Vegan Mini Pizzas (makes 10–12)
Ingredients
Dough
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2 cups all-purpose flour
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1 tsp instant dry yeast
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1 tsp sugar
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¾ tsp salt
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2 tbsp olive oil
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¾ cup warm water (about 40°C / 105°F)
Tomato Sauce
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½ cup crushed tomatoes or tomato passata
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1 tbsp olive oil
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1 small garlic clove, finely minced
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½ tsp dried oregano
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¼ tsp dried basil
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Salt and black pepper, to taste
Toppings (choose as desired)
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Vegan mozzarella or vegan pizza cheese
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Mushrooms, thinly sliced
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Bell peppers, finely diced
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Red onion, thinly sliced
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Olives
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Cherry tomatoes, halved
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Sweet corn
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Jalapeños
Optional finishing ingredients:
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Fresh basil
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Nutritional yeast
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Chili flakes
Instructions
1. Prepare the Dough
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In a large bowl, mix warm water, sugar, and yeast.
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Let sit for 5–7 minutes until foamy.
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Add olive oil and salt, then gradually mix in the flour.
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Knead on a floured surface for 8–10 minutes until smooth and elastic.
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Place dough in a lightly oiled bowl, cover, and let rise for 60 minutes or until doubled in size.
2. Make the Sauce
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Heat olive oil in a small saucepan over medium heat.
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Add garlic and cook for 20–30 seconds, stirring.
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Add crushed tomatoes, oregano, basil, salt, and pepper.
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Simmer for 8–10 minutes until slightly thickened.
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Remove from heat and allow to cool.
3. Shape the Mini Pizzas
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Preheat oven to 220°C (430°F).
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Punch down the dough and divide into 10–12 equal portions.
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Roll each portion into a small circle, about 8–10 cm (3–4 inches) in diameter.
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Place on a baking tray lined with parchment paper.
4. Assemble
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Spread about 1 tablespoon of sauce on each dough base.
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Add vegan cheese evenly.
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Top with vegetables of your choice.
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Lightly season with salt and dried oregano if desired.
5. Bake
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Bake for 10–13 minutes, until the crust is lightly golden and the cheese has melted.
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For extra browning, place under the grill/broiler for the final 1 minute.
6. Serve
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Garnish with fresh basil or nutritional yeast if using.
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Serve hot.
