What makes a pizza unforgettable? It’s not the crust alone—though a crisp and golden base helps—it’s the toppings. The best vegan pizza toppings don’t just fill space; they create balance. Think roasted mushrooms that deliver umami, fresh basil that cuts through richness, or a pinch of chili flakes that keeps you reaching for one more slice. A great pie thrives on contrast: creamy against crunchy, salty against sweet, fresh against roasted.

In this guide, you’ll learn how to build flavor and texture combinations that actually work. We’ll move through vegan pizza sauces that go beyond tomato, proteins that add heft without heaviness, plant-based cheeses that melt or dollop, and finishers that sharpen or soften each bite. Think smoky vegan sausage with briny, oil-cured olives, or caramelized onions against almond or cashew ricotta—simple combinations that take any vegan pizza from good to great.

Consider this your toppings playbook. Start with our vegan pizza dough recipe, or find a prepared vegan crust. From there, mix and match categories, layer with restraint, and land on slices that feel composed instead of crowded. Whether you keep it a simple margherita or load it with bold pantry finds, these vegan pizza toppings will give you pies that deliver bite after bite. Crisp, saucy, herby, melty—now let’s break down how to choose and layer toppings to create the perfect pie.

Best Vegan Pizza Toppings: Flavor & Texture Ideas

Great pizza starts with intention. Instead of scattering whatever’s in the fridge, think of toppings as roles: the base that anchors, roasted or fresh elements that bring texture, protein that adds heft, a creamy layer to tie it together, and the finishers that make flavors snap. When you stack toppings this way, each bite feels balanced and complete.

This guide breaks vegan pizza toppings into clear categories—sauces, vegetables, proteins, cheeses, and finishers—so you can mix and match without guesswork. The magic isn’t in piling more on—it’s in choosing contrasts that play well together: garlicky red sauce under roasted mushrooms, tangy artichokes beside smoky vegan sausage, or peppery arugula scattered over a layer of cashew cheese. Pick a role for each topping, let them balance each other, and you’ll end up with a pizza that not only tastes intentional but also fully yours.

Sauces That Make Vegan Pizza Sing

Before the cheese and finishers, there’s the base that sets the mood. Sauce is the first flavor your toppings meet and the thread that runs through every bite. Choose one of these vegan pizza sauces to decide if your pie leans classic, creamy, herby, or spicy—then build the rest to match.

Classic Tomato Sauce (Red Sauce)

• What it is: Crushed tomatoes, garlic, olive oil, and salt.
• What it does: Sweet-savory foundation that pairs well with almost anything.
• Pairs with: Mushrooms, roasted peppers, vegan mozzarella, fresh basil.

Arrabbiata (Spicy Tomato Sauce)

• What it is: Tomato sauce with a kick—red pepper flakes or chili, garlic.
• What it does: Adds heat, depth, a bit of edge.
• Pairs with: Vegan sausage, red onion, shallots, and any strong flavors that can stand up to spice.

Vegan White Sauce (Cashew Cream / Silken Tofu / Béchamel-style)

• What it is: Blended cashews or tofu with garlic, lemon, sometimes nutritional yeast, made thick enough to spread.
• What it does: Brings creamy richness without tomato; great contrast to tangy or spicy toppings.
• Pairs with: Potatoes, leeks, spinach, mushrooms; works better if the crust is pre-baked a bit so it stays crisp.

Pesto (Herb & Nut Sauce)

• What it is: Fresh basil (or arugula), nuts (walnut or pine nuts), blended with olive oil and garlic.
• What it does: Adds herbal brightness and nutty texture; can be used as a base or a finishing drizzle.
• Pairs with: Cherry or blistered tomatoes, zucchini, artichokes, dollops of vegan ricotta.

BBQ Sauce

• What it is: Smoky, tangy sauce made with tomato, vinegar, and spices.
• What it does: Brings sweet-smoky depth that pairs especially well with bold toppings.
• Pairs with: Vegan chicken, red onion, pineapple, jalapeños.

Garlic-Oil Base (Pizza Bianca)

• What it is: Olive oil infused with garlic, sometimes with herbs.
• What it does: A lighter, crisp base that highlights toppings without competing.
• Pairs with: Spinach, mushrooms, artichokes, vegan feta.

Hummus (Optional Mediterranean Base)

• What it is: Creamy chickpea purée blended with tahini and lemon.
• What it does: Adds nutty, earthy creaminess instead of tomato or white sauce.
• Pairs with: Roasted zucchini, olives, roasted peppers, and arugula.

Vegetables (the Workhorses)

If sauce is the soul of a pizza, vegetables are the backbone of great vegan pizza toppings. They bring sweetness, char, crunch, or chew—the textures that make each bite satisfying. Prep is key: vegetables that hold lots of water, like mushrooms or zucchini, need a blast of heat to concentrate flavor, while others (like onions or peppers) taste best slow-cooked until sweet. Get this right, and your pizza base is already half brilliant.

Roasty & Savory

• Cremini or Portobello Mushrooms: Roast them hot so the moisture evaporates and the edges brown. This leaves you with chewy slices that taste deep, earthy, and concentrated—a savory counterweight to bright sauces or fresh herbs.
• Eggplant: Slice, salt, and pat it dry before roasting. Once the bitterness is gone, the flesh turns silky and lush, soaking up tomato sauce or olive oil like it was made for pizza.
• Broccoli or Cauliflower: High heat transforms florets into nutty, crisp-edged bites. Their charred flavor balances creamy elements like vegan cheese or cashew cream, adding structure and crunch to each slice.
• Zucchini: Thinly sliced zucchini caramelizes quickly in the oven, concentrating its sweetness. Roasting keeps it from going watery and gives you tender rounds that layer seamlessly with herbs or ricotta-style dollops.
• Potatoes (Thin-Sliced): Paper-thin slices baked over olive oil or cashew cream give you crisp edges and soft centers. They add subtle earthiness and a hearty bite that turns a simple pie into a meal.

Sweet & Bright

• Cherry or Grape Tomatoes: These blister in minutes, their skins wrinkling as the juices turn sweet and sharp. That burst of acidity cuts through richness and brightens every bite.
• Bell Peppers: Roasted until soft and smoky, peppers bring a mellow sweetness that spreads across the whole pie. Their silky texture also contrasts beautifully with crisp crusts.
• Caramelized Onions: Cooked low and slow until sticky and jammy, onions trade their bite for deep, mellow sweetness. They weave into sauces and cheeses, adding richness without heaviness.
• Fennel: Roasting tames fennel’s sharpness and coaxes out its natural sugars. The result is tender slices with a gentle anise note that feels surprising but elegant.
• Corn: Fresh kernels charred in a skillet or oven taste sweet and toasty at once. Scattered over pizza, they add playful pops of flavor that keep a slice lively.
• Peppadew Peppers: Small, red, and slightly sweet with a tangy edge, Peppadews add brightness without overpowering. Roast or slice them raw for a pop of color and a gentle kick that balances creamy toppings.
• Sun-dried tomatoes: Intense, chewy, and tangy-sweet, sun-dried tomatoes bring a concentrated burst of flavor that holds its own against rich bases or melty cheeses. Scatter them sparingly so their punch balances rather than overwhelms.

Sharp & Clean

• Red Onion: Sliced thin, red onion softens just enough in the oven while keeping a crisp edge. It adds color and a clean, sharp bite that balances creamy or smoky toppings.
• Leeks: Gentle and layered in flavor, leeks are best sautéed in olive oil before baking. Their sweetness and softness make them a quiet, flavorful base note.
• Spinach: Tender greens that shrink down in the oven but keep their color and mild earthiness. Layer fresh leaves under cheese or scatter on top mid-bake so they wilt without turning watery. Especially good on white pies with garlic, mushrooms, or vegan ricotta.
• Artichoke Hearts (Jarred or Roasted): Tender and briny, artichokes bring a touch of Mediterranean flair. They taste instantly luxurious and pair well with bright herbs or creamy sauces.
• Broccoli Rabe (Rapini): Bitter greens that soften in the oven but keep their edge. Scatter blanched pieces over a white pizza with ricotta or garlic for contrast that cuts through richness.
• Garlic Confit: Slow-cooked cloves turn soft, buttery, and mellow. Spread across the crust, they melt into the base and give every bite a gentle, savory warmth.

Proteins (the Heft)

Vegetables give your pizza color and character, but proteins are what give your slice some heft. These vegan pizza toppings bring chew, salt, and the kind of savoriness that makes a slice feel hearty and satisfying. On vegan pizza, that doesn’t mean imitating meat—it means leaning on plant-based proteins that carry flavor, crisp under heat, and balance the softness of sauces or cheeses. Pick wisely, prep them right, and they’ll anchor your pie without weighing it down.

