Who said you can't enjoy a pizza and movie night at home when you're plant based. One of my favorite dinners to make on Friday nights is homemade pizza. It's so easy to make. Because I love veggies I often experiment with different ways to prepare them like on pizza and in pasta dishes. It's safe to say I love Italian inspired meals.
Depending on how I feel I will either make my pizza dough from scratch or use gluten free tortilla shells which I will show you how later. My recipe is so healthy I nearly always make two at a time and eat both without feeling guilty.
So with said, let's get into the recipe.
Prep Time: 5-10 mins
Cook Time: 5-8 mins
Skill Level: Easy
Serving Size: 1-2
- 1 cup Sliced, uncooked, fresh mushrooms (organic if possible)
- 1 cup Spinach or chopped kale (organic if possible)
- 3/4 cup Cauliflower crumbles
- 1/4 to 1/2 cup Chopped tomatoes
- 1/4 Tsp A1 original sauce or Tamari
- 2 Gluten free tortillas (I prefer brown rice tortillas)
- Pasta sauce or pizza sauce (homemade or in jar rather than can if possible; I believe pasta sauce has more flavor than regular pizza sauce)
- 1/2 Tbsp Grape Seed oil or sautéing oil of your choice
- 2Tbsp Nutritional yeast
Optional seasonings: Black pepper, garlic powder, onion powder, paprika, dry basil to season sautéed cauliflower crumbles. Add your own amount of each spice.
- Parchment Paper or foil
- 1 Baking sheet/pan
–– Watch My Recipe Video ––
Easy Plant Based Pizza Recipe
1. Preheat oven to 400°F or 244°C.
2. Slice mushrooms, dice tomatoes and jalapeños (you can slice them instead if you like), chop kale if not using spinach leaves, cut a head of cauliflower approximately 1 cup. Cut off the stems and only use the heads. Chop the heads into crumbles; it should yield 3/4 cup after crumbled. Do this step only if you cannot find pre-crumbled cauliflower.
If you prefer different pizza toppings that’s perfectly fine. After you prepare the toppings set them to the side.
3. Next, heat oil in a skillet to medium and toss in the crumbled cauliflower. Add in the optional seasonings. Use what ever amount of seasoning you like. Then add in A1 original sauce or Tamari. Stir everything together and sauté until the cauliflower is nicely coated and slightly softened, generally 5mins.
4. Lay tortillas on baking sheet lined with either parchment paper or foil. Spread desired amount of pasta or pizza sauce evenly on each tortilla. Begin adding your veggie toppings. * I do Mushrooms, tomatoes, jalapeños, nutritional yeast, then spinach or kale in that order.
5. Bake in oven for 5-8 minutes depending how crisp you like your pizza. Let cool for 1-2mins, cut into slices and enjoy!
* If using leafy greens it’s best to put your nutritional yeast underneath the leafy greens to create a more cheesy texture. If the nutritional yeast goes on last, the lack of steam from the greens will make the pizza less cheesy and more dry. What ever topping or order you choose just make sure to put the nutritional yeast somewhere underneath one of your toppings.
You can make this dish non-vegan by incorporating dairy cheese. Or if you are plant base sub out the nutritional yeast for vegan cheese.
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