Despite its bad reputation, pizza can be a very nutritious and light food. Discover six delicious vegetable pizza recipes to make at home.
To make a good pizza you do not need to know how to juggle with the dough or have a lot of experience in the field, but knowing some tricks can help improve them:
- When preparing the dough you can add chopped aromatic plants, grated cheese or spices.
- If the pizza is overloaded, it is difficult to cook; The filling and dough must be in balance.
- Insufficient cooking leaves the dough moist and pasty. Both the edges and the center of the pizza must be controlled. On the coals it takes time, but it is very tasty.
- Leafy vegetables can be added after cooking. The heat of the pizza only affects them a little and brings freshness and lightness.
- The calzone can be painted with beaten egg and finished with sauce on top or lightly gratin with cheese. The ingredients are mellow because they are cooked closed.
- With thin slices of potato, oil and vegan cheese, a delicious pizza without tomato, richer in carbohydrates, is made.
- Making pizza without tomato, only with vegetables and vegan cheese, is not a sacrilege. Originally it did not carry it… It seasons well so that it is not dry.
- The spices (ginger, cumin, pepper …) it is preferable to grate or grind them to unify their presence, or infuse them in the oil.
6 VERY ORIGINAL HOMEMADE VEGETABLE PIZZAS
If you want to know more about the secrets of a healthy pizza, in this article we tell you how to prepare a vegan and healthy pizza for you. And if you want ideas to succeed, take note of these 6 delicious recipes of homemade pizzas based on vegetables. Finger-licking!
FENNEL AND WALNUT PIZZA WITH SAGE
Ingredients (for 4 people):
- 250 g pizza dough
- 1 large fennel bulb
- 50 g walnuts
- 4 sun-dried tomatoes
- 100 g vegan goat cheese
- 5 tablespoons olive oil
- 1 garlic clove
- 1 sage stick
- Black pepper
Preparation (15′ + 15′ cooking):
- Preheat the oven to 200 ºC. Stretch the dough and place it on a baking stone or on a plate smeared with a little oil.
- Wash the fennel and cut into thin slices. Sauté a few minutes with olive oil and drain well.
- Cut the tomatoes into strips and heat them with olive oil and garlic.
- Spread the fennel over the pizza, place the cheese slices, add the tomato confit and chopped walnuts, and bake for about 15 minutes.
- After this time, take the pizza out of the oven, spread the sage on top, drizzle with a little of the tomato confit oil and sprinkle with freshly ground black pepper.
Variant: You can decorate it with sage flowers or, instead of this plant, use basil. Depending on the size of the oven you can spread the pizza on a square tray or form two pizzas to share.
EGGPLANT MINIPIZZAS
Ingredients (for 4 people):
- 250 g mass
- 100 g tomato sauce
- 1 large eggplant
- 16 small black olives
- 100 g vegan grated cheese
- 4 tablespoons olive oil
- A handful of sage and its flowers
- Flour and salt
Preparation (20′ + 10′ cooking):
- Cut the eggplant into cubes, let it sprinkle in salt for about 20 minutes so that they release part of the water and, after this time, wash them and drain well. Flour and fry.
- Cut the dough into four and shape four small pizzas. Spread tomato sauce on each of them and, on top, distribute the eggplant cubes, olives and cheese.
- Bake for about 10 minutes at 200 ºC and, once out of the oven, decorate with the sage and its flowers, and drizzle with a splash of olive oil.
Variant: You can cut the eggplant into slices and fry it; So, it is cooked and when it is incorporated into the pizza it has already lost its natural water, which would otherwise leave the pizza too wet. Mushrooms combine very well with eggplant. You can sauté them previously with chopped garlic and parsley.