Plant-Based Meats

• Vegan Sausage or Pepperoni: These are the easiest way to bring bold, familiar flavor to a pizza. Slice or crumble, then crisp them in a skillet or oven before topping so they caramelize instead of steaming. That pre-cook makes every bite smoky, salty, and punchy—the kind of flavor that holds up to melty vegan cheese or tangy sauce.
• Smoky Tempeh: Tempeh’s dense texture and nutty flavor make it a natural fit for pizza when seasoned well. A quick marinade with soy sauce, smoked paprika, or maple syrup adds depth before you slice or crumble it. Once roasted, it turns chewy and layered, bringing an almost bacon-like savoriness without trying to impersonate meat.
• Seitan Strips: With a firm, toothsome bite, seitan works especially well for BBQ or Mediterranean-style pies. Slice it thin, sauté it until the edges crisp, and let its meaty chew soak up bold sauces. It gives heft without heaviness, making each slice feel more filling.
• Vegan Chicken Strips: Store-bought or homemade, these plant-based pieces are easy to slice and season. Pan-sear or roast them first so they pick up color and hold their texture in the oven. They’re especially good on BBQ or buffalo-style pies, where their chewiness soaks up bold sauces and makes each slice feel substantial.

Whole-Food Options

• Tofu (Marinated or Baked): Tofu takes on any seasoning you give it, which makes it endlessly versatile for pizza. Press and marinate it first, then bake until the exterior is crisp and the center chewy. Cut into cubes or thin slabs, it layers beautifully with vegetables and stands up to heat without going soggy.
• Chickpeas: Roasted until crunchy, they bring a nutty, satisfying texture that adds contrast to soft sauces and creamy cheeses. Mash them lightly and season with herbs or spices for a crumbly scatter that clings to the crust. Either way, they deliver heft and protein while keeping things playful.
• Soy Curls: Made from whole soybeans, soy curls soak up marinades like a sponge and bake into chewy, flavorful strips. Season them with BBQ sauce, buffalo sauce, or smoky spices before layering on the crust. Once roasted, they deliver juicy, hearty bites that mimic chicken or beef in all the right ways—perfect for pies that lean bold and saucy.

Hearty Extras

• Jackfruit: Pulled and seasoned, jackfruit shines on pies that lean smoky or barbecue. Its shredded texture mimics pulled pork visually, but the flavor depends entirely on the sauce you cook it in. Spread it across the base with BBQ or a drizzle of chili sauce, and it bakes into tender, flavorful strands that make a pie feel celebratory.
• Vegan Bacon: Smoky, salty, and crisp, vegan bacon brings that finishing crunch and savory hit that you’ll love on pizza. Whether you use tempeh strips, shiitake mushrooms, rice paper bacon, or a store-bought option, cook it until crisp before topping so it keeps its texture in the oven. Scatter it sparingly over creamy or sweet elements—like cashew cheese, caramelized onions, or pineapple—for contrast that makes each bite pop.
• Walnuts: Chopped or lightly toasted, walnuts bring a meaty crunch and earthy depth. They hold up especially well against creamy bases like ricotta or cashew cheese, giving each bite texture and heft without feeling heavy.

Cheeses (the Creamy Bridge)

Cheese is what ties a pizza together. Dairy-free pizza toppings form the bridge between sauce and toppings—the melt, the cream, the tang that smooths sharp flavors and softens the bite. You don’t need to pile it on; just enough to stretch, dollop, or scatter will give balance without burying everything else.

Meltable Classic

• Vegan Mozzarella: This is the go-to for melt and stretch, whether store-bought shreds or homemade versions from cashews or tapioca starch. It bubbles and browns in the oven, giving you that familiar gooey pull. Pair it with tomato sauce, mushrooms, or any topping where you want classic pizzeria vibes.

Creamy Dollops

• Vegan Ricotta: Soft and spreadable, ricotta-style cheese is often made from almonds, cashews, or tofu. It bakes into creamy pockets that cool and balance stronger flavors. Spoon it over pesto, scatter it between roasted vegetables, or let it stand out on a white pizza.

Sharp & Salty

• Vegan Feta: Tangy and crumbly, feta-style cheeses made from tofu, almonds, or coconut oil add brightness. They don’t melt much, but that’s their strength—they punctuate bites with sharpness. Try them over roasted peppers, olives, or fresh greens after baking.

Savory Finishers

• Vegan Parmesan: Nutty and salty, usually made from cashews, almonds, or nutritional yeast. It doesn’t melt, but it finishes a pie like a seasoning, dusting every bite with savoriness. Shake it over a margherita-style pizza, or use it to sharpen creamy bases like cashew white sauce.

Finishers (the Final Touch)

Once the pie comes out of the oven, you’re almost there, but not quite done. The best pizzas get a last layer of freshness or punch—something that hits your taste buds just right on that first bite. These finishers don’t just act as garnish; they lift, sharpen, and balance everything you’ve already built. Think of them as the exclamation point at the end of the slice.

• Fresh Basil: Classic for a reason, basil wilts just enough on hot pizza to release its oils. Add whole leaves or chiffonade after baking to keep its green, peppery bite alive. It brightens rich sauces and cuts through melty cheese.
• Arugula: Scatter fresh handfuls across a baked pie for peppery lift. The heat softens the greens slightly but leaves enough bite to balance creamy or salty toppings. This is one of those fresh pizza toppings that is especially good over white pizzas or ones loaded with roasted vegetables.
• Chili Oil or Chili Flakes: A drizzle of chili oil or a pinch of flakes adds controlled heat. The oil clings to cheese and crust, carrying spice into every bite. Perfect for pies with earthy mushrooms or sweet caramelized onions.
• Balsamic Glaze: Thick, tangy, and a little sweet, balsamic glaze turns pizza into something luxe. It cuts richness while adding shine, making it great over cashew ricotta or roasted vegetables.
• Olives: Briny, salty, and bold, olives bring instant contrast. Oil-cured varieties are wrinkly and intense, Kalamata are fruity and tangy, and Castelvetrano are buttery and mild. Scatter them after baking or tuck slices under cheese for salty surprises throughout the pie. Pair with capers for another briny pop.
• Lemon Zest: Bright and aromatic, a little zest scattered after baking wakes up flavors without overpowering the other elements. It’s subtle but transformative, especially with greens, artichokes, or anything creamy.
• Toasted Nuts: Pine nuts or walnuts add crunch and nuttiness. Scatter them sparingly over pesto or creamy bases—they add texture where everything else is soft.
• Banana Peppers or Pepperoncini: Briny, tangy peppers that cut through richness without overwhelming heat. Perfect on pies with vegan sausage, olives, or cashew cheese.
• Vegan Hot Honey (Chile-Infused Agave for an Optional Modern Twist): Sweet-heat drizzle that brings contrast to salty or smoky pies. Works especially well with vegan pepperoni or caramelized onions.

10 Flavor Combos That Just Work

The best vegan pizza toppings aren’t about piling on everything in the fridge—they’re about choosing toppings that balance and contrast. Sweet against salty, creamy against crisp, smoky against bright. These flavor combos highlight both popular vegan toppings and unique pairings. Below are ideas built to inspire, copy, or tweak until they feel like your own.

• The Umami Kick (Red Sauce, Roasted Mushrooms, Almond Ricotta, Chili Oil): Roasted mushrooms bring deep savoriness, almond ricotta cools things down, and chili oil adds a streak of heat. It’s hearty, balanced, and bold without being fussy.
• Mediterranean Market (Pesto, Roasted Peppers, Artichokes, Kalamata Olives): Herby pesto sets the stage for sweet peppers, tangy artichokes, and briny olives. A colorful pie that’s fresh, savory, and instantly Mediterranean.
• Sweet & Smoky Supreme (Red Sauce, Caramelized Onions, Vegan Sausage, Cashew Parm): Jammy onions meet smoky-salty vegan sausage, with a sprinkle of cashew parm to sharpen the flavors. Rich, layered, and satisfying slice after slice.
• Green & Gold (White Sauce, Broccoli, Corn, Lemon Zest): Nutty roasted broccoli and sweet corn sit over a creamy base, finished with bright citrus. Light but substantial, with crunch, cream, and pop in every bite.
• Comfort Pie (White Sauce, Potatoes, Herbs, Garlic Confit): Thin-sliced potatoes crisp at the edges, while herbs like rosemary or thyme and mellow garlic melt into the sauce. Cozy, earthy, and proof that white pizza can be unforgettable.
• Garden Fresh (Red Sauce, Spinach, Cherry Tomatoes, Tofu Ricotta): Juicy tomatoes and tender spinach balance creamy tofu ricotta on a savory red base. Fresh and vibrant, it feels like summer on a crust.
• The Spicy Classic (Red Sauce, Red Onion, Vegan Pepperoni): Sharp onion and smoky pepperoni make for a bold, balanced slice. It’s the classic pizzeria combo—turned vegan and turned up.
• Herby Harvest (Pesto, Zucchini, Bell Peppers, Vegan Feta): Roasted zucchini and peppers add sweetness, vegan feta brings salty tang, and pesto ties it together. A colorful pie with freshness in every layer.
• Southern Italian (Red Sauce, Eggplant, Oil-Cured Olives, Capers): Silky roasted eggplant over tomato sauce, finished with briny olives and capers. It nods to Sicily’s Pasta alla Norma—a classic built on eggplant, tomato, and salty accents—here reimagined as a bold, umami-rich pizza.
• Vegan Margherita (Red Sauce, Vegan Mozzarella, Fresh Basil, Olive Oil Drizzle): Simple and iconic—stretchy vegan mozzarella, fragrant basil, and good olive oil over a tomato base. A plant-based take on the classic that proves less is more.

