Mediterranean-Inspired Plant-Based Pizza
A love letter to traditional
pizza-making with a modern, dairy-free twist
Why This Recipe Works
The combination of classic
Mediterranean ingredients with carefully chosen plant-based alternatives
creates a pizza that's both familiar and excitingly new. The key is layering
flavors - briny olives, sweet roasted peppers, and melty plant-based cheese work
together to create something truly special.
Yield
- 2 10-inch pizzas (serves 4)
Time
- Prep: 20 minutes
- Cook: 10-12 minutes per pizza
- Total: 45 minutes
Essential
Ingredients
For the Base:
- 1 pound pizza dough (homemade or store-bought), room
temperature
- 3 tablespoons high-quality extra virgin olive oil
- 1 cup pizza sauce
- 8 ounces Daiya Mozzarella Style Cutting Board Shreds
For the Toppings:
- 1 jar artichoke hearts, drained and patted dry
- 2 roasted red peppers, cut into thin strips
- ½ cup Kalamata olives, roughly chopped
- 1 small red onion, sliced paper-thin
- Fresh oregano leaves
- Sea salt and freshly ground black pepper
The
Method
Setting
Up for Success
- Place an inverted baking sheet on the bottom third rack
of your oven
- Preheat to 450°F (give it at least 30 minutes to truly
heat through)
- Line two baking sheets with parchment paper
Preparing
Your Ingredients
- Drain artichoke hearts thoroughly in a colander, then
pat dry with paper towels to prevent soggy spots
- Slice red onion as thinly as possible using a sharp
knife or mandoline
- Cut roasted peppers into ¼-inch strips
- Roughly chop Kalamata olives, leaving some texture
- Strip oregano leaves from stems
Assembling
Each Pizza
- On a lightly floured surface, gently stretch or roll
dough into a 10-inch circle
- Transfer to parchment-lined baking sheet
- Brush entire surface with olive oil, including the
edges
- Spread a thin layer of sauce, leaving a ½-inch border
- Layer ingredients in this order:
- A light scattering of Daiya shreds
- Artichoke hearts
- Roasted peppers
- Red onion slices
- Kalamata olives
- Remaining cheese
- Fresh oregano leaves
- Light drizzle of olive oil
- Pinch of sea salt and black pepper
Baking
to Perfection
- Slide pizza (with parchment) onto the preheated baking
sheet
- Bake 10-12 minutes until:
- Crust is golden brown with some darker spots
- Cheese has melted and started to caramelize
- Edges of vegetables are slightly charred
- Let rest 2-3 minutes before slicing
Pro
Tips
- Don't overload your pizza - less is more when it comes
to toppings
- Pat water-packed ingredients (artichokes, peppers) very
dry to prevent soggy spots
- Keep dough at room temperature for at least 30 minutes
before stretching
- A pizza stone can be used instead of an inverted baking
sheet if you have one
Variations
This recipe welcomes creativity. Try
these Mediterranean-inspired additions:
- Marinated mushrooms
- Fresh baby spinach (add after baking)
- Sun-dried tomatoes
- Pine nuts (add in final 2 minutes of baking)
- Fresh basil leaves (after baking)
Remember, pizza-making is both an
art and a meditation. Take your time, enjoy the process, and don't worry if
your first few aren't perfectly round - they'll still be delicious!