Recipe: Vegan Pizza

Sep 26, 2011

Makes: 12 servings.

Nutrient analysis per 3 slices
Calories 206
Fat 3.4 g
Phosphorus 82.3 mg
Potassium 130 mg
Protein 4.6 g
Sodium 14.3 mg

Topping Ingredients:
2 heads of garlic
5 red onions
dried rosemary or thyme
olive oil spray

Dough Ingredients:
¼ cup warm water (less than 110° F)
1 package dry yeast
2 Tbsp. sugar
2 Tbsp. canola oil
1½ cup rice milk, warmed to 100 – 105° F
3 – 4 cups all-purpose flour


Preheat oven to 350° F. Peel garlic and place the cloves on foil. Spray with olive oil, cover tightly with foil and roast in oven 30 – 40 minutes. The cloves will be tender. Peel and slice the red onions. Place on a baking sheet, spray with olive oil and stir before placing in the same 350° oven for 30 – 40 minutes, turning approximately every 15 minutes. Roast until tender and dark in color. Roasted garlic and onions can be prepared up to one week in advance and stored in the refrigerator in airtight containers.

Preheat oven to 400° F. Add yeast to warm water and let sit 5 minutes. In a mixing bowl, combine sugar, oil, rice milk, 2 c. flour and yeast in water. Slowly add flour until the mixture forms a dough that pulls away from the sides of the bowl. Continue kneading 5 – 10 minutes. Spray oil into a separate bowl. Place dough in the oiled bowl, then spray the top of the dough with more oil. Cover with plastic wrap and let rise until doubled in size (about 30 minutes). Punch the dough down, divide into 6 equal pieces and roll out into circles (smaller circles for thicker crust, larger circles for thinner crust). Spread the roasted garlic cloves on the dough. Add roasted red onions and sprinkle with herbs. Bake 12 – 15 minutes until crust is lightly browned. Cut each pizza into 6 slices.

Categories: Recipes