Tips for vegan pizza


We love pizza, preferably the classic Italian recipes. But we've also put together a few tips for vegan pizza. Watch this!

Tips and tricks for vegan pizza

We approach the topic in a structured way, first the dough, then the sauce and then the topping. The classic original Italian dough is already vegan. For Neapolitan pizza, only four ingredients are allowed in the dough: flour, water, yeast and salt. Other recipes add olive oil or sugar. You can do this however you like.  

Our standard dough recipe: 

  • 1000g wheat flour type 00 (corresponds to our 405 flour)
  • 650ml water
  • 25-30g salt
  • 1-3g dry yeast 
Now for the tomato sauce. Some use strained tomatoes, others tomato paste with water and still others seasoned tomato pieces from a can. The holy grail is, of course, San Marzano tomatoes. If you don't happen to have them in the garden, it's best to use canned whole San Marzano tomatoes (from Mum's, for example). The most important thing is not to process them with a blender, because then the seeds are destroyed and the sauce becomes bitter. Only process the tomatoes by hand. Remove the stalk from whole tomatoes and squeeze them by hand. The ideal pizza tomato sauce for me is a can of Polpa from Mutti (not San Marzano tomatoes, but very good tomato quality), which is tomato sauce with pulp in the can. Open it, put it in the bowl, refine it, done. Just a little personal tip. Which brings us to the ingredients for the tomato sauce. Here's a little tip on buying canned tomatoes in our blog post with YouTube video. Here, too, opinions differ. Of course, it's great if you do the work and make your own tomato sauce, bottle it and take it from the store shelf when you need it. For those who don't do that, here are a few other ideas. 

Recipe for tomato sauce: 

  • 1-2 cans of tomatoes of choice (San Marzano, Polpa or others)
  • a good glug of olive oil
  • Several leaves of basil (see also our blog post the basil trick
Now it's the turn of the topping. Vegetables are a good choice here, of course. There are no limits to your imagination. From classic variations such as Mediterranean varieties like peppers, courgettes, aubergine and tomatoes to winter vegetable pizzas with cabbage, beetroot or pumpkin and even experimental variations. The most important thing is that the topping is tasty and moist, as cheese is missing. 

Tips for toppings 

  • A quick alternative are numerous vegan cheese preparations. Perhaps you already have a favourite that you can use. It doesn't always have to be mozzarella. Many other cheeses add a great flavour to the pizza. You're sure to find a vegan alternative.
  • And if you don't want to use cheese at all, soak the vegetables in olive oil before topping and season with herbs to taste.
  • Grilling vegetables before topping them gives them a great aroma.
  • Pickled vegetables such as dried tomatoes, pepperoni or olives and capers also add flavour to the pizza.
  • Try a few dabs of pesto on your toppings or flavoured oils with chilli or herbs drizzled over your toppings after baking. 
Also check out our blog post How to create a wow on your pizza. Here you'll find ideas for delicious toppings to add after baking. Do you have any other tips that have worked for you? Then share them with us here in the comments. 

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