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Vegan mini pizzas

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Calories 350
Delicious vegan mini pizzas with fresh toppings and a crispy crust, perfect for a quick and satisfying meal.

Ingredients

Dough

  • 500 g high-gluten all-purpose or bread flour (plus extra for dusting)
  • 10 g salt
  • 1 tsp instant dried yeast
  • 4 tbsp olive oil
  • 300 ml ice-cold water

Toppings

  • semolina flour (to prevent dough sticking)
  • favourite tomato sauce or vegan pesto (shop-bought or homemade)
  • 1 tbsp pine nuts (raw)
  • 2 small courgettes (sliced thinly on a mandolin)
  • 15 pieces black olives (sliced)
  • 10 cherry tomatoes halved
  • 30 g fresh baby rocket / arugula
  • 1 chunk vegan cheese (optional) (homemade vegan feta)
  • ½ tsp pul biber (mild chilli flakes)
  • salt & pepper

Instructions 

  • Mix flour, salt, and yeast in a large bowl. Add olive oil and water, stir, then knead until elastic (10-15 mins).
  • Place dough in a oiled bowl, cover, and refrigerate overnight. Next day, punch down and divide into 20 portions.
  • Preheat oven to 250°C (480°F) with a pizza stone or baking tray. Roll each portion into thin discs on semolina-dusted surface.
  • Spread tomato sauce or pesto, add toppings like zucchini, olives, pine nuts, and vegan cheese. Bake for 7-8 mins until crispy and charred.
  • Top with fresh rocket, season with salt, pepper, and chilli flakes. Serve immediately.

Notes

Use a pizza stone for best results and customize toppings as desired.
Calories: 350kcal
Cost: $15
Course: Main
Cuisine: vegan
Keyword: pizza