3 vegan pizza recipes

If this Makar Sakranti, you’re craving pizza and don’t want to face the combined wrath of both your parents and God, then these 3 vegan 🍕recipes are perfect for you.



For Crust:
    •  tsp fast acting yeast
    •  cup warm water

  • 1 cup all-purpose flour
  •  cup whole wheat flour
  • ½ teaspoon salt
  • 2 tablespoons olive oil
For Topping:
  • 1 medium eggplant, sliced ¼” thick
  • ½ red onion, thinly sliced
  • 2-3 cloves garlic, minced
  • ½ cup vegan mozzarella cheese
  • 3-4 tbsp olive oil, divided
  • 1 tbsp fresh rosemary, minced
  • salt


To make the crust:

  1. Combine yeast and warm water and set aside. Mix together flours and salt in a large bowl. Add olive oil and mix. While mixing, slowly add water/yeast mixture.
  2. Turn onto a floured surface and knead for 5 minutes. Place in a large oiled bowl, cover with a damp towel, and place in a warm area for 1 – 1½ hours, until doubled in size.
  3. Once the dough is ready you can begin preparing everything else.
To make the toppings:
  1. Turn the oven to broil and move an oven rack to the top shelf. Slice the eggplant ¼ inch thick and place on a parchment-lined baking sheet. Lightly brush each side with olive oil and sprinkle with salt. Broil for 4-6 minutes on each side, until lightly golden. Remove from oven and let cool.
  2. Heat 1 tbsp of olive oil in a small skillet and saute onions until caramelized – about 10 minutes. They will be dark in color (not burnt) and fragrant. Add garlic and saute for another minute. Remove from heat and set aside.
  3. To assemble the pizza
  4. Turn down oven to 450F.
  5. Shape the dough to fit on a pizza stone or baking dish. Lightly brush on the remaining olive oil and top with the vegan cheese. Place broiled eggplant over the cheese, covering the entire surface. Top with caramelized onions and fresh rosemary. Bake for 15-18 minutes, until the crust is lightly browned.
  6. Allow the pizza to cool 5 minutes before slicing.



  • 1 package pre-made pizza dough 16 oz.
  • 1/2 head cauliflower cut in bite sized pieces
  • 4 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 3/4 cup buffalo sauce separated
  • pepper to taste
  • 1/4 red onion sliced
  • 1/4 cup vegan ranch
  • 2 green onions diced
  • 2 tbsp. cilantro diced


  1. One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
  2. While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil.

  3. In a large bowl combine cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup of buffalo sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Remove from oven and increase oven heat to 475 degrees. Place cauliflower back in the bowl. Add remaining buffalo sauce and stir to combine.

  4. Spray a 16″ round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to a desired shape. Top dough with buffalo/cauliflower mixture and spread evenly. Top with red onion and place in the oven for 12-17 minutes, or until crust is brown and crispy.
  5. Remove from the oven and top with ranch, green onion, and cilantro. Slice, serve and enjoy!


  • 1 homemade or store-bought pizza crust
  • 1 cup BBQ sauce divided
  • 1/2 yellow onion thinly sliced
  • 1 tablespoon cooking oil
  • 1 can chickpeas drained
  • 1/3 cup sliced pineapple
  • 1 small jalapeño thinly sliced
  • fresh cilantro
  • 1/4 cup vegan ranch/vegetarian ranch


  1. In a shallow dish, combine chickpeas with 1/2 cup of BBQ sauce. Stir to coat and refrigerate for 30 minutes.
  2. Preheat the oven to 425 degrees F.
  3. Prepare the pizza dough on a baking dish or pizza stone.
  4. Heat oil in a cast iron skillet. Once oil is hot, add onions and reduce heat. Sauté onions on low, stirring frequently, until fragrant and caramelized. This will take 10-12 minutes. Remove from heat and set aside.
  5. Spread the remaining 1/2 cup BBQ sauce on the bottom of the pizza. Evenly top with caramelized onions, marinaded chickpeas, pineapple, and jalapeño.
  6. Bake for 12-16 minutes until dough is cooked all the way through.
  7. Top with fresh cilantro and drizzle with ranch dressing. Serve immediately.

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Surabhi Mahadevan

Words cannot describe my love for beauty, cats and water

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