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Vegan Pizza with Roasted Vegetables

Lately I’ve been making pizza at home pretty much every weekend, not only because home made is always tastier but also because take-away pizzas rarely come without cheese. In fact many people think a pizza without cheese is no pizza at all!


While I understand where that opinion comes from, the truth is that there are in fact many traditional italian pizzas without cheese. What makes a pizza, in my opinion, is not the melted cheese – but the pizza sauce.

If you have a really good pizza sauce you can make any pizza taste amazing. This pizza is packed with both fresh vegetables and roasted root vegetables (it tastes amazing on pizza, trust me!), but to be honest it’s the pizza sauce in this recipe that makes it so special.

So if you’re not a fan of roasted vegetables (how could you not be?!) then top your pizza with whatever you want, as long as you try the pizza sauce – I promise it will be worth it!

Vegan Pizza with Roasted Vegetables

Vegan Pizza with Roasted Vegetables
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Pizza dough
  1. 25g yeast
  2. 2 tbsp sugar
  3. 1 1/2 cup white flour
  4. 1 1/2 cup whole grain flour
  5. 1 tsp salt
Pizza sauce
  1. ½ onion
  2. 1 garlic clove, chopped
  3. 1/4 cup white wine
  4. 2 tbsp tomato paste
  5. 1 tsp oregano
  6. 1/2 tsp paprika
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
  9. 1 can crushed tomatoes
  10. 1/2 tsp balsamic vinegar
  1. ½ zucchini
  2. 1 sweet potato
  3. ½ butternut squash
  4. 5 mushrooms
  5. 1 handful fresh basil
  6. 1 red bell pepper
  7. 100g tofu
  8. olive oil
  9. ½ tsp lemon pepper
  10. ½ tsp salt
  11. ½ tsp paprika
  1. Mix yeast, sugar, salt and warm water in a bowl and let the yeast dissolve.
  2. Gradually add the flour and work the mixture to a firm and elastic dough. Let the dough rise under a plastic film for about 30 min (preferrably an hour though) until it has doubled in size. Meanwhile, prepare the root vegetables.
  3. Peel and dice butternut squash and sweet potato. Transfer to a bowl and mix together with olive oil, salt, lemon peppar and paprika. Spread onto a baking sheet and let roast them in the oven at 200°C (390F) for 15 minutes until they’re almost soft (they will finish roasting on top of the pizza later).
  4. Prepare the pizza sauce; fry the onion and garlic in olive oil until translucent. Pour in the wine and cook for 30 seconds. Then add tomato paste, oregano, paprika, salt, pepper and crushed tomatoes. Lower the heat and let simmer for about 20 minutes until the sauce has thickened. Remove from heat, add balsamic vinegar, stir and let cool.
  5. Divide the dough in four pieces and roll them out on a floured surface. Spread out the pizza sauce over the doughs and top with mushrooms, zucchini, fresh basil, bell pepper and roasted vegetables. Crumble tofu over the pizza, sprinkle with some olive oil and bake in the oven for 15 minutes until the edges are golden. Garnish with fresh basil and serve!
Sofia von Porat https://sofiavonporat.com/
What’s your favorite pizza topping? Let me know in the comments below!

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  • Anu-My Ginger Garlic Kitchen
    March 3 at 1:38 pm

    Woa Sofia! This ‘Vegan Pizza with Roasted Vegetables’ sounds and looks appetizing and super Intriguing! Loved every single shot of yours!

  • Anu-My Ginger Garlic Kitchen
    March 3 at 1:39 pm

    Wow Sofia! This ‘Vegan Pizza with Roasted Vegetables’ sounds and looks appetizing and super Intriguing! Loved every single shot of yours!

    • Sofia
      March 3 at 7:42 pm

      Thanks Anu! It’s absolutely delicious, hope you try it out!