Pizza Archives - Forks Over Knives

Vegan Mushroom and Chickpea Pizza with Rosemary

Ellen Boeke — Thu, 11 Jan 2024 19:17:18 +0000

There are three things you need to make the perfect pizza: A crust that’s crispy on the outside but fluffy on the inside, a finger-licking sauce, and hearty toppings that fill up a rumbling tummy. Luckily, this recipe knocks the pizza trifecta out of the park. The homemade sofrito-style sauce is a blend of aromatic onion, bell pepper, garlic, and herbs, and it serves as a foundation of savory flavor atop the whole wheat crust. Meaty mushrooms, chewy chickpeas, and rich pine nuts make for a powerhouse topping trio that’s packed full of flavor and nutrients. A sprinkling of fresh herbs ties everything together once the pie is out of the oven so each slice strikes the perfect balance between fresh and filling.

For more inspiration, check out these tasty ideas:

Mini Deep-Dish Pizza Pies
Individual Grilled Pesto Pizzas
Grilled Street Corn Pizza
Apple Dessert Pizza
Or check out our full roundup of vegan pizza recipes!

Yield: Makes one 12-inch pizza

Time: 40 minutes

1 cup finely chopped yellow onion
¾ cup finely chopped red bell pepper
¾ cup finely chopped green bell pepper
3 cloves garlic, minced
½ teaspoon sea salt
4 to 6 tablespoons low-sodium vegetable broth
1 tablespoon no-salt-added tomato paste
2 teaspoons smoked paprika
1 recipe Homemade Oil-Free Pizza Dough
1 cup cooked or canned chickpeas, coarsely chopped if desired
1 cup thinly sliced fresh mushrooms
2 tablespoons pine nuts
1 teaspoon chopped fresh rosemary
¼ cup chopped fresh parsley (optional)

Instructions

Preheat oven to 400°F. For sofrito, in a large nonstick skillet combine onion, bell peppers, and garlic. Sprinkle with salt. Cover and cook over medium 12 to 14 minutes or until very soft, stirring occasionally and adding broth, 2 tablespoons at a time, as needed to prevent sticking and browning. Stir in tomato paste and paprika. If needed, stir in 1 to 2 tablespoons broth so mixture is somewhat loose.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Spread sofrito over crust, leaving a ½-inch border. Top with chickpeas, mushrooms, and pine nuts. Bake 8 to 10 minutes or until crust is golden and crisp. Sprinkle with rosemary and parsley (if using).

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Caponata Pizza

Ellen Boeke — Thu, 04 Jan 2024 18:13:29 +0000

A popular Sicilian side dish or appetizer that can be served warm, chilled, or at room temperature, caponata prominently features plump chopped eggplants, onions, tomatoes, vinegar, and olive oil. Our oil-free version makes for a hearty (and slightly messy) pizza topping in this tasty knife-and-fork meal. Tender veggies are simmered on the stove with diced tomatoes, Italian herbs, and a little red wine vinegar until everything transforms into a savory cross between a thick stew and a chunky marinara sauce. Here, we top a homemade whole wheat pizza crust with a spread of mashed butter beans and then spoon caponata on top. After baking in the oven to get a perfectly crisp crust, a sprinkling of fresh arugula leaves brings brightness to the hearty flavors of this Mediterranean masterpiece.

Tip: Leftover caponata also makes a great sandwich filling, dip, or foundation for a grain or pasta salad.

For more pizza inspiration, check out these tasty ideas:

Thai Green Curry Pizza
Individual Grilled Pesto Pizzas
BBQ Cauliflower and Pineapple Pizza
Or take a look at our full collection of pizza recipes

Yield: Makes one 12-inch pizza

Time: 60 minutes

1 medium eggplant, cut into ½-inch cubes (4½ cups)
1 cup finely chopped onion
½ cup finely chopped carrot
4 cloves garlic, minced
1 14.5-oz. can no-salt-added diced tomatoes, undrained
¼ cup red wine vinegar
2 tablespoons no-salt-added tomato paste
2 tablespoons capers, drained
2 teaspoons dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon pure cane sugar
Sea salt, to taste
Freshly ground black pepper, to taste
1 recipe Homemade Oil-Free Pizza Dough
1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups), mashed slightly
1 cup fresh arugula

Instructions

Preheat oven to 400°F. For caponata, in an extra-large skillet cook eggplant, onion, carrot, and garlic over medium 6 minutes or until vegetables are crisp-tender, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking. Stir in the next seven ingredients (through sugar). Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until vegetables are tender and liquid is reduced. Season with salt and pepper. Let cool.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Spread beans over crust, leaving a ½-inch border. Top with caponata. Bake 8 to 10 minutes or until crust is golden and crisp. Top with arugula.

