Gluten Free Vegan Pizza

by Jill Dalton

After months of research in the kitchen we present to you the most delicious Nutritarian Tofu Pepperoni Pizza recipe we have ever tasted! With the countless added benefits of being fully Nutritarian! It also fully qualifies as Vegan SOS (No animal products, salt, sugar, or oil), Vegetarian, gluten free, and wheat free. Is hard to believe you could learn to make such a wonderful pizza that is also of the highest quality healthy food!

Gluten Free Vegan Pizza

After months of research in the kitchen we present to you the most delicious Nutritarian Tofu Pepperoni Pizza recipe we have ever tasted! Dinner Gluten Free Vegan Pizza European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 33 voted )

Ingredients

Tofu Pepperoni
1 box organic firm tofu
1 tsp mustard seed
1 tsp peppercorns
2 tsp fennel seeds
2 tsp smoked paprika
2 tsp Braggs liquid amino acids

Pizza Crust
3 cups almond meal
7 Tbsp potato starch
2 tsp baking powder
⅔ cup flax meal
1 cup water

Pizza Sauce
1 can salt-free chopped tomatoes
3 Tbsp tomato paste
1 tsp oregano
1 tsp basil
½ tsp thyme

Cashew Cheese
1 cup raw cashews
¼ cup nutritional yeast
1 clove garlic
2 Tbsp apple cider vinegar
2 Tbsp white wine
1 cup water

Toppings
Mushrooms or other veggies for toppings

Instructions

  1. Preheat oven to 350°
  2. Crumble tofu onto a parchment lined baking dish
  3. Grind "pepperoni" spices in a spice grinder or blender
  4. Spritz tofu with Braggs
  5. Sprinkle spice mixture over the tofu
  6. Bake for 20 minutes
  7. Mix crust ingredients together and divide into two
  8. Spread mixture onto a parchment lined pizza trays
  9. Add another piece of parchment over mixture and roll out with rolling pin
  10. Bake for 10 minutes
  11. Blend sauce ingredients together in blender and pour into a bowl
  12. Blend cheese ingredients in blender until smooth.
  13. Spread sauce onto crust
  14. Layer "pepperoni" and toppings
  15. Pour cheese on top and bake for 25 minutes or until desired doneness.

You may also like

20 comments

Anna December 30, 2017 - 4:58 am

Hi, Jill!
I want to make this pizza for New Year dinner for my family. We’re not big wine drinkers. I don’t want to buy a bottle and throw away the rest. How is important the wine in this recipe? Maybe Incan substitute it with something else?

Thanks! Happy New Year!

Reply
Jill Dalton December 30, 2017 - 2:40 pm

You can use veggie broth. Have a great New Year!

Reply
Anna February 7, 2018 - 12:36 pm

This is the best vegan pizza I have ever tasted! My friends and family really enjoyed it! Thank You, Jill!!!

Reply
Jill Dalton February 7, 2018 - 1:03 pm

That makes me so happy 😁

Reply
F February 14, 2018 - 5:32 pm

What oven temperature for the crust?

Reply
Jill Dalton February 14, 2018 - 8:06 pm

350

Reply
F February 15, 2018 - 2:05 pm

Thank you. I made it yesterday, and it was really good. My picky, 2 and 4 year olds loved it.

Reply
Jill Dalton February 15, 2018 - 2:57 pm

That’s great 🤗

Reply
Alyson July 20, 2018 - 4:20 pm

I think your written directions left out the part where you cook just the crust for 10 minutes. Thank you for sharing your recipes with us. I’ve learned so much from you!

Reply
Leslie October 2, 2018 - 7:31 pm

Hi Jill,
The pizza looks terrific.
I am unable to eat soy. Do you know of anything to replace the tofu with that I can make some facsimile of tofu pepperoni?

Reply
Karen March 7, 2019 - 11:14 am

Hey! I make a meat substitute with dehydrated shitakes! Dehydrated shiitakes have a distinctively meat like texture when reconstituted. I have only made it as a ground beef or Italian sausage crumbles substitute but I’m sure you can season with this recipe’s seasoning for the pepperoni flavor (I plan to try!) Just reconstitute your shiitakes and pulse in a food processor until pieces you like. Add your seasoning (If not gluten intolerant, you can add a little vital wheat gluten).

Reply
Gerardo Lazaro January 11, 2019 - 5:52 pm

Jill, thank you for this recipe. Easy to cook, even for a novice WFPBD cook. I enjoyed it very much, the cheese sauce was great!
Muchas gracias!

Reply
Milica Amanovic August 28, 2019 - 9:35 am

Can you use oatmeal flover instead of almond

Reply
annupamaa January 14, 2020 - 3:26 am

coudk we use oat meal, brownflour , gluten free flours instead of almond flour for a nut free option??

Reply
Kaitlin Weber June 3, 2020 - 6:54 pm

Did you end up substituting any of those flours with any success? We need a nut free option as well–what did you do for the cheese?

Reply
Jill Dalton June 3, 2020 - 7:04 pm

I haven’t tried any substitutes for this recipe. Sorry

Reply
Yvonne Wagner January 28, 2020 - 7:28 am

Hi I love all your videos and have learned so much from watching you. Question though, this recipe sounds great but I was confused at first by the title “turkey” pepperoni . I thought it was “tofu” pepperoni.

Reply
Yvonne Wagner January 28, 2020 - 7:31 am

Apologies, there must have been a glitch, the you tube link brought me at first to a page that said turkey pepperoni.

Reply
Kay July 15, 2020 - 8:50 pm

Hi Jill, I was wandering if I can use reconstituted dried mushrooms?

Reply
Jill Dalton July 19, 2020 - 8:31 am

Yes

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.