Smart Topping Tips for Better Vegan Pizza

Making a great vegan pizza isn’t just about what you put on top—it’s how you prep, layer, and finish. These simple strategies give you crisp crusts, bold flavors, and pies that feel composed instead of crowded.

• Tame the water: Roast mushrooms, zucchini, or eggplant first; squeeze excess liquid from thawed spinach; pat jarred artichokes and olives dry. Less water = more flavor, better texture.
• Think in roles, not piles: Every topping should have a job—creamy, crunchy, smoky, or fresh. A few well-chosen players beat a crowded field.
• Use heat to your advantage: High-heat roasting before and during the bake concentrates flavors. A preheated stone or steel gives the crust a golden, crisp stage to carry your toppings.
• Layer with intention: Melt-style cheeses (like vegan mozzarella) belong under roasted vegetables so they bubble and brown. Creamy dollops (ricotta, feta) shine best when added near the end or right after baking.
• Finish with contrast: A drizzle of chili oil, a scatter of basil, or a squeeze of lemon juice added post-bake keeps flavors lively and layered.

Vegan Pizza Toppings FAQs

More Vegan Pizza Recipes and Ideas

• Buffalo Cauliflower Pizza
• Focaccia Pizza
• Quinoa Pizza Crust
• Crispy Cauliflower Crust Pizza

Bringing It All Together

The best vegan pizza toppings tell a story—smoky against bright, creamy cut with crunch, briny playing off sweet. When you think in contrasts, every slice feels deliberate and worth remembering. Build with intention, finish with something fresh, and let the push and pull of flavors do the heavy lifting. These plant-based pizza toppings aren’t just substitutions—they’re building blocks for dairy-free pizza toppings that bring real balance. Mix and match, lean on the combos, and you’ll end up with vegan pizza ideas that move past basic to something magical. In the end, it’s those vegan pizza combinations—the right sauce, the right veg, the right finish—that can turn your pizza night into a tradition.

Did I miss any of your favorite vegan pizza toppings or ideas? Drop them in the comments—I love hearing from you!

The post Vegan Pizza Toppings: A Complete Guide appeared first on Olives for Dinner.

Good pizza dough is both science and craft. Get the ratio of flour, water, salt, and yeast right, and the rest is time and technique. This version is lean and simple: strong enough to crisp at the edges, hydrated enough to stay chewy in the middle, and forgiving enough for weeknight pizza without fuss.

There aren’t really any tricks or fancy ingredients here; rather, it’s about knowing what each one does. Flour gives you structure, yeast gives you lift, salt reins in flavor, and fermentation builds the depth. Knead, rest, bake, repeat—and you’ll have dough that’s not just a vehicle for a wide array of vegan pizza toppings, but the reason the whole pizza works.

Why This Vegan Pizza Dough Recipe Works

At its core, pizza dough is just flour, water, yeast, and salt—but how you let them interact determines whether your crust is flat and bland or crisp, chewy, and full of character. Here’s why this method delivers:

• Perfect texture balance: A simple ratio of flour to water creates a crust that bakes up golden, chewy, and crisp all at once. This is vegan comfort food at its best!
• Flavor through fermentation: As the dough rests, yeast converts the flour’s starches into simple sugars. That process creates gas (for lift) and builds subtle flavor you can’t get any other way.
• Time equals flavor: A couple hours at room temp is all you need for rise and structure.
• Naturally vegan: Traditional pizza dough doesn’t use eggs or dairy—this crust stays plant-based without substitutions.
• Beginner-friendly method: Easy steps and no special tools required. If you can stir, knead, and wait, you can master this homemade vegan pizza crust.

Key Ingredients

This dough only asks for a handful of basics, but each one matters. 00 flour keeps the texture light and pliable, so the crust stretches thin without tearing. Yeast brings the rise, salt reins in the flavor, and a touch of olive oil helps the edges bake up golden. Here’s more about what each one of them does:

• Tipo 00 Flour: This is the gold standard for pizza dough. In Italian milling, “00” refers to the grind size—the finest you can buy. It’s made from soft wheat, ground so fine it feels almost like talc in your hand. That powdery texture means the dough stretches without snapping back and bakes into a crust that’s thin, crisp at the edges, and tender in the middle.
• Salt: More than seasoning, salt keeps the yeast in check so the dough rises evenly—and makes the crust taste like pizza instead of cardboard.
• Active Dry Yeast: This is the engine. Yeast feeds on the flour, releasing gas for rise and building subtle flavor as it rests. Time is what transforms it from flat to full of character.
• Olive Oil: Olive oil doesn’t go into the dough itself, but it’s essential for the process. It prevents sticking during the rise, helps edges bake golden, and adds a light fruitiness that plays well with any topping.

How To Make

Making this vegan pizza dough isn’t complicated—it just asks for a little time and a light touch. Once you’ve mixed, kneaded, and let it rest, you’re only a short bake away from golden, chewy crust that smells like your favorite pizzeria. Here’s a step-by-step:

Step 1: Mix the Dough – Combine the flour and salt in a large bowl. Stir the yeast into lukewarm water until dissolved, then pour it in. Mix until a rough, shaggy dough forms. The water should feel warm but not hot to the touch—think bathwater, not tea. Aim for 95–105°F.

Step 2: Knead – Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. It should spring back when poked and feel tacky but not sticky.

Step 3: First Rise – Tuck the dough into a lightly oiled bowl, cover, and let it rise at room temperature for about 1½–2 hours, or until doubled. This is where flavor and structure start to build.

Step 4: Divide & Rest – Punch the dough down gently, then divide it into two balls. Cover and let them rest for 20 minutes so the gluten relaxes—this makes stretching easier.

Step 5: Shape – Working with one ball at a time, press and stretch into a 10–12 inch circle. Let gravity do the work by letting it hang or draping the dough over your knuckles while turning it slowly. Rustic edges are part of the charm, so don’t feel like it needs to be a perfect circle.

Step 6: Top & Bake – Place the dough on parchment, add sauce and your favorite vegan pizza toppings, then brush the edges with olive oil. Transfer to a preheated pizza stone or steel for maximum crisp, or use a lightly oiled baking sheet if that’s what you’ve got. Bake at 450–475°F for 8–12 minutes, until the crust is golden and blistered.

Pro Tips For The Best Vegan Pizza Dough

Even with a simple recipe, a few small moves can take your crust from ordinary to extraordinary. Think of these as guardrails that keep your vegan pizza dough consistent, flavorful, and a little more forgiving every time you make it.

• Check the water temp: Yeast likes it warm, not hot. Aim for bathwater warm (around 100°F). Too cool, and the rise drags; too hot, and you’ll kill the yeast before it gets going.
• Rise to the occasion: For same-day vegan pizza dough, a 2-hour room-temp rise works great. For deeper flavor and easier stretching, knead the dough, let it rise at room temperature for about 2 hours, divide into balls, then refrigerate for up to 3 days before bringing to room temperature and shaping. See note about cold fermenting below.
• Knead with intention: You’re building gluten, so go slow and consistent. Smooth and elastic is your cue that it’s done—it should spring back gently when poked.
• Rest before stretching: That 20-minute pause after dividing the dough? Don’t skip it—it relaxes gluten so the dough doesn’t snap back while you shape it.
• Bake hot, bake fast: A preheated stone or steel at 450–475°F gives you that golden bottom and blistered edge. The hotter the surface, the better the crust.

FAQs

For More Bread Recipes, Check These Out Next!

• Quick And Easy Focaccia
• Easy Vegan Biscuits
• Vegan Crockpot Stuffing
• Quinoa Pizza Crust

Did you try this vegan pizza dough recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Easy Vegan Pizza Dough

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• Author: erin wysocarski
• Total Time: 2 hours 30 minutes
• Yield: 2 (10–12 inch) pizzas, about 4 servings
• Diet: Vegan

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Description

This vegan pizza dough is everything you want in a crust—crispy at the edges, chewy in the middle, and sturdy enough to hold generous toppings. It’s made with just flour, water, yeast, and salt, so the process is simple but the results taste bakery-level. Whether you’re after a classic margherita or a fully loaded pie, this dough gives you the perfect base.

