This Vegan BBQ Pizza with Parmesan Crust is a favorite! Have your kids help or even make their own mini pizza! Top with fresh cilantro and enjoy a homemade vegan BBQ pizza.
This Vegan BBQ Pizza with Parmesan Crust is one of my most requested recipes, and I’ve struggled with putting it up on the site. The amount of time it takes to prep the crust, sauce and veggies may scare a few of you off.
If you want to save some time in the kitchen, substitute the crust for an organic store bought one, but be advised it won’t be the same. (or see note) You won’t want to replace the sauce, though, it’s that good! However, I’ve actually found the prep time worth it, since bringing this cast iron pizza skillet into my life. This pizza skillet has created a perfect crust every time that my baking sheet couldn’t achieve. (It also makes the best home fries and baked tofu!)
Now, if you decide to venture into crust making, I’m forewarning you, it takes practice. Crust making can be tricky, and I’ve made my share of ugly pizzas! But, they always taste 👌 and that’s what counts!
A few tip to make the perfect pizza crust:
You want to make sure not to add too much flour or you will have a dense crust. I use about 3 cups of flour before I begin to gradually add more. Only add enough flour, while kneading, to keep the dough from being sticky. Place in a clean bowl to rise. Once the dough has doubled in size, work it back down to a ball and place it on your greased pizza pan.
Now comes another tricky part–forming the crust. You are going to want to start in the middle of the dough and work it outwards, in a circular motion, with your fingertips. To obtain a nice pizza crust, you don’t want to flatten the edge.
Continue gently pressing the crust of the dough to the outer edges of the pan. You should have a nicely formed crust when finished.
Now it’s ready to go in the oven.🔥 If you notice quite a few air bubbles under the dough, poke it with a toothpick to vent. Bake for 10 min before topping.
Take your dough out of the oven and let it cool a bit before topping. Add a quarter of the BBQ sauce to the crust and spread out evenly–add more if needed. You don’t want to add too much or you’ll drown in sauce. (For a more authentic pizza, try using the marinara sauce in my Pizza Pocket recipe.)
Next add a light layer of vegan cheese, topped with the onions, mushrooms, and pineapple. (or your favorite veggies of choice) Brush melted coconut oil over the crust. Sprinkle the crust with parmesan and optional garlic salt. Cook for another 15-20 min. When ready, top with fresh cilantro and enjoy your homemade vegan BBQ pizza.
Pizza night is even fun for the kids! My daughter loves making her own mini pizza. I pull a piece of dough off and place it in a small bowl to rise. When the dough is ready to shape, I let her take over–this day ↓ she made a heart shaped pizza.
Now, bake the dough for 5-10 min. After the dough has cooked a bit, I add the sauce and let her put on her own toppings. Sprinkle some parmesan on the crust and into the oven it goes. Bake for another 10-15 min.
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Yields 14-16 inch round pizza or about 8 slices
3 1/2 to 4 cups organic all purpose flour
1 1/2 cups warm water
2 tsp. active dry yeast or 1 package
1/2 tsp. organic coconut sugar - or brown sugar
1 tsp. pink salt
2 tsp. organic refined coconut oil - melted (or oil of choice)
1 garlic clove chopped
3/4 cup ketchup
1/4 cup water
2 Tbsp. coconut sugar
2 Tbsp. maple syrup
2 Tbsp. molassas
1 tsp. apple cider vinegar
1-2 Tbsp. vegan worcestershire sauce
1/2 teaspoon liquid smoke
1 tsp. onion powder
1/4 tsp. chili powder
1/2 tsp. paprika
Cashew Parmesan or vegan cheese of choice
1 whole Pineapple or 1 can pineapple chunks - drained
1 package mushrooms
1 medium red onion
optional garlic salt - for the crust (to make garlic salt it's a 1:1 ratio of garlic and salt)
- In a small saucepan, heat up the water until warm or about bathwater temp. If the water is heated too long it will kill the yeast.
- Pour the water into a large bowl. Add the sugar and mix in.
- Sprinkle the yeast on top of the water. Cover and let it sit about 5-10 min.
- Once the yeast is foamy and active, add the salt and oil. Mix until combined.
- Now, add 1 cup of flour to the water mixture and mix well. Add 1 1/2 cups more and mix again. You should have wet sticky dough still.
- Gradually add up to a 1/2 cup more of flour. Mix until your dough comes together and begins to form a ball. At this point, you can start working it with floured hands.
- Flour a clean flat surface and kneed your dough for 3-4 min. Continue adding more flour until the dough is no longer sticky. (dough is finicky to temperature so you may use more or less flour than what I have listed.)
- Wash your large bowl or grab a clean one to rise the dough in.
- Oil the bottom and sides of your clean bowl and place the dough back in. Roll the dough ball around the bowl a bit to coat in oil.
- Cover the bowl with a kitchen towel and let rise in warm, draft free area for an hour. (To rise, I place my dough in the oven with only the light on.)
- While the dough rises prep your sauce, veggies and cashew parmesan.
- Once the dough has doubled in size and you are done prepping, preheat your oven to 400º.
- Flour your hands and rub a bit on the dough. Lightly shape it back into a ball.
- Place the dough on a lightly greased pan or pizza skillet and let rest a few min.
- Gently work the dough in an outward motion, but don’t flatten/degas the crust. You want to work in a circular motion gently pushing the crust to the edge. Keep working it outwards until you reach the edge of your pan. Continue to sprinkle the dough with flour where it becomes sticky.
- Cook in your 420º preheated oven for 10 min.
- Remove dough from the oven and let cool about 5 min.
- In a sauce pan, sauté garlic with 1 Tbsp of water. Cook for 2-3 minutes. Add more water if needed.
- Add the rest of your ingredients and whisk to combine.
- Whisking occasionally, cook on medium heat until sauce begins to simmer.
- Once simmering, turn the heat down to low.
- Cook for about 30 min or until the sauce reaches your desired consistency.
- Adjust seasonings if needed.
- If using fresh pineapple, chop it into small pieces and set aside.
- Chop the mushrooms and onions.
- In separate pans, cook the mushrooms and onions over medium-low heat until they have slightly softened. About 10 min.
- Once your dough has cooled for about 5 min, add a layer of BBQ sauce, then top with vegan cheese of choice.
- Add the onions, then mushrooms and last pineapple.
- Brush the crust with melted coconut oil and sprinkle with optional garlic salt and cashew parmesan .
- Bake in the oven at 420º for another 10-15 min or until crust begins to brown.
- Top with fresh cilantro.
- Serve with parmesan and red peppers.
*BBQ Pizza Sauce: Makes enough sauce for 2-3 pizzas. Any leftovers can be stored in an airtight container, in the fridge for up to 2 weeks, or the freezer for 3 months. It’s also great mixed with your favorite BBQ sauce in my BBQ Tofu with Caramelized Onions.