✨ AI Recipe
Easy Vegan Pizza (No Cheese)
Peanut-Free
Sesame-Free
Coconut-Free
Corn-Free
Soy-Free
Nut-Free
High Sodium
High Fiber
High Protein
Iron Rich
Vitamin C Rich
Lunch
Dinner
A crispy, golden-crusted homemade vegan pizza loaded with rich tomato sauce and vibrant colourful vegetables — no cheese needed. Quick, satisfying, and completely plant-based.
Ingredients
Servings:
Scale:
Instructions
-
Preheat your oven to 230°C (450°F). If you have a pizza stone, place it in the oven now to heat up. Otherwise, line a large baking tray with parchment paper.
-
In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir together, then add 1 tablespoon of olive oil and the warm water. Mix with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes until smooth and slightly elastic. The dough should be soft but not sticky — add a little extra flour if needed.
-
Cover the dough with a clean tea towel or inverted bowl and let it rest for 10 minutes. This short rest relaxes the gluten and makes rolling much easier.
-
While the dough rests, prepare the quick tomato sauce. Mince the garlic cloves and add them to the crushed tomatoes along with the dried oregano, dried basil, black pepper, chili flakes, and a small pinch of salt. Stir well and taste — adjust seasoning as needed. The sauce should be punchy and well-seasoned.
-
Prepare the toppings: thinly slice the white mushrooms, red bell pepper, and red onion into rings. Halve the cherry tomatoes and slice the black olives. Set everything aside.
-
On a lightly floured surface, roll the dough out into a large round or oval shape, roughly 30cm (12 inches) in diameter and about 3–4mm thick. Transfer it to the prepared baking tray or a sheet of parchment paper if using a pizza stone.
-
Brush the edge of the dough lightly with the remaining tablespoon of olive oil to encourage a golden, crispy crust. Spread the tomato sauce evenly over the base, leaving about a 2cm border around the edges.
-
Scatter the sliced mushrooms, red bell pepper, red onion rings, cherry tomato halves, and black olives evenly over the sauce. Press the toppings gently so they sit flat and won't slide off.
-
Bake the pizza in the preheated oven for 13–15 minutes, until the crust is golden and crispy at the edges and the vegetable toppings are tender and slightly charred.
-
Remove from the oven and immediately scatter fresh basil leaves over the top. Drizzle with a little extra olive oil if desired. Slice into 4–6 pieces and serve hot.
Chef's Notes
This pizza is intentionally cheese-free and does not miss it — the richly seasoned tomato sauce and roasted vegetables provide all the flavour you need. The resting time for the dough is short, so this works on a weeknight. Leftover pizza keeps in the fridge for up to 2 days and reheats well in a hot oven or dry skillet for 3–4 minutes to restore the crispy base.
Tips & Tricks
- For the crispiest possible crust, preheat a pizza stone or heavy baking tray in the oven before sliding the pizza onto it — the blast of heat from below sets the base immediately.
- Do not overload the pizza with sauce or toppings, or the base will steam instead of crisp.
- Roll the dough as thin as you can manage for a cracker-style crust, or leave it slightly thicker for a softer, chewier base.
- If your oven has a grill/broiler function, switch it on for the last 2 minutes to char the vegetable edges beautifully.
Variations
- Swap cherry tomatoes for sun-dried tomatoes for a more intense, concentrated flavour.
- Add sliced courgette (zucchini) or roasted aubergine (eggplant) as additional toppings.
- For a gluten-free version, use a 1: 1 gluten-free flour blend — add an extra teaspoon of olive oil to keep the dough pliable.
- For a white pizza variation, skip the tomato sauce and brush the base with garlic-infused olive oil, then top with spinach, artichoke hearts, and capers.
- Add a handful of rocket (arugula) and a squeeze of lemon juice right after baking for a fresh, peppery finish.
