Vegan Pizza with homemade dough

Who doesn’t appreciate a good slice, especially here in NYC where pizza is so very important and such a point of contention – even for vegans! Our favorite place to order from is Viva Herbal Pizzeria where we can get spelt or gluten-free crusts with daiya and even vegan sausage as toppings (our personal fave combo!) Pala Pizza also has great vegan options and that brick-fired pizza taste, yum!

Sometimes it is easy to buy dough and tomato sauce quickly whip up a pie at home, but if you are interested in making your own dough, here is a great recipe! My mom made the dough and I added the homemade sauce (thanks mom!!).  It was really very very good!

Check out here for some of my other fun pizza nights 🙂 Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar (this is a raw one and Well Worth the effort!), Raw Eggplant Pizzas and the quick at home whipped up kind with purchased dough.

Vegan Pizza with Homemade Dough & Daiya Cheese

Pizza Dough Recipe

  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon finely ground sea salt
  • 1 tablespoon olive oil
  • 2 1/4 teaspoon dry yeast (1 packet of dry yeast)
  • 1/4 teaspoon sugar
  • 1 1/2 cup warm water
  1. Pre-heat oven to 500 degrees (if using a pizza stone – place in the oven to get hot and heat for an hour)
  2. Mix together the warm water, sugar and yeast. Put aside to get foamy. If it does not foam then the yeast is not good – redo this step.
  3. In a separate bowl mix all of the other ingredients. Add in the yeast mixture and mix well until dough forms a ball. Place the dough on a lightly floured surface. Knead the dough – Use the palm of your hand and keep pressing in and folding it over and repeating for about 5 minutes.
  4. Divide the dough into 4 – one pound balls. Place these dough balls into containers and cover the container with anything that will keep the air out. Set the dough to rise in a warm spot for at least 45 minutes. (you can freeze any unused dough after rising*)
  5. Prepare your topping. Stretch out the dough and aim for it to be even thickness all around. Top your pizza and place in the oven. Bake for 8 minutes. Let it rest. Add any herbs to your pizza afterwards.

*If using frozen dough – allow dough to defrost in fridge 12 hours

  • Either use a jar of Marinara Sauce or make your own

Basic Sauce Recipe

  • 28 ounce pureed tomatoes
  • sugar to taste
  • salt to taste
  • 3-6 finely grated fresh peeled garlic cloves

Mix all the ingredients together.

Topping Suggestions:

  • Mushrooms
  • Onions
  • Fresh or Roasted Garlic
  • Broccoli
  • Sweet Corn
  • Peppers
  • Olives
  • Fresh Tomatoes
  • Sun Dried Tomatoes
  • Grilled/Fried/Baked Eggplant
  • Grilled Zucchini
  • Roasted Red Pepper
  • Capers
  • Saute Spinach
  • Pesto Sauce
  • Artichokes
  • Soy Pepperoni or Soy Sausage or Tofu/tempeh
  • Daiya Vegan Cheese or other vegan cheese
  • Herbs

Unbaked Pizza

Pizza Night!!!

Who doesn’t appreciate a good pizza night? So good, quick, but healthy? Healthy is not a word that normally goes with pizza but we managed to come up with a scrumptious version that is good for you too! mmmmmm! Whole-wheat Eggplant and Pesto Pizza, just hearing the name and I am thinking how good it sounds! This was a real winner! It also helps out that I chose not to make the dough this time around. Whole foods sells whole-wheat pizza dough ready to go. That helps make this super simple, quick and very enjoyable 🙂 Let me know what you think.


Whole-wheat Eggplant and Pesto Pizza
Serves 4

1 unbaked whole-wheat pizza dough
1 medium eggplant, sliced into 1/4″ slices
2 cloves of Garlic
1 tomato, sliced
12-16 oz fresh mozzarella, sliced into thin slices (or vegan mozzarella, like daiya)
1/3 cup pine nuts
Extra-virgin olive oil
1 bunch basil
Celtic sea salt
1/3 cup Grated Parmigiano (or use vegan parm.)
Unbleached, all-purpose flour (for rolling out the dough, you only need a little bit)

