Vegan BBQ Veggie Pizza has all of the flavors and texture a person could want. Veggies galore and homemade pizza dough for the best of both worlds.
Vegan BBQ Veggie Pizza! Ahhhhh! How can anyone resist? It all starts with a soft yet crisp bread base that is easy to hold in your hands. Then it’s slathered in the most flavorful tomatoey sauce. Now, pile on your toppings.
In this recipe the sauce is BBQ sauce and it is so good that you’ll be tempted to have a spoon on the ready for intermittent tastings. Oh, well. Just go for it!
Some of the veggies are pre-cooked so that your first bite will have your eyes rolling back in your head with pleasure. Some veggies are fresh to add that extra little crispness and texture. Everything combined adds up to a pizza with a 5 star rating.
Vegan BBQ Veggie Pizza with a plate of three slices for someone to eat.
There are also some new pizza baking tools in town that will help make your pizza making even easier. Naturally, they’re all from OXO.
The pizza pan is a 15″ Non-Stick Pro bakeware pizza pan (PFOA free) and has a textured pattern for even baking.
You might wonder how you can cut on a non-stick pan. Well it’s easy with their Pizza Wheel that is made with clear plastic and won’t damage non-stick pans or pizza stones. It’s very sturdy!
Their Grate and Slice Set comes in a quality container that can also double as a bowl and measures while you are slicing. See the picture below?
There’s a very fine grater that the ginger is sitting on, a slicer that made those onions just perfect, one julienned the zucchini and the larger holed grater made the potato perfect for scattering on the pizza before baking.
Check out the recipe!
Vegan BBQ Veggie Pizza
Vegan BBQ Veggie Pizza has all of the flavors and texture a person could want.
Ingredients
For the BBQ Sauce
- 2/3 cup ketchup
- 1/4 cup light brown sugar packed
- 1/4 cup apple cider vinegar
- 1/4 teaspoon ground black pepper
- 1 1/4 teaspoon smoked paprika
- 1 teaspoon cumin
Pizza Toppings
- 1/4 cup onion white, sliced
- 1/4 cup zucchini julienned
- 8 ounces baby portabella mushrooms sliced and sauteed
- 1/4 cup potato grated and placed in ice water so it doesn't turn brown
- 1 teaspoons ginger root freshly grated
- 1/2 cup cauliflower cut into florettes and roasted
Pizza Dough
- You can click on the below pizza dough link to get the complete instructions but I wanted to add the ingredients so that the nutrition label would come out correctly.
- 1 1/2 cups whole wheat pastry flour
- 2 cups unbleached all purpose flour
- 1 1/4 cup water
- 1/4 cup warm water for the yeast
- 1 packet yeast
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoon sea salt
Instructions
For the BBQ Sauce
In a medium saucepan, combine all of the ingredients.
Bring to a boil and then reduce the heat to simmer.
Cook, uncovered for 10 minutes. Stir frequently.
Pizza Dough
You may use any of your favorite pizza dough recipe or a pre-made pizza dough. here is a link to the pizza dough that I always make.
You can make it as thin or thick as you like.
For the Toppings
Slice onions, julienne zucchihi, grate ginger root.
Have a small bowl of ice water sitting but your work space. Grate the potato and pace in the ice water immediately. This keeps it bright white.
Cut cauliflower into small foretts. Place on a lightly greased baking sheet. bake at 350° for 10 minutes. Stir and bake 5 more minutes. Remove and cool.
Melt 1 tablespoon olive oil in a skillet and add the sliced mushrooms. Saute for 10 minutes over medium heat.
Put it all Together and Enjoy!
Place dough in the center of the pizza pan. Push out with your fingers to the size that you like. You can go all the way to the edge for a thin crispy pizza or keep it smaller for a thicker pizza.
Spread the BBQ sauce all over the dough.
Squeeze out the grated potato and pat dry. Sprinkle all around the top of the pizza.
Sprinkle around the remaining toppings, zuke, onion, mushrooms, cauliflower and ginger.
Bake at 425° for 18 minutes or until golden brown. Slice into eighths.
So make your big pizza pie, slice it all up and make a stack for yourself. Believe me, everyone else will be doing the same thing.
Ginny McMeans says
No Lindsay, it’s raw and cooks up very quickly.
Lindsay Paulus says
is the potato cooked before putting it on the pizza?
Ginny McMeans says
Hahaha David! Go for it!
David Watson says
Huh…potato on pizza? I never would have thought to even try this. Sounds interesting! As for me, I’ll have to throw on some pineapple chunks too – I can’t have BBQ pizza unless there’s pineapple involved. 😉
Ginny McMeans says
Cumin would be a close substitute Svena. There is already a teaspoon of cumin in the sauce so I would probably add 1 teaspoon at the most. A teaspoon of liquid smoke would work too.
Svena says
I have no smoked paprika. Can it be replaced for something?
Ginny McMeans says
Thank you so much! I love the flavors on this pizza too! So glads you like it.
cakespy says
This looks incredible. I love bbq on pizza! This vegan option looks absolutely tantalizing. Love the mix including cauliflower and mushroom!
Ginny McMeans says
Hahaha! I like when people want to lick the screen. 🙂 Thanks Bea for all your wonderful kind words and enjoy that pizza!
Trixilie & Bea says
You unfortunately can’t see us now: Trixilie nearly licks of the screen and I have really big eyes – we want this pizza right now!!! Your pictures are mouthwatering and the recipe sounds great… This pizza will be our supper today – but first we have to shop 😉 Thanks for sharing this gorgeous recipe 🙂
Ginny McMeans says
I am so glad you found this recipe Erin. You can bet I make pizzas that we can eat. 🙂
Erin @ burdenfreecaregiving.com says
Finally a pizza made with ingredients I can eat! This looks so delicious! Thank you for including these fabulous toppings and for posting all the nutritional information. Your recipe is such an exciting find.
Ginny McMeans says
Ahh, thanks so much Analida! Yes, pizza is so good! 🙂
Analida's Ethnic Spoon says
Mmmmm yummy. Veggie pizza…and it’s vegan! Beautiful photos.