Grilled Veggie Pizza with Yeast-Free Crust

Recipe for a vegan Grilled Veggie Pizza with homemade quick yeast-free pizza crust. No yeast = no rise = no wait. For spontaneous pizza cravings! :)

Course Main Course

Cuisine Italian, Vegan

Prep Time 25

Cook Time 25

Total Time 50

Servings pizzas

Calories 873kcal

Author Elephantastic Vegan

1 teaspoon olive oil + more for brushing the crust
1/2 zucchini , sliced
1 red bell pepper , cut in chunks
5 cups mushrooms , sliced
1 red onion , sliced
3/4 cup vegan cheese shreds alternatively you can also use a homemade cheese sauce
1 pinch salt

For the pizza dough: Combine the all-purpose flour, baking powder and salt in a large bowl. Add the olive oil and water (little by little) and knead until a smooth dough forms. You might not need all the water or add a bit more. The dough should be non-sticky. If it get's too sticky, add a bit more flour. You can either knead it by hand or let it knead in a kitchen machine.
For the pizza sauce: Combine the tomato purée, salt, dried oregano and dried basil.
In a large pan, heat the olive oil and add the zucchini, red bell pepper, mushrooms and red onion. Season with a pinch of salt and let it cook on medium to high heat until the veggies are soft.
Pre-heat the oven to 480°F/250°C.
Divide the pizza dough into two equal parts and roll them each out on a lightly floured parchment paper. Spread the tomato sauce on top. Cover with vegan cheese shreds and veggies. Brush the crust with olive oil (or herbed olive oil if you have one available!). Bake the pizzas in the oven for about 15 minutes until crispy. Enjoy!

The dough does not have to rest, because there's no yeast in it.