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?! Cray. Almost as cray as the fact that I’ve got a savory recipe for you today! I went through a little phase last month where I was really feeling the flow of all my sweets (what else is new) and I just really wasn’t thrilled about coming up with a new dinner recipe.
So, rather than forcing it, I decided this is my blog dammit and if I don’t feel like posting a savory recipe the first week of the month I WON’T. Haha.
Anyway, I’m happy to report that the dinner recipes are back and better than ever. They may not happen once a month, because I always want to be SUPER enthusiastic about the recipes I’m sharing. But whenever a really really really good savory recipe comes to me, I promise not to keep it from you guys!
Now, let’s talk vegan pizza.
First of all, let’s start with the best part – the crust! Can you guess what’s in it?! Just two ingredients, water (which I don’t count), seasoning, and…banana flour! I’m forever in love with this stuff. See here, here, and here.
This is my first time venturing to the savory side with my beloved banana flour, and I couldn’t be happier with how it turned out. The crust is as easy as choosing your seasoning (I like garlic, basil, and red pepper flakes), mixing that with the banana flour, adding some water, and spreading that mixture on your pizza pan. I recently bought a pizza pan and it is HUMONGOUS, so I didn’t even spread the crust all the way to the edges and it came out just fine.
While the crust bakes, I mix up a really quick, no cook sauce. It’s just tomato paste, some water to thin it out, and some more spices! Those are totally up to your preference. Some people may be a little sensitive to the strong flavor of tomato paste, so you could probably use crushed tomatoes or pure tomato sauce instead, for something a little more subtle. I personally love the super strong tomato flavor in the paste, but it’s up to you! Also, your sauce won’t be as thick if you don’t use the paste.
Once you’ve got the sauce on your crust, it’s time for toppings! You could put probably anything on this vegan pizza and it would taste good. I went with red onion, mushrooms, poblano peppers, and after that all baked for another quick 5 minutes, some nutritional yeast for that perfect cheesy flavor. You could definitely sauté some veggies or cook them totally separate, then put them on top of your pizza. Whatever you prefer!
I’m suddenly starving, and quite upset I don’t have a giant vegan pizza in my fridge.
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! You NEED to try this.
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!