Vegan Pizza with Grilled Eggplant and Zucchini


  • 5-6 Tbsp Marinara sauce
  • 1/2 eggplant, sliced into rounds
  • 1 small zucchini, sliced lengthwise
  • 8 oz or more vegan mozzarella, shredded or thinly sliced
  • 1/2 Tbsp dried oregano
  • Fresh vegetables to your taste:

  • bell peppers
  • mushrooms
  • black/green olives
  • red onions
  • spicy or regular kale, spinach, or other fresh greens
  • fresh basil
  • For the pizza dough:

  • 1 tsp active yeast
  • 1/2 tsp sugar/agave nectar
  • 3/4 cup warm water (105°-115° F)
  • 1 cup whole-wheat flour
  • 1 cup unbleached white flour, plus more for kneading
  • 1/2 tsp salt
  • 1 Tbsp ground flaxseed
  • 1 tsp olive oil (for coating the ready dough)
  • 2-3 Tbsp cornmeal (for dusting the pizza peel)
  • Equipment:

  • pizza stone, pizza peel, work area for kneading the dough


    To make the dough:

  1. In the morning/early afternoon, combine yeast, sugar/agave, and warm water in a small bowl. Cover with a towel to avoid cooling off, set aside for 6-8 min until foamy.
  2. In a large bowl, combine flours, salt, and flaxseed. Add foaming yeast mixture. Start combining the ingredients with clean hands until dough forms. Put the dough onto a floured table and knead until soft, about 5 min, adding more white flour if the dough gets sticky. Not sure how to knead properly? Watch some Youtube videos on that.
  3. Once the dough is uniformly soft, cover it with olive oil, put into a container with a lid (I used a big soup pot), wrap the container with a towel to create warm environment inside, and leave in a warm place for at least 3-4 hours.
  4. Preheat the oven with a pizza stone inside to 450°F. Let the stone sit inside the hot oven for at least 30 min before adding pizza.
  5. 10 min before baking your pizza, dust a pizza peel with cornmeal, take the dough out of your container, and spread into a circle (approx. 14 inches) using your hands (not a rolling pin) right on top of the pizza peel. If not assembling the pizza right away, cover the dough with a damp kitchen towel to prevent drying.
  6. To prepare the vegetables:

  7. Lightly grease sliced eggplant and zucchini with olive oil spray. Grill on a preheated grill for about 3-4 min per side, careful not to burn. Take off the grill, let cool slightly, and cut into bite-sized pieces.
  8. Chop fresh vegetables of choice into bite-sized pieces.
  9. To assemble the pizza:

  10. Spread the prepared pizza dough circle with marinara. Arrange a layer of grilled vegetables, then cover with fresh vegetables (except kale and basil). Top with sliced or shredded vegan mozzarella. Sprinkle with oregano.
  11. Carefully slide the pizza from the peel onto the hot pizza stone. Bake for 10-12 min, or until the crust looks firm and browned, and the cheese has melted. Note: some vegan cheese brands don’t melt well, so watch the crust as an indicator of doneness.
  12. Once the pizza is done, take it out and top with fresh basil and kale/spinach. Wait 5 min before cutting. Enjoy!

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