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The Best Vegan Pizza EVER


One of the hardest things about giving up dairy was giving up my love for cheese – no more pizza, mac and cheese, or grilled cheese sandwiches has been a struggle.  I have tried every vegan cheese under the sun, and nothing quite hit the spot like the real stuff – that’s until I tried Miyoko’s Kitchen fresh “Mozzarella”.  This stuff melts and brown just like real cheese – it does such a good job mimicking it that even my picky eater of a boyfriend loved it!

                       photo from:

The next step was finding the perfect crust.  Seeing as I am gluten free I knew finding a wheat free crust that wasn’t cardboard like was going to be a struggle – thankfully Bob’s Red Mill has an amazing pre-made mix that tastes just as good as the kind you get at your typical pizza parlor.

Toppings are subject to whatever is your preference so feel free to mix it up from what I did.



  • 1 package of Bob’s Red Mill Gluten Free Pizza Crust Mix
  • 1 package of Miyoko’s Kitchen Fresh Mozzarella
  • Organic Pizza Sauce
  • Salt and pepper to taste
  • toppings of choice:
    • tomato slices
    • bell pepper slices
    • mushroom slices
    • onion slices


  1. Preheat oven to 425 degrees.  Mix pizza crust mix according to instructions on the package.
  2. Split the pizza dough into two, roll out dough and form a crust if you’d like one.
  3. Cook crusts for 7 min.  Remove from over and let cool for a min or two.
  4. Add pizza sauce to crusts in a thin layer, enough to coat the crust but try to make sure and not over do it. Crumble mozzarella on top and then place on your toppings of choice.  Salt and pepper your pizza and add back into the oven.
  5. Bake for 17 min, or until cheese is melty and crust is golden brown.  Let pizza cool.
  6. Serve pizza with crushed red pepper flakes or a little bit of nutritional yeast and enjoy!


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