The added toppings on this vegan artichoke pizza —caramelized onions, red bell peppers, and basil — make it extra tasty. Serve with a big salad (add chickpeas or other beans for extra protein). Though it’s filling, this pizza goes down easy, so double the recipe if you’re feeding a hungry group. Though completely optional, tucking thin slices of fresh tomato between the pizza sauce and the cheese gives it a delicious summery flavor. Photos by Evan Atlas. more→
Olives add great flavor to this vegan spinach pizza. It features a generous helping of baby spinach; or, you can use baby arugula instead. Do try this with pepper jack or other spicy vegan cheese, which gives it a bit of a kick. Serve with a colorful salad — add some beans or chickpeas for more protein.
This pizza variation could not be easier. I have found the key to vegan pizza is loads of fresh toppings and contrasting flavors. In this pineapple veggie pizza on pita bread, the sweet fruit mingles with a myriad of fresh vegetables — the more the better. Recipe and photo contributed by Vicki Brett-Gach of Ann Arbor Vegan Kitchen. Photos by Evan Atlas.
Make a simple vegan eggplant pizza special by adding fresh tomatoes and olives to the topping. It’s a perfect pizza to make on cool summer evenings, though you can enjoy it year round as long as you can find decent tomatoes. Use tomatoes that are ripe yet firm, and dense and fleshy rather than seedy. Roma (plum) tomatoes are ideal for this.
This pizza goes down easy, so double the recipe to serve a hungry crowd, as this makes 6 slices, serving 2 to 3. Serve with a big colorful salad containing chickpeas for a simple and tasty meal. more→
One of America’s favorite comfort foods is made here with a roasted red pepper sauce. No shortcuts in this vegan Margerhita pizza recipe — the sauce, the dough, and all area made from scratch. Reprinted with permission from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites* by Tamasin Noyes © 2010, Vegan Heritage Press). more→
Here’s a light, lively vegan white pizza recipe that’s perfect for a springtime meal. It features favorite spring veggies — asparagus and spinach on a creamy backdrop. Serve with a big green salad; toss in some chickpeas, whose flavor is highly compatible with the pizza. This pizza goes down easy, so double the recipe if you’re serving a hungry group. Recipe adapted from Vegan Express. Photos by Evan Atlas. more→
I admit that I’m usually too lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But it’s really not that difficult, and fun to do once in a while. Here’s my favorite basic pizza dough recipe, which harks back to my very first book, Vegetariana. more→