  1. Pre-heat the oven to 400F. Coat a baking pan with olive oil or non-stick foil. Brush the sheet pan with olive oil. Place slices on baking sheet and brush with olive oil. Salt and pepper them. Place in the heated oven for 10 minutes or until golden.
  2. Flour a clean surface and roll out the dough until the same size as your baking sheet. Place it on the baking sheet and let it rise for 15 minutes.
  3. Toast the pine nuts. This can easily be done in a pan in the oven for 4 minutes. Make sure to watch this so they do not burn.
  4. Sprinkle the pizza with garlic powder or fresh garlic slices and cover with mozzarella slices and eggplant. Put in the oven for 20-25 minutes. Check to make sure the dough is cooked through. The cheese should be bubbling 🙂
  5. After you place the pizza in the oven make a pesto by processing the basil, garlic cloves, toasted pine nuts and 1/3 cup olive oil in a food processor. Add in the grated Parmigiano until well combined.
  6. When the pizza is done, drizzle with pesto and let cool.
  7. Serve and enjoy! I know you will!!


Raw Eggplant Pizzas and BBQ Chicken with Collard Greens and Crushed Sweet Potato

So not only do I have the best husband but he is also so supportive of all my experimenting in the kitchen and my raw food diet. Only a few short weeks ago he bought me the best dehydrator ever, the Excalibur!!! We have been having so much fun! We dehydrated 2 different kind of mangoes, bananas, kiwis, pineapple, apples and strawberries. I even made fruit roll ups, sweet potato chips (BBQ and regular!) and kale chips (my favorite!!) last week, so Delicious and fun! So here is my first attempt at dinner in the Excalibur and it was super yummy!

Raw Eggplant Pizzas/Bruchetta eggplant pizza

  • 1 large eggpant  sliced 1/4″ thick (I did not peal it, but think I should have)
  • 1/2 cup nut cheese*
  • tomato slices 1/4″ thick
  • oregano and paprika

Spread tablespoon of cheese on each eggplant slice and then top with the tomato slices. Sprinkle oregano and paprika on top.
Place them in the dehydrator for 10 hours on until dry (most likely 8-10 hours), but still pliable.

* For the cheese I used the Pignoli “Ricotta” from the Zucchini-and-Green-Zebra-Tomato Lasagna with Basil-Pistachio Pesto Recipe from Pure Food and Wine

  • 2 cups raw pignoli nuts, soaked in water for at least 1 hour
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast (optional; available in health food stores)
  • 1 teaspoon sea salt
  • 6 tablespoons filtered water

Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined, Gradually add the water and process until the texture becomes fluffy, like ricotta

BBQ Chicken with Collard Greens and Crushed Sweet Potatobbq chicken

This recipe is adapted from the The Hearst Corporation’s Cafe57 off the The Daily Green website. This was pretty much the worst written recipe I have ever seen so I had to rewrite it for you! haha  I liked the take on a healthy southern recipe. It is great comfort food without all the grease and dairy! Enjoy!


6-4 ounce pieces of chicken breast
1 onion, diced
2 cloves garlic, chopped
1/2 cup ketchup
1/4 tablespoon cayenne pepper
1/2 teaspoon chili pepper
1/4 cup red wine vinegar
1/2 cup molasses
2 bunches collard greens, washed and rough chopped
1/2 cup white wine vinegar
5 medium sweet potatoes, peeled and diced
1 cup nonfat milk (I used plain soymilk instead)
1 tablespoon honey (I used around 4-5 tablespoons)
Salt and pepper


  1. Preheat oven to 375 degrees Fahrenheit
  2. In a 4 quart saucepot, saute half of the onion and garlic for 2-3 minutes. Add the cayenne, chili powder (I used crushed red pepper instead), ketchup, red wine vinegar and molasses and whisk to incorporate. Simmer for 10 minutes and cool. (by accident I dumped the entire crushed red pepper jar into the pot! I am not one to measure exact, unless baking. So I added much more of everything so it was not too overwhelming, but it was still a SPICY BBQ Sauce!)
  3. Boil the diced sweet potatoes until tender. Drain the potatoes and return to pan. Pour the non-fat milk/soymilk into the pan and mash the potatoes, but keep some texture. Add the honey and season with salt and pepper.
  4. Lay the chicken pieces on a baking sheet in a flat layer. Brush with the BBQ sauce on both sides and place in a 375 degree Fahrenheit oven for 20-25 minutes or until done.
  5. While the chicken is baking, saute the remaining onion and garlic in a 12″ pan for 2-3 minutes. Add the collard greens and cook for 2-3 minutes. Add the white wine vinegar and season with salt and pepper to taste. I also added a little lemon juice.

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