The key to a nutritionally sound vegan diet is variety. Fruits, vegetables, whole grain products, leafy greens, seeds, legumes, and nuts make a healthy vegan diet. Therefore, the belief that vegans have to give up many delicious foods is an absolute misconception. Moreover, here are some vegan pizza recipes every vegan can enjoy.
1. Sophie’s Favorite Vegan Pizza Recipe
½ prepared pizza crust. Cook ½ cup of each red, green, and orange bell pepper, loosely chopped, and 1/3 cup of chopped red onion in a large skillet, for 10-15 minutes. Add 1 cup of chopped button mushrooms in the last few minutes. Set aside. Top the crust with the desired amount of tomato sauce, 1/2 cup vegan parmesan cheese, and previously prepared vegies. Bake in the oven for 15 minutes.
Tip: Sprinkle basil, oregano and garlic powder. Serve either hot or chilled, it tastes great either way.
2. Veggie Lovers Vegan Pizza Recipe
Chop 1 cup of veggies (bell peppers, mushrooms, red onions, deseeded tomatoes, sliced olives and pineapple) and toss them in oil, set aside along with grated cheese. Brush the base with olive oil. Spread 2 tsp of pizza sauce over the base alongside the veggies. Sprinkle the cheese and finish off with pepper powder. Bake for 15 minutes on 200 degrees.
Tip: Bear or a sparkling wine would go great with this pizza.
Preheat oven to 200 degrees. Place crust on baking sheet and spread ¾ of salsa onto it, leaving a 1-inch border on all sides. Top with 3/4 c. of shredded cheese, 1/2 c. of thinly sliced zucchini, 1/2 c. of sliced mango and 1/4 c. of cooked or canned black beans. Bake for 15 minutes.
Tip: Top with green onions and cilantro prior to serving, for more delicious and exotic taste.
Preheat oven to 350 degrees. Place bread on baking sheet. Top each half of French demi-baguette halved lengthwise with 2 tablespoons of pesto, ¼ cup of cheese, and 1/3c. oven-roasted cherry tomatoes or oil-packed sun-dried tomatoes. Bake for 10 minutes.
Tip: Serve it both as a snack or as a whole meal.
Combine 1/3 c. of chopped parsley, 3 minced garlic cloves, and 1 tbsp. of extra-virgin olive in a small bowl. Sprinkle mixture onto pizza cauliflower crust, leaving a 1-inch margin around the edge. Top with 3/4 c. of shredded cheese and 1 small lemon thinly sliced. Bake 8-10 minutes.
Tip: If you are not fond of lemon, put pineapple, strawberries, or olives instead.
Combine ½ cup of shredded coconut and ½-cup of coconut milk or yogurt, set aside to soften. Combine 1-cup of granola, 1-cup of dried fruit (dates, cherries, prunes), and 2 tsp of coconut oil in a food processor, pulse until a rough dough forms. Shape into a disc, and refrigerate while you prepare the fruit. Wash and chop ⅓ cup of grapes and ⅓ cup of pichuberries, spread the shredded coconut on top of the chilled granola crust. Pile the pichuberries, grapes, and 2 tsp of pomegranate seeds on top. Finish with 2 tsp of granola as garnish.
Tip: Serve chilled in any time of the day. A non-alcohol cocktail would go great with this recipe.
Soak 1 cup of pitted dates in warm water for 10 minutes and drain. Add dates, ½ cup of pecans, ½ cup of old fashioned oats, ¼ cup of cacao powder, ½ tablespoon of coconut oil and ½ teaspoon of vanilla extract to a food processor. Pulse until “dough” is formed. Transfer dough to a pie plate and evenly press down creating a crust. Meanwhile, in a medium bowl combine one 7oz package of soften creamed coconut, 1 tsp of maple syrup and ½ teaspoon of vanilla extract. Blend until well combined and smooth. Pour on top of crust. Top with 3 fresh kiwis, 1 cup of strawberries, and ¼ cup of chocolate chips. Place in refrigerator for 30 minutes.
Tip: Add a drizzle of cacao sauce before serving. Use this recipe for hot summer days. No oven needed.