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Ingredients

• 4 cups Tipo 00 flour 
• 1 teaspoon salt
• 1/2 tsp active dry yeast, dissolved in 1 1/4 cups lukewarm water
• Olive oil, for oiling the bowl and brushing the crust

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Instructions

1. Mix the dough: In a large bowl, combine the 00 flour and salt. Stir the yeast into the lukewarm water until dissolved. Pour into the flour mixture and stir with a sturdy spatula until a shaggy dough forms.
2. Knead: Transfer to a floured surface and knead for 8–10 minutes, until the dough is smooth and elastic. (It should spring back when poked and feel slightly tacky but not sticky.)
3. First rise: Place in a lightly oiled bowl or glass container, cover, and let rise at room temperature for 1½–2 hours, or until doubled in size.
4. Divide & rest: Punch down gently, then divide into 2 portions. Form into balls, cover, and let them rest for 20 minutes. This relaxes the gluten and makes stretching easier.
5. Shape your pizza: Working with one ball at a time, press and stretch the dough into a 10–12 inch circle. Use gravity by letting the dough hang over your knuckles—no need to overwork it.
6. Add toppings: Place the pizza onto parchment paper. Add sauce and vegan pizza toppings of your choice. Brush the edges with olive oil and sprinkle with a little coarse salt, if desired.
7. Bake: Preheat a pizza stone or steel at 450–475°F for at least 20 minutes. Transfer the pizza (on parchment) to the stone, then slide the parchment out after 2–3 minutes if you want maximum crisp. Alternatively, bake on a lightly oiled baking sheet for 10–12 minutes. In either case, the crust should be golden and crispy.

Notes

• Hydration check: The dough should feel tacky, not sticky. Too wet? Dust with a little flour. Too dry? Knead in a teaspoon of water at a time.
• Make-ahead: After the first rise, refrigerate the dough up to 3 days. This slow fermentation builds flavor. Let it rest 30-60 minutes at room temperature before shaping.
• Freezing: After the first rise, portion into balls and freeze in oiled zip-top bags for up to 3 months. Thaw in the fridge overnight, then let rest before shaping.
• Baking surface: A preheated pizza stone or steel gives the best oven spring and crisp bottom. If you don’t have one, a lightly oiled baking sheet works too—it produces a slightly softer crust but still bakes up golden and delicious.
• Batch baking: Two pizzas can bake at once if your oven fits, but rotate halfway through. For maximum crispiness, bake one at a time.
• Storage: Wrap cooled pizza tightly and refrigerate for up to 3 days. Freeze slices in a single layer, then transfer to a bag for longer storage.
• Reheating: Reheat at 375°F on a sheet pan or a stone for 8–10 minutes, until the crust crisps up at the toppings are warmed through. Avoid the microwave—it steams the crust and makes it gummy.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dinner
• Method: Kneaded, Baked
• Cuisine: Italian

This recipe was originally published in 2020 and updated in 2025 with clarified instructions and tips.

The post Easy Vegan Pizza Dough appeared first on Olives for Dinner.

Buffalo cauliflower on a pizza? Stay with me. Spicy cauliflower florets are roasted until the edges develop a little golden color. Then they are layered over a chewy crust with garlicky olive oil, creamy vegan bleu cheese, and pockets of vegan mozzarella. It’s sharp and savory, messy in the best way, and finished with chopped celery for crunch. Every bite hits that spicy–creamy–crispy balance just right.

This buffalo cauliflower pizza came together one night with what I had on hand, and it turned into one of those recipes that is one of my favorite comfort food go-tos. You can use a store-bought crust to keep it simple, or half this homemade pizza dough recipe if you’ve got the time. Either way, it’s the kind of pizza that’s built for tearing, dipping, and going back for one more slice. Be sure to keep a little of that vegan bleu cheese dressing on the side—this pizza’s got a built-in excuse to double-dip.

Why You’ll Love It

This vegan buffalo cauliflower pizza brings together everything you love about spicy comfort food—just layered onto a chewy, golden crust. It’s got crispy heat, creamy richness, and a little crunch in every bite. Whether you’re making it for game day, Friday night, or just because you’ve got half a head of cauliflower in the fridge, this is the kind of recipe that feels fun, a little unexpected, and totally worth the oven time. Here’s what makes it shine:

• Spicy, Roasty, Crispy Perfection: The cauliflower gets tossed in hot sauce and roasted until the edges crisp, with just enough char to bring the flavor without going soggy. It holds up beautifully on pizza and brings serious heat and texture to every bite.
• Creamy & Tangy Finishes: Vegan bleu cheese dressing cuts through the spice with a creamy, tangy finish, while soft, melty buffalo mozzarella adds another layer of richness. It’s the kind of combo that makes you pause between bites—sharp, smooth, and balanced. We love Follow Your Heart and Daiya brands!
• Customizable Crust Options: Use a prepared 12-inch vegan crust for ease, or make your own homemade pizza dough recipe for something a little more hands-on. Both bake up beautifully, and both let the toppings do the talking.
• Made for Dipping: This is a pizza that loves a side of sauce. Save a little vegan dressing on the side for crust-dipping, or drizzle extra over the top before serving. It’s messy—in the best way.
• The Best Kind of Mash-Up: Vegan buffalo wings, meet pizza night. This buffalo cauliflower pizza recipe is the kind of mash-up that just works and always hits the spot.

Key Ingredients

This isn’t your average cauliflower pizza. Every ingredient in this buffalo cauliflower pizza recipe plays a specific role—bringing the heat, the creaminess, the crunch, or the chew. Together, they turn a few familiar components into something bold, balanced, and built for repeat cravings. Here’s what gives this pizza its edge:

• Cauliflower Florets: This is where the magic starts. Roasted until golden and crisp around the edges, cauliflower holds its shape while soaking up all the spicy, buttery heat of the buffalo sauce. It’s the heart of the recipe, bringing bite and body to every slice.
• Frank’s Red Hot: A classic for a reason. Frank’s delivers the bold, vinegary heat that defines buffalo flavor—just spicy enough to tingle, but balanced enough to keep eating. It coats the cauliflower in a glossy, fiery layer that caramelizes as it roasts.
• Vegan Bleu Cheese Dressing: Creamy, tangy, and cooling in all the right ways. This cuts through the spice with richness and funk, adding contrast and balance. Follow Your Heart’s vegan bleu cheese dressing works beautifully, but use your favorite brand or homemade version if you’ve got one.
• Mozzarella-Style Vegan Cheese: Miyoko’s mozzarella brings soft, melty pockets of richness to every bite. It doesn’t overwhelm—it complements, creating just enough gooeyness to keep things indulgent without getting heavy. Feel free to swap out with another vegan mozzarella brand if you’d like.
• Garlic & Olive Oil: Before layering, the crust gets brushed with garlicky olive oil. It’s a simple step that builds savory depth, adds aroma, and helps the bottom crisp up in the oven.
• Celery & Fresh Herbs: Chopped celery gives a cool, contrasting crunch that mimics the classic buffalo wing pairing, while fresh cilantro or parsley adds brightness to finish. Don’t skip the herbs—they’re the green punctuation mark that pulls the whole thing together.

How to Make Buffalo Cauliflower Pizza

This might look like a project, but it’s really just a few easy steps layered together—roast, build, bake, done. The cauliflower gets crispy, the cheese melts into little pockets, and the whole thing comes out bubbling and golden. For full recipe details, scroll to the end of this post!

Step 1: Roast the Cauliflower – Toss your cauliflower florets with olive oil and seasoning, then pour over the buffalo sauce. Give everything a good mix and roast until the florets start to brown and crisp at the tips. They’ll soften a bit on the pizza, so don’t overdo it here.

Step 2: Choose Your Crust (Store-Bought or Homemade) – Once the cauliflower is roasted, prep your pizza base. You can use a 12-inch prepared vegan crust, or go with a homemade or store-bought pizza dough if you want that from-scratch feel. Either way, get it ready for layering.

Step 3: Add the Creamy, Cheesy Layers – Spread the vegan bleu cheese dressing evenly over the crust base (not the edges), then crumble on the mozzarella. The combo of tang and richness makes the spicy topping sing.

Step 4: Pile on the Cauliflower and Bake – Spread the roasted cauliflower over the cheese, brush the crust edges with olive oil, and bake until the crust is golden and crisp. Use the oven instructions that match your crust—most bake in 10–15 minutes at 425°F.

Step 5: Finish with Crunch and Freshness – In the last few minutes, sprinkle on the minced garlic and pop the pizza back in just until fragrant. Once it’s out, top with chopped celery, fresh herbs, and a pinch of salt and pepper. Serve hot with extra vegan blue cheese dressing on the side.

How To Serve

This buffalo cauliflower pizza brings the flavor all on its own, but the right sides, dips, or drink can turn it into a full-on moment. Whether you’re making it for a casual dinner or planning a spicy little pizza night, here are some easy ways to round it out:

• A side of vegan ranch or bleu cheese: You’ll want extra dressing on the side—whether for dipping the crust or cooling things down between bites. Go for a drizzle or set out a small bowl and let everyone dunk as they go.
• Loaded smashed potatoes: For something cozy and shareable, especially on game day or get-togethers, serve this crispy-edged, creamy-centered potato dish. They’re perfect with a spoonful of extra bleu cheese or ranch on top.
• Buffalo Tots or Loaded Tater Tots: Keep the buffalo theme going with spicy tots or lean into full comfort with loaded vegan tater tots, complete with melty cheese and chipotle sour cream. Both are great if you’ve got a second baking sheet going.
• Simple Side Salad with a Tangy Vinaigrette: Something fresh and crisp with a vinegar-forward dressing balances the richness of the pizza. Bonus points for radishes, cucumbers, or anything with bite.
• Cold Beer, Sparkling Water, or a Citrusy Cocktail: Whatever your vibe, something cold and fizzy pairs beautifully here. Try a citrusy IPA, a squeeze of lime in sparkling water, or this kombucha cocktail (switch up the kombucha to whatever you’d like) to keep things light and bright.

