Even meat eaters will love this vegan pizza recipe! With creamy cashew sauce, summer veggies & sun-dried tomatoes, it's flavorful and fun to eat.
Meet the best vegan pizza recipe! Loaded with broccoli, tomatoes, jalapeño, and creamy cashew sauce, this pizza is flavorful, satisfying, and fun to eat. You’re not even going to miss the cheese! Each veggie adds an interesting flavor and texture, and together, they make a pizza that tastes amazing. The broccoli gets all roast-y toasty, the corn pops with sweetness, the sun-dried tomatoes bring that tangy umami flavor, and the jalapeño brings some spice to this pizza party. The whole thing gets doused in a creamy/savory layer of cashew cream in lieu of any cheese or dairy. It’s a pizza recipe you can feel good about! 🙂
Once you chop the veggies (even the stems of the broccoli!), toss them together in a bowl with olive oil, salt, and pepper until everything is well-seasoned and well-coated. While you do this, your partner could be stretching the pizza dough.
Top 10 Pizza Topping Ideas
To make things easy, I like to use Whole Foods’ Multigrain fresh pizza dough – it can be found in the refrigerated area near the pizza section of the store. If you don’t see it, ask the people at the pizza counter. I’ve also heard that Trader Joe’s fresh dough is delicious. Or, if I’m lucky, I’ll have a batch of homemade dough on hand in the freezer.
And just a side note: I’ve been really enjoying this hole-ey pizza pan lately – it gets the bottom edges of the crust nice and crisp.
To assemble your vegetarian pizza, spread just a thin layer of cashew cream onto the stretched dough. You want just enough so that the vegetables have something to stick to, but you don’t want the middle to become too gooey.
Fast N Easy Pizza
The oozy cashew cream drizzle goes on at the very end. You don’t want to bake this cashew cream in the oven – it loses a lot of its creaminess if you do.
So once the pizza comes out of the oven, drizzle the cashew cream very generously over the top. Finish with fresh basil and a sprinkle of red pepper flakes, if you like. Voila! Vegan pizza!
Serve this pizza with a great salad like this kale salad or Caesar salad with roasted chickpeas (use extra cashew cream in place of the Caesar dressing to make it vegan).
Pesto Pizza With Fresh Tomatoes & Mozzarella
We love all the flavors atop this vegan pizza - sun-dried tomatoes, jalapeño, basil, corn, and cashew cream make it a delicious, multi-colored meal!
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.This is my favourite recipe for Homemade Pizza Dough. You can use it to create family size pizzas, mini pizzas or even Lunchbox Scrolls. It's such an easy and impressive recipe to make. You won't want to buy store bought pizzas ever again.
The simple ingredients are mostly pantry staples. However, I would definitely recommend using High Grade Flour over ordinary flour. High Grade Flour has a higher content of gluten which makes the crust chewier.
Low Calorie Pizza Recipe
Place water, sugar and yeast in a large bowl and stir to dissolve, leave covered with a tea towel for 10 minutes. Add flour, olive oil and salt and turn the mixer to low with the dough hook attached. Mix for 5 minutes until smooth and a little sticky.
Cover with a clean tea towel and leave to rise in a warm place for at least 30 minutes until doubled in size. Turn the dough out onto a floured surface, roll into a log shape and cut into 5 pieces.
Roll each piece into a ball and leave to rise for another 15 minutes. When you are ready to make the pizzas, roll the dough flat on top of a sheet of baking paper or a well-dusted bench. Then add your pizza sauce and toppings.
Easy Pesto Pizza Recipe
What kind of toppings can I put on?The great thing about pizzas is you can add whatever you like! Below are two of my favourite combinations.
Can the pizza bases be frozen? Yes! Roll each piece of dough into the desired size. Place on a sheet of baking paper. Do this again for each piece, separating each piece with baking paper. Wrap in cling film, beeswax wraps or a large ziplock bag and freeze for up to 3 months.
This pulled pork is made in the slow cooker so you can prep it in the morning and come home to delicious Asian style pulled pork.
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