Vegetarianvegan Pizza No Cheese Recipes

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VEGETARIAN/VEGAN PIZZA (NO CHEESE)

This is from my dad, who developed some vegan recipes after my sister became a vegan. This doesn't have any cheese, and you don't miss it.

Provided by WI Cheesehead

Categories     Grains

Time 1h32m

Yield 8 slices

Number Of Ingredients 13



Vegetarian/Vegan Pizza (No Cheese) image

Steps:

  • Mix water, yeast and sugar and let stand 10 minutes to start bubbling.
  • Add flour to yeast mix and blend well.
  • Place in a greased or oiled bowl, and cover with a warm damp cloth.
  • Allow to rise in a warm place until double in bulk, around 1 hour.
  • Punch down dough and pat out onto an oiled (or cornmeal dusted) pizza pan to form the crust.
  • Bake in a preheated 450° F oven for 7 minutes. Crust may be refrigerated or frozen at this point. If using right away, turn oven down to 350°F.
  • Place olive oil, basil, garlic, ketchup, pine nuts, and lemon juice in blender and process until smooth.
  • Spread mixture onto baked pizza crust evenly.
  • Add tomatoes, mushrooms and onions (or whatever you like, really) and bake at 350° for 10 minutes.

Nutrition Facts : Calories 243, Fat 8.8, SaturatedFat 1.1, Sodium 66.2, Carbohydrate 35.9, Fiber 2.1, Sugar 3.5, Protein 5.8

1 (1/4 ounce) package active dry yeast
1 teaspoon sugar
1 cup warm water (110-120 deg. F)
2 1/2 cups white flour
1 ounce fresh basil
4 tablespoons olive oil
3 garlic cloves, crushed
3 tablespoons ketchup
2 tablespoons pine nuts
1 tablespoon lemon juice
3 Italian plum tomatoes, sliced
2 cups mushrooms, thick sliced
1 medium onion, cut in half and sliced

SUMMER CORN & TOMATO VEGAN PIZZA

Pizza without cheese? Believe it or not, it can be utterly delicious! This summertime pizza with its creamy, garlicky sauce and peak-season produce is proof positive.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 10



Summer Corn & Tomato Vegan Pizza image

Steps:

  • Preheat the oven to 450 degrees Fahrenheit. Brush a large cookie sheet lightly with olive oil or prepare a pizza stone. Roll or pull the dough into an approximately 14-inch diameter circle. Brush entire crust with olive oil.
  • Place 1 cup corn, 2 tablespoons olive oil, garlic, coconut milk, 1/8 teaspoon salt, and pepper in the pitcher of a blender or in a food processor fitted with the S-blade. Blend until nearly smooth but with a bit of remaining texture from the corn.
  • Pour sauce on pizza dough and spread in an even layer, leaving a 1/2-inch border. Layer on the onions, then the tomatoes, and then sprinkle on the remaining corn. Bake until the crust is golden brown and the toppings are bubbly, 8-12 minutes. Remove from oven and top with basil and a couple of pinches of kosher salt, if desired. Slice and serve.

1 pound 16 ounces homemade or store-bought pizza dough (I'm on a Trader Joe's whole wheat kick)
1 1/2 cups fresh corn kernels (cut from 2 medium ears of corn, divided)
2 medium cloves garlic (minced)
2 tablespoons olive oil + more for brushing pan and crust
1/4 cup full-fat coconut milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small white onion (sliced and rings separated)
1/2 pint cherry tomatoes or 2 medium ripe tomatoes (sliced thin)
1/2 cup fresh basil

NO CHEESE VEGETABLE PIZZA

This is Allen Schubert's adaptation of a Dean Ornish recipe. I am not a fan of pizza, but this has converted me. The secret here is roasting the onion and eggplant. Feel free to use a store-bought crust, and add whatever toppings you like. Enjoy this nearly fat-free pizza, perfect for vegans (check ingredients on premade crust if you are vegan and opt to use a store-bought one) and vegetarians.

Provided by hannahactually

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15



No Cheese Vegetable Pizza image

Steps:

  • Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
  • Spread the mixture over the crust.
  • Chop the flesh of the roasted eggplant and spread over the sauce.
  • Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.
  • Bake the pizza for 20 to 25 minutes or until the crust is golden brown.

Nutrition Facts : Calories 80.9, Fat 0.7, SaturatedFat 0.1, Sodium 322.6, Carbohydrate 18.7, Fiber 7, Sugar 9.3, Protein 3.8

1 cup tomato puree
1 teaspoon dried thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon minced garlic
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon sugar
1 commercially prepared pizza crust
1 eggplant, oven roasted
1 zucchini, sliced 1/4 inch thick and blanched
1 yellow squash, sliced 1/4 inch thick and blanched
2 plum tomatoes, sliced 1/4 inch thick
1 teaspoon chopped fresh basil

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