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Mini Deep-Dish Pizza Pies

Darshana Thacker Wendel — Tue, 03 Jan 2023 18:10:59 +0000

You don’t need to take a trip to Chicago to get excellent deep-dish pizza: All you need is this recipe! A tender homemade dough is pressed into adorable 5-inch pie tins so each person gets their own personal pie. The succulent filling of sautéed mushrooms, eggplant, zucchini, and bell pepper deliver the most veggie-tastic pizza you’ve ever tasted and a cashew-chickpea cheese sauce makes everything gooey and bubbly as it comes out of the oven. While these deep-dish pies may be a labor of love, you’re making eight freezer-friendly pies so you can save some for future meals. Feel free to swap the marinara sauce for pesto or include other favorite vegetables into the filling, such as jalapeños or artichokes, to make this vegan pizza recipe even more delicious.

For more vegan pizza recipes, check out these tasty ideas:

Yield: Makes 8 pies

1 cup + 2 tablespoons unsweetened, unflavored plant-based milk
1 tablespoon date paste or pure maple syrup
1½ teaspoons active dry yeast
2 cups whole wheat flour, plus more for dusting
½ teaspoon sea salt, plus more to taste
½ cup canned chickpeas, drained
¼ cup raw cashews
3 tablespoons nutritional yeast
1½ teaspoons lemon juice
1½ teaspoons white miso paste
½ teaspoon dried Italian seasoning
Freshly ground black pepper, to taste
2 cups chopped onions
2 cups chopped fresh mushrooms
2 cups chopped eggplant
2 cups cauliflower, cut into ¼-inch florets
2 cups chopped zucchini
1 cup chopped bell pepper, any color
10 to 12 cloves garlic, minced
4 teaspoons dried oregano, crushed
1 cup purchased oil-free marinara sauce
10 fresh basil leaves, cut into small pieces

Instructions

For crust, in a small saucepan heat milk and date paste over low just until warm, stirring gently. Remove from heat. Sprinkle yeast then 2 tablespoons of the whole wheat flour over milk mixture. Cover pan; let stand 15 minutes.
In a food processor fitted with a dough blade, combine the remaining whole wheat flour and ½ teaspoon salt. Add milk mixture; process until a dough forms. If dough is sticky, add more flour, 2 tablespoons at a time, until dough is soft and manageable. Transfer dough to a bowl; cover with a clean damp cloth and set in a warm place to rise 1 hour.
For cheese, in a blender combine the next six ingredients (through Italian seasoning) and ½ cup water. Cover and blend until smooth. Season with salt and black pepper.
For filling, in an extra-large skillet combine the next eight ingredients (through oregano). Cook over medium-high, stirring frequently, about 10 minutes or until any moisture released evaporates.
Preheat oven to 450°F. Place dough on a lightly floured work surface. Divide dough into eight equal portions; roll portions into balls. Flatten balls into 6-inch disks. Lay disks in eight 5-inch pie tins, pressing dough up sides and pinching edges to flute. Poke bottoms and sides of crusts several times with the tines of a fork. Place tins on a baking sheet.
Bake 10 minutes. Remove crusts from oven. Spread 2 tablespoons of the marinara sauce over bottom and sides of each crust. Fill crusts evenly with filling. Drizzle cheese over top.
Bake 10 to 15 minutes more or until edges start to brown. Let stand 5 minutes before serving. Garnish pies with basil.
To store, let pies cool to room temperature; cover tightly with plastic wrap. Keep in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

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Parsnip-Crust Veggie Flatbread

Ellen Boeke — Thu, 15 Dec 2022 18:14:34 +0000

Move over, cauliflower! Parsnips are the latest veggie to become the foundation for healthy flatbreads and pizzas. This produce-packed recipe draws its flavor profile primarily from the Mediterranean coast but features a unique Asian twist with the addition of meaty jackfruit amongst the toppings. A base of creamy hummus perfectly complements the antipasto flavors of red onion, tomato, basil, and pine nuts that adorn the tender parsnip crust, while strips of jackfruit bring extra substance so each bite satisfies your cravings for a hearty meal. Feel free to just make the parsnip base and top it with whatever ingredients you have on hand. An oil-free marinara or vegan pesto would be a delicious substitute for the hummus, and there are plenty of other veggies worthy of topping this tasty flatbread.

