutes or until the crust is golden brown. Serve hot. Nutritional Guidelines (per serving) Calories 155 Total fat 5 g Saturated fat 1 g Saturated fat 3 g Cholesterol 0 mg Sodium 231 mg Carbohydrates 25 g Fiber 4 g Protein 6 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)