FAQs

Love This Buffalo Cauliflower Pizza? Try These Next

• Focaccia Pizza: Easy Vegan Recipe
• Air-Fried Buffalo Cauliflower
• Vegan Buffalo Cauliflower Salad
• Firecracker Cauliflower

Have you made this buffalo cauliflower pizza recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Buffalo Cauliflower Pizza

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 1 hour 20 minutes
• Yield: 1, 12-inch pizza
• Diet: Vegan

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Description

When you’re craving something spicy, cheesy, and a bit of a departure from the usual, this buffalo cauliflower pizza always hits the spot. The cauliflower roasts up with crispy edges, the vegan bleu cheese cools things down, celery adds crunch, and the crust holds it all together for one perfectly balanced bite. Grab some napkins and dive in.

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Ingredients

for the buffalo cauliflower

• 2 tablespoons olive oil, divided
• 4–5 cups bite-sized cauliflower florets
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup vegetable broth
• 1/2 cup Frank’s Red Hot
• 1 tablespoon to 1/4 cup sriracha (optional, for added heat)

to assemble the pizza

• 1 prepared 12-inch vegan pizza crust (or half this homemade pizza dough recipe for a from-scratch option)
• 1/4 to 1/3 cup Follow Your Heart vegan bleu cheese dressing
• 2/3 cup Miyoko’s vegan mozzarella, crumbled
• olive oil, for brushing the crust
• 4 cloves garlic, minced
• 2 celery stalks, chopped
• handful of fresh cilantro or parsley, roughly chopped
• salt and pepper, to taste
• extra vegan bleu cheese dressing, for dipping (optional)

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Instructions

to make the buffalo cauliflower

1. Preheat your oven to 425°F.
2. Add 1 tablespoon of olive oil to the bottom of a large Pyrex or baking dish and swirl to coat. Add the cauliflower florets, drizzle with the remaining 1 tablespoon of oil, and sprinkle with the garlic powder and onion powder.
3. In a small bowl, whisk together the vegetable broth and Frank’s Red Hot. Add sriracha if desired. Pour the mixture evenly over the cauliflower.
4. Bake for 30 minutes. Remove from the oven, toss well, and return to bake for another 15–30 minutes, tossing every 15 minutes, until the cauliflower is tender and lightly golden. (Don’t overbake—it will cook again on the pizza.)
5. Once the cauliflower is done, increase or adjust your oven temperature as needed for baking your pizza crust.

to assemble the pizza

1. Spread an even layer of vegan bleu cheese dressing over the crust, staying within the edges.
2. Crumble the buffalo mozzarella evenly over the dressing, then layer the roasted cauliflower over the top.
3. Brush the outer crust with olive oil and bake according to the pizza crust instructions (homemade or store-bought).
4. In the final few minutes of baking, sprinkle the minced garlic over the pizza and return it to the oven until fragrant and golden.
5. Remove from the oven and top with chopped celery and fresh herbs. Season with salt and pepper to taste.
6. Serve hot with extra vegan bleu cheese dressing on the side, if desired.

Notes

• Storage: Leftover buffalo cauliflower pizza can be stored in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible, and drizzle fresh before serving.
• Reheating: Warm slices in a 375°F oven or toaster oven for 8–10 minutes, until the crust crisps up again and the cheese softens. Skip the microwave—it’ll steam the crust and soften the cauliflower.
• Make-Ahead Tips: You can roast the cauliflower up to 2 days in advance. Let it cool completely, then refrigerate until you’re ready to assemble and bake the pizza.
• Crust Options: Use store-bought or homemade dough—whatever fits your schedule. Both bake up beautifully.
• Extra Heat: Want more spice? Add extra sriracha to the sauce, or sprinkle red pepper flakes over the finished pizza.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Baked
• Cuisine: American

This post was originally published in 2017 and updated in 2025 with new step-by-step instructions, serving ideas, and clearer recipe guidance.

The post Buffalo Cauliflower Pizza appeared first on Olives for Dinner.

In Boston’s colder months, my kitchen turns into a cozy retreat, thanks in part to the steady warmth of an old radiator. This heat source not only keeps the chill at bay but also helps play a role in my baking experiments, particularly with focaccia pizza.

The process is straightforward and unfussy, allowing for a relaxed experience that’s about as comforting as the warmth that fills the room. As the dough rises beside the radiator, it’s a simple yet satisfying nod to the small joys found in baking.

With just a bit of kneading and some patience during the rise, you’re on your way to creating a delicious, homemade focaccia pizza. The beauty of this dish lies in the versatility of the toppings: tart apples, crisp red onions, and vegan cheese are just the start.

For more pizza crust and topping ideas, check out my gluten-free quinoa pizza crust, homemade pizza dough, and buffalo cauliflower pizza.

Toppings can be swapped based on what’s on hand, encouraging a bit of creativity and flexibility. It’s a fantastic way to pair the ease of making focaccia with the personalized touch of your favorite toppings.

Why You’ll Love This Recipe

There’s a lot to love about this focaccia pizza recipe, from its ease of preparation to the perfectly balanced toppings. It’s the perfect blend of crispy edges and a soft, pillowy center, topped with a combination of ingredients that can be tailored to your liking.

Here are a few reasons why this recipe will become a go-to in your kitchen:

• Versatility in Toppings: Whether you prefer the tang of green apples or the creaminess of vegan cheese, you can customize the toppings to suit your taste.
• Simple and Satisfying: With minimal active prep time and ingredients you likely already have in your pantry, this recipe is both straightforward and fulfilling.
• Aroma and Flavor: Nothing beats the smell of fresh bread in the oven (your kitchen is going to smell amazing) and this focaccia pizza delivers on that with a bonus of delicious toppings that meld together perfectly.

Key Ingredients

The combination of earthy, salty, tart, sweet, pungent, and umami-forward toppings in this focaccia pizza creates a perfect balance of flavors. These diverse tastes complement each other, with the sweetness of apples balancing the tartness of balsamic vinegar, and the earthy walnuts offering a crunchy contrast to the soft, pillowy dough. The savory depth of the olives and vegan cheese adds layers of complexity, ensuring each bite is satisfying and comforting.

Here are some of the ingredients and the role they play in creating an amazing focaccia pizza:

Active Dry Yeast: This is the backbone of the dough, responsible for its rise and the light, airy texture we all love in focaccia. Its fermentation process not only helps the dough expand but also develops the bread’s characteristic flavor, making it an essential ingredient for that classic bread aroma.

Sugar: Sugar acts as food for the yeast, accelerating its activity and ensuring the dough rises properly. It also contributes a subtle sweetness to the dough, balancing the flavors and enhancing the golden color of the crust.

Warm Water: This activates the yeast, creating the perfect environment for it to thrive and begin the fermentation process. The temperature is crucial: if it’s too hot, it will kill the yeast, and if it’s too cold it won’t activate, missing the opportunity for that perfect rise.

All-Purpose Flour: Provides the structure for our focaccia, giving it body and chew. Its gluten content is ideal for achieving the balance between a tender crumb and a crisp exterior, essential for a satisfying focaccia texture.

Olive Oil: Enriches the dough, adding moisture and a distinct, fruity flavor that is synonymous with Mediterranean cooking. It also gives the crust a crisp, golden finish, while keeping the interior soft.

Balsamic Vinegar: Introduces a complex acidity to the recipe, offering a counterpoint to the dough’s richness. When reduced with brown sugar, it becomes a sweet, tangy glaze that adds a glossy, flavorful finish to the pizza.

Brown Sugar: When combined with balsamic vinegar, creates a glaze that is both sweet and tart. This caramelized topping introduces a depth of flavor that complements the freshness of the other toppings.

Green Apple: Adds a crisp, tart freshness that cuts through the richness of the dough and cheese. Its slight sweetness and crunchy texture offer a refreshing contrast to the savory elements of the pizza.

Red Onion: Brings a pungent sharpness that enhances the overall flavor profile. When baked, it softens slightly, mellowing out its bite while still contributing a necessary zing that balances the dish’s richer components.

Vegan Cheese Shreds: Finding the right brand of plant-based shreds will melt properly into a creamy, savory layer. You can’t go wrong with Violife. This adds a depth of flavor and moisture, ensuring the pizza is rich and satisfying without any animal products.

Oil-Cured Olives: These are a powerhouse of umami and saltiness, adding bursts of flavor that penetrate the dough and toppings. Their chewy texture and concentrated taste are essential for adding complexity to the pizza.

