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Vegan Rainbow Veggie Pizza with Cornmeal Crust

Color is all the rage in food…so why not in a plant-based pizza? Especially if it’s packed with colorful, nutrient-rich veggies in every shade of the rainbow. I give you my masterpiece: Vegan Rainbow Veggie Pizza with Cornmeal Crust. This home-crafted pizza features a crunchy, whole grain crust, slathered with tomato marinara, sprinkled with plant-based cheese, and topped with the colors of the rainbow: zucchini, yellow summer squash, orange bell peppers, and red onions—with a generous sprinkling of fresh herbs and pine nuts. It’s as yummy as it is pretty. Each recipe makes two pizzas, so you can feed a crowd, or have leftovers for the next day. Make this for a party, family dinner, or build-your-own pizza meal. Just serve it with a side-salad to build out your menu. You can also swap the plant-based cheese shred for my cashew cheese. Make it gluten-free by swapping out wheat flour for your favorite gluten-free blend. Watch me make this pizza in my Instagram Plant-Powered Live Show here.


Watch Sharon make this recipe on her Instagram Plant-Powered Live Show here.

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Vegan Rainbow Veggie Pizza with Cornmeal Crust



  • Author:
    The Plant-Powered Dietitian

  • Prep Time:
    25 minutes

  • Cook Time:
    25 minutes

  • Total Time:
    1 hour 15 minutes

  • Yield:
    8 servings (2 slices each) 1x

  • Diet:
    Vegan

Description

Make this gorgeous, healthy Vegan Rainbow Veggie Pizza with Cornbread Crust with a rainbow of colorful veggies, a crispy whole grain crust, plant-based cheese, and fresh herbs.


Cornmeal Crust:

  • 3/4 cup water, luke warm
  • ½ cup plant-based milk, plain, unsweetened, luke warm
  • 1 tablespoon brown sugar
  • 2 (.25 ounce each) packages active dry yeast (total of 1 1/2 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1 cup cornmeal + additional for lining pizza pan
  • Pinch sea salt
  • 22 ½ cups whole wheat flour + additional for kneading

Toppings:

  • 1 cup marinara sauce
  • 1 ½ cups shredded plant-based Mozzarella “cheese” (i.e., Daiya)
  • 1 small red onion, chopped
  • 2 small (8-ounces each) zucchinis, chopped
  • 2 small (8 ounces each) yellow summer squash, chopped
  • 1 bell pepper, orange, chopped
  • 4 cloves garlic, minced
  • 2/3 cup pine nuts
  • Freshly ground black pepper (as desired)
  • ¼ cup chopped fresh herbs (i.e., basil, oregano, tarragon, parsley, rosemary, thyme)


Instructions

  1. Prepare cornmeal crust by mixing luke warm water and plant-based milk with brown sugar in a large mixing bowl. Sprinkle with yeast and allow to stand for 5 minutes, until bubbly. Add olive oil, cornmeal, salt, and enough wheat flour to make a soft dough (start with 2 cups, and add more as needed) that is not sticky. Place dough on a floured surface and knead for 5 minutes, until it is smooth (not sticky, yet not dry). Place it in an oiled mixing bowl in a warm (but not hot) place and allow to rise for about 1 hour.
  2. Meanwhile, prepare toppings for pizza.
  3. Preheat oven to 375 F.
  4. Remove dough from bowl and divide into two balls. Roll out each ball on a floured surface to about 15-inches in diameter.
  5. Sprinkle a spoonful of cornmeal on each of two 16-inch pizza pans, pizza stones, (or may use baking sheets) and distribute it over the surface of the pan.
  6. Place one pizza dough on each pan.
  7. Spread each pizza uniformly with ½ cup marinara sauce.
  8. Sprinkle each pizza with ¾ cup shredded plant-based cheese
  9. Mound the chopped red onions in the center of each pizza.
  10. On each pizza, encircle the red onions with a circular row of chopped zucchini, then chopped yellow squash, then chopped orange bell pepper, dividing them equally among both pizzas.
  11. Sprinkle each pizza with minced garlic, pine nuts, and black pepper, dividing them equally among the pizzas.
  12. Sprinkle each pizza with freshly ground black pepper as desired.
  13. Place in the oven and bake for 20-25 minutes, until crust is cooked through and vegetables are crisp-tender.
  14. Remove from oven and sprinkle with fresh herbs, dividing them equally among the pizzas.
  15. Makes 2 pieces, 8 slices per pizza.

Notes

To make this recipe gluten-free substitute wheat flour with a gluten free flour of your choice.


  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 2 slices
  • Calories: 488
  • Sugar: 9 g
  • Sodium: 156 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 65 g
  • Fiber: 7 g
  • Protein: 18 g
  • Cholesterol: 12 mg

Keywords: vegan pizza, homemade vegan pizza, veggie pizza

For more pizza recipes, check out the following: 

Vegan Cantaloupe Basil Flatbread Pizza
Potato Crust Pizza with Tempeh and Greens
Arugula Salad Pizza

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More Tools for Eating and Living the Goodness

Sign up for Sharon Palmer's FREE Go Vegan Toolkit
Sign up for Sharon Palmer's FREE Plant-Based Pantry Toolkit

 




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