Homemade vegan pizza has a 2 ingredient, low calorie crust, a healthy no cook sauce, and all the beautiful veggie toppings you want!
Happy MAY! Can you believe we’re already five months into this year?! Crazy. Almost as crazy as the fact that I’ve got a savory recipe for you today.
Let’s talk vegan pizza!
Ingredients for vegan pizza
- Banana flour: banana flour is the base of the crust, and it gives super chewy texture.
- Spices of your choice for the crust: I flavor my crust with garlic powder, black pepper, basil, and red pepper flakes, but use whatever spices you like.
- Tomato paste: tomato paste is the base for the sauce.
- Spices of your choice for the sauce: I used the same spices as I did for the crust, but again, flavor the sauce however you like it.
- Toppings: use any veggies you like! I love onions, mushrooms, and a poblano pepper, and nutritional yeast after baking.
Tips for making vegan pizza
- The dough is pretty sticky, and it’s okay if it doesn’t go to the edges of the pan. The dough may not reach the edge of the pizza pan, just do your best to spread it evenly into a thin circle.
- Use water to thin the sauce to a consistency you like. Add water to the tomato paste little by little and stir until the sauce is at a consistency you like to spread over the crust.
This is absolutely my new favorite weekend dinner. Such a fun recipe that’s easy, delicious, and healthy. What more can you want?! Plus, who the heck doesn’t love pizza? The texture of the crust on this vegan pizza is definitely my favorite part. It’s thin, super chewy, but still pick-up-able, unlike all those “cauliflower crust” pizzas that are a soggy, wet mess.
You guys, trust me on this – you know how much I love my sweets, and the fact that this vegan pizza made the cut for me to share with you shows how amazing it is.
Xo,
Sara
Vegan Pizza
Ingredients
Crust
- 1 1/2 cups banana flour
- Spices to taste – I used garlic powder, black pepper, basil, and red pepper flakes
- 1 1/2 cups water
Sauce
- 6 oz can tomato paste
- 2-4 tbsp water to thin out the sauce
- Spices to taste – I used garlic powder, black pepper, basil, and red pepper flakes
- Toppings: any veggies you like! I used onions, mushrooms, and a poblano pepper, and nutritional yeast after baking
Instructions
- Preheat the oven to 400 degrees.
- To make the crust, mix the banana flour, seasoning, and water in a large bowl.
- Spread out the dough onto a pizza pan – it's okay if it doesn't go all the way to the edge of the pizza pan, just spread it evenly into a circle.
- Bake the crust for 15 minutes.
- To make the sauce, mix together the tomato paste, water, and spices until it's at your desired consistency – add more or less water depending on how thin/thick you want the sauce to be.
- When the crust has baked for 15 minutes, take it out and carefully put on the sauce and any toppings that you want warm.
- Bake the entire pizza for another 5 minutes.
I’ve never worked with banana flour but I’ve heard about it in a few places lately. I’m going to have to try it out! And first up will be this pizza. WHY does pizza have to be so delicious? This looks awesome!
You should definitely try it out, it’s super interesting but fun to use! I was pleasantly surprised by how well it came out with something savory. Thanks, Kelsie!!
I think maybe the savory recipe part is more cray than the it’s already May part, but most crazy of all is how EASY this crust is!!! Omg I can’t believe it, just banana flour and water?! And I have actually been getting back into banana flour experimenting lately so perfect timing because I just restocked. And honestly what night does pizza not sound good for dinner, I’m just usually too lazy and don’t really have a solid go-to crust recipe. But this could be it! Ah can’t wait to try it. This banana flour stuff is seriously underrated. And good for you for just doing the savory when you feel like it, inspiration beats a schedule any day 🙂
Woohoo go banana flour!! It’s seriously more versatile than it seems – I too was surprised at the number of ingredients I needed to end up with a really good, chewy crust! I’m totally the same way though, like obviously pizza always sounds good, but it can seem overwhelming so I’m super happy to have this recipe now. Thanks for the support, Natalie! Couldn’t agree more about inspiration over a schedule, applies to most parts of life 🙂
Your recipes are so simple, yet mind-blowing!
Thank you!! Yes simple is always the way to go for me 🙂
Would oat flour work for this recipe?
Hi Moriah – I haven’t used oat flour in this recipe myself, but I imagine it would change the texture and probably the amount of liquid you need. Let me know if you try it out!
Hi there! I loved the finished product. I have a TON of food sensitivities so I’d given up on pizza crust a long time ago. It was a huge blessing to find this recipe! The dough was SUPER wet and sticky. I even added a little more flour but then it was too dry so I added more liquid. No matter what I did, I couldn’t get it to a dough consistency. It was real messy and difficult to spread since it kept sticking to my fingers. Any tips on how to keep it from being so sticky or does that happen when you make it too? Getting to have pizza in the end is worth it either way! Thank you!
Hi, Jess! YES, it’s basically just a hot mess and kind of a battle to spread every time I make it, so you didn’t do anything wrong! It’s just the nature of banana flour, has a weird texture until it’s baked. But I’m so happy you liked the finished product, and I agree that the pain of dealing with the dough is worth pizza in the end 🙂
So is this crust sweet or is the flour made from green bananas or unripe plantains?
Hi Vicky! The crust is not sweet, the banana flour I used is made from unripe bananas.
I notice there’s no yeast in the recipe which is typical in traditional all purpose flour pizza dough. Have you tried with yeast to make it rise?
Hi, I haven’t added yeast, my goal for this was to use pretty. minimal ingredients and I’m not sure how yeast would act with the banana flour anyway!