30 minute vegan pizza recipe

People are always horrified amazed when I say I don’t eat pizza, but then I go on to explain that it’s not pizza I have a problem with, it’s the soggy, greasy, cheese laden things that dominate the UK takeaway scene. Proper crispy pizza laden with roasted veggies is one of my favourite things, and (as I recently discovered) it’s super easy to make at home. The dough has 2 variations, a vegan version, and a fat free high protein ‘athlete’ version.

My vegan half 

Ingredients: makes one large pizza (serves 2)

Athlete protein version:

  • 1 cup Greek yogurt
  • 1.25-5 cup self-raising flour

Vegan version:

  • 1.25 cup self-raising flour
  • water to form a dough
  • pinch of salt

Tomato sauce:

  • 4 tbsp tomato purée
  • 1/2 tsp garlic powder
  • pinch salt and pepper to taste
  • 1 tsp Italian seasoning (dried basil, thyme, oregano)
  • water to thin to desired consistency


  • 2 tbsp nutritional yeast
  • 1/2 broccoli
  • 1 medium onion cut into thin strips
  • 2 medium tomatoes
  • 1 bell pepper sliced into strips
  • anything you want!

What to do:

  1. Preheat oven to 200 degrees and line a pizza stone/ baking tray with parchment.
  2. Mix dough ingredients in a bowl with a spoon until combined, then flour up your hands and flatten the dough onto your floured baking parchment until it’s about 2 cm thick.
  3. Cook dough for 2 minutes, meanwhile prep tomato sauce.
  4. Mix sauce ingredients and apply to the hot pizza. Add the veggies and bake for 12-14 minutes until the dough is cooked through.
  5. Cut and serve.
Left half vegan, right half omnivore

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