Cold Vegan Veggie Pizza
You will enjoy the herb filled gluten free crust, the creamy tangy flavored vegan cream cheese, topped with fresh vegetables.
Equipment
- 1 13 x 18 sheet pan
- 1 High Speed Blender
Ingredients
The Crust
- 2 Cups Flour I used King Arthur Measure for Measure Gluten Free Flour for my crust.
- 1 Tbsp Baking Powder
- 1/2 tsp Ground Pepper
- 1/2 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 Cups Plant Based Milk I used a unsweetened plain almond milk to make the vegan buttermilk.
- 2 Tbsp Apple Cider Vinegar This is added to the plant based milk to make a vegan buttermilk.
The Vegan Cream Cheese
- 1 Cup Raw Cashews
- 3/4 Cup Plant Based Milk I used a unsweetened plain almond milk.
- 1 Tbsp Cornstarch
- 2 Tbsp Apple Cider Vinegar
- 1 tsp Onion Powder
- 1 tsp Minced Garlic
- 1/2 tsp Dill
- 1 tsp Salt
- 1 Tbsp Lemon Juice
Vegetables
- Shredded Carrots
- Black and/or Green Olives
- Pepper I mixed yellow, orange, and red sweet bell peppers together for the topping. Add your favorite peppers.
- Grape Sized Tomatoes
- Baby Broccoli
Instructions
Making the crust
- Preheat the oven to 425° F.
- Prepare a baking sheet with parchment paper, set aside.
- Make a vegan buttermilk in a medium sized bowl, add the vinegar to the milk, stir, and set aside.
- In a medium mixing bowl, combine the flour, baking powder, salt, pepper, onion, and garlic powder.
- Next, pour the vegan buttermilk into the flour mixture, combine until there are no lumps in the batter.
- Pour and spread the batter onto the prepared baking sheet.
- Place the baking sheet into the oven and bake for 20 to 30 minutes, checking at 20 minutes by touching the top for sponginess, the crust should have a slight brown color when done.
- Once the crust is done, remove from the oven, and leave to completely cool.
Making the cream cheese
- Soak the raw cashews for up to 4 hours before making the vegan cream cheese.
- After the cashews have soaked for 4 hours, drain and rinse.
- Pour the cashews into a high speed blender along with the milk, cornstarch, vinegar, lemon juice, salt, onion powder, minced garlic, and dill.
- Blend until smooth and creamy, pour into a small sauce pan and cook on a medium heat for about 5 minutes, or until the cheese is the consistency of cream cheese.
- Remove from heat, pour, and spread the cheese evenly over the crust.
- Place this into the refrigerator for about an hour before adding the vegetables.
- While the pizza is in the refrigerator, prepare the vegetables.
Topping the Cold Vegan Veggie Pizza
- Shred or cut the carrots into ribbons or small pieces.
- Slice the tomatoes into small pieces or if using grape sized tomatoes, cut into half.
- Cut the broccoli into small florets and steam the broccoli until it is tender.
- Pour the broccoli into a strainer, rinse with cold water, and leave it to completely drain.
- Dice the bell peppers into small pieces.
- Next, slice the olives.
- After an hour, pull the cooled pizza crust out of the refrigerator.
- Sprinkle all the vegetables evenly over the entire crust.
- Cut the pizza into squares and serve cold.
Notes
You can also customize this pizza with different varieties of vegetables.
- Beans - Add different beans to the pizza. Try black beans, any white bean, or a roasted chickpea for a little something different.
- Greens - Shred fresh lettuce, spinach, sauteed cabbage, or even bean sprouts.
- Onion - Any variety of onion will work well on this pizza. Add chives, green onions, or a diced sauteed or raw sweet onion.
- Cheese - Any variety of cheese can be added to this pizza. Use your favorite vegan or regular cheese.
- Cauliflower - Steamed cauliflower florets can also be added to your pizza.
- Cucumbers - Cucumbers pair nicely with the vegan cream cheese.
- Summer Squash - Try patty pan or zucchini, fresh or sauteed.
- Peas - Snap, snow, or a shelling peas.