Vegan Pizza Recipe
Our vegan pizza recipe is also wheat-free!
(Here is a plain text file of this recipe you can download and print. It has the recipes for the crust and the filling on one page.)
- Preheat your oven to 350 degrees F.
- Lightly oil two pie pans.
- Make a triple recipe of barley biscuits, split in half, and place each half in the middle of a pie pan. Have some barley flour handy to sprinkle on top, to keep your fingers from sticking as you gently press the barley dough into the pie pans, spreading it evenly across the bottom and up the sides. (Work the dough enough to spread it, but avoid pressing to hard, as this can make the crust tougher.)
- Bake the crusts for 15 minutes at 350 degrees F. Remove from oven and let cool a few minutes while finishing preparations for filling.
- For the filling, in a saucepan, saute a chopped onion in 1-2 Tablespoons olive oil, till softened. Add some chopped garlic near the end, if you like. Add two 8-oz cans of tomato sauce, a teaspoon or two of dried oregano, 1 can of artichoke hearts, drained and chopped (remove any tough parts), and half a regular can (drained) sliced ripe olives--or a 4-oz can of minced ripe olives (usually the best deal for the money!) Stir this all together, simmer gently for a few minutes, then pour into the two cooled crusts.
- Bake at 350 degrees F. for about 15 minutes.
Variations:
- This pizza is surprisingly delicious without cheese. However, if you want to add a vegan cheese product, we recommend mozzarella style VeganRella, which is sold in some health food stores and is even difficult to find online! (Rella's website seems to have been offline for years, and their web address is not currently listed on the package of VeganRella I have.)