This is my go-to recipe for pizza night: simple gluten-free dough (either purchased or made at home), red sauce, sauteed vegetables, our vegan sausage, and nut-cheese.
This results in a delicious, comforting meal that is made from nine real whole foods. We’ll show you exactly how to do it!
Pizza Crust
We used Simple Mills Gluten Free Crust for this version ( NOT SPONSORED; we love it!) We wanted to make it easy and quick so that we could concentrate on the homemade toppings.
If you want to make your crust and you don’t want to spend too much time preparing for pizza night, then you can design and freeze our Easy Vegan gluten-free Pizza Crust ahead of time.
Add the Simple Mills mix to a bowl along with oil and vinegar (olive, avocado, or other oils are great choices). Add water little by little until the dough is semi-tacky and doesn’t crumble or stick to your hands.
When the dough has reached the desired consistency, shape it into a disk and place it between two parchment sheets on a baking tray. Use a rolling pin (or a tall piece of glass with a smooth surface) to roll out the dough to a 1/4-inch thickness.
Bake it for 12-14 minutes, depending on if you want a crispy or softer crust.
Toppings
We like to top our pizza with homemade vegan sausage jarred marinara, sauteed vegetables, and cashew ricotta. It’s a serious flavor bomb!
There’s still room for some flexibility! Although homemade is more flavorful, wholesome, and nutritious, you can also use store-bought substitutes for convenience.
To get the best of both, we tend to prepare the vegan sausage, parmesan, and ricotta in advance. We use them throughout the week for various meals.
It’s super easy to make the sauteed vegetables! Add bell peppers and onions to a pan and cook in oil or water with your favorite seasonings. Italian seasonings like oregano and basil go well with red pepper flake.
If you like your veggies crunchy, you can skip this step. Just add the peppers and onions raw to the pizza.
Assembling the pizza is easy once the crust has been partially baked, the toppings and sauce have been prepared, and the toppings are ready!
Add marinara to the crust and spread it evenly. Top with the vegan sausage and veggies. Add a dollop of nut cheese for extra richness.
Bake the pizza 12-15 minutes, or until golden.
We like to add red pepper flakes and freshly chopped basil after baking.
Ingredients
Topplings
- The following amounts of Vegan Sausage can be substituted with store-bought plant-based sausage: 3/4 cup vegan sausage, crumbled (or roughly chopped)
- 1 cup of your favorite red sauce/marinara (or buy it at the store)
- 3-4 Tbsp Macadamia Nut Ricotta Cheese, Cashew Nut Ricotta cheese, or store-bought Vegan Cheese ( optional).
CRUST
- Simple Mills Gluten Free Pizza Crust, 9.8 oz (or use this Vegan Gf Pizza Crust; disregard the ingredients in the crust // NOT SPONSORED – love the brand).
- 2 Tbsp apple cider vinegar
- 2 tbsp of oil (such as olive or avocado).
- Water – 4-6 Tbsp
Vegetables
- Substitute 1 Tbsp of oil for the water (or double it).
- We like to use red bell peppers and red onions.
- Salt – 1 pinch is enough
- Oregano dried in a pinch
FOR SERVING optional
- Vegan Parmesan Cheese
- Red pepper flake
- Fresh Basil
Instructions
- Heat the oven to 350 degrees F 176 C and line your baking sheet with parchment (or prepare a pizza stone as usual).
- Prepare your vegan sauce and sausages now. If they are already prepared, or you use store-bought products, continue with the recipe.
- Prepare the homemade crust now. Use the Simple Mills mix if you don’t have a box. Add the contents of a bag to a large mixing bowl, and then add the oil and vinegar. Mix well. Add water little by little until you have a semi-tacky mixture (see picture). It should not stick to your hands when you handle it. It shouldn’t feel crumbly or dry. Continue adding water if it is too dry. If the mixture becomes too wet, you can add a bit of gluten-free or almond flour to compensate.
- Place the dough on your baking sheet or onto a pizza stone. Form it into a disc that is 1 inch thick. Use a rolling pin to create a 1/4-inch thick pizza crust, either in the form of a square or a circle. Use your hands to fill in any cracks.
- Bake in the middle rack of a preheated oven for 12-14 minutes or until slightly puffed and golden brown. For a crunchier crust, bake it for 14 minutes. Bake for 12 minutes if you like it softer. Remove from oven and set aside. Then, increase the temperature of your oven to 375 degrees Fahrenheit (190 C).
- Skip this step if you like your vegetables crispier. While the crust bakes, you can heat a large skillet with a rim over medium heat. Once the oil or water is hot, add your vegetables and season them with salt and any seasonings you like (such as dried basil and oregano). Sauté until the vegetables are just tender – about 3-4 min. Turn off the heat and put aside.
- You can toast the vegan sausages in a skillet on medium heat for 4-5 mins. Stirring occasionally will give it a crispier texture.
- Spread your marinara evenly over your crust. Top with sausage and veggies, and if you’re using nut cheese such as Cashew Ricotta.
- Bake at 375 F for 12-15 mins, or until golden and crispy edges appear on the crust and the toppings have browned. For a crispier crust, bake longer or use convection mode.
- Serve immediately with your desired toppings, such as red pepper flake or fresh basil.
- Cover leftovers and store them in the fridge for 3-4 days or the freezer for up to a month. Reheat leftovers in an oven at 350 degrees F (176 C).
