Vegan Pizza - 3 Ways!

Seeing as it’s National Pizza Day this Saturday, we thought we’d grab a slice of the action (sorry not sorry) and provide you plant-based munchers with 3 super simple takes on the wonderful doughy delight that is PIZZA!

All you need is a trio of vegan flatbreads/ naans (check the label), some healthy vegan extras and about 10 minutes of your time to whip up what looks like a showstopper of a spread. The ideal accompaniment to a cosy night in with a glass of vino or a casual dinner with family and friends.

A sure sign that a little creativity goes a lonnnng way, although we wouldn’t expect any leftovers! Either make them as we have or throw on your own favourite toppings and items that need using up and see what pizza magic you come up with.

3 easy vegan pizzas

The Viva Italia

For those who like it more traditional. This pizza possesses the classic rich tomatoey base and herby basil garnish as well as fresh piccolo tomatoes, crispy red onion, mushrooms and a cheesy topping.

Recipe>

The Hummus Where the Heart is

Hummus enthusiasts, this ones for you! A creamy base of hummus is topped with juicy figs, kale, toasted pumpkin seeds and served with an optional drizzle of balsamic vinegar and a sprinkle of cinnamon. If this doesn’t transport you to scenes of Al fresco dining with a crisp glass of rose we’re not sure what will.

Recipe>

The Green Machine

Did you ever see a pizza so green? Get a damn good dose of leafy green vitamins and a taste of the Mediterranean with a nutty pesto base, marinated artichokes, courgette ribbons, a generous handful of rocket and crushed cashews.

Recipe>

PIZZA 1

classic vegan pizza

The Viva Italia Recipe

Ingredients:

1 x flatbread/ naan/ vegan pizza base

1 cup of piccolo tomatoes

1 cup of vegan grated cheese (or vegan soft cheese if creamier consistency is desired)

1/2 cup of mushrooms slice

1/4 red onion, sliced finely

2 tbsp tomato puree

Handful of fresh basil to serve

Salt & pepper to taste

vegan pizza ingredients

Method:

Preheat the grill or use the oven at 180C.

Spread 2 Tbsp of tomato puree evenly across the flatbread leaving an inch of the edge puree free.

Add the sliced onion, mushrooms and halved tomatoes as well as the cheese on top (+ any other topping you love)

Season to taste. We like adding chili flakes to ours too for an extra tongue tingle.

Place on a baking tray and put in the grill/ oven for 5 minutes. Check if the veggies and base have browned, if not keep in the oven for another 5 minutes.

Remove from the oven and sprinkle the basil leaves on top.

Slice it up and tuck in!

PIZZA 2

hummus and fig vegan pizza

The Hummus is Where the Heart is Recipe

Ingredients:


1 x flatbread/ naan/ vegan pizza base

2 tbsp hummus

2 large kale leaves

2 tbsp pumpkin seeds

2 tbsp hummus

1-2 figs, sliced

Optional sprinkle of cinnamon and balsamic vinegar to serve

hummus pizza ingredients

Method:

This one is a little different…. you can either have it hot OR cold.

If you want it cold there is no need to warm the flatbread just add everything on top (steam the kale first) and you’re good to go!

If warm….Preheat the grill or use the oven at 180C.

Prepare your flatbread by spreading 2 Tbsp of hummus evenly.

Tear the kale leaves and add to a bowl as you massage a little lemon juice and oil into them

Add the kale, pumpkin seeds and figs on top of the hummus.

Place on a baking tray in the oven. Grill for 5mins or until the kale and base are lightly toasted.

Remove and serve with a drizzle of balsamic vinegar and a sprinkle cinnamon if desired.

PIZZA 3

green pesto vegan pizza

The Green Machine Recipe

Ingredients:


1 x flatbread/ naan/ vegan pizza base

2 tbsp vegan green pesto

2 large handfuls of rocket

1/4 jar of artichokes

1 tbsp cashews, crushed

1/4 courgette, ribboned

Optional extra herbs eg. basil and parsley

healthy vegan pizza ingredients

Method:

As before…. this green baby can be enjoyed hot or cold.

If warm….Preheat the grill or use the oven at 180C.

Begin by spreading the 2 Tbsp pesto across the flatbread evenly.

To make the courgette ribbons, use a vegetable peeler and pull it across the length of the courgette. Make 6 or more if preferred.

Add the courgette ribbons and artichokes to the pesto base.

Place the flatbread on a baking tray and grill/ cook for approximately 5-10 mins/ when the base is as soft or crisp as you like it.

Remove from the oven and top with the handfuls of courgette, crushed cashews and black pepper.

What are your favourite vegan pizza combos? Let us know in the comments below!