05/29/2026
Crispy Vegan Pizza with Roasted Veggies & Balsamic Glaze
Ingredients:
For the Crust:
2 cups all-purpose flour (or whole wheat)
1 packet (2 ¼ tsp) instant yeast
¾ cup warm water
1 tbsp olive oil
½ tsp salt
½ tsp sugar
For the Sauce:
½ cup tomato sauce
1 tsp garlic powder
½ tsp dried oregano
½ tsp dried basil
Salt & pepper to taste
For the Toppings:
½ cup vegan mozzarella (shredded)
½ cup mushrooms (sliced)
¼ cup zucchini (chopped)
¼ cup sun-dried tomatoes (chopped)
¼ cup pickled jalapeños
2 tbsp fresh parsley (chopped)
1 tbsp red pepper flakes
1 tsp dried oregano
1 tbsp nutritional yeast (optional, for a cheesy flavor)
For the Balsamic Glaze:
½ cup balsamic vinegar
1 tbsp maple syrup
Mix yeast with warm water and sugar, let it sit until foamy. Add flour, salt, and olive oil, knead into a smooth dough, and let it rise for an hour. In the meantime, mix tomato sauce with garlic powder, oregano, basil, salt, and pepper. Sauté mushrooms and zucchini until slightly caramelized. Roll out the dough, spread sauce, sprinkle vegan mozzarella, and add mushrooms, zucchini, sun-dried tomatoes, and jalapeños. Top with parsley, red pepper flakes, oregano, and nutritional yeast. Bake at 450°F for 12-15 minutes. Simmer balsamic vinegar and maple syrup until thickened, then drizzle over the pizza before serving.