For more vegan pizza recipes, check out these tasty ideas:

Yield: Makes one 12-inch flatbread

¼ cup flaxseed meal
1 lb. parsnips, peeled and shredded (4 cups)
1 cup chickpea flour
¼ teaspoon sea salt
1 cup oil-free hummus
⅓ cup finely chopped roasted red pepper (from the jar)
1 14-oz. can green jackfruit, rinsed, drained, and cut into strips
1 roma tomato, sliced
⅓ cup slivered red onion
1 tablespoon red wine vinegar
3 tablespoons toasted pine nuts
1 tablespoon nutritional yeast
3 tablespoons sliced fresh basil

Instructions

Preheat a baking stone or large baking sheet in a 425°F oven. Line a separate baking sheet with parchment paper.
In a large bowl combine flaxseed meal and ¾ cup water; let stand 5 minutes. Add parsnips, chickpea flour, and salt; mix well. Spread parsnip mixture on parchment-lined baking sheet. Top with a sheet of waxed paper; roll with a rolling pin to a 12-inch circle about ¼ inch thick, pressing to compact mixture. Discard waxed paper. Use the baking sheet to transfer the parchment and crust to the baking stone. Bake 12 minutes or until edges are golden.
Meanwhile, in a small bowl stir together hummus and roasted red pepper.
Spread hummus mixture over baked crust. Top with jackfruit, tomato, and onion. Sprinkle with vinegar. Bake 8 minutes more or until toppings are heated through. Sprinkle with pine nuts, nutritional yeast, and basil. Cut into wedges.

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Apple Dessert Pizza

Nancy Macklin, RDN — Fri, 18 Feb 2022 18:13:36 +0000

These cute mini pizzas are sweet instead of savory and make for a tasty treat when you have extra apples on hand. The sliced fruit gets deliciously tender in the oven while the granola topping crisps up to create the perfect pairing of contrasting textures. Whip up a cinnamon vegan yogurt sauce to drizzle over the top, and get ready to dig in!

Tip: Make your own pizza dough from scratch using our Homemade Oil-Free Pizza Dough recipe.

Yield: Makes 4 pizzas

12 oz. store-bought or Homemade Oil-Free Pizza Dough
2 medium apples, cored, peeled if desired, and thinly sliced
5 tablespoons pure maple syrup
1 tablespoon whole wheat flour
1 tablespoon lemon juice
1¼ teaspoons ground cinnamon
1 cup purchased oil-free granola with no chocolate or nuts
1 cup plain vegan yogurt
⅛ tsp pure vanilla extract

Instructions

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Divide dough into four portions. Roll or pat each portion into a 6-inch circle, pinching edges to form a rim. Place on prepared baking sheet.
Arrange apples on pizza crusts. In a small bowl stir together 4 tablespoons of the maple syrup, the flour, lemon juice, and 1 teaspoon of the cinnamon. Spoon mixture over apples. Top with granola.
Bake pizzas 12 to 15 minutes or until crusts are lightly browned and apples are tender.
Meanwhile, in a small bowl whisk together yogurt, vanilla, and the remaining 1 tablespoon maple syrup and ¼ teaspoon cinnamon. Spoon over baked pizzas.

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Thai Green Curry Pizza

Nancy Macklin, RDN — Fri, 31 Dec 2021 18:00:31 +0000

This veggie-licious pizza is packed with punchy flavor thanks to a shot of lime juice and a spicy Thai chile. Savory hummus is blended with green curry paste and peas for a zesty sauce that tastes as vibrant as it looks. The topping of fresh veggies brings in the hearty texture you expect from a bowl of curry, except this time it’s delivered in flatbread form. Top with fresh cilantro and an extra squeeze of lime before digging into this delicious Thai-inspired pizza!

