I used to say, “I could never go vegan.” For years I ate vegetarian but couldn’t imagine giving up all animal products. I didn’t understand the effects animal products had on my health, the environment, or animals. Eventually I changed my mind—and my diet.
Pizza was the hardest thing to let go of. The thought of losing the perfect New York slice felt painful. I’d already stopped eating sushi and my grandmother’s sweet potato pie—so giving up pizza seemed like it might be the breaking point.
Then I became vegan. After more than five years without animal products, I can honestly say New York-style pizza isn’t the only way to enjoy a great slice. I now make and eat vegan pizzas topped with dairy-free cheese, fresh vegetables, and fragrant herbs. If you live in a city like New York, there are many restaurants offering excellent vegan pies. If not, making your own is simple and rewarding. With active dry yeast, bread flour (or your preferred flour), and a few pantry staples, you can make a delicious crust and explore endless topping combinations. For dairy-free cheese I prefer Daiya for its flavor and melt, and my favorite topping is sweet potato.
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Vegan Pizza Four Ways | Vegan Cheese, Sausage Pepper, Margarita, and Sweet Potato Pizzas
Ingredients
Pizza Dough
- 1 teaspoon sugar
- 1 envelope active dry yeast
- 1 1/2 cups water, 110 degrees F
- 3 1/2 to 4 cups white whole wheat flour, bread flour or all-purpose flour; extra for kneading
- 2 teaspoons kosher salt
- 2 tablespoons olive oil, plus 2 teaspoons
- cornmeal, a little for sprinkling on the baking sheet
Sweet Potato & Greens Pizza
- 1 small sweet potato, peeled and thinly sliced (use a mandolin if possible)
- 2 cups chopped greens, beet greens, arugula, kale, or shredded Brussels sprouts work well
- 3 tbsp olive oil
Vegan Cheese Pizza
- 1 cup tomato sauce
- 1 tbsp Italian seasoning
- 1 bag Daiya cheese
Margarita Pizza
- 1 cup tomato sauce
- 1 cup fresh basil
- 1 tbsp oregano
Sausage Pepper Pizza
- 1 cup tomato sauce
- 1 bell pepper, thinly sliced, seeds removed
- 2 vegan sausages, Field Roast is a favorite
Instructions
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Combine water, yeast, and sugar in a bowl and stir until dissolved.
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In a separate bowl, mix the flour and salt.
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Make a well in the flour and pour in the yeast water.
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Stir with a wooden spoon, then knead the mixture by hand until it forms a dough.
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Turn the dough onto a floured surface and knead lightly to shape it into a ball.
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Place the dough ball in a lightly oiled bowl.
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Cover the bowl and let the dough rise for about one hour, until it has nearly tripled in size.
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While the dough rises, prepare your toppings.
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Punch down the dough, knead briefly, and divide it in half or into quarters, forming smaller dough balls.
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Place each dough ball on a plate, cover with a slightly damp towel, and rest for 10 minutes.
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Preheat your oven to 500°F (260°C).
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Lightly sprinkle cornmeal on a large baking sheet. Press and stretch each dough ball directly on the sheet into a thin crust—the thinner the better.
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Add sauce first, then your chosen toppings.
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Bake for 10–15 minutes. Vegan cheese and margarita pizzas usually need about 10 minutes; sweet potato and sausage pepper pies may take closer to 15 minutes.
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Remove from the oven, serve immediately, and enjoy!
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