Loaded Vegan Pizza

Who says vegans can’t enjoy pizza?? This recipe is simple, customizable and definitely satisfies those pizza cravings. The crust is fluffy and the edges are crispy. Honestly  I made this recipe 3 times in a row because I could not get enough!



I never was a big pizza eater growing up mostly because I’m not a big fan of tomato sauce but also because eating pizza never made me feel good. I know part of it was because I am lactose intolerant but I swear all of the grease and oil did not help. This pizza is free of that gross excess oil, mostly guilt free and doesn’t leave you feeling like a potato.


Probably the best thing about pizza is how customizable it is. To my leftover mozzarella vegan cheese topping I added black olives, mushrooms, spinach and some of my oven fried tofu bites coated in barbecue and sriracha. Man, this pizza was good. But you can add whatever you like!

Yeast doin’ its thang.

I know when something like active dry yeast is on a ingredient list it can be a little intimidating. But trust me it is easy to work with and it worth it.

Prep Time: 1 hour (includes dough rise time)

Cook time: 15 minutes

Total time: 1 hour and 15 minutes

This recipe is great to re-purpose leftover vegetables.


1 heaping teaspoon Active Dry Yeast

1/2 cup warm water

1.5 cup flour

2 teaspoon sugar

1/2 teaspoon salt

1/2 15 oz can tomato sauce

1 teaspoon garlic powder

1teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons Corn meal (optional)

For my toppings I used:

1/2 small can of sliced black olives

1/4 cup defrosted frozen spinach

1/4 cup chopped mushrooms

1/2 cup oven fried tofu (tossed in barbecue and sriracha to taste)

a few tablespoons of Daiya Mozzarella style shreds

1. In a large bowl add the yeast, water and sugar, stir (be gentle!) and let yeast bloom for about 5 minutes.

2.Once the yeast is ready, add 1/2 cup of flour stir well. Then in a separate bowl combine 1 cup of flour and the salt. stir well.

3. Add the salt/flour mixture to the yeast mixture in increments mixing as you add.

4. Once mixed the dough should be sticky. Bring to a floured area and knead until the dough is soft and no longer sticky.

5. Return dough to rinsed bowl and let sit covered for about 45 minutes.

6. While the dough is rising, preheat your oven to 425 degrees Fahrenheit.

7.  Prep the sauce by mixing the tomato sauce, onion, garlic, red pepper flakes, salt, pepper and Italian seasoning. Additionally, prep the remainder of your toppings.

8. Once your dough has risen, place it on a floured surface and roll it into your desired shape. Mine is rectangular because my baking sheet/silicone mat are rectangular. Once the shape and size that you like. Place it on a baking sheet lined with a silicone mat or parchment paper or on a pizza stone if you’re fancy. I dusted my silicone mat with corn meal because that is what people do?

9. Add the desired amount of sauce and toppings. Bake for about 15-17 minutes until crust is golden.

10. Slice and serve hot.



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