Vegan Pizza - 3 Ways - The Mean Green, The Hummus Beet and The Crunchy Indian (2024)

March 5, 2017 By fannythefoodie 4 Comments

Let’s have a pizza party!

Hey there!

Today’s the day, I am sharing three simple and delicious as well as not so traditional Pizza recipes with you. Last week I was cooking for a group of friends and of course I wanted to cook something special for them and somehow my brain somehow gto stuck at h ethough of pizza, so I was like Pizza it is, let’s have a Wednesday night Pizza party! However, of course I wasn’t going to go traditional, cause for real, if you want some real authentic Pizza, just head over to your local Pizzeria, I am sure they’ll do a great job. Nevertheless I wanted to create something delicious, something they wouldn’t forget, something that would cause their taste buds to explode!

After hours of brainstorming, well to be honest it didn’t actually take that long, but it sounds better this way. Imagine reading: after minutes of brainstorming, sounds stupid, right?!

Anyways, after ‘hours’ of brainstorming, I came up with three delicious and unique pizzas.

The Hummus Beet, where moroccan flavours meet my favourite purplre root veggie.

The Crunchy Indian, crunchy chickpeas on a creamy masala sauce.

The Mean Green, pesto, artichokes, rocket and walnuts, what a delight!

All of the following pizzas are in fact vegan/plantbased, however, they are for sure approved by omnivores as well. Luckily one of my friends who joined the gathering doesn’t follow a plantbased diet and she still loved it. My Vegan Pizza dinner was a real success, all of my guests loved them at least that’s what I read from the minute of silence and the joy on their faces, after they had all taken their first bite. Well they also told me afterwards, but the imediate reaction was just the best I coul have asked for.

The Hummus Beet

Ingredients:

1 serving of spelt pizza dough

• 1 small Beet, thinly sliced
• 1 small can of chickpeas
• 1 tsp Tahini
• 1 tbs Lemonjuice
• zest of one lemon
• ½ tso salt
• ½ tsp cumin
• ½ tsp zatar
• ½ tsp paprika
• ½ tsp harissa
• 1 garlic clove

for the kale Kale:

• 1 tsp tahini
• 1 El Lemon juice
• ½ tsp salt

Toppings:

• 1 tbs pine nuts

Steps:

1. Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes.
2. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. Massage and set aside for later. After 10 minutes sprinkle the pizza with the pine nuts.
3. Meanwhile Massage the Kale with tahini, lemon juice and salt. When the pizza has finished baking top it with the massaged kale.

The Crunchy Indian

Ingredients:

1 serving of spelt pizza dough

• 1 small onion, finely chopped
• 1 cm fresh ginger, grated
• 1 garlic clove, finely chopped
• 1 small can tomatoes
• 1 tbs Tomato paste
• 2 tbs soy yogurt
• 1 handful of Spinach
• ½ tsp salt
• 1 tbs lemonjuice
• Zest of one lemon
• 1 tbs Garam Masala
• 1 tsp cumin
• Coconut oil

For the chickpeas:

• 1 small can of chickpeas
• 1 El Curry
• 1 tsp coconut oil
• ½ tsp salt

Toppings:

• Mango Chutney
• Soygurt
• Fresh coriander, finely chopped
• Mint , finely chopped

Steps:

1. Preheat oven to 240°C.
2. Heat up some coconut oil in a pan, sauté onion, garlic ad ginger. Add tomatoes, tomato paste, lemon zest and juice as well as the soygurt and the spices. Let the sauce cook for about 20 minutes on low heat. Add in the spinach and let it wilt. Meanwhile mix chickpeas with the coconut oil, the curry powder and salt. Spread the sauce on to a pizza base and top with the chickpeas.
3. Bake for 12 minutes. Before serving drizzle with mango chutney, soy yogurt and garnish with chopped coriander and mint.

The Mean Green

Ingredients:

1 serving of spelt pizza dough

• 1 bunch of Basil
• 6 tbs nutritional yeast
• 2 tbs olive oil
• 50ml water
• a handful of rocket
• 1 purple onion, thinly sliced
• a few artichoke hearts, halved
• 20g Walnuts, roughly choppe

Steps:

1. Preheat oven to 240°C. In a blender mix together nutritional yeast, basil, water and one tablespoon of olive oil.
2. Roll out your dough and spread with the pesto. Top with sliced onion and artichoke hearts and bake for 12 minutes.
3. Before serving garnish with walnuts and rocket.

Now it’s your turn to host a pizza party, happy cooking!