Alkaline Vegan Pizza Recipe for a Healthy, Tasty Meal

Looking for a delicious, healthy, and vibrant meal that aligns perfectly with a vegan and alkaline lifestyle? This alkaline vegan pizza recipe is your new go-to!

Crafted with wholesome, plant-based ingredients, this pizza not only tantalizes your taste buds but also supports your body’s natural pH balance. Instead of the usual dough loaded with processed flour and yeast, we use a nutrient-dense, alkaline-friendly crust that’s both satisfying and easy to digest.

Topped with fresh vegetables, creamy cashew cheese, and a flavorful tomato sauce, this pizza is bursting with color, texture, and flavor.

Whether you’re new to alkaline eating or a seasoned plant-based chef, this recipe is simple enough for a weeknight dinner yet impressive enough for entertaining guests. Plus, it’s free from gluten, grains, and refined sugars, making it a perfect option for those looking to nourish their body without compromising on taste.

Get ready to enjoy a pizza night that’s guilt-free, energizing, and utterly delicious!

Why You’ll Love This Recipe

This alkaline vegan pizza is a fantastic combination of health and flavor. Unlike traditional pizzas, it avoids acidic ingredients like processed flour and dairy, focusing instead on alkalizing foods that support your overall well-being.

The crust is made from ingredients like almond flour and flaxseed, which provide healthy fats, fiber, and essential nutrients.

You’ll appreciate how easy it is to customize – swap out toppings according to your mood or seasonal produce. Plus, this pizza is naturally gluten-free, soy-free, and packed with antioxidants, making it a nourishing choice for anyone regardless of dietary restrictions.

Best of all, this recipe proves that eating alkaline and vegan doesn’t mean sacrificing flavor or satisfaction. It’s a hearty meal that will leave you feeling nourished and energized without the heaviness often associated with pizza.

Ingredients

• For the crust:
• 1 ½ cups almond flour
• 3 tbsp ground flaxseed
• 2 tbsp tapioca starch (or arrowroot powder)
• 1 tbsp olive oil
• ½ tsp sea salt
• ¼ cup water (add more if needed)
• For the sauce:
• 1 cup fresh tomatoes, chopped
• 1 clove garlic, minced
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil
• ½ tsp sea salt
• 1 tsp lemon juice
• For the cashew cheese:
• 1 cup raw cashews (soaked for 2 hours)
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• ½ tsp sea salt
• ¼ cup water (or more for desired consistency)
• Toppings:
• ½ cup sliced mushrooms
• ½ cup thinly sliced zucchini
• ½ cup cherry tomatoes, halved
• ¼ cup black olives, sliced
• Fresh arugula (for garnish)
• Fresh oregano or basil leaves (for garnish)

Equipment

• Mixing bowls (one large, one medium)
• Food processor or high-speed blender (for cashew cheese)
• Baking sheet or pizza stone
• Parchment paper
• Measuring cups and spoons
• Rolling pin or hands for flattening dough
• Oven

Instructions

1. Prepare the crust: In a large bowl, combine the almond flour, ground flaxseed, tapioca starch, and sea salt. Add the olive oil and water gradually, mixing well to form a pliable dough. If the dough is too dry, add a little more water, one teaspoon at a time.
2. Shape the dough: Place the dough between two sheets of parchment paper and roll it out into a 10-inch circle. Carefully transfer the rolled dough with the parchment onto your baking sheet or pizza stone.
3. Bake the crust: Preheat your oven to 375°F (190°C). Bake the crust for 12-15 minutes or until it’s golden and firm. Remove from the oven and set aside.
4. Make the sauce: While the crust bakes, combine the fresh tomatoes, minced garlic, chopped basil, olive oil, sea salt, and lemon juice in a blender or food processor. Blend until smooth or slightly chunky based on your preference.
5. Prepare the cashew cheese: Drain the soaked cashews and add them to your food processor with nutritional yeast, lemon juice, sea salt, and water. Blend until creamy and smooth. Adjust water quantity to get a spreadable consistency.
6. Assemble the pizza: Spread the tomato sauce evenly over the baked crust. Next, dollop or spread the cashew cheese over the sauce. Arrange the sliced mushrooms, zucchini, cherry tomatoes, and olives on top.
7. Bake again: Return the pizza to the oven and bake for an additional 10-12 minutes until the toppings are tender and the edges slightly crisp up.
8. Garnish and serve: Remove the pizza from the oven and sprinkle fresh arugula and herbs on top. Slice and enjoy immediately!