Nutrition Highlights (per serving)
682kcalCalories
110.5gCarbs
18.7gProtein
18.3gFat
9.7gFiber
Protein 11% Carbs 65% Fat 24%
Full Nutrition Facts Hide Nutrition Facts
Per recipe (2 servings) · Select a group above
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Energy | 1,363.42 kcal | 681.71 kcal/serving | 34% |
| Energy | 1,604.63 kJ | 802.32 kJ/serving | — |
| Water | 691.63 g | 345.82 g/serving | — |
| Protein | 37.49 g | 18.75 g/serving | 38% |
| Total Fat | 36.62 g | 18.31 g/serving | 23% |
| Carbohydrates | 220.97 g | 110.49 g/serving | 40% |
| Fiber | 19.39 g | 9.70 g/serving | 35% |
| Sugars | 9.50 g | 4.75 g/serving | 10% |
| Ash | 9.27 g | 4.64 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Calcium | 250.31 mg | 125.16 mg/serving | 10% |
| Iron | 9.95 mg | 4.98 mg/serving | 28% |
| Magnesium | 157.95 mg | 78.98 mg/serving | 19% |
| Phosphorus | 512.17 mg | 256.09 mg/serving | 20% |
| Potassium | 1,948.96 mg | 974.48 mg/serving | 21% |
| Sodium | 1,481.15 mg | 740.58 mg/serving | 32% |
| Zinc | 3.79 mg | 1.90 mg/serving | 17% |
| Copper | 1.13 mg | 0.57 mg/serving | 63% |
| Manganese | 2.54 mg | 1.27 mg/serving | 55% |
| Selenium | 40.05 µg | 20.03 µg/serving | 36% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Vitamin C | 163.88 mg | 81.94 mg/serving | 91% |
| Thiamin B1 | 0.90 mg | 0.45 mg/serving | 38% |
| Riboflavin B2 | 1.03 mg | 0.52 mg/serving | 40% |
| Niacin B3 | 10.53 mg | 5.27 mg/serving | 33% |
| Pantothenic Acid B5 | 0.66 mg | 0.33 mg/serving | 7% |
| Vitamin B6 | 0.73 mg | 0.37 mg/serving | 22% |
| Folate Total | 194.38 µg | 97.19 µg/serving | — |
| Folate Food | 114.59 µg | 57.30 µg/serving | — |
| Folate DFE | 114.59 µg | 57.30 µg/serving | 14% |
| Choline | 21.57 mg | 10.79 mg/serving | 2% |
| Vitamin A RAE | 49.22 µg | 24.61 µg/serving | 3% |
| Vitamin A | 980.75 IU | 490.38 IU/serving | — |
| Vitamin E | 6.42 mg | 3.21 mg/serving | 21% |
| Vitamin K | 121.70 µg | 60.85 µg/serving | 51% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Beta-Carotene | 583.33 µg | 291.67 µg/serving | — |
| Alpha-Carotene | 2.21 µg | 1.11 µg/serving | — |
| Beta-Cryptoxanthin | 8.00 µg | 4.00 µg/serving | — |
| Lycopene | 4,924.13 µg | 2,462.07 µg/serving | — |
| Lutein + Zeaxanthin | 1,106.94 µg | 553.47 µg/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Total Saturated | 4.66 g | 2.33 g/serving | 12% |
| SFA 12:0 Lauric | 0.01 g | 0.01 g/serving | — |
| SFA 16:0 Palmitic | 3.73 g | 1.87 g/serving | — |
| SFA 18:0 Stearic | 0.68 g | 0.34 g/serving | — |
| Total MUFA | 22.61 g | 11.31 g/serving | — |
| MUFA 16:1 | 0.49 g | 0.25 g/serving | — |
| MUFA 18:1 Oleic | 21.99 g | 11.00 g/serving | — |
| MUFA 20:1 | 0.10 g | 0.05 g/serving | — |
| Total PUFA | 3.19 g | 1.60 g/serving | — |
| PUFA 18:2 Linoleic | 2.91 g | 1.46 g/serving | — |
| PUFA 18:3 ALA | 0.28 g | 0.14 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Tryptophan | 0.41 g | 0.21 g/serving | — |
| Threonine | 1.23 g | 0.62 g/serving | — |
| Isoleucine | 1.06 g | 0.53 g/serving | — |
| Leucine | 1.70 g | 0.85 g/serving | — |
| Lysine | 1.52 g | 0.76 g/serving | — |
| Methionine | 0.36 g | 0.18 g/serving | — |
| Cystine | 0.04 g | 0.02 g/serving | — |
| Phenylalanine | 1.06 g | 0.53 g/serving | — |
| Tyrosine | 0.09 g | 0.05 g/serving | — |
| Valine | 2.12 g | 1.06 g/serving | — |
| Arginine | 0.19 g | 0.10 g/serving | — |
| Histidine | 0.58 g | 0.29 g/serving | — |
| Alanine | 0.17 g | 0.09 g/serving | — |
| Aspartic Acid | 0.35 g | 0.18 g/serving | — |
| Glutamic Acid | 0.45 g | 0.23 g/serving | — |
| Glycine | 0.16 g | 0.08 g/serving | — |
| Proline | 0.20 g | 0.10 g/serving | — |
| Serine | 0.14 g | 0.07 g/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Choline | 1.28 mg | 0.64 mg/serving | — |
| Free Choline | 0.24 mg | 0.12 mg/serving | — |
| Phosphocholine | 0.10 mg | 0.05 mg/serving | — |
| Phosphatidylcholine | 0.25 mg | 0.13 mg/serving | — |
| Glycerophosphocholine | 0.64 mg | 0.32 mg/serving | — |
