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Vegan Cheese Pizza
A vegan cheese pizza that's ALL ABOUT THE CHEESE.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Main
Cuisine:
Not Specified
Servings:
8
Slices
Calories:
149
cal
Author:
Rosa
Equipment
12 inch round Pizza Pan
Ingredients
12
inch
pizza dough
1 ball that stretches to approx 12 inches
⅓
cup
tomato sauce
1
teaspoon
dried oregano
1
teaspoon
garlic powder
1
heaping cup
vegan mozzarella
6-8
leaves
fresh basil
Instructions
Preheat the oven to 450℉/232℃ convection bake and prepare a 12-inch pizza pan. (If you do not have convection, use the same temp at regular bake.)
Stretch out your dough on a floured countertop or cutting board and carefully transfer it to your pan.
Evenly spread the tomato sauce and sprinkle the seasoning on top. Then generously distribute the mozzarella to cover the sauce.
Bake for 10-12 minutes, or until the desired doneness is reached.
Notes
Flour your counter and rolling pin
to prevent sticking when stretching your pizza dough.
If you don't have a convection oven
, use the same bake temperature, and increase the cooking time as needed.
Leftovers keep refrigerated for 2-3 days in a sealed container or freeze airtight for up to 3 months.
Nutrition
Calories:
149
cal
|
Carbohydrates:
27
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
423
mg
|
Potassium:
61
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
25
IU
|
Vitamin C:
1
mg
|
Calcium:
6
mg
|
Iron:
2
mg