Easy Homemade Veggie Pizza
Discover the secret to making this homemade veggie pizza with minimal effort and easy to keep-on-hand ingredients.
I’m so excited! This homemade veggie pizza is absolutely delicious and it’s so easy to make! I’ve been feeling a little guilty because I typically use Daiya cheese to make vegan pizza. While the dairy-free, soy-free, gluten-free Daiya products are fine for an occasional indulgence, my husband and I have gotten into the habit of making pizza nearly every weekend.
Finding an Alternative to Processed Plant-Based Cheese
The Daiya cheese was becoming too much of a good thing because, let’s face it, processed food is processed food whether or not it’s vegan.
I’d been meaning to try making pizza with cashew cheese. After exploring some different options I decided a recipe I found on The Blender Girl™ would be perfect for pizza because the consistency resembles ricotta cheese. I gave it a try and was thrilled with the results! (I can no longer find the original recipe on her website, but I’ve shared my own version below.)
The Secret to a Quick and Easy Thin Pizza Crust
Additionally, a local restaurant, Aroma Thyme Bistro, was kind enough to share the secret to their thin pizza crust the last time I enjoyed their delicious Vegan Hummizza. They inspired me to use a whole wheat or gluten free tortilla for a quick and easy thin pizza crust. The trick is to cook the pizza on a pizza screen so the crust becomes nice and crispy.
I couldn’t be happier with this quick and easy homemade veggie pizza recipe—it offers a wonderful cheesy taste with healthy fats and protein. I think I’ve found my new favorite lunch!
Easy Homemade Veggie Pizza
Ingredients
Cashew Cheese
- 1/2 cup raw cashews
- 1.5 cup frozen cauliflower florets
- 1/4 cup nutritional yeast
- 1/2 lemon —juiced
- 1/2 tsp. Himalayan cooking salt
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/2 tbsp. dried parsley
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 cup baby greens (spinach or kale)
Pizza
- 1 large tortilla (whole grain or gluten-free – Food For Life tortillas are a good choice)
- 1/4 cup pasta sauce (I use Barilla Tuscan Herb)
- 1/3 cup cashew cheese
- 1/4 cup red onion chopped
- 1/3 cup bell pepper chopped, yellow or orange
- 1/2 cup frozen broccoli florets thawed and chopped
- 2 Tbsp. black olives sliced
Instructions
Cashew Cheese
- Steam frozen cauliflower and cashews for 10-15 minutes in a steaming basket or until cauliflower is tender.
- Once the cashews and cauliflower are steamed, add them to a food processor with the nutritional yeast, water, lemon juice, salt, onion powder, garlic powder, parsley, oregano, and basil and pulse until the mixture resembles the texture of ricotta cheese. Add water, 1 tablespoon at a time if necessary.
- Add baby greens and pulse until chopped and mixed.
- Scrape the mixture into a medium bowl and set aside. (You may have leftovers.)
Pizza
- Preheat toaster oven to 450 degrees. (Use the pizza setting, if it’s an option.)
- Place the tortilla on a pizza screen.
- Spread pasta sauce evenly over the tortilla – to within ¼ inch of the edge – with a spoon.
- Spread cashew cheese evenly over pasta sauce.
- Sprinkle chopped onion, peppers, broccoli and black olives evenly over cashew cheese.
- Place pizza screen on the center rack of the toaster oven and bake for approximately 5 minutes or until the edges of the crust appear brown and crispy.
- Slide cooked pizza from pizza screen onto a cutting board. Slice with a pizza cutter and enjoy!
