Vegan Veggie Pizza Recipes

VEGGIE PIZZA

Veggie Pizza image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories Main Dish Recipes Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

VEGAN VEGGIE PIZZA

Vegan Veggie Pizza image

This pizza is so delicious and pretty to serve that my guests always love this pizza and don't feel it's missing anything by being vegan. I used Sue L's Recipe #104173 and our Recipe #252423 for the crust. Preparation and cooking time includes time to make Recipe #252423 for the pizza.

Provided by Enjolinfam

Categories Vegetable

Time 1h30m

Yield 2 medium pizzas, 16 serving(s)

Number Of Ingredients 12

Ingredients

2 medium prepared pizza crust, I used Healthy Italian Breadsticks or Pizza Crust - see description above
15 ounces pizza sauce, I used Pizza Sauce
1/4 cup pesto sauce
3 cups vegan mozzarella cheese (I use Lisanatti's Almond Mozzarella style cheese but you can use something like Veggie Shreds Mozzar) or 3 cups vegan mozzarella cheese (I use Lisanatti's Almond Mozzarella style cheese but you can use something like Veggie Shreds Mozzar)
1/2 cup yellow tomatoes, sliced
1/2 cup tomatoes, sliced (I like to use cherry tomatoes)
1 yellow squash (you can even use both zucchini and squash if you want) or 1 -2 zucchini, cut into 1/8-inch rounds (you can even use both zucchini and squash if you want)
1/2 cup red onion, sliced
1/2 small orange bell pepper, diced
6 fresh mushrooms, sliced (optional)
black olives (optional)
red pepper flakes (optional)

Steps:

Preheat oven to 350 degrees F.
If using Recipe #252423 for the crust, wait until the crusts have baked for 20 minutes and then add and arrange all of the toppings (if using a different pizza crust, then follow the directions for that pizza crust).
Spread pesto sauce and then pizza sauce over pizza dough. Sprinkle half of the vegan cheese all over sauce. Arrange tomatoes, and yellow squash or zucchini, over pizza. Scatter onion and bell pepper over vegetables. Sprinkle on the other half of the vegan cheese. Scatter on mushrooms, olives, and sprinkle with red pepper flakes, if desired.
Put the pizza back in the oven to cook for about 10 more minutes.

VEGAN PIZZA

Vegan Pizza image

This is a vegan spin on classic pizza margherita, adorned simply with tomato sauce and rounds of cashew "mozzarella" cheese. Right after you make the cheese, it will be smooth and spreadable - more like ricotta than mozzarella - but as it bakes, it will firm up, resulting in pockets of creaminess that hold their shape in a sea of tomato sauce. If you're short on time, there are a couple ways to make the pizza come together more quickly: Use store-bought crust or dough (enough for 1 large or 2 smaller pizzas), or try one of the many shredded vegan mozzarella cheeses available in stores these days. You can use a heaping cup on each pizza.

Provided by Gena Hamshaw

Categories dinner, lunch, pizza and calzones, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups/255 grams all-purpose or 00 flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 teaspoon instant yeast
3/4 cup lukewarm water (see Tip)
Olive oil, for greasing the bowl
1 heaping cup (about 5 ounces) raw cashews, soaked in water for at least 2 hours then drained
1 teaspoon kosher salt
1 tablespoon lemon juice
Black pepper, to taste
13 to 15 ounces pizza sauce or tomato sauce
Fresh basil leaves (optional)

Steps:

Prepare the pizza crust, whisk together the flour, salt, sugar and yeast in a mixing bowl. Add the water and use a spoon or your hands to mix everything into a shaggy dough ball. Cover the bowl with a damp dish towel and allow the dough to rest for 5 minutes.
Transfer the dough to a floured work surface and knead a few times. At this point, you can transfer the dough to the bowl of a stand mixer fitted with a dough hook and knead on medium-high for 5 minutes, or you can continue to knead by hand for 8 to 10 minutes. The dough is ready when it has a silky smooth surface and can be stretched without tearing easily.
Transfer the dough to a bowl that's been well coated with olive oil. Cover the bowl with a damp dish towel or plastic wrap. At this point, you can keep the dough covered in the refrigerator for up to two days. When you are ready to bake, allow the dough to rise in a warm part of your home for about 1 1/2 hours, or until it has doubled in size.
Prepare the cashew mozzarella, place the drained cashews into a food processor and pulse briefly until the cashews break down into a coarse meal. Scrape down the bowl of the processor and add salt and lemon juice. Continue processing the cashews as you drizzle 1/3 cup water into the processor's spout. Process the cashews for 1 to 2 minutes, stopping once or twice to scrape the sides of the bowl. You're aiming for a texture that's slightly looser than hummus; add an extra tablespoon or two of water as needed. When the cashew mixture is creamy but easily spreadable, stop and season it to taste with black pepper.
Heat oven to 500 degrees. Place a pizza stone, baking steel or sheet pan turned upside-down in your oven and heat it to 500 degrees.
When the oven is ready and your dough has doubled in size, divide your dough into two pieces and shape them into balls. Flour a work surface and a rolling pin. Roll each piece of dough into a 10-inch round.
Transfer one round to a piece of floured parchment or a well-floured pizza peel. Spread a scant cup of the tomato or pizza sauce onto the dough. Add about 5 or 6 heaping tablespoons of the cashew mozzarella to the pizza. Use the back of your spoon to spread each dollop into a flat circle.
Use your pizza peel to transfer the pizza, or carefully transfer the parchment paper with the pizza on top, to your preheated pizza stone, baking steel or baking sheet. Bake each pizza for 10 minutes, or until the edges begin to brown. Top the pizza with basil leaves, if using, and serve.

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