Easy Vegan Pizza Bread

What do you do when you want to make vegan pizza at home, but you don’t want all the calories that come with store bought (or homemade) pizza dough?

You get a nice hunk of bread from the bakery, making sure to read the ingredients that most store bakeries list to look for non-vegan ingredients such as milk powder or cheese powder. I recommend ciabatta bread or some kind of wide-ish roll that will hold enough vegan pizza toppings to satisfy your appetite.

There is no secret to this recipe, it’s vegan pizza only it’s served on bread. So gather your favorite vegan pizza toppings and cook them, or not, depending on how you like it and pop it in the oven for 5 to 10 minutes.

Vegan Meatball Pizza & Creamy Béchamel Cheese

Sometimes, no matter how committed you are to eating healthy and treating your body as the vegan temple that it is…and all that jazz, you just want pizza.

It took me awhile to rediscover my love of pizza because of my well documented love-hate relationship with vegan cheese and because, holy hell, do you have any idea how many calories are just in pizza dough? A lot, my friend.

A lot.

But when the mood for vegan pizza strikes, you ask yourself a few questions.

Do I deserve this?

Have my workouts been sufficiently grueling to warrant this meal?

Am I gonna have it no matter the answers to these questions?

And then you thaw out a couple Beyond Burgers and create the vegan pizza recipe that’s been swirling in your mind for days and days.

Because of the aforementioned calories in pizza dough, I keep the ingredient list pretty simple:

Pizza dough
Tomato sauce
Beyond burger
Onion
Garlic
Almond milk (no sugar added)
Tapioca starch
Turmeric
Nutritional yeast
Mushrooms

Take the burgers and put them in a bowl with grated garlic and diced onion, plus your favorite herbs & spices. Form into vegan meatballs and pop in the oven for about 10 to 12 minutes.

Saute mushrooms, onion & garlic until crisp.

Add oregano, basil and garlic powder to your tomato sauce and you’re good to go.

Mostly.

For the vegan bechamel: place nut milk in a small sauce pan over medium heat and let it warm while you add seasoning. Once it starts to steam add the turmeric and nutritional yeast, then add the tapioca starch. It will get thick and creamy and once it does, assemble your pizza.

I use a cornmeal & herb mixture to separate the pizza dough from the parchment paper, but use whatever you’re comfortable with, and then put everything together.

I prefer sauce-toppings-cheese order of assembly but that’s just me and this is your pizza. Go wild. Go crazy.

Cook for about 10 to 15 minutes, depending on how crisp you want the dough and whether or not you pre-cooked it, which I always do for a few minutes.

Let it cool and then…enjoy!

I wasn’t going to post this vegan pizza recipe, which is why it’s a day late but I had to remind myself that not everything you eat will be pretty and, even if it is, it might not photograph well. Especially with my limited photography skills.

But it was a damn good pizza and we eat it so rarely, I had to share!