Now we all know cheesy carbs is one of the best combos out there.

They’re cozy, comforting, oftentimes pleasantly greasy, and satisfying.

That cheese + carb duo sure is tasty, but it doesn’t leave me feeling so hot after… as magnificently enjoyable as it may be in the moment.

Soooo yes I still partake in consumption on occasion but for day-to-day eating habits I try to find healthier alternatives that are also yummy in tha tummy.

This (mostly) homemade vegan pizza doesn’t skimp in the flavor department and it’s indeed better for you, plus so fresh and light that you can inhale half of the beautiful plant-based beast and still have ample room for dessert x2. Anddd wine.

Sounds like a win win to me, don’t you think?

Now I’ve tried to make homemade dough before but honestly, a purchased raw dough ball works just as well if not better.

Maybe I simply suck at creating doughy things (very possible) but this is what works for me. Do what works for you boo!

Pick up a frozen dough ball from the store and let that guy thaw out nice and slow overnight in the fridge, then pull the squishy ball out 4 hours before building and baking your zaw. Do take a moment to poke it once or twice with your (clean) finger because it’s satisfying and who said playing with your food is just for kids?

Heat your oven AND pan until they hot hot hot then start the flavor layers.

After gently stretching your dough out until it’s big and flat, plop that fellow on a sheet of handy stick-free parchment then lightly coat the entire pie with olive oil.

Once the oil’s down, spread a thin layer of reduced marinara or pizza sauce evenly over your dough (leaving the perimeter naked for that outer crust action).

Sprinkle on nutritional yeast for an extra punch of savory flavor then distribute your colorful sliced bell peppers, marinated artichoke hearts, sun dried tomatoes, and pleasantly salty Kalamata olives.

CAREFULLY transfer your pizza on parchment to that hotttttt pan then bake away until your crust is beautifully golden and cooked through. 22 minutes is my magic number but your magic number may be different, so don’t go running away to watch Netflix because a little monitoring is necessary the first time around.

Until you reach pro status, that is.

Once your pizza is looking golden, CAREFULLY remove that bad boy and sprinkle on some herby dried oregano and parsley, crushed red pepper flakes (for a kick!), and freshly cracked black pepper.

Introduce sweet, juicy diced cherry tomatoes to the equation then toss a smattering of crispy olive oil fried panko on top.

Ooeee we getting fancy now!

Artfully arrange (or throw on) a handful of fresh baby spinach and a flourish of roughly chopped basil.

Now finish your pizza off with a drizzle of evoo and pink sea salt, remember, we fancy.

Slice and serve.

Just don’t burn the roof of your mouth in pizza-induced excitement!

P.S. You can buy refrigerated dough, gluten-free dough, whole wheat dough, any ole dough you want really.

P.P.S. All the ingredient amounts are suggestions. Do what looks good and tastes good to you. Just be sure not to be too generous with the toppings because your dough will not be able to cook properly and you’ll be left with a sog pizza.

P.P.P.S. Warm up leftovers (if there are any) on a hot pan in the oven until just heated through. Do not even think about utilizing the microwave.

The Ultimate Vegan Pizza

Print Recipe Pin Recipe

Prep Time 20 hours hrs

Cook Time 22 minutes mins

Total Time 20 hours hrs 22 minutes mins

Servings 2 servings

Ingredients

  

• 1 16- ounce frozen raw pizza dough ball (I use The Essential Baking Company)
• 1 cup tomato basil marinara (I use Muir Glen) or enough of your favorite pizza sauce to lightly cover crust
• Extra virgin olive oil, enough to lightly cover crust and for drizzling
• 2 teaspoons nutritional yeast
• 1/3 cup thinly sliced red, orange, or yellow bell pepper
• 1/2 cup roughly chopped jarred marinated artichoke hearts, excess oil tapped off
• 1/3 cup roughly chopped jarred sun dried tomatoes, excess oil tapped off
• 3 tablespoons pitted Kalamata olives, halved, excess liquid tapped off
• 4 dashes dried oregano
• 3 dashes dried parsley
• 4 dashes crushed red pepper flakes, or to taste
• Freshly cracked black pepper, to taste
• 1/3 cup diced cherry tomatoes (or sweet vine or heirloom tomatoes)
• 1 tablespoon panko bread crumbs toasted in olive oil (optional)
• 1 handful fresh baby spinach
• 1 handful fresh basil, roughly chopped/chiffonade
• Sea salt, to taste

Instructions

 

• Remove your frozen dough from the freezer and let it slowly thaw out in the refrigerator overnight. Four hours before making your pizza, place the refrigerated dough on the counter to rest.
• With a perforated metal pizza pan placed on the middle rack of your oven, heat at 450 for at least 30 minutes before cooking your pizza. You want to cook your pizza on a hot pan so the crust crisps up nicely and cooks through.
• While your oven is heating, simmer and reduce the marinara down until it thickens and becomes less watery. This will ensure your crust won't become soggy. You'll want enough sauce to thinly cover your 13 to 14-inch diameter (length across) pizza. After the sauce has cooked down, place the sauce in your freezer to cool off before covering your dough. If you're using pizza sauce, you can skip this entire step and spread the sauce right on the stretched dough.
• Cut a large sheet of parchment paper, enough to fit your pizza. Remove the dough from its bag, and gently start to stretch it out in the air, working your hands around the perimeter and letting gravity pull and stretch the dough downward. Once your dough is 13 to 14-inches across, gently lay it directly on top of the parchment.
• Coat the entire surface of the dough with a very thin layer of olive oil.
• Coat the surface of the dough with a thin layer of the cooled marinara, leaving naked dough around the perimeter for the outer crust. *Too much sauce will make the dough gummy.
• Sprinkle a layer of nutritional yeast over the sauce, then evenly distribute the chopped bell pepper, marinated artichoke hearts, sun dried tomatoes, and olives. *Do not overload the pizza with toppings because it will not cook properly.
• CAREFULLY transfer the parchment paper with your pizza onto the hot pizza pan, then bake for 22 minutes, or until the crust is golden and cooked through. Cooking times will vary depending on your oven, pan, dough, and toppings.
• CAREFULLY removed the pizza from the oven, then season with dried oregano, dried parsley, red pepper flakes, and black pepper.
• Evenly distribute the chopped tomatoes over the hot pizza, topping with toasted panko, if you wish.
• Distribute a handful of fresh baby spinach leaves over the pizza along with fresh basil.
• Drizzle lightly with olive oil, season with salt, slice, then serve.
• Cool any leftovers to room temperature before wrapping in foil and storing in the refrigerator for up to 3 days. Reheat in the oven until just warmed through.