Veganpepperonitoppingforpizza Recipes

30 INGENIOUS VEGAN PIZZA RECIPES

30 Ingenious Vegan Pizza Recipes image

Discover 30 amazing Vegan Pizza Recipes. With Gluten Free and Flatbread options, you don't need dairy to enjoy these delicious pizzas!

Provided by Dave

Time 30m

Number Of Ingredients 14

Ingredients

1 cup chickpea flour
1 cup warm water
½ tsp garlic powder
1 tsp baking powder
1 tbsp oil
Pinch of salt
4 tbsp tomato paste ((the thick stuff))
1-2 tbsp dried oregano
1 small red onion
1 cup cheddar cheese ((grated))
½ cup sweetcorn
1 handful olives
1 handful arugula ((rocket))
1 tbsp basil, fresh ((dried or more if fresh))

Steps:

Mix together well the chickpea flour, warm water, garlic powder and baking powder. For best results, cover and leave to rest for thirty minutes. You can skip this step if pushed for time.
Preheat the oven to 200°C/390°F and mix in the olive oil with the wet mix and a pinch of salt.
Pour the mix into a baking tray with sides and parchment paper. Let it bake for about 8 minutes until it has started to slightly firm.
Thinly slice the red onion and prepare the cheese, olives and sweetcorn.
Remove the pizza base from the oven and spread the tomato paste over it sprinkle the dried oregano over it.
Layer the other ingredients on top, including basil or favourite herbs - except the arugula/rocket, which we rinse and drain now.
Cook for about another 12 minutes. When everything looks ready and the cheese has melted - pizza is ready! Remove from oven and garnish with arugula/rocket.
Done. Enjoy!

Nutrition Facts : Calories 636 kcal, Carbohydrate 59 g, Protein 32 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 59 mg, Sodium 812 mg, Fiber 11 g, Sugar 15 g, ServingSize 1 serving

EASY VEGAN PEPPERONI

Easy Vegan Pepperoni image

Homemade vegan pepperoni is irresistible for snacking and perfect for everything from pizza and calzones to sandwiches and baked pasta. Seitan pepperoni can be baked OR cooked in the Instant Pot. Only 20 minues of hands-on prep time.Recipe adapted from Miyoko Schinner's peppy unpepperoni in The Homemade Vegan Pantry.

Provided by Lori Rasmussen, My Quiet Kitchen

Categories Appetizer Entree

Time 1h

Number Of Ingredients 18

Ingredients

1 ¼ cups vital wheat gluten
¼ cup nutritional yeast
2 tablespoons oat flour or all-purpose
1 tablespoon paprika
2 ½ teaspoons fennel seed, lightly crushed (see Notes)
1 ½ teaspoons red pepper flakes
1 ½ teaspoons garlic powder
1 teaspoon smoked paprika
1 ½ teaspoons fine sea salt
1 teaspoon black pepper
⅛ teaspoon cayenne (omit for milder pepperoni)
⅛ teaspoon allspice, optional
2 tablespoons oil (or nut butter)
1 ½ tablespoons prepared mustard, yellow or stoneground
1 ½ tablespoons soy sauce or tamari
1 ½ tablespoons maple syrup
2 teaspoons liquid smoke
½ cup water

Steps:

Tear off two pieces of aluminum foil (preferably heavy duty), each about 12 inches long. Also tear/cut two smaller pieces of parchment paper just large enough to wrap around each log of pepperoni. If baking the seitan pepperoni, preheat oven to 325 degrees F.
In a food processor or a large bowl, mix together the dry ingredients. Add the wet ingredients and pulse or stir to combine. If using a food processor, let it run for about 30 seconds or until the seitan dough comes together in a ball. Transfer the dough to a work surface and knead until smooth and firm, about 30 seconds for dough made in a food processor or 2 to 3 minutes for dough made in a bowl.
Cut the dough in half, and shape each piece into a log about 5 1/2-inches long. It's okay if they don't look perfect. Your veggie pepperoni will snap into place inside the foil. Place a piece of foil on the work surface, and place a piece of parchment on top near the edge closest to you. Wrap the pepperoni up tightly, twisting the ends like a candy wrapper.

Nutrition Facts : Calories 175 kcal, Protein 24 g, Carbohydrate 11 g, Fiber 3 g, Sugar 2 g, Fat 4 g, Sodium 868 mg, ServingSize 1 serving

VEGAN MUSHROOM, PEPPER, & OLIVE PIZZA RECIPE BY TASTY

Vegan Mushroom, Pepper, & Olive Pizza Recipe by Tasty image

Here's what you need: raw walnut, cremini mushroom, olive oil, yellow onion, garlic, low sodium soy sauce, smoked paprika, fennel seeds, kosher salt, pepper, pizza dough, marinara sauce, shredded vegan mozzarella cheese, black olive, red bell pepper

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

½ cup raw walnut
10 oz cremini mushroom, sliced
1 tablespoon olive oil
⅓ cup yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons low sodium soy sauce
½ teaspoon smoked paprika
¼ teaspoon fennel seeds
kosher salt, to taste
pepper, to taste
1 lb pizza dough
⅓ cup marinara sauce
½ cup shredded vegan mozzarella cheese
¼ cup black olive, sliced
½ red bell pepper, sliced

Steps:

Preheat the oven to 425°F (220°C).
In a food processor, pulse the walnuts until mostly crumbly, about 10 pulses. Add the mushrooms and pulse again until crumbly, but do not to overprocess.
Heat the olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the mushroom walnut mixture and cook for 5-7 minutes, until most of the liquid from the mushrooms has been released and evaporated. Add the soy sauce, paprika, fennel, salt, and pepper and cook for 3-4 minutes more, until the mushroom mixture begins crisp slightly. Remove from the heat.
Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
Spread the marinara sauce over the pizza dough in an even layer, then sprinkle with the vegan mozzarella. Top with the mushroom walnut mixture, olives, and bell pepper.
Bake for 14-16 minute, until the crust is lightly golden around the edges.
Cut into 8 slices and serve.
Enjoy!

Nutrition Facts : Calories 538 calories, Carbohydrate 66 grams, Fat 26 grams, Fiber 4 grams, Protein 12 grams, Sugar 6 grams