First to have in mind when making a good pizza is, don’t overdo the toppings. The biggest culprit when it comes to soggy pizza crust is too many toppings. Keep it around 1 cup of topping ingredients.

Use the best ingredients you can find. They say even bad pizza is still pizza, but we want incredible vegan pizza, right? With such a simple recipe, you really taste everything, so make sure every bite is a bit diferent. 

Use a pizza stone. A pizza stone will give you the very best results, so if you make pizza often, it may be worth the investment. If not, the back of a heavy baking sheet will also work or use a cast iron skillet.

 

PIZZA DOUGH

 

If you are making regular dough, hole grain or glute-free, there is a way to make sure the dough will be soft and crunchy. Make the dough with a bit more water than in original recipe. Dont wory about the stickines, once the dough is done and left resting for at least 2 hours you can wet your hands beffor shaping the dough and it wont stick to your hands. If it starts to stick, just wash your hands again. I always let the dough rest for 2 hours, make the final shape and let it rest for another hour, then put the toppings gently on. Bake it for 10 to 15 min in a preheated owen(220 c).

 

TOMATO SAUCE

 

1/2 cup tomato sauce or a garlic cream sauce (for a seafood-style white pizza)

Optional: Add a bit of miso paste or kelp powder to the sauce for oceanic umami.

 

🧀 Cheese

 

Vegan mozzarella (like Miyoko’s, Violife, or homemade cashew mozzarella)

Optional: sprinkle nutritional yeast for extra cheesy flavor

 

🐟 Vegan "Seafood" Toppings

 

Choose a combo of the following:

 

Hearts of palm – chopped or shredded to mimic crab

 

Artichoke hearts – give a briny, soft texture like scallops

 

Shredded king oyster mushrooms – great for a scallop or calamari vibe

 

Vegan shrimp – lots of brands make these now (like Sophie’s Kitchen)

 

Nori flakes or dulse – for that sea flavor

 

Capers – salty little sea bombs

 

Red onions, bell peppers, olives – for color and crunch

 

Fresh dill or parsley – for a herby kick