Vegan BBQ Veggie Pizza has all of the flavors and textures 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.
For The Barbecue Sauce
- Ketchup- The base of your homemade barbecue sauce.
- Light Brown Sugar- Adds a slight sweetness.
- Apple Cider Vinegar- For a tangy flavor.
- Ground Black Pepper- Enhances the flavor of the bbq sauce.
- Smoked Paprika- Adds a smokey layer of flavor
- Cumin- For a touch of spice.
For The Pizza Toppings
- White Onion- Adds a slightly sweet flavor and a crunch.
- Zucchini - Creates a beautiful pop of color and a bit of sweetness.
- Baby Portabella Mushrooms- Gives the pizza a nice earthy flavor.
- Potato- Adds some heartiness to your pizza.
- Fresh Ginger Root- Brings some zing to your barbeque pizza with its spicy taste.
- Cauliflower- Loaded with nutrients, cauliflower adds a nice natural flavor to your pizza.
For The Pizza Dough
- Whole Wheat Pastry Flour- The base of the pizza dough.
- Unbleached All-Purpose Flour- When combined with whole wheat pastry flour, they create homemade dough.
- Water- Binds the flours together.
- Warm Water- To activate the yeast.
- Yeast- Helps the pizza crust to rise.
- Extra Virgin Olive Oil- Adds moisture and prevents to crust from sticking to the pizza pan.
- Sea Salt- Gives the dough just the right amount of flavor.
Popular Substitutions And Additions
- Onions- Use your favorite type of onions. Red onion slices, yellow onions, or green onions would all make excellent options.
- Pizza Dough- Instead of using this homemade recipe, feel free to use a vegan store-bought premade pizza dough.
- BBQ Sauces- If you are running short on time, you can always buy your favorite bbq sauce.
- Spices- Feel free to experiment with different herbs and spices for your homemade vegan pizza. Minced garlic, garlic powder, fresh basil, rosemary, onion powder, and oregano make great additions.
- Other- Add red pepper flakes, plant-based mozzarella cheese, or even vegan ranch dressing as extra flavorful toppings.
Can You Freeze Pizza Dough?
It's something I always take advantage of. In fact, the dough recipe below is enough to make 2 large rounds or 4 smaller pizzas.
If you're freezing the dough for the future, put each ball in its own freezer bag.
I also then place all of the bagged dough balls in one freezer bag. Then it's double-bagged.
The dough will keep up to 6 months in the freezer.
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, which is made with clear plastic and won’t damage non-stick pans or pizza stones. It's very sturdy!
What Types of Vegan Pizzas Are There?
I have many on the blog but I'll show you just two of the ones that I think you will love!
Why not go Mexican style with Baby Shitake Mushroom Pizza? Black beans included.
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
For the BBQ Sauce
- ⅔ cup ketchup
- ¼ cup light brown sugar packed
- ¼ cup apple cider vinegar
- ¼ teaspoon ground black pepper
- 1 ¼ teaspoon smoked paprika
- 1 teaspoon cumin
- ¼ cup onion white, sliced
- ¼ cup zucchini julienned
- 8 ounces baby portabella mushrooms sliced and sauteed
- ¼ cup potato grated and placed in ice water so it doesn't turn brown
- 1 teaspoons ginger root freshly grated
- ½ cup cauliflower cut into florettes and roasted
- 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 ½ cups whole wheat pastry flour
- 2 cups unbleached all purpose flour
- 1 ¼ cup water
- ¼ cup warm water for the yeast
- 1 packet yeast
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon sea salt
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.
- 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.