The Ultimate Vegan Pepperoni Pizza Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan pepperoni pizza topped with homemade seitan pepperoni, vegan cheese, and classic pizza toppings. Crispy, cheesy, and satisfying for a plant-based pizza night. Great for weeknight dinners or casual entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup passata ((puréed tomatoes))
- 1 tablespoon olive oil ((omit for oil-free))
- 1 clove garlic (minced or pressed)
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 1 pizza dough (homemade or store-bought, room temperature (about 9 oz / 260 g of dough per pizza))
- Flour or cornmeal (for dusting)
- 1 batch of my Vegan Seitan Pepperoni (or store-bought vegan pepperoni (such as Yves, Gusta, or Feild Roast))
- 1 batch of my Vegan Bocconcini (or store-bought vegan mozzarella (such as Miyoko’s or Violife), sliced or shredded)
- A bit of olive oil ((optional, for greasy pepperoni!))
- A pinch of crushed red pepper flakes ((optional))
At a glance
PER SERVING · TIME 42M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 12m
- Sodium
- 4013mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 872mg
- Calcium
- 61mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 4013MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.