Name: Vegan Rainbow Veggie Pizza with Cornmeal Crust
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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)

Description

Make this gorgeous, healthy Vegan Rainbow Veggie Pizza with Cornbread Crust with a rainbow of colorful veggies, a crispy whole grain crust, plant-based cheese, and fresh herbs.

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)

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Instructions

Prepare cornmeal crust by mixing luke warm water and plant-based milk with brown sugar in a large mixing bowl. 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 (start with 2 cups, and add more as needed) that is not sticky. 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.
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 pieces, 8 slices per pizza.

Notes

To make this recipe gluten-free substitute wheat flour with a gluten free flour of your choice.

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