Delicious Vegan Pizza

I always wanted to make pizza but to tell you the truth I was a little hesitant about making a yeast-less crust. That was until I discovered the perfect recipe; I made some changes to it and the outcome was great!  The toppings however were a piece of cake, that’s the beauty of making pizza; you can top it with anything you want. So here’s what I did:

For the crust:

 2 cups of whole-wheat flour

1 tbsp. baking powder

1/4 tsp. salt

2/3 cup water

2 tbsp. of flax seed

1 tbsp. extra virgin olive oil


 3. tbsp. of tomato paste (you can add more depending on how saucy you want your pizza, but remember to add a little more water as well)

3 tbsp. of water

Mixed Herbs (your choice)

¼ tsp. of salt

Pinch of Black pepper

1 tsp. of Agave nectar


1 Broccoli head

½ cup of yellow squash

1 cup of diced asparagus

1 cup of sliced mushrooms

½ cup of slice tomatoes

¾ cup of shredded Italian-flavored tofu (I get it at whole foods, the brand is Soy Boy)

2 tbsp. of Dried Basil



1 tbsp. of extra virgin olive oil.

 To make the dough: 

 -Preheat oven to 450 degrees

 -Mix dry ingredients, add 2/3 cup water and oil. Stir until it forms a ball. If dough is stiff, add a little more water.

-The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.

-Using a rolling pin roll out the dough to a circle (wide if you prefer thin pizza crusts) and transfer to a slightly greased pizza pan.

-Roll in the edges so that they are slightly raised and hold the toppings in place, and brush with a little olive oil.

 To make the sauce:

-Just mix all the ingredients together:)

 Final Steps:

 -Bush sauce onto the pizza crust, making sure is evenly distributed.

 -Place your toppings; sprinkle shredded tofu, salt, pepper, dried basil and brush with olive oil.

 -Place in the oven for about 15 minutes. After time has passed, take it out brush with some more olive oil and place it back until toppings get a nice golden brown color.



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