Introducing our Vegan Pizza, a culinary masterpiece that promises to redefine your perception of plant-based dining. Imagine a moment where each bite becomes an event; this isn’t just pizza, it’s a sensory experience waiting to unfold.
Vegan Pizza
Print RecipeIngredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup low-sodium marinara sauce
- 2 teaspoons chopped fresh basil, plus more for garnish
- 1 teaspoon chopped fresh oregano, plus more for garnish
- ½ teaspoon garlic powder, divided
- ½ teaspoon crushed red pepper, divided
- ½ teaspoon ground pepper, divided
- 1 pound whole-wheat pizza dough, at room temperature
- All-purpose flour for dusting
- 4 cups packed fresh baby spinach
- 1 cup sliced white mushrooms
- ⅔ cup thinly sliced red or orange bell pepper
- ⅓ cup chopped red onion
- ¼ teaspoon salt
- 1 (8-ounce) package shredded vegan mozzarella cheese
- 2 tablespoons nutritional yeast, divided
Instructions
- Set the rack in the upper third of the oven and heat it up to 450°F. Line a baking sheet with a rim that is 10 by 15 inches with parchment paper. Brush 1 1/2 teaspoons of oil on the paper.
- Stir basil, oregano, garlic powder, crushed red pepper, and ground pepper in a small bowl. Add 1/4 teaspoon of each to the bowl.
- Spread some flour on a work surface and put the pizza dough on it. Roll and stretch the dough into a big square that’s about the size of the baking sheet that has been ready. Stretch the dough to the ends of the baking sheet as you move it to it. Use 1 1/2 teaspoons of oil to brush the sides of the dough.
- Bake until the crust is light golden brown, about 7 minutes.
- In the meantime, heat the last tablespoon of oil in a medium-sized nonstick pan over medium-low heat. Add the spinach, mushrooms, bell pepper, onion, salt, and the last 1/4 teaspoon of ground pepper and garlic powder. Cook, stirring often, for 3 to 5 minutes, or until the veggies are soft and the spinach is wilted.
- Leave a 1/2-inch border around the edges of the crust and spread the marinara sauce evenly over it. Top with 1 1/2 tablespoons of nutritional yeast and vegan mozzarella. Spread the veggie mixture out evenly on top.
- It will take 15 to 20 minutes of baking until the top is golden brown and the mozzarella melts. Add the last 1/4 teaspoon of crushed red pepper and the last 1/2 teaspoon of nutritional yeast on top. If you want, you can add more basil and oregano as a garnish. Cut and serve.
