Vegan BBQ Veggie Pizza
Vegan BBQ Veggie Pizza has all of the flavors and texture a person could want.
Servings 8 Big Slices
Calories 259kcal
Ingredients
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
Pizza Toppings
- 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
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 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
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.
Nutrition
Serving: 2Big Slices | Calories: 259kcal | Carbohydrates: 55g | Protein: 7g | Fat: 1g | Sodium: 834mg | Potassium: 379mg | Fiber: 4g | Sugar: 12g | Vitamin A: 265IU | Vitamin C: 5.9mg | Calcium: 27mg | Iron: 3mg