SWEET FRUIT PIZZA WITH STRAWBERRY SAUCE
Ingredients (for 4 people):
- 200 g pizza dough
- 150 g strawberries
- 1 banana
- 1 apple
- 1 pear
- 1 lemon
- 4 prunes
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- Cinnamon powder
- 1 tablespoon white sugar
Preparation (10′ + 15′ cooking):
- Peel the fruits and cut them into regular pieces: the sliced banana, the sliced apple and the half-moon pear. Drizzle them with part of the lemon juice.
- Divide the dough into four parts, stretch each one in a round shape, spread them with oil and spread the chopped fruit on top. Also add the plums without bone and cut into strips.
- Sprinkle with brown sugar to taste and cinnamon, drizzle with foil and bake about 15 minutes at 200 ºC.
- While the pizza is cooking, crush the clean strawberries with the white sugar and the rest of the lemon juice, and pass it through a Chinese. Once out of the oven, accompany the pizzas with the strawberry sauce.
Variant: This recipe is also very tasty with chocolate and ginger. Another option is to spread the base of the pizza with margarine.
FRESH FIG PIZZA WITH ARUGULA AND HONEY SEITAN
Ingredients (for 4 people):
- 250 g pizza dough
- 100 g seitan
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Modena vinegar
- 100 g tomato sauce
- 150 g vegan mozzarella cheese
- 4 fresh figs
- 50 g arugula
- 50 g vegan Parmesan cheese
- 2 tablespoons olive oil
Preparation (15′ + 20′ cooking):
- Cut the seitan into small slices or rectangles, sauté it with oil, honey and soy sauce and finish sprinkling it with some Modena vinegar. Reservation.
- Stretch the pizza and spread it with a little oil. Spread the tomato sauce and displace the thinly sliced mozzarella cheese on top. Cut the figs into quarters and spread over the pizza. And, finally, also dispose over the sautéed seitan.
- Bake 20 minutes or until golden brown. Spread the arugula and parmesan on top. Spray with oil and serve.
Variant: This pizza can be flavored with rosemary, sprinkled just before placing it in the oven. If you want the figs to be a little raw, add them halfway through. The seitan can be replaced by a mushroom vegetable pâté, mixed with a tablespoon of oil and spread over the dough before spreading the tomato. And, if it is not time for figs, the apples to octavos and slightly sautéed are delicious.
ARTICHOKES PIZZA
Ingredients (for 4 people):
- 250 g pizza dough
- 1 jar of canned artichoke
- 12 black olives
- 80 g vegan cheese
- 3 tablespoons olive oil
- 1 branch of fresh oregano
For tomato sauce:
- 4 pear-like tomatoes
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 tablespoon olive oil and salt
Preparation (10′ + 15′ cooking):
Grate the tomatoes, mix them with the chopped garlic, salt, oregano and a tablespoon of olive oil. Drain the artichokes and cut them in half.
Stretch the pizza and spread it with the tomato. Distribute the artichokes and olives. Put the cheese on top and bake 15 minutes at 200 ºC.
Drizzle the pizza with oil, garnish with fresh oregano and serve.
Variant: If you prefer fresh artichokes, wash them, remove the greenest leaves, cut them into quarters and sauté them for a few minutes or boil with water, a teaspoon of flour and a few parsley leaves.
PUMPKIN PIZZA
Ingredients (for 4 people):
- 250 g pizza dough
- 250 g pumpkin
- 4 red tomatoes
- 30 g pine nuts
- 150 g grated vegan cheese
- 1 garlic clove
- Oregano to taste
- 3 tablespoons olive oil and salt
Preparation (20′ + 15′ cooking):
- Chop the pumpkin and boil it with a little water and salt, enough so that it does not stick. Once cooked, puree thickly with a fork and add oil.
- Grate the tomatoes, mix them with a tablespoon of oil, chopped garlic, oregano and a little salt.
- Stretch the dough on a square baking sheet. Spread the tomato and on top the pumpkin puree, pine nuts and, finally, cheese. Cook in the preheated oven at 200 ºC for about 15 minutes.
Variant: You can prepare it with pumpkin seeds or with sliced almonds.
