Roasted Pepper Pizza

Roasted Pepper Pizza

A plant based version of a classic favorite
Prep Time 25 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4


Pizza Crust

  • 1 pkg active dry yeast
  • 1 tsp white sugar
  • 1 cup warm water (110 degrees F)
  • 21/2 cup bread flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp Italian seasoning

Pizza sauce

  • 1 tbsp hummus
  • 2 tbsp nutritional yeast
  • 1 roasted pepper ( I used a combination of red, yellow and orange
  • 1/2 cup raw cashews soaked in warm water
  • 1/2 cup almond milk
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt


  • Preheat oven to 450


  • In a medium bowl dissolve yeast and sugar in warm water. Let sit until frothy, about 10 minutes. Stir in flour, seasonings, salt and oil and beat until smooth. Turn dough out into a lightly floured work surface and kneed a few times. Pat or roll into a ball and place in an oiled bowl to rest. Let rest for 5 minutes. Transfer dough to lightly floured work surface and pat into pizza shape. Dust pizza stone with cornmeal, transfer dough and continue to press out into shape. Bake for 8 minutes. Add olive oil to crust edges , add sauce and toppings.


  • Roast peppers for 15 minutes and broil for the last 5. Peel off skin and place in blender. Add rest of the ingredients and blend until smooth. Top pizza crust and add your favorite toppings. I added red onion and mushrooms with plant based cheese.
Keyword Pizza, Plantbased, Vegan

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