Make Your Own Vegan Pizzas!

It’s pizza for lunch at my house today!  Above is my grown-up pizza with caramelized onions, black olives, and a drizzle of olive oil.  It was delicious but too sparse on the toppings.  It was more of a gourmet flatbread than a pizza, and I found myself wishing I had some sort of sauce to dip it in.

Here is my 5 year old’s masterpiece.  Lots of pizza sauce, lots of olives, and a light sprinkling of Daiya mozzarella shreds.  He even rolled out his own crust!

Here’s my go-to crust recipe.  It’s half and half white and whole wheat.  I’ve done all whole wheat flour before and it works fine, but I prefer a slightly lighter, crusty-chewy texture for pizza.

Bread Machine Pizza Crust:

  • 2/3 cup warm water
  • 1/4 tsp salt
  • 1 Tbsp olive oil
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 tsp active dry yeast


Add water, salt, and oil to the bread machine.  Sprinkle flours over the top without mixing in.  Make a little well in the center of the flour and sprinkle in the yeast.  Set bread machine to dough setting (mine has a specific “pizza dough” setting) and relax while it does the rest!

Pizza Sauce is from Vegan with a Vengeance.  Super duper simple recipe and it always makes enough for at least three large pizzas, so I use 1/3 of it and freeze the rest in two small containers.  In fact, today I just thawed out one of those containers to use for these mini-pizzas!

To caramelize onions, thinly slice up an onion and then cook it slowly in oil for about 3o minutes.  I like to add a sprinkle of salt and sugar just to make it super savory.

I baked all of these pizzas at 425 degrees F for about 15 minutes, brushing the bottom of the crusts with olive oil so that they wouldn’t stick.  Served them with cups of pineapple tidbits for a 100% kid-friendly lunch.

What is your favorite kind of pizza?