Rainbow Veggie Pizza on Cornmeal Crust (Vegan)

Sharon Palmer

Color is all the rage in food…so why not in a pizza? Especially if it’s packed with colorful, nutrient-rich veggies in every shade of the rainbow. I give you my masterpiece: Rainbow Veggie Pizza made with a cornmeal-crust crispy pizza shell, slathered with tomato marinara, and topped with zucchini, yellow summer squash, orange bell peppers, and red onions—with a generous sprinkling of fresh herbs and pinenuts. It’s as yummy as it is pretty.

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Rainbow Veggie Pizza on Cornmeal Crust (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings (2 slices each) 1x
Scale

Ingredients

Cornmeal Crust:

  • 3/4 cup water
  • ½ cup unflavored soymilk
  • 1 tablespoon brown sugar
  • 2 packages (1 ½ tablespoons) active dry yeast
  • 2 tablespoons extra virgin olive oil
  • 1 cup cornmeal + additional for lining pizza pan
  • Pinch sea salt
  • 22 ½ cups whole wheat flour (may use a gluten-free flour or half enriched flour, if desired) + additional flour for kneading

Toppings:

  • 1 cup marinara sauce
  • 1 ½ cups shredded plant-based Mozzarella “cheese” (i.e., Daiya)
  • 2 (small, 8-ounce each) zucchinis, sliced thinly
  • 2 (small, 8-ounce each) yellow summer squash, sliced thinly
  • 1 orange bell pepper, diced
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • Freshly ground black pepper (as desired)
  • 2/3 cup pine nuts
  • ¼ cup chopped fresh herbs (i.e., basil, oregano, tarragon, parsley, rosemary, thyme)

Instructions

  1. Prepare cornmeal crust by mixing water, soymilk, and brown sugar in a small pot and heating it until just warm (but not hot). Sprinkle yeast over warm mixture and allow to stand for 5 minutes, until bubbly.
  2. In a mixing bowl, mix together yeast mixture, olive oil, cornmeal, salt, and enough wheat flour to make a soft dough (start with 2 cups, and add more as needed). Place dough on a floured surface and knead for 5 minutes, until it is smooth (not sticky, yet not dry). Place it in an oiled mixing bowl in a warm (but not hot) place and allow to rise for about 1 hour.
  3. Meanwhile, prepare toppings for pizza.
  4. Preheat oven to 375 F.
  5. Remove dough from bowl and divide into two balls. Roll out each ball on a floured surface to about 15-inches in diameter.
  6. Sprinkle a spoonful of cornmeal on each of two 16-inch pizza pans (or may use large baking sheets) and distribute it over the surface of the pan.
  7. Place pizza dough on each pan.
  8. Spread each pizza uniformly with ½ cup marinara sauce.
  9. Sprinkle each pizza with ¾ cup shredded plant-based cheese
  10. Mound the chopped red onions in the center of each pizza.
  11. On each pizza, encircle the red onions with a circle of chopped yellow bell pepper, dividing it equally among both pizzas.
  12. On each pizza, create a ring of sliced yellow squash dividing it equally among the pizzas.
  13. On each pizza, create a ring of sliced zucchini, dividing it equally among the pizzas.
  14. Sprinkle each pizza with mined garlic, dividing it equally among the pizzas.
  15. Sprinkle each pizza with freshly ground black pepper as desired.
  16. Place in the oven and bake for 15 minutes.
  17. Sprinkle each pizza with half of the pine-nuts.
  18. Bake for an additional 15 minutes, until golden brown.
  19. Remove from oven and sprinkle with fresh herbs, dividing them equally among the pizzas.
  20. Slice each pizza into 8 slices.

Nutrition

  • Serving Size: 2 slices
  • Calories: 488
  • Sugar: 9 g
  • Sodium: 156 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 65 g
  • Fiber: 7 g
  • Protein: 18 g
  • Cholesterol: 12 mg

For other plant-based comfort foods, check out a few of my favorite recipes:

Chickpea Curry with Sorghum
Veggie Shepherd’s Pie
Vegan Tamale Pie

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