Tips & Variations

“For a crispier crust, pre-bake the dough a bit longer and use a pizza stone if possible.”

• Feel free to swap out toppings with seasonal veggies like bell peppers, spinach, or artichokes.
• Try adding a sprinkle of crushed red pepper flakes or a drizzle of balsamic glaze for extra flavor.
• For nut-free option, substitute the almond flour crust with a cauliflower crust (check out our Zucchini Peppers Onions Tomatoes Recipe for related veggie prep ideas).
• Use fresh herbs like thyme or rosemary to elevate the taste profile.
• If you prefer a more traditional tomato sauce, try roasting your tomatoes first for a smoky flavor.

Nutrition Facts

Serving Suggestions

This alkaline vegan pizza pairs wonderfully with a refreshing green salad made from kale, cucumber, and avocado tossed in a lemon vinaigrette. You can also serve it alongside a light soup, like a chilled cucumber gazpacho or a carrot ginger soup, to keep the meal alkaline and vibrant.

For something heartier, complement your pizza with a side of roasted garlic cauliflower or steamed asparagus, inspired by the crisp vegetable ideas in our Blackstone Asparagus Recipe. A sparkling mineral water with a squeeze of lime makes a perfect alkaline-friendly beverage to complete your dining experience.

Conclusion

This alkaline vegan pizza recipe is a wonderful way to enjoy all your favorite pizza flavors while nourishing your body with plant-based, alkalizing ingredients. It’s simple to prepare, adaptable to your favorite toppings, and offers a delightful alternative to conventional pizza recipes loaded with processed ingredients and dairy.

Whether you’re aiming to balance your diet, explore vegan cooking, or just crave a comforting meal that feels light and fresh, this pizza ticks all the boxes. Enjoy the vibrant flavors, wholesome nutrition, and the satisfaction of creating a dish that supports your wellness goals.

Be sure to explore more unique recipes like our Breakfast Wellington Recipe or the indulgent Bread And Gravy Recipe for a complete culinary adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Alkaline Vegan Pizza”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious alkaline vegan pizza featuring a gluten-free cauliflower crust topped with fresh vegetables and cashew cheese. Perfect for a healthy, plant-based meal that supports alkalinity.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“1 medium cauliflower head, grated”, “1/4 cup ground flaxseed”, “2 tablespoons tapioca flour”, “1/2 teaspoon sea salt”, “1/4 cup water”, “1/2 cup raw cashews, soaked for 2 hours”, “2 tablespoons nutritional yeast”, “1 tablespoon lemon juice”, “1 garlic clove”, “1/4 teaspoon sea salt (for cashew cheese)”, “1 small zucchini, thinly sliced”, “1/2 cup cherry tomatoes, halved”, “1/4 cup fresh basil leaves”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Steam grated cauliflower for 5 minutes, then squeeze out moisture.”}, {“@type”: “HowToStep”, “text”: “Mix cauliflower, flaxseed, tapioca flour, salt, and water to form dough.”}, {“@type”: “HowToStep”, “text”: “Press dough onto a parchment-lined baking sheet into a 10-inch circle.”}, {“@type”: “HowToStep”, “text”: “Bake crust for 15 minutes until firm and slightly golden.”}, {“@type”: “HowToStep”, “text”: “Blend soaked cashews, nutritional yeast, lemon juice, garlic, and salt until creamy.”}, {“@type”: “HowToStep”, “text”: “Spread cashew cheese over baked crust.”}, {“@type”: “HowToStep”, “text”: “Top with zucchini slices, cherry tomatoes, and basil leaves.”}, {“@type”: “HowToStep”, “text”: “Bake for another 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Serve warm and enjoy.”}], “nutrition”: {“calories”: “380 kcal”, “proteinContent”: “15 g”, “fatContent”: “22 g”, “carbohydrateContent”: “30 g”}}