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Stuck inside on a snowy, blustery day? Gather the family in the kitchen, and get cooking with homemade pizza! Everyone can customize their own, so no debates over toppings — just crispy, gooey goodness for all to enjoy.
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RECIPE: Homemade Vegan Pizza
- Yield: Makes 4–6 pies 1x
Description
Whole-wheat dough, creamy cashew “mozzarella,” and smoky spiced chickpeas form a template for customizable, personal-sized pizzas.
Ingredients
- 2 1/4 tsps active dry yeast
- 1 cup warm water (105-110°F)
- 1 Tbsp maple syrup or date sugar
- 2 cups whole wheat flour or whole wheat pastry flour
- 2 Tbsps vital wheat gluten
- 1/4 tsp salt
- Cashew “Mozzarella”
- Smoky Spiced Chickpeas
- Toppings of your choice (see box for ideas)
- 1-1 1/2 cups tomato purée
- 1 1/2 tsps Italian seasoning blend (or 1/2 tsp each of dried basil, oregano, and parsley)
- Avocado oil, for the pan(s)
Instructions
- In a large measuring cup, combine the yeast, water, and sweetener. Stir until the yeast is completely dissolved. Set aside until bubbly and foamy, about 5 minutes.
- In a large bowl, combine the flour, vital wheat gluten, and salt. Make a well in the middle and add in the yeast mixture. Using a wooden spoon or a hand mixer with a dough hook, mix until the ingredients are combined and a ball forms. If the mixture is too dry, add small amounts of water until it comes together. If it’s too wet, add more flour, 1 tablespoon at a time, until it’s no longer sticky.
- Turn the dough out onto a lightly floured work surface. Knead by hand until firm and springy, about 5 to 7 minutes. If the dough sticks to your hands, add more flour until it feels smooth and tacky, but not wet.
- Form the dough into a ball, and return it to the mixing bowl. Cover with a towel and place in a warm area to rise until doubled in size, about 1 to 2 hours.
- Make the Cashew “Mozzarella” now or in advance.
- Make the Smoky Spiced Chickpeas. While the chickpeas are broiling, slice or chop your desired toppings. Place them on a plate or in bowls in the refrigerator until you’re ready to assemble the pizzas.
- When you’re ready to cook the pizzas, preheat the oven to 475°F. Lightly oil a large pizza pan or two cookie sheets with avocado oil. Set aside.
- Turn the dough out onto a lightly floured work surface, and divide it into 4 to 6 equal pieces. Form each piece into a ball, then flatten each ball with your hand. Use a rolling pin to roll the discs out to your desired thickness. The thinner the crust, the crispier it will be. Place the discs onto the prepared pan(s).
- Cook until the dough starts to puff and it feels crusty to the touch, about 5 to 7 minutes.
- When the dough is done cooking, remove the pan(s) from the oven and place them on cooling racks. Spread a layer of sauce on each crust, and sprinkle with Italian seasoning. Let everyone add whatever toppings they like, finishing with the chickpeas and dollops of mozzarella.
- Return the pizzas to the oven, and cook until the crust is browned and the toppings are tender. This could take between 5 and 10 minutes depending on the toppings you use and how high you pile your pizzas!
- Remove the pizzas from the oven, transfer each pizza to a plate, slice as desired, and enjoy!
Notes
- If you have a candy thermometer, check the temperature of the water for the dough before using. Water that is too hot will kill the yeast.
- If your kitchen is cold, place the dough bowl in the oven with the heat off and the light on to rise. Or if you have more time, try a cold proof: Cover the dough lightly with plastic wrap instead of a towel, and place it in the fridge overnight. By the morning, it should have doubled in size. This gives the dough a sweeter flavor. Remove the dough from the fridge about 4 hours before baking to bring it to room temperature.
RECIPE: Cashew “Mozzarella”
- Yield: Makes ~1 cup
Description
Use this creamy cashew cheese like soft, fresh mozzarella, whether on pizza or sandwiches. To make an allergy-friendly mozz, substitute sunflower seeds for the cashews. The mixture won’t be as smooth, but it will still taste delicious!
Ingredients
- 1/2 cup raw cashew pieces, soaked in water for 4 to 8 hours
- 2-3 tsps nutritional yeast
- 2 Tbsps cornstarch
- 1 tsp apple cider vinegar
- 1 Tbsp sauerkraut juice
- 1 small garlic clove
- 1 cup water
Instructions
- Drain the cashews and place in a blender with the remaining ingredients. Blend until smooth.
- Pour the mixture into a small saucepan. Cook over medium heat, stirring frequently with a rubber spatula, until the mixture begins to bubble and thicken, about 3 to 5 minutes.
- Continue to cook and stir until the mixture begins to pull away from the pan, then remove it from the heat. Transfer to a heat-resistant bowl and refrigerate, uncovered, until firm, at least 2 hours or up to overnight. The texture should resemble a soft, fresh mozzarella.
RECIPE: Smoky Spiced Chickpeas
- Yield: Makes 2 cups 1x
Description
These smoky, spiced chickpeas are perfect for topping pizzas and salads, but they are also great on their own as a crunchy snack! Get the kids helping in the kitchen and let them mix everything in a big bowl before popping the chickpeas in the oven.
Ingredients
- 2 cups cooked chickpeas or 1 15.5-oz can, drained and rinsed
- 2 tsps maple syrup
- 2 tsps apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp granulated garlic
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/8 tsp ground cayenne pepper
- 1/8 tsp smoked salt (optional)
Instructions
- Move the oven rack to the top position and preheat the oven to broil. In a medium bowl, combine the chickpeas, maple syrup, vinegar, and spices. Toss until evenly coated.
- Spread the chickpeas on a lined cookie sheet in a single layer. Broil, stirring once halfway through, until the chickpeas firm up and start to brown, about 7 to 15 minutes. Check frequently to prevent burning.
- Remove the chickpeas from the oven and set aside to cool slightly before using.
Pizza Toppings
Get creative and use ingredients on hand, like those bits leftover from making other dishes. Here are some ideas:
- Minced garlic
- Sliced onions
- Sliced bell peppers
- Roasted red peppers
- Banana pepper slices
- Sliced mushrooms
- Broccoli florets
- Sliced tomatoes
- Sliced zucchini or squash
- Fresh spinach or arugula
- Artichoke hearts
- Pineapple chunks
- Sliced black olives
- Fresh basil
- Tempeh bacon
- Sausage-style seitan
To roast fresh toppings before using, reduce the oven heat to 400°F and move the rack to the center position after the chickpeas are done broiling. Spread the vegetables in a single layer on the prepared cookie sheet (you might need a second one to prevent crowding). Roast until the veggies are tender and starting to brown, about 10 to 20 minutes.
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