Vegan Artichoke Pizza

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Sweet Pea Living | Vegan Artichoke Pizza | Plant-Based Food | Vegan

As many of you know, I was recently involved in a skiing accident that left me with a broken fibula in my right leg. I am doing fine, but it has been a long three weeks of hopping around work and home. Since I need to stay off my feet, I haven’t been able to cook or blog as much as I’d like. This weekend I finally got myself off the couch and embarked on making this Vegan Artichoke Pizza. I was unsure of my experimental methods at first一”Can you bake vegan mayonnaise?”一but this pizza did not disappoint! I promise… you won’t even miss the cheese!

*NOTE: The dough recipe below will provide you with enough dough for 2 pizzas. However, the pizza toppings are only enough for 1 pizza. You can double the pizza ingredients or make your own creation for your second pizza一it’s totally up to you!

Vegan Artichoke Pizza


AuthorSweet Pea LivingDifficultyIntermediate

Yields2 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

DOUGH INGREDIENTS
 1 ⅓ cups water
 ¼ cup extra virgin olive oil
 1 ½ tsp salt
 2 ½ cups bread flour
 1 cup whole wheat flour
 2 tsp bread machine yeast
PIZZA INGREDIENTS
 ½ cup vegenaise (vegan mayonnaise)
 2 tbsp tahini
 1 garlic clove, minced
 ¼ tsp fresh ground pepper
 12 oz marinated artichoke hearts, drained and chopped
 ¼ red onion, thinly sliced
 1 Roma tomato, thinly sliced
 ½ cup dairy-free Daiya Mozzarella shreds
 ½ cup basil, chopped
 ¼ cup rosemary, chopped
 ¼ cup curly parsley, chopped

INSTRUCTIONS
1

Measure dough ingredients in a bread pan (if you have a bread maker) or a large mixing bowl (if you do not have a bread maker).

2

Mix ingredients until blended. Let dough rise in pan or bowl for 45 minutes.

3

Transfer dough to a floured baking mat. Invert a large mixing bowl over the dough and let rest for 10 minutes.

4

Place pizza stone in oven. Preheat oven to 425 degrees.

5

Divide the dough in half. Set one half aside and keep covered. Roll out the other half of the dough to desired crust thickness.

6

When warmed, lightly brush pizza stone with olive oil and sprinkle with cornmeal. Transfer rolled out pizza dough to stone.

7

Mix vegenaise, tahini, minced garlic, and fresh ground pepper in a small bowl. Spread evenly over uncooked pizza dough. Top sauce with artichoke hearts, red onion, tomato, and vegan cheese.

8

Bake in oven on center rack for 20-25 minutes, until crust is crispy and cheese is melted.
Remove from oven and top with basil, rosemary, and parsley shreds. Cut into sixths. Serve hot and enjoy!

Ingredients

DOUGH INGREDIENTS
 1 ⅓ cups water
 ¼ cup extra virgin olive oil
 1 ½ tsp salt
 2 ½ cups bread flour
 1 cup whole wheat flour
 2 tsp bread machine yeast
PIZZA INGREDIENTS
 ½ cup vegenaise (vegan mayonnaise)
 2 tbsp tahini
 1 garlic clove, minced
 ¼ tsp fresh ground pepper
 12 oz marinated artichoke hearts, drained and chopped
 ¼ red onion, thinly sliced
 1 Roma tomato, thinly sliced
 ½ cup dairy-free Daiya Mozzarella shreds
 ½ cup basil, chopped
 ¼ cup rosemary, chopped
 ¼ cup curly parsley, chopped

Directions

INSTRUCTIONS
1

Measure dough ingredients in a bread pan (if you have a bread maker) or a large mixing bowl (if you do not have a bread maker).

2

Mix ingredients until blended. Let dough rise in pan or bowl for 45 minutes.

3

Transfer dough to a floured baking mat. Invert a large mixing bowl over the dough and let rest for 10 minutes.

4

Place pizza stone in oven. Preheat oven to 425 degrees.

5

Divide the dough in half. Set one half aside and keep covered. Roll out the other half of the dough to desired crust thickness.

6

When warmed, lightly brush pizza stone with olive oil and sprinkle with cornmeal. Transfer rolled out pizza dough to stone.

7

Mix vegenaise, tahini, minced garlic, and fresh ground pepper in a small bowl. Spread evenly over uncooked pizza dough. Top sauce with artichoke hearts, red onion, tomato, and vegan cheese.

8

Bake in oven on center rack for 20-25 minutes, until crust is crispy and cheese is melted.
Remove from oven and top with basil, rosemary, and parsley shreds. Cut into sixths. Serve hot and enjoy!

Vegan Artichoke Pizza

Vegan Artichoke Pizza

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