How many slices can you finish? This vegan pizza is gluten-free and topped with vegan chicken and vegan cheese. If you have couple of extra hours this weekend, we totally recommend you to try this!
GLUTEN-FREE PIZZA CRUST
1 1/2 cups warm water (not hot!)
1 packet of quick yeast
1 tablespoon coconut/maple sugar (may also use cane sugar)
3 cups gluten-free 1:1 baking flour
3 teaspoons baking powder
1 teaspoon salt
1-2 tablespoons olive oil
2 cups ketchup (pay attention to the sugar content in your ketchup)
3 tablespoons pure pumpkin puree (not pumpkin pie mix!)
1/4 cup coconut/maple/brown sugar
1/3 cup apple cider vinegar
1 tablespoon vegan Worcestershire sauce or coconut/liquid aminos
1 tablespoons lemon juice
3 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon cinnamon
1-2 teaspoons smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup BBQ sauce
1 cup vegan mozzarella cheese
1/3 cup vegan blue cheese (optional if you can find it)*
1-2 cups plant-based chicken or tofu (based on preference)
1/2 large red onion, sliced
fresh cilantro leaves to garnish
1-2 tablespoons oat milk (or other plant milk), olive or coconut oil for brushing the crust
Make the BBQ sauce first. Do this by whisking together all of the ingredients in a medium saucepan. Heat the pan to medium, whisking frequently until the sauce begins to bubble. Pour the sauce into a glass jar and allow it to cool while you make the rest of the pizza. Cover and keep leftover sauce stored in the fridge.
Proof the yeast. Add the warm water (not hot!) to a glass measuring cup/bowl. Add the yeast and sugar and stir. Let it sit for 5-10 minutes to proof until it gets bubbly and foamy. Meanwhile, combine the flour, baking powder, and salt in a large bowl and whisk to combine. When the yeast is bubbly/foamy, add that to the flour along with the olive oil and gently stir to create your pizza dough. Cover the bowl with a towel and set aside while you sauté the chicken and red onion.
Heat a large skillet over medium heat. Cut the plant-based chicken/tofu into smaller strips/chunks and then add it to the skillet. Add the sliced red onion to the same skillet, then drizzle both the chicken and onion with a little oil and sprinkle with salt. Saute the chicken and onion for about 5-7 minutes. This is to pre-cook them before adding to the pizza.
Preheat the oven to 425 degrees F. Press the dough out onto a parchment-lined baking sheet in any shape you'd like, making sure the center of the pizza isn't too thick or it won't bake all the way through. Roll up the outer edges slightly to create a traditional pizza crust.
Spread 1/2 cup of the BBQ sauce over the dough, then spread the cheeses, onion and chicken over the entire pizza.
Brush the outer crust with plant milk or oil and then bake in the oven for 25-35 minutes, until the crust starts to turn golden brown. I like to broil the pizza for an additional 5 minutes at the end to really make the cheese melty and the crust crunchy. Garnish with fresh cilantro and allow it to cool slightly before slicing.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.
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