| Betaine | 0.14 mg | 0.07 mg/serving | — |
| Sphingomyelin | 0.05 mg | 0.03 mg/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| FRAP | 0.37 mmol/100g | 0.19 mmol/100g/serving | — |
* % Daily Value (DV) based on a 2,000-calorie diet per serving. FDA Daily Values (2020)
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Easy Vegan Pizza (No Cheese)
Ingredients
Instructions
- Preheat your oven to 230°C (450°F). If you have a pizza stone, place it in the oven now to heat up. Otherwise, line a large baking tray with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir together, then add 1 tablespoon of olive oil and the warm water. Mix with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes until smooth and slightly elastic. The dough should be soft but not sticky — add a little extra flour if needed.
- Cover the dough with a clean tea towel or inverted bowl and let it rest for 10 minutes. This short rest relaxes the gluten and makes rolling much easier.
- While the dough rests, prepare the quick tomato sauce. Mince the garlic cloves and add them to the crushed tomatoes along with the dried oregano, dried basil, black pepper, chili flakes, and a small pinch of salt. Stir well and taste — adjust seasoning as needed. The sauce should be punchy and well-seasoned.
- Prepare the toppings: thinly slice the white mushrooms, red bell pepper, and red onion into rings. Halve the cherry tomatoes and slice the black olives. Set everything aside.
- On a lightly floured surface, roll the dough out into a large round or oval shape, roughly 30cm (12 inches) in diameter and about 3–4mm thick. Transfer it to the prepared baking tray or a sheet of parchment paper if using a pizza stone.
- Brush the edge of the dough lightly with the remaining tablespoon of olive oil to encourage a golden, crispy crust. Spread the tomato sauce evenly over the base, leaving about a 2cm border around the edges.
- Scatter the sliced mushrooms, red bell pepper, red onion rings, cherry tomato halves, and black olives evenly over the sauce. Press the toppings gently so they sit flat and won't slide off.
- Bake the pizza in the preheated oven for 13–15 minutes, until the crust is golden and crispy at the edges and the vegetable toppings are tender and slightly charred.
- Remove from the oven and immediately scatter fresh basil leaves over the top. Drizzle with a little extra olive oil if desired. Slice into 4–6 pieces and serve hot.
Chef's Notes
This pizza is intentionally cheese-free and does not miss it — the richly seasoned tomato sauce and roasted vegetables provide all the flavour you need. The resting time for the dough is short, so this works on a weeknight. Leftover pizza keeps in the fridge for up to 2 days and reheats well in a hot oven or dry skillet for 3–4 minutes to restore the crispy base.
Tips & Tricks
- 💡 For the crispiest possible crust, preheat a pizza stone or heavy baking tray in the oven before sliding the pizza onto it — the blast of heat from below sets the base immediately.
- 💡 Do not overload the pizza with sauce or toppings, or the base will steam instead of crisp.
- 💡 Roll the dough as thin as you can manage for a cracker-style crust, or leave it slightly thicker for a softer, chewier base.
- 💡 If your oven has a grill/broiler function, switch it on for the last 2 minutes to char the vegetable edges beautifully.
Variations
- Swap cherry tomatoes for sun-dried tomatoes for a more intense, concentrated flavour.
- Add sliced courgette (zucchini) or roasted aubergine (eggplant) as additional toppings.
- For a gluten-free version, use a 1: 1 gluten-free flour blend — add an extra teaspoon of olive oil to keep the dough pliable.
- For a white pizza variation, skip the tomato sauce and brush the base with garlic-infused olive oil, then top with spinach, artichoke hearts, and capers.
- Add a handful of rocket (arugula) and a squeeze of lemon juice right after baking for a fresh, peppery finish.