We are not sure if there is anything better than home-made, plant-based pizza! From choosing a pizza base of your choice – to any topping combination that you desire – you can literally make the pizza of your dreams. We have selected five pizzas that inspire us to host a dinner party to impress our friends!
1. Garlic Mushroom and Spinach Pizza by Bianca Zapatka
1 Pizza, Prep Time: 5-min, Cook Time: 15-min
1 batch pizza dough* (1/2 lbs) (gluten-free, if desired)
7 oz spinach (200g) fresh or frozen
3 garlic cloves
Salt, pepper to taste
2/3 cup dairy-free cream cheese* (150g)
3/4 cup dairy-free cheese (75g) shredded
1 tbsp olive oil
5 oz mushrooms (150 g)
salt to taste
2 tbsp pine nuts
1) Heat your oven to 400°F (200°C).
2) Roll out your pizza dough with a rolling pin. Place the pizza dough onto a baking sheet lined with parchment paper. (You can also use a pizza pan or pizza stone).
3) If using frozen spinach, simply thaw and squeeze the liquid.
4) If using fresh spinach, bring salted water to a boil in a pot. Add spinach and cook for 1-2 minutes until it starts to wilt. Then squeeze the spinach well and chop roughly.
4) Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine.
5) Spread the spinach cream mixture over your pizza dough followed by vegan cheese.
6) Bake the pizza for about 10-15 minutes until cheese is melted.
7) In the meantime, fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add a little salt to taste.
8) Toast pine nuts in another pan without adding any oil.
9) When your pizza is done top with mushrooms and pine nuts if using.
2. Ultimate Vegan Avocado Pesto Pizza by Healthy Living James
2 Pizzas, Prep Time: 5-min, Cook Time: 20-min
200g chickpea flour (AKA gram flour)
1 1/4 cups water
2 pinches of salt
2 teaspoons of coconut oil
1 large ripe avocado
50g pine nuts
1 large garlic clove chopped
1 handful fresh basil leaves
3 tablespoons olive oil
Mixed plum tomatoes
Chopped red chilli
Pinch of dried oregano
Chopped fresh basil to top after cooked
1) Pre heat the oven to 200C.
2) Now make the pizza batter, thoroughly mix the chickpea flour with water and salt and allow to rest for a minute to thicken slightly.
3) Meanwhile heat a large frying pan with a teaspoon of coconut oil. Once this is smoking hot pour a thin layer and evenly spread the batter across the pan (similar to a pancake). Fry each side until lightly browned which should roughly be a couple minutes each side (be careful when turning as it can break easily).
4) Place each base on a pizza baking tray and place in the oven for 5 minutes.
5) Add all the ingredients for the pesto into a blender/processor and leave it to blend for a couple minutes. I quite like still having some of the pine nuts whole to add a bit of crunch.
6) Meanwhile chop the tomatoes, red pepper, mushrooms ready to top the pizza with.
7) Once the pizza base is ready simply spread the pesto evenly over the base.
8) Now add the toppings making sure to leave the finely chopped fresh basil for the end.
9) Place in the oven for 12 minutes.
10) Finally top with finely chopped fresh basil and it’s ready to serve!
Tip: Try not to make the base too thick. This pizza base takes a couple times to perfect so stick with it.
3. Green Socca Pizza with Walnut Kale Pesto by Plantisserie
2 Pizzas, Prep Time: 20-min, Cook Time: 20-min
100 g dried chickpeas
150 g water
1 tbsp olive oil
½ tsp salt
Walnut kale pesto;
200 g kale
50 g walnuts
1 garlic clove
20 ml olive oil
Salt & pepper
200 g brussels sprouts
100 g mushrooms
1 small red onion
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Italian herbs
Salt & pepper
2 tbsp pomegranate seeds
2 tbsp walnuts
1) Blend all base ingredients until smooth and let rest for 15 minutes.
2) For the pesto, also blend all ingredients and season to taste with salt and pepper.
3) Halve the Brussels sprouts and mushrooms and cut the onion into rings. Mix the vegetables with olive oil, balsamic vinegar, maple syrup and herbs and season with salt and pepper.