Yield: Makes 1 pizza

1 recipe Homemade Oil-Free Pizza Dough
1 teaspoon unsweetened, unflavored plant-based milk
½ cup oil-free hummus
¼ cup frozen peas, thawed
2 teaspoons Thai green curry paste
1 lime, halved
1 fresh Thai chile, sliced (optional)
2 cups chopped, steamed broccoli
1 cup chopped, steamed sweet potato
½ cup sliced red bell pepper
½ cup shredded carrot
¼ cup chopped fresh cilantro
2 scallions, sliced

Instructions

Preheat oven to 400°F. Line a baking sheet with foil. On a lightly floured surface, roll pizza dough into a 12-inch circle. Transfer to the prepared baking sheet, poke all over with a fork, and brush with 1 teaspoon of the milk. Bake 8 minutes.
Increase oven temperature to 425°F. Bake 5 minutes more.
In a small food processor combine hummus, peas, and curry paste. Process until smooth. Juice one lime half; add juice to hummus mixture. Stir in half of the Thai chile (if using). Spread over partially baked pizza crust. Top with broccoli, sweet potato, and bell pepper.
Bake 8 to 10 minutes or until crust starts to brown and is crisp. Immediately sprinkle pizza with carrot, cilantro, scallions, and the remaining Thai chile (if using). Cut remaining lime half into wedges and serve with pizza.

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Sweet Fig Flatbreads

Shelli McConnell — Fri, 24 Sep 2021 21:12:58 +0000

This simple flatbread showcases the natural sweetness of figs by pairing them with ribbons of floral orange zest and a creamy vanilla-infused spread. Perfect as a fruit-forward appetizer or light dessert, you can even bake the flatbread base beforehand and have it ready for quick assembly. Fresh figs are luscious in this recipe, but you can always substitute dried figs if they are out of season or not quite at their peak.

Yield: Makes 4 flatbreads

Cornmeal, for dusting
1 recipe Homemade Oil-Free Pizza Dough
½ cup raw cashews
2 tablespoons chopped dried whole pitted dates
½ teaspoon orange zest
¼ teaspoon pure vanilla extract
8 fresh figs, thinly sliced
Orange zest, cut into strips
Pure maple syrup, for drizzling

Instructions

Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
Divide dough into four portions. On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
Meanwhile, for sweet cream, in a small bowl combine cashews, dates, and enough boiling water to cover. Let stand 1 hour. Drain. Transfer to a small food processor. Add ¼ cup fresh water and process until smooth and creamy, adding up to 3 tablespoons additional water as necessary to reach spreadable consistency. Transfer to a bowl. Stir in the ½ teaspoon orange zest and the vanilla.
Spread sweet cream on flatbreads. Top with figs. Garnish with orange strips; drizzle with maple syrup.

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Individual Grilled Pesto Pizzas

Nancy Macklin, RDN — Mon, 13 Sep 2021 17:06:06 +0000

Did someone say pizza party? Homemade dough, a savory ricotta-like bean spread, and fresh pesto make these tasty flatbreads feel like an extra special treat. Throwing them on the grill for a few minutes before and after adding the toppings gives them a delightfully smoky flavor. If you’re cooking with guests, let everyone mix and match which veggies they put on top! Feel free to use anything that’s in season, and drizzle with balsamic vinegar just before serving for a flavorful finishing touch.

Yield: Makes 4 pizzas

2 to 2½ cups white whole wheat flour
1½ teaspoons instant yeast
1 teaspoon pure cane sugar
½ teaspoon sea salt
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
1 tablespoon lemon juice
1 recipe Homemade Vegan Pesto
½ of a yellow bell pepper, cut into thin strips
¼ cup chopped red onion
1½ cups cherry tomatoes, halved
Crushed red pepper (optional)

Instructions

In a large bowl combine 2 cups flour, the yeast, sugar, and salt. Add 1 cup warm water (120°F to 130°F); mix well. Gradually add up to ½ cup flour to make a soft dough. On a lightly floured surface, knead dough 2 to 3 minutes or until smooth and elastic. Divide dough into four portions. Cover and let rest for 10 minutes.
Meanwhile, in a medium bowl mash together beans, lemon juice, and 1 tablespoon water until nearly smooth.
On a lightly floured surface, roll each dough portion into an 11×8-inch oval. Place ovals on baking sheets that have been very lightly sprinkled with flour.
Carefully slide crusts onto grill. Grill pizza crusts, covered, over medium 2 to 3 minutes or until bottoms are well browned. Transfer crusts to baking sheets. Turn crusts browned side up. Spread bean mixture over crusts; spread Easy Vegan Pesto Sauce over bean mixture. Top with bell pepper strips, onion, and tomatoes.
Slide pizzas onto grill. Grill, covered, 2 to 3 minutes or until crust bottoms are well browned. Transfer pizzas to baking sheets; cut into wedges. If desired, sprinkle with crushed red pepper.