Walnuts: Toasted walnuts introduce an earthy, nutty element that contrasts beautifully with the softness of the dough. Their crunch adds texture, and their rich flavor deepens the pizza’s overall taste profile.

Fresh Thyme Leaves: Lends a subtle, earthy fragrance that brightens the pizza. Their lemony, slightly minty flavor complements the savory and sweet notes, tying all the ingredients together harmoniously.

Step-By-Step Guide

Making focaccia pizza at home is a cozy and comforting experience, blending the simple pleasures of baking bread with the joy of topping it with flavors you love. This guide will walk you through each step, from mixing dough to pulling your creation out of the oven.

Step 1: Activate the Yeast

Start by mixing the active dry yeast with a bit of sugar and warm water. This step is crucial for ensuring your dough will rise properly.

Tip: Make sure the water is warm but not too hot to touch; you’re looking to create a cozy bath for the yeast, not a hot tub!

Step 2: Make the Dough

Combine the activated yeast mixture with all-purpose flour, gradually adding olive oil and a little more water if needed. The goal is a dough that’s soft and slightly sticky but manageable. Knead it on a floured surface until it’s smooth.

Tip: Don’t over-knead; a few minutes should do.

Step 3: First Rise

Place your dough in a well-oiled bowl, covering it with a damp towel or cling film. Let it rise in a warm spot until it doubles in size. This is where your radiator or a slightly warm oven can come in handy, especially on chilly days.

Step 4: Shape and Second Rise

After the dough has risen, gently deflate it and shape it on a baking sheet lined with parchment paper or well-oiled to prevent sticking. Let it rise again slightly while you preheat your oven. This second rise gives the focaccia its signature airy texture.

Step 5: Add Toppings

Before baking, dimple the dough with your fingers to create little pockets for olive oil to pool. Then, brush it generously with olive oil, making sure to season the edges with plenty of salt. It can’t be overstated that the edges need quite a bit of salt, the coarser the better. This is going to make the flavor in our crust really pop. Then, add your toppings.

Step 6: Bake

Bake in a preheated oven until the edges are golden and crispy. The high heat helps achieve that perfect crust while keeping the inside soft and chewy.

Step 7: Finish and Serve

Once out of the oven, let it cool slightly before adding any final touches like a drizzle of balsamic glaze or fresh herbs. This is best enjoyed warm, fresh from the oven, to savor the crispy edges and soft interior.

Remember, making focaccia pizza is as much about the process as it is about the end product. Take your time, enjoy the buttery aromas filling your kitchen, and don’t worry about making it perfect. The beauty of this recipe lies in its simplicity and the satisfaction of creating something comforting with your own hands.

Storing And Reheating Tips

Enjoying this pizza fresh is highly recommended, as its texture and flavor are best right out of the oven. If you have leftovers, it’s worth noting that they may not reheat well, often losing the crispness and freshness that make it so delightful. It’s ideal to make an amount you can comfortably finish in one meal to savor its peak deliciousness.

Variations and Customizations

This focaccia pizza serves as a carby blank slate, allowing you to top it with anything you like. Feel free to mix and match toppings based on your preferences or what you have in your pantry. Here are some suggestions to get you started:

Vegan Proteins

• Buffalo Cauliflower: Delivers a spicy, tangy taste with a satisfying crunch. Gochujang or Firecracker cauliflower would both be killer here.
• Chickpeas: Roasted for crunch or seasoned for a burst of spice.
• Field Roast Grain Meat Sausages: Offers a savory, meaty bite.
• Impossible Sausages: Brings richness and depth, mimicking traditional sausage.
• Seitan: Provides a chewy, meat-like texture, great for absorbing flavors.
• Tempeh: Nutty and hearty, perfect for adding a substantial bite.
• Tofu: Versatile and can be marinated or seasoned for extra flavor.
• Vegan Pepperoni: Adds a classic pizza flavor with a spicy kick.

Vegan Cheese

• Daiya: Offers a variety of flavors with a classic melt.
• Follow Your Heart: Provides a range of options from gouda to feta styles.
• Miyoko’s: Artisanal cheeses that add a gourmet touch.
• Nutritional Yeast: For a cheesy flavor boost, sprinkle over the top before serving.
• Vegan Parmesan: Offering a deep umami flavor, adds a salty kick.
• Violife: Known for its creamy texture and great meltability.
• Cultured Cashew Ricotta: Perfect for dolloping on last-minute!

Vegetables

• Artichokes: Offers a briny, tangy flavor.
• Arugula: Introduces a peppery kick.
• Bell Peppers: Sweet and colorful, can be baked or sauteed for crunch.
• Broccoli: Roast it for a crunchy, nutty addition.
• Kale: Crispy when baked, with a bitter edge.
• Mushrooms: Earthy, with a meaty texture.
• Onions: Sweet when caramelized, sharp when raw.
• Shallots: Milder and sweeter than onions.
• Spinach: Adds a mild, earthy flavor.
• Tomatoes: Fresh or sun-dried for a tangy sweetness.
• Zucchini: Mild and slightly sweet. Adds moisture, so give it a squeeze before adding it.

Other Toppings

• Capers: Salty and tangy. Adds a burst of flavor.
• Fresh Basil: Adds a fragrant, fresh finish.
• Garlic: Roasted or raw, or confit for a pungent kick.
• Olives: Black or green, adds a hit of brininess.
• Pesto: For a herby, nutty addition with a pop of green.
• Pine Nuts: Toast them for a crunchy, buttery texture.
• Red Pepper Flakes: For a nice concentrated bite of heat.
• Sun-dried Tomatoes: Chewy, bright, and intensely flavored.

Final Thoughts On This Focaccia Pizza Recipe

In this guide, you’ve learned the straightforward steps to crafting your own focaccia pizza that perfectly marries the soft, airy qualities of focaccia bread with the rich, savory toppings of traditional pizza.

This easy vegan recipe not only simplifies the process with accessible ingredients and clear instructions but also opens up a canvas for creativity, allowing you to experiment with flavors and textures.

From the initial mixing of the dough to the final, satisfying bite, making focaccia pizza at home invites you to engage with your food in a hands-on way, promising delicious results that are sure to make this recipe a favorite.

Whether you’re cooking for comfort or aiming to impress, this focaccia pizza balances ease and versatility, making it a rewarding endeavor for any home cook.

FAQs

Easy Focaccia Pizza

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 1 hours 25 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This easy vegan focaccia pizza recipe combines the soft, airy texture of focaccia with the savory goodness of classic pizza toppings. Designed for simplicity, it walks you through creating a versatile base and adding your choice of plant-based toppings. It’s an approachable way to enjoy homemade pizza, whether you’re a seasoned baker or trying your hand at dough for the first time.

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Ingredients

for the dough

• 1 package of active dry yeast
• 2 tsp sugar
• 2/3 cup warm water
• 2 cups all-purpose flour, plus extra for dusting
• olive oil

for the balsamic glaze

• 1/2 cup balsamic vinegar
• 1/8 cup brown sugar

for the toppings

• some olive oil, for brushing the top and sides of the dough
• 1 tsp coarse salt
• one green apple, mandolined
• 1/2 small red onion, mandolined
• a couple handfuls of vegan cheese shreds (Violife is great)
• 10 oil-cured olives, de-pitted and chopped
• a handful of chopped walnuts, toasted for a few minutes in a hot cast iron pan
• one teaspoon of fresh thyme leaves

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Instructions

to prepare the dough

1. Combine the yeast and sugar in a small bowl. Add warm water, give it a little stir and set aside for 10-15 minutes until foamy.
2. Place the flour into a large bowl. Pour the yeast mixture into the flour, scraping all of the yeast mixture out of the small bowl.
3. Combine with a strong spatula until all of the flour is absorbed, adding in water one tablespoon at a time if needed. You want it to just hold together without being too sticky.
4. Dust your countertop with some of the flour and knead the dough for a minute or two. Form into a ball.
5. Oil a clean glass bowl, and place the dough into it. Oil the top and cover the bowl with a damp towel.
6. To allow it to rise, either place it on your countertop until doubled in size, 45 minutes to an hour, place into a steamy spot until doubled in size or even on top of your radiator, provided it’s not super hot.
7. Deflate the dough on a floured surface. Knead for a minute or two, then shape as desired. Place onto a baking sheet.

for the balsamic glaze

1. Combine the vinegar and sugar in a small saucepan. Bring to a small simmer over medium heat until it reduces by half, then set aside to cool. It will thicken as it cools.

to top and bake

1. Preheat your oven to 425.
2. Brush the top of the dough with the olive oil, and sprinkle with salt.
3. Poke the top all over with your fingertips to make little indents.
4. Top evenly with the apples, followed by the red onion, vegan cheese, and olives. Brush the exposed edges with a little more olive oil.
5. Place into the oven to bake for about 10 minutes, or until the edges start to look golden.
6. Remove from the oven, sprinkle with the walnuts and thyme, then place into the oven to bake for an additional 2-3 minutes more.
7. To serve, drizzle with the desired amount of balsamic glaze, and slice as desired, and serve immediately.

