INGREDIENTS:
Vegan Pepperoni: For the best flavor and texture, I highly recommend making my Easy Vegan Seitan Pepperoni made using vital wheat gluten. It is smoky, spicy, and packed with bold flavor! Make it ahead, store it in the fridge for a week, or freeze it for later. You control the ingredients, spice level, and can even make it oil-free. Short on time? Store-bought vegan pepperoni (like Yves, Gusta, or Field Roast) crisps up beautifully. For a quick whole-food option, sliced sundried tomatoes tossed with soy sauce or tamari and smoked paprika add a delicious smoky bite!
Vegan Mozzarella: For the best taste and texture, I highly recommend making my homemade Vegan Bocconcini Balls made from cashews and plant-based yogurt. You can prepare them ahead of time and store them in brine in the fridge for a few days to enhance their flavor, or even freeze them for convenience. If homemade isn’t an option, your favorite store-bought vegan mozzarella cheese will work just as well. Look for brands designed to melt, such as Miyoko’s or Violife.
Pizza Dough: You’ll find my tried-and-true homemade vegan pizza dough recipes in my cookbooks, Fuss-Free Vegan and Craving Vegan. For a quick option, store-bought pizza dough is perfectly fine. Better yet, grab some from a local pizzeria—it’s often fresher and higher quality than grocery store dough. If you can find sourdough pizza dough, even better! It adds incredible flavor and an extra crispy crust.
Pizza Sauce: Skip the store-bought stuff (often loaded with sugar and lacking flavor) and make your own in minutes! Just mix passata with olive oil, garlic, salt, and oregano for a simple, flavorful pizza sauce every time