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Grilled Street Corn Pizza

Shelli McConnell — Wed, 30 Jun 2021 17:34:05 +0000

You don’t need a wood-fired oven to make restaurant-quality pizza at home. Just fire up the grill. For this festive pizza, both the veggies and the crust are grilled, resulting in a deep, smoky flavor. Chipotle powder (which is dried smoked jalapeño) and smoked paprika further enhance the smokiness. An easy homemade lime crema adds zesty notes. Want even more options for healthy pizza? Check out our entire list of vegan pizza recipes.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Yield: Makes 1 pizza

6 oz. extra-firm silken-style tofu
1 tablespoon lime juice
½ teaspoon chipotle chile powder
2 ears sweet corn, husks and silks removed
1 teaspoon smoked paprika
½ of a red bell pepper, stemmed and seeded
1 recipe Homemade Oil-Free Pizza Dough
Cornmeal (for sprinkling on baking sheet)
¼ cup slivered red onion
1 to 2 small fresh jalapeño chile peppers, thinly sliced, seeds removed if desired
Fresh cilantro
Lime wedges

Instructions

For lime crema, in a small food processor combine tofu, lime juice, and ¼ tsp. of the chipotle chile powder. Cover and process until smooth.
Brush corn with 1 Tbsp. of the lime crema. Sprinkle with the remaining ¼ tsp. chipotle chile powder and the smoked paprika; rub into corn. Grill corn, covered, over medium-high 15 to 20 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper the last 8 to 10 minutes of grilling time or until tender and lightly charred, turning once.
When cool enough to handle, cut corn from cobs, keeping some in planks. Cut bell pepper into bite-size strips.
On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a 12-inch circle or freeform shape. Sprinkle a baking sheet with cornmeal. Transfer dough circle to the baking sheet. The dough should move freely on the baking sheet.
Use the baking sheet to transfer dough to grill rack. Cover and grill over medium about 5 minutes or until crust is set and lightly browned on the bottom, rotating once or twice during grilling. Remove crust from grill.
Spread remaining lime crema on browned side of pizza crust. Add corn, bell pepper, onion, and jalapeño. Return pizza to grill and grill about 5 minutes more or until bottom of crust is well browned.
Sprinkle with cilantro and additional chipotle chile powder. Serve with lime wedges.

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Broccoli-Crust Veggie Pizza

Darshana Thacker Wendel — Wed, 27 Jan 2021 02:22:30 +0000

Like its cruciferous cousin cauliflower, broccoli can make a great pizza crust. To cut down on day-of cooking time, you can make and bake this pizza ahead and freeze it in an airtight container for up to a month. Simply bake directly from frozen in a 350°F oven for 20 to 30 minutes, then garnish with avocado and basil.

Yield: Makes one 13×9-inch pizza

4 cups broccoli florets
1½ cups chickpea flour
2 tablespoons almond flour
4 teaspoons Italian seasoning
2 teaspoons regular or sodium-free baking powder
4 cloves garlic, minced
½ teaspoon ground turmeric
1 teaspoon sea salt (optional)
¼ teaspoon crushed red pepper (optional)
1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
2 tablespoons lemon juice
2 cups 1-inch asparagus pieces
1 cup chopped red onion
1 cup chopped orange bell pepper
1 cup chopped tomato
1 medium avocado, halved, seeded, peeled, and chopped (optional)
10 to 12 fresh basil leaves, chopped

Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place broccoli in a food processor; pulse to a ricelike texture.
In a large bowl combine the next eight ingredients (through crushed red pepper); mix well. Add broccoli, milk, and lemon juice; mix well. Pour on the prepared baking sheet and spread into a rectangle about ¼ inch thick. (This should be slightly larger than 13×9 inches. It will shrink as it bakes.) Top with asparagus, onion, bell pepper, and tomato.
Bake about 40 minutes or until there is browning on top and edges. Let cool completely. Using a thin spatula, separate pizza from parchment. Slice pizza. Top with avocado and garnish with basil. Serve at room temperature or reheat.

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