Recipes

Veganized Old School Italian Pizza

Ahh, pizza night. A thing to be cherished! Afterall, when it comes to comfort food, nothing gets us quite like Italian food does.

Talk to Italians about vegan cuisine and you’ll be faced with a real divide. There are those who wholeheartedly embrace the philosophy of a diet free from animal products and those who won’t as a matter of principle and think of veganism as pure blasphemy.

Not convinced? This pizza recipe will definitely make everyone’s mouth water!

Vegan Italian Pizza

Nicole Kearsley
The best vegan pizza made with a simple pizza sauce, tons of sauteed veggies, and vegan parmesan cheese. Thin crust, tons of flavor, and ridiculously satisfying.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian, Vegan
Servings 8 Slices

Ingredients
  

  • 2 Vegan Italian Sausage Links Chopped
  • 2 cloves Garlic Sliced
  • 1/2 teaspoon Fennel Seeds Dried
  • 6 White Mushrooms Thickly sliced
  • 1/2 Green Pepper 1/2″ pieces
  • 1/2 White Onion Roughly chopped
  • 1/4 cup Sundried Tomatoes In Oil Chopped
  • 1 cup Vegan Mozzarella
  • 1/2 cup Vegan Parmesan
  • 1/2 can Pizza Sauce
  • 1 Pizza Dough Of your choice

Instructions
 

  • Saute Italian sausage and sliced garlic in 1 tsp olive oil, sprinkled with fennel seeds for 2 minutes. 
  • Add mushrooms continue to cook 2 minutes. Add green pepper and onion, continue to saute for 1-2 minutes.
  • Remove from heat. Stir in sundried tomatoes. Set aside.
  • Brush pizza dough with extra virgin olive oil. Spread pizza sauce over dough. Sprinkle with mozzarella cheese.
  • Sprinkle the Sauteed Italian sausage-vegetable mixture over pizza.
  • Bake at 475 °F (247 °C) for 10 minutes. Remove from oven. Sprinkle parmesan over pizza and return to oven for 1 minute.

Notes

*PIZZA STONE NOTE: You may have to adjust baking time if you’re not using a preheated pizza stone.
**PIZZA DOUGH: You can make your own homemade pizza dough.
***PREMADE DOUGH: If using a premade dough, take it out of the refrigerator about an hour before you start dooking. Warming up the dough relaxes the gluten, which means you can stretch it into a pie-shape more easily.
****FREEZING: Freeze the leftovers by wrapping the slices with heavy-duty freezer wrap or aluminum foil and placing it in an airtight container. It will taste best if you eat it within one to two months.
Keyword plant based, vegan
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