Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
healthy vegan pizza

Superfood Healthy Vegan Pizza


  • Author: Courtney Childers
  • Total Time: 1 Hour 20 Minutes (average
  • Yield: 4 1x

Description

This pizza is a thin-crust rustic style so pretty much anything goes. When I first started making pizza I used a cookie sheet to bake on. Then I graduated to a round metal pizza pan and now I have a ceramic pizza stone that makes a wonderful crisp crust. The point is if you don’t have a pizza stone, use what you have on hand. It will be delicious!


Ingredients

Scale

Crust

11/3 cups hot tap water. Between 100-110 degrees

2 1/4 tsp yeast

1 Tbs granulated sugar

2 Tbs olive oil

1 tsp salt

3 1/2 cups flour or 1 for 1 gluten-free flour

Toppings

Marinara sauce (I use our Simple Homemade Marinara Sauce recipe that I always have in the freezer)

1 1/2 tsp Italian seasoning

1 small head of broccoli chopped into small pieces

1/4 cup chopped red onion

1 cup baby spinach or kale

Olive oil to drizzle


Instructions

  1. In the bowl of a stand mixer, whisk hot water, yeast, and sugar together and let stand 5 minutes.
  2. After 5 minutes add salt, olive oil, and flour. With dough hook attachment mix on low speed for 2 minutes. Increase speed to medium-low and knead in the stand mixer for 8 minutes. When the dough is done it will be stretchy when pulled apart. If the dough immediately breaks away when pulled from the rest of the dough mix another 2 minutes.
  3. Place the dough in a well-oiled bowl large enough for the dough to double in size and leave at room temperature for 90 minutes.*
  4. Once the dough has doubled in size, punch it down to release the air that has built up inside.
  5. Preheat oven to 475 degrees
  6. Form a large ball with the dough and cut the ball in half. There is enough dough for 2 large thin-crust pizzas.
  7. Turn one chunk of dough out on a floured work surface and begin rolling crust into the shape of your baking sheet, pizza pan or pizza stone.
  8. Place crust on the baking pan.
  9. Follow the same instructions with the other half of the dough or store for later in the refrigerator or freezer.
  10. Let dough rest while you are prepping toppings.
  11. Apply a thin layer of marinara sauce onto the crust
  12. sprinkle Italian seasoning over the marinara sauce
  13. Lay baby spinach leaves in a single layer over the sauce
  14. Sprinkle broccoli evenly over the pizza
  15. Sprinkle onions over pizza
  16. Drizzle olive oil over the veggies on of pizza
  17. Place pizza (s) in the oven and bake until the crust is golden brown — 10-15 minutes if you are using a stone, longer if you are using a baking sheet.

 

Notes

You can make the dough ahead of time and store in the refrigerator for about 24 hours. You can also freeze the dough to use at a later date. Just remember to thaw in the refrigerator for at least 8-10 hours.

  • Prep Time: 1 Hour
  • Cook Time: 20 Minutes
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Italian/American

Keywords: healthy vegan pizza, vegan pizza recipe, vegan pizza dough recipe, vegan pizza crust recipe