4) Preheat the oven to 360F, while leaving the pizza backing tray in the oven. When the oven is hot, place a baking sheet on the tray and spread out the chickpea batter evenly. Bake for five minutes until the base has set.
5) Spread the pesto on the crust and top with the vegetables. Bake for another 15-20 minutes.
6) Add sliced avocado, arugula, pomegranate seeds and walnuts and serve.
4. Rustic Cherry Tomato, Cashew Cheese & Pesto Tarts by Rebel Recipes
4 Servings, Prep Time: 20-min, Cook Time: 30-min
For the tart base;
2 tbsp ground flaxseed
6 tbsp filtered water
50g ground almonds
75g buckwheat flour
75g white flour
1 tsp baking powder
2 tbsp neutral oil – I used rapeseed
7 tbsp almond milk
Pinch sea salt
For the filling;
200g cashews soaked for at least 4 hrs
3 tbsp nutritional yeast
1/2 tsp sea salt
1/2 tsp english mustard
1/2 tsp garlic powder
For the pesto;
3 tbsp pine nuts toasted
2 handfuls basil
2 tbsp nutritional yeast
1/2 tsp sea salt
3 tbsp extra virgin olive oil
300g multi coloured cherry tomatoes sliced in half
Drizzle extra virgin olive oil
Pinch sea salt
1) Preheat the oven to Gas mark 4 /180c.
2) Line a large baking tray with baking paper
To make the tart;
3) Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
4) Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough. Set aside
To make the cashew filling;
5) Add all the ingredients to a food processor or high speed blender and blitz until smooth and creamy.
To make the pesto;
6) Add all the ingredients to a food processor or high speed blender and blitz until you get a chunky paste.
7) Divide the dough into four then roll each out into discs. Transfer the dough discs onto the baking tray then spoon cashew cheese mix onto each base ( just into the middle – leave at least an inch around the edge).
9) Now top the cashew cheese with the pesto, dividing on to the four discs. Next top with the sliced cherry tomatoes. Pull up the sides around the filling and pinch the dough a little to secure.
12) Bake for 20 minutes on Gas mark 4/180. Remove from the oven to cool a little. Top with olive oil, Basil, salt and chilli flakes.
5. Cauliflower Alfredo Figs Pizza by Foodpassionical
1 Pizza, Prep Time: 20-min, Cook Time: 30-min
Cauliflower Alfredo Sauce;
1 small cauliflower
1/2 onion sliced
3 clove garlic
2 tbsp coconut oil
1 cup water
5 tbsp nutritional yeast
1 tbsp vegan butter
Salt and pepper for taste
1 Vegan Pastry – cut to your desired shape
1/2 cup cauliflower Alfredo sauce
7 to 10 cherry tomatoes cut into half
2 figs sliced
Half yellow onion sliced
1/2 cup lightly fried chickpeas (coated with cornstarch powder, cayenne and salt)
1/4 cup balsamic vinegar
1 tbsp of brown sugar
To make Cauliflower Alfredo;
1) Heat oil in a saucepan. Add in the onion and sauté till it turns translucent then followed by adding in the garlic. Sauté for another 1 or 2 minutes. Next add in the cauliflower and water, while cooking it season with salt and pepper. cooked for 5 minutes with low heat. Once done remove from the heat and let it cool a bit and before pouring into the blender. Lastly add in the nutritional yeast and vegan butter, blend it till smooth and creamy.
To make pizza;
2) Preheat oven to 200°c.
3) Cook ingredients for Alfredo sauce in a small saucepan and once the mixture begins to bubble, reduce to a very slow heat. Simmer another 5 minutes and let it cool before serve.
4) Place the vegan pastry onto a baking sheet and spread 2 or 3 tbsp of Vegan Alfredo Sauce. Next bake the pizza for 25mins to 30mins. If it needs more crispness, bake for another 10 mins. Remove from the oven and let it sit until cool.
5) Top with figs, cherry tomatoes, mizuna herbs, onions, chickpeas, and drizzle sweet balsamic vinegar. Finally sprinkle chilli flakes and serve immediately.
Enjoy plant-based pizza heaven! Please do come back down to Earth to share your creations with us 😉 @plantd.co!