When Chef Valerie Augustine made these vegan pizzas for us at a recent lunch, she made three crusts, one for each topping. Should you choose to do the same, just get three 16-ounce bags of Bob’s Red Mill Gluten-Free Pizza Crust instead of one. Be sure to make one crust at a time, however. If you double the ingredients for the Quick Pizza Sauce, you should have enough for all three pizzas. Otherwise, make one pizza and select the topping of your choice.

We used Chef Diane’s Feta Cheese where called for in the Margherita Pizza (the recipe is on our blog under the Etc. section), but you can use any prepared vegan cheese to make things simpler. As we caution below, some vegan cheeses reduce to oil in the oven after a few minutes, so use a cheese with which you are familiar.

Makes one 16-inch pizza, or two 12-inch pizzas
Gluten-free if you use a gluten-free egg substitute such as Neat Egg or flax seed

 

Ingredients for One Pizza Dough

1 16-ounce bag Bob’s Red Mill Gluten-Free Pizza Crust Mix (Each bag makes one pizza dough.)

1½ cups warm water

1 packet yeast (included with the mix)

Vegan equivalent of 2 large eggs (We use Neat Egg but you can also combine 2 tablespoons of golden flaxseed meal with 6 tablespoons of boiling water, stirring over a low heat until thickened. Allow to stand one minute before adding to recipe.)

 

Method for Dough

  1. Preheat oven to 425 degrees and oil a 16-inch pizza pan. Set aside.
  2. In a large bowl, combine water and yeast. Let stand for 5 minutes while the yeast dissolves. Stir in egg substitute and oil. Add pizza crust mix and stir until ingredients are completely combined.
  3. Leaving dough in the bowl, split in half for two smaller pizzas or keep whole for 1 large pizza as Val did. Cover with plastic wrap and allow dough to rise for 20 minutes.
  4. Place risen dough in the center of the prepared pizza pan(s). Cover each piece of dough with a large piece of plastic wrap. Using a rolling pin or your hands, roll or press the dough flat to fit the pan. Use your fingers on top of the plastic to create a crust edge if desired.
  5. Remove plastic wrap and bake without toppings for 7 minutes. Allow to cool for a minute or two and then shift to a round pizza pan with holes. Set aside.

 

Ingredients for Quick Pizza Sauce

1 28-ounce can crushed organic tomatoes

1½ tablespoons dried basil

½ tablespoon salt, less if preferred

½ tablespoon granulated garlic

 

Method for Quick Pizza Sauce

  1. In a bowl, add basil, salt and granulated garlic to crushed tomatoes and stir. Set aside.

 

 

Val’s Artichoke, Mushroom, and Eggplant Pizza

Artichoke-and-eggplant-pizza_web

Ingredients

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt and freshly-ground pepper to taste

1 medium eggplant, cut into ¾-inch chunks

2 large portobello mushroom caps, sliced in half with each half sliced again

1 tablespoon granulated garlic

2 ladles Quick Pizza Sauce

1 14-ounce can artichoke hearts in water; drained and quartered

 

Method for Val’s Artichoke, Mushroom, and Eggplant Pizza

  1. Preheat oven to 250 degrees.
  2. Line a baking pan with parchment paper. Spread cherry tomato halves on the lined pan and sprinkle with olive oil, salt and pepper. Oven dry tomatoes for 30 minutes. Set aside.
  3. Preheat oven to 425 degrees.
  4. Heat olive oil in medium sauté pan. Add eggplant, mushrooms, granulated garlic, salt and pepper and sauté until soft, about 10 minutes
  5. Spread Quick Pizza Sauce on pizza dough.
  6. Spread sautéed vegetables on top of sauce.
  7. Place artichoke quarters over top of pizza.
  8. Bake for 15-18 minutes.

 

 

Val’s Margherita Pizza

Cheese-and-tomato-pizza_web

Ingredients

2 ladles Quick Pizza Sauce

2 large beefsteak tomatoes, sliced medium-thin

½ cup chiffonade of fresh basil

1 cup vegan feta cheese (see recipe in Etc. section of our recipes on this blog) or prepared vegan cheese of your choice that will melt

Note:

Prepared vegan cheeses often melt away to nothing after a few minutes in the oven. Select a cheese you know.

 

Method for Margherita Pizza

  1. Preheat oven to 425 degrees.
  2. Spread Quick Pizza Sauce on pizza dough.
  3. Place tomatoes slices on top of sauce.
  4. Sprinkle with basil.
  5. Crumble feta cheese over the top, or sprinkle with a shredded prepared vegan cheese.
  6. Bake for 15-18 minutes.

 

 

Val’s Green Pepper and Onion Pizza

Pepper-and-onion-pizza_webIngredients

2 white onions, peeled and sliced

3 green peppers, seeds and ribs removed and peppers sliced lengthwise

2 tablespoons olive oil

Salt and freshly-ground pepper to taste

2 ladles Quick Pizza Sauce

 

Method for Onion and Green Pepper Pizza

  1. Preheat oven to 425 degrees.
  2. Heat olive oil in sauté pan.
  3. Add onions, green pepper, salt and freshly-ground black pepper and sauté for 10 minutes.
  4. Spread Quick Pizza Sauce on dough
  5. Spread sautéed onions and pepper on top of sauce.
  6. Bake for 15-18 minutes.