Vegan sausage and peppers pizza can be made red or white, and both are fantastic!
Sausage and peppers are a classic duo in Italian cuisine, so why not combine them on a flavorful and filling pizza, and more importantly, why not make it vegan?
Use your favorite vegan sausage brand. I like to use Torfurky® Italian style sausage; it has just the right amount of spice. But feel free to use another flavor or another brand. All you need for a complete meal is a colorful tossed salad. You can also substitute vegan pepperoni, which comes already sliced.
Use your creativity to vary this pizza. Not a fan of peppers? Use broccoli instead. Would you like to add a little something special? Try artichoke hearts or strips of dried tomatoes to the topping.
Double the recipe for a hungry crowd. Though it’s quite hearty, this vegan sausage and peppers pizza disappears quickly, so I highly recommend doubling the recipe.
Use your favorite crust. For this particular pizza adventure, I used Top This!® pre-grilled crusts. These thin crispy crusts with have eye-appealing grill marks that make the pizzas look as good as they taste. Feel free use your preferred crust, whether prepared or from scratch.
- 2 teaspoons olive oil
- 1 link vegan sausage, sliced 1/4 inch thick
- 1/2 green bell pepper, cut into narrow strips
- 1/2 red or yellow bell pepper, or a little of each, cut into narrow strips
- 12- to 14-inch pizza crust, preferably whole-grain
- 1/2 cup pizza or marinara sauce, or as needed (or see white pizza variation)
- 1 to 1 1/2 cups vegan mozzarella or pepper jack shreds, or a combination
- Dried basil or oregano Dried hot red pepper flakes
- Preheat the oven to 425º F.
- Heat the oil in a medium skillet. Add the sausage and bell peppers and sauté over medium heat for 5 minutes, stirring often.
- Place the crust on a pan. Distribute the sauce over the surface of the crust, followed by the cheese.
- Spread the sausage and peppers mixture evenly over the crust.
- Bake until the cheese nicely melted and the crust is golden on the bottom, about 8 to 10 minutes, or as recommended on the crust’s package directions.
- Sprinkle with any of the optional ingredients, cut into 6 wedges and serve hot.
For white pizza: Puree half of a 12.3-ounce container firm or extra-firm silken tofu and a pinch of salt in a food processor until completely smooth. Spread over the surface of the pizza crust. Don’t overdo it — if there’s too much (depending on the size of your crust), save the remainder of the pureed tofu for another use — it makes a nice base for salad dressing, or can be stirred into most any kind of soup.
Thanks to Top This!® for sending samples to The Vegan Atlas. This is NOT a sponsored post. We love to tell our readers about products that will make their plant-based life easier and more delicious. Check their store locator to see if this product is available near you.