Description
This colorful Vegan Rainbow Veggie Pizza features a crunchy cornmeal crust, marinara, plant-based cheese, fresh herbs, pine nuts, and rainbow veggies.
Ingredients
Scale
Cornmeal Crust:
- 3/4 cup water, luke warm
- ½ cup plant-based milk, plain, unsweetened, luke warm
- 1 tablespoon brown sugar
- 2 (.25 ounce each) packages active dry yeast (total of 1 1/2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 cup cornmeal + additional for lining pizza pan
- Pinch sea salt
- 2 – 2 ½ cups whole wheat flour + additional for kneading
Toppings:
- 1 cup marinara sauce
- 1 ½ cups shredded plant-based Mozzarella “cheese” (i.e., Daiya)
- 1 small red onion, chopped
- 2 small (8-ounces each) zucchinis, chopped
- 2 small (8 ounces each) yellow summer squash, chopped
- 1 bell pepper, orange, chopped
- 4 cloves garlic, minced
- 2/3 cup pine nuts
- Freshly ground black pepper (as desired)
- ¼ cup chopped fresh herbs (i.e., basil, oregano, tarragon, parsley, rosemary, thyme)
Instructions
- Prepare cornmeal crust by transferring lukewarm water and plant-based milk (may warm in microwave or stovetop to 105-110 F; should feel comfortable if touching with inner wrist) to a large mixing bowl. Add brown sugar and mix well. Sprinkle with yeast and allow to stand for 5 minutes, until bubbly. Add olive oil, cornmeal, salt, and enough wheat flour to make a soft dough that is not sticky (start with 2 cups, and add more as needed). Place dough on a floured surface and knead for 5 minutes until smooth. Place in an oiled mixing bowl in a warm but not hot (aim for 75-85 F) place and allow to rise for about 1 hour.
- Meanwhile, prepare toppings for pizza.
- Preheat oven to 375 F.
- Remove dough from bowl and divide into two balls. Roll out each ball on a floured surface to about 15-inches in diameter.
- Sprinkle a spoonful of cornmeal on each of two 16-inch pizza pans, pizza stones, (or may use baking sheets) and distribute it over the surface of the pan.
- Place one pizza dough on each pan.
- Spread each pizza uniformly with ½ cup marinara sauce.
- Sprinkle each pizza with ¾ cup shredded plant-based cheese
- Mound the chopped red onions in the center of each pizza.
- On each pizza, encircle the red onions with a circular row of chopped zucchini, then chopped yellow squash, then chopped orange bell pepper, dividing them equally among both pizzas.
- Sprinkle each pizza with minced garlic, pine nuts, and black pepper, dividing them equally among the pizzas.
- Sprinkle each pizza with freshly ground black pepper as desired.
- Place in the oven and bake for 20-25 minutes, until crust is cooked through and vegetables are crisp-tender.
- Remove from oven and sprinkle with fresh herbs, dividing them equally among the pizzas.
- Makes 2 pizzas, 8 slices per pizza. Serves 8 (2 slices each).
Notes
To make this recipe gluten-free substitute wheat flour with a gluten free flour of your choice.
Try using dollops of cashew cheese instead of the shredded plant-based cheese.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Entree
- Cuisine: American
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
