Vegan BBQ Veggie Pizza has all of the flavors and texture a person could want.
Course Lunch, Main Course
Cuisine Pizza, Vegan
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8Big Slices
Calories 259kcal
Author Ginny McMeans
Ingredients
For the BBQ Sauce
⅔cupketchup
¼cuplight brown sugarpacked
¼cupapple cider vinegar
¼teaspoonground black pepper
1 ¼teaspoonsmoked paprika
1teaspooncumin
Pizza Toppings
¼cuponionwhite, sliced
¼cupzucchinijulienned
8ouncesbaby portabella mushroomssliced and sauteed
¼cuppotatograted and placed in ice water so it doesn't turn brown
1teaspoonsginger rootfreshly grated
½cupcauliflowercut 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 ½cupswhole wheat pastry flour
2cupsunbleached all purpose flour
1 ¼cupwater
¼cupwarm water for the yeast
1packetyeast
2tablespoonsextra virgin olive oil
1 ½teaspoonsea 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.
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.