Notes

This focaccia is perfect fresh and kind of meh reheated, so it’s best to make when you are sure you can eat the whole thing.

• Prep Time: 30 minutes
• Dough Rising Time: 1 hour
• Cook Time: 15 minutes
• Category: Dinner
• Method: Kneaded, Baked, Reduced
• Cuisine: Italian, American

The post Focaccia Pizza: Easy Vegan Recipe appeared first on Olives for Dinner.

Blending up uncooked but soaked quinoa into a batter to use as a pizza crust isn’t my idea. It’s something I stumbled across over at the Cafe Johnsonia blog when I saw Lindsey’s gorgeous pizza pop up in my Pinterest feed. However, I tested this several times and did end up making a few tweaks with the timing and adding in a little tapioca flour for some softness. I have nothing against a traditional pizza dough or a focaccia pizza, but now having the option of something equally delicious without all of the refined carbs, heaviness that follows or extensive prep is kinda nice.

How to soak quinoa to remove the saponin coating

This pizza crust is super simple to make; however, there is a critical step to include that involves soaking and rinsing your quinoa. This will help to reduce the bitter saponin coating which impacts the taste and could be hard on your belly if you are sensitive to it. Soak the quinoa in plenty of cold water. One or two times in between the 12-18 hour soak time, rinse it again. I used a fine-mesh strainer, but a chinois is another great option. Rub the quinoa in your hands while rinsing to help remove more of the saponin. Before blitzing up your batter, give it a good rinse one final time.

Blend the soaked and rinsed quinoa. I used my nutribullet for this. Blend until completely smooth.

This is the texture you want.

How to make a quinoa pizza crust

This protein-forward crust is crispy around the edges and bottom, and has a little softness in the middle. Don’t skimp on the amount of olive oil in the recipe or you’re going to end up with a crust that sticks or is dried out. Also, be sure to sprinkle some flaky sea salt around the edges of the crust towards the end as described in the recipe below because it adds just the right little pop of flavor.

Since the batter is made from quinoa, so it’s going to smell … like quinoa. After you’ve blended it up and while it’s baking, you’ll really notice it. However, the final result is not going to taste like quinoa at all.

Slice it up just like you would any pizza. It’s thin but sturdy crust is so good!

I just made a simple cheese pizza here, but this can be topped with whatever you like. Enjoy!

Check out more pizza ideas here!

Easy Homemade Pizza Dough

Quick + Easy Focaccia Pizza

Buffalo Cauliflower Pizza

Spicy Thai-Style Pizza with Peanut Sauce

Purple Cauliflower Crust with Garlic Oil

Socca Pizza Crust with Caramelized Shallots and Kale

Quinoa Crust Pizza

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 1, 10-inch pizza
• Diet: Vegan

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Description

This quinoa crust pizza is easy and gluten-free! Whether you are gluten free or just want to enjoy a pizza without that heavy feeling afterwards, this pizza hits the spot. This crust is thin, crispy and sturdy enough to hold your favorite toppings!

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Ingredients

for the crust

• 1/2 cup uncooked quinoa, rinsed in a sieve then soaked in plenty of water for 12–18 hours
• 2 TB tapioca flour
• 1/2 cup water
• 1 TB olive oil
• 1/2 tsp sea salt
• 2 TB of olive oil, to coat the pan

to make a basic cheese pizza

• 1/3 cup pizza sauce
• 1/2 tsp Italian seasoning
• 1/2 cup vegan mozzarella shreds, chopped
• 1 TB olive oil
• flaky sea salt, for seasoning the outer crust

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Instructions

to make the crust

1. Preheat oven to 450.
2. Place a 10-inch cast iron skillet into the oven to preheat.
3. Rinse the quinoa again, rubbing it between your fingers, then drain it and place into a NutriBullet or other similar blender. (See note below)
4. Add in the tapioca flour, water, 1 TB of olive oil and sea salt.
5. Blend until completely smooth.
6. Once preheated, remove the skillet from the oven and add 2 TB of olive oil to the bottom of the pan. Don’t use spray oil or skimp on the amount of oil or your pizza will stick. Return it to the oven for a few more minutes.
7. Remove the skillet and tilt if needed to ensure the bottom of the pan is evenly coated. Pour the batter into the center of the hot skillet so it covers it in an even layer. Tilt and roll just a little bit if needed to make sure it covers the bottom of the pan.
8. Place into the oven to bake for 15 minutes.
9. Flip with a large spatula (it will be sturdy and very easy to handle), and bake for 5 minutes more.
10. Remove from the oven, flip again, and add the sauce, Italian seasoning and cheese onto the crust.
11. Drizzle the outer edges of the crust with 1 TB of oil and season with the flaky sea salt. Return it to the oven.
12. Place a pizza pan or cookie sheet over the skillet. This will allow the cheese to melt without burning your crust.
13. Cook for 10 minutes more, or until the cheese has fully melted.
14. Allow to rest for a few minutes before slicing and serving.

Notes

I tried a Vitamix for this and it didn’t really work for me, but my NutriBullet did a perfect job.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Soaked, Blended, Baked
• Cuisine: Italian

The post Quinoa Pizza Crust appeared first on Olives for Dinner.

If you freeze super-firm tofu, defrost it, then press out every last drop of moisture—you’ll be left with something you can squish with your fingers, quick-marinate, then fry up nicely in a cast iron pan.

The result is a kind of fluffy, weirdly-textured-in-a-good-way product that is great sprinkled over noodles, used as an eggy substitute or packed into a sushi roll. I’ve used it here to create a curry and lemongrass-kissed pizza topping that mingles beautifully with this spicy peanut sauce, carrots, scallions and cilantro.

SPICY THAI-STYLE PIZZA WITH PEANUT SAUCE

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5 from 1 review

• Author: olivesfordinner.com
• Total Time: 60 minutes
• Yield: 2 10-inch pizzas

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Description

This recipe uses a dough recipe from J. Kenji López-Alt, author of the James Beard Award-nominated column The Food Lab and Managing Culinary Director of Serious Eats. It’s the easiest, poofiest best pizza dough recipe I’ve ever tried, and worked beautifully baked right in a cast-iron pan.

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Ingredients

1 recipe pizza dough or prepared vegan pizza crust

FOR THE TOFU

• 1 package super-firm tofu, cut into 4 slabs, frozen, then left out at room temperature until fully thawed
• 1 TB canola oil
• 1 TB mirin
• 2 lemongrass hearts, chopped (reserve tough outer stems for making tea or soup later)
• 3 cloves garlic, grated on a microplane grater
• 1 tsp curry powder
• 1 tsp soy sauce
• a few pinches of habanero power (optional)

FOR THE PEANUT SAUCE

• 1 TB sesame oil
• small red onion, chopped
• 1 TB fresh ginger, minced
• 1 tsp curry powder
• 1 cup coconut milk
• 1/4 cup chunky peanut butter
• 2 TB brown sugar
• 2 TB soy sauce
• 1 tsp rice vinegar

TO FINISH

• 2–4 scallions, chopped (separate the white parts from the green parts)
• 1–2 carrots, chopped into matchsticks
• 1/3 cup crushed peanuts
• handful of cilantro
• sriracha

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Instructions

TO PREPARE THE TOFU

1. press the frozen and thawed slabs of tofu with your hands until there is no moisture left. Crumble well and set aside.
2. Place the rest of the tofu ingredients into a medium-sized pyrex and stir until combined. Place the tofu into the marinade and toss around until well coated. Set aside to marinade while you prepare the peanut sauce.

TO MAKE THE PEANUT SAUCE

1. Heat the sesame oil over medium-low heat. Add the chopped onion and allow to sweat for about 10 minutes, stirring occasionally and adding in a little bit of water if the onion starts to stick. Add in the ginger and simmer for 1-2 minutes more.
2. Add in the curry powder, give it a good stir to coat, then add in the coconut milk. Bring to a small simmer, then add in the peanut butter, brown sugar, soy sauce and rice vinegar. Allow to simmer for about 20 minutes, stirring occasionally to avoid sticking, and stirring more often towards the end. Set aside. It will thicken as it cools.

TO BAKE THE PIZZA

1. Preheat your oven to 500-550 if making the linked pizza dough, half it, and press it into a well-oiled 10-inch cast iron pan. You can freeze the other half if desired.
2. If using your own prepared pizza crust, use whatever temperature is recommended or indicated on the package.
3. While your oven is preheating, brown your tofu by sauteing it in a little oil until crispy around the edges. Remove from the heat.
4. Bake the pizza unadorned for about 6 minutes. Remove from the oven and add about 3/4 cup of the peanut sauce over the top, then add the browned tofu crumbles, scallions (the white parts only) and carrots, then bake for about 10 minutes more, keeping an eye on it towards the end to avoid any burning.
5. Remove from the oven and allow to slightly cool. Top with the cilantro, crushed peanuts and sriracha as desired. Serve warm.

• Cook Time: 60 minutes

The post Thai-Style Pizza with Peanut Sauce appeared first on Olives for Dinner.

I’ve been in a bit of a funk lately—lately meaning the past few months. When we first moved to LA’s South Bay from Boston, I hopped right into a job search that seemed to take forever and when I finally secured a position I thought was the right fit, it turned out to be all wrong. When I quit as graciously and honestly as possible, I drove home feeling free but lost and more unsure than ever of what I wanted to do here. After several more interviews with people almost half my age offering about half the salary I was making in Boston, (and two job offers that offered no pay, but experience and exposure!) I was exhausted from my headfirst and singular mission of chasing something that literally wasn’t going to pay off.

Not working feels like wearing clothing that’s the completely wrong size and probably always will, but for now, I have decided to fill my days differently. I recently joined Harmony Yoga in Redondo Beach and love it. I’m definitely a bit stiff and sore from not practicing regularly, but it feels good to be surrounded by other students during the day and following a set schedule has improved my mindset and outlook. And immersing myself in course tasks at Rouxbe is giving me the creative outlet, challenge and structure that’s perfect for escaping into here and there during the week as I continue my job search with a more balanced intention.

Since I’ve become more physically active with yoga and more mentally challenged with Rouxbe, new ideas have begun to pop into my head more frequently to translate into content for this space. And although the idea of making a cauliflower crust pizza certainly isn’t mine, it was fun to come up with my own version of it this weekend. This purplish cauliflower crust is crispy and chewy around the edges and firm but soft towards the center. It looks beautiful once baked and is sturdy enough to pile on with whatever vegetables you like.

PURPLE CAULIFLOWER CRUST PIZZA WITH GARLIC OIL

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No reviews

• Author: olivesfordinner.com
• Total Time: 1 hours 30 minutes
• Yield: 2 servings

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Ingredients

for the crust

• 3–4 cups chopped cauliflower florets, any color or variety (enough to yield about 2 cups grated)
• 1 cup water
• 1 cup panko crumbs
• 2 TB Ener-G
• 1/2 cup water
• 2 TB olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• a few pinches of pepper

for the garlic oil

• 4–6 large cloves garlic, halved and smashed with the flat end of a knife
• 1/4 cup olive oil

for the topping (this is what I used, but whatever toppings you want will work)

• shiitake mushrooms, sliced and sauteed until soft
• red onion, sliced into rings and sauteed until soft
• cherry tomatoes, halved
• yellow bell pepper, chopped
• katamala olives, chopped
• leftover golden garlic from making the garlic oil
• microgreens

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Instructions

To make the crust

1. Place the cauliflower florets and water into a blender and chop until finely crumbled. Transfer the cauliflower to a tea towel and gather up the edges, twist and squeeze to get rid of all the water. You’ll want the cauliflower to be very dry. Transfer to a large bowl and add in the panko crumbs. Stir to combine.
2. In a separate smaller bowl, whisk together the Ener-G, water and olive oil until creamy. Drizzle into the cauliflower and panko mixture. Stir to combine. Add in the spices and stir again. Cover and place into the refrigerator to chill for about an hour.

To make the garlic oil

1. Place the olive oil into a small saucepan over low heat. Add in the smashed garlic and allow to develop a golden color, about 10 minutes. Remove from the heat and set aside.

When you are ready to bake the crust

1. Place a silpat onto a baking sheet and preheat your oven to 350. Gather the cauliflower mixture into a ball, then press it into any shape you want. It should be no more than 1/2-inch thick. Brush with some of the garlic oil (you don’t need to use all of it), then bake for 35-40 minutes, or until the edges are slightly crispy, but not burned. Let it rest on the silpat for about 10 minutes before removing it with a large spatula.

To assemble

1. Saute whatever vegetables you want in some of the leftover garlic oil and top as desired. No need to place back in the oven to bake again.

• Cook Time: 30 minutes

The post Crispy Cauliflower Crust Pizza appeared first on Olives for Dinner.

There’s nothing better than swiping freshly made bread through cold olive oil and a touch of balsamic vinegar with a cool crisp salad on the side—so why not put them all together? After finding this focaccia recipe, I’ve been whipping up batch after batch of it to indulge in for breakfast, lunch and dinner, and it’s turned out perfectly each time I’ve made it. (I just scaled back the oven heat to about 430 degrees, and I’ve found it works best in an oil-coated cast iron skillet.) It’s perfectly crunchy and crisp on the outside and fluffy and soft on the inside.

Now on to the news! Jeff and I moved from Boston to Los Angeles! It’s been an exciting, stressful, wonderful and amazing transition. The weather here has been staggeringly beautiful, and I can’t believe I’m in a place that is seemingly winterless and endlessly sunny, although I already miss Boston quite a bit!

Now that I’m here, I’m currently looking for a job in between getting everything organized and put away, slashing and folding packing boxes and stuffing my face at the countless vegan-friendly restaurants I’ve discovered here. (I’m talking to you Happy Veggie, Pho Show, Yum Thai Bistro and Veggie Grill), it’s been a fantastic, exhausting but exhilarating transition already, and I’m excited about the experiences that lie ahead of us!

I am also excited to be physically near(ish) to some of ∙ my ∙ favorite ∙ bloggers, and looking forward to meeting more in person. Until then, here’s an insanely easy way to enjoy this focaccia recipe. It’s vibrant, clean and the textures work well together to create a light and colorful lunch or appetizer.

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FOCACCIA TOPPED WITH MÂCHE

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5 from 1 review

• Author: olivesfordinner.com
• Total Time: 1 hours
• Yield: 2-4 servings

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Ingredients

• 1 Super Easy Focaccia Recipe (press and stretch the dough so it’s on the thinner side)
• 1-2 TB olive oil
• 1-2 tsp balsamic vinegar
• sprinkle of coarse sea salt
• a few handfuls of fresh mâche, spinach or mixed greens
• a handful of cherry tomatoes, halved

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Instructions

1. Prepare the focaccia and set aside to slightly cool. Remove from the pan and drizzle the oil, balsamic and salt over the top. Toss the fresh vegetables over the top and serve immediately with a little extra oil and balsamic on the side, if desired.

• Cook Time: 1 hours

The post Focaccia Pizza appeared first on Olives for Dinner.

Chickpea flour has the ability to morph into amazing things, like socca, panisse and soccatatta. Depending on the prep, it can be light and airy, with a faux-eggy quality or dense and rich, which a texture similar to polenta. Here I’ve combined chickpea flour and water to create a slurry, which I then drizzled into a super-hot preheated cast iron skillet, then baked to produce a pizza crust.

This idea certainly isn’t mine, so what makes the pizza slice you see above and below unique are the toppings. I’ve caramelized shallots with sprinkles of vinegar for about 25 minutes, then finished with a squirt of raw agave to balance out the bitterness. I spread that onto the almost fully baked socca crust, layered it with lacinato kale cut this way, then finished with some Daiya and oil cured olives. I finished it in the oven for a few minutes more to produce a perfect sized pizza that was a snap to make and delicious to eat.

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SOCCA PIZZA CRUST WITH CARAMELIZED SHALLOTS AND KALE

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

• Author: olivesfordinner.com
• Yield: 2 8-inch pizzas

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Ingredients

for the crust

• 1/2 cup chickpea flour
• 3/4 cup water
• a few dashes of salt and pepper
• 1/2 tsp dried thyme, finely chopped
• 1 TB olive oil

for the toppings

• 1 TB olive oil
• 2 1/4 cups shallots, halved and thinly sliced
• 1 TB rice vinegar
• 1 TB raw agave syrup
• 1/2 cup lacinato kale, sliced chiffonade
• Daiya shreds, mozzarella style
• 6-8 oil cured olives, pitted and roughly chopped

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Instructions

1. Whisk all of the crust ingredient together in a bowl. Set aside.
2. Preheat your oven to 450. Place a clean and empty cast iron pan into the oven to preheat as well.
3. To caramelize the shallots, heat the oil over medium heat. Add in the shallots, then distribute them evenly across the surface of the pan. Do not touch or stir them for about 5 minutes.
4. Reduce the heat to medium low, then stir the shallots. Sprinkle with a little rice vinegar, then allow the caramelize a bit more for about 10 minutes. Drizzle the raw agave over the top, then stir a bit more to distribute. Add the rest of the vinegar and allow to caramelize a bit longer, until a nice deep golden color is achieved. Remove from the heat.
5. Once your oven is preheated, remove the cast iron pan using a thick potholder. Add about 1/2 TB of oil to it, then tilt to distribute. Pour half of the chickpea slurry into the pan and tilt again to distribute. Place back into the oven to bake for about 8 minutes. Remove it again with a pot holder, and sprinkle half of the shallots on top, then the half of the kale, then the Daiya, and top it off with the olives.
6. Bake for an additional 4-5 minutes. Remove from the oven and serve immediately.

The post Socca Pizza Crust (Gluten-Free) appeared first on Olives for Dinner.