Vegan Sheet Pan Pizza (with Almond Parmesan)

Thick, chewy, and blistered across the bottom, vegan sheet pan pizza can also be considered deep-dish pizza. It’s an ingenious way to prepare a real crowdpleaser, courtesy of Hannah Kaminsky.

Hannah writes: “Arguably easier to perfect, sheet pan pizza isn’t as demanding or laborious to finesse into shape; it’s even simpler than making a loaf of bread. It’s the solid, supportive base we all need sometimes to accommodate all the toppings of our dreams.

Go wild, pile the sauce and toppings on thick, and don’t let anyone tell you what can and can’t be a proper pizza.”

Do you love homemade vegan pizza? Explore this roundup of creative vegan pizza recipes.

Suggested topping variations for this pizza

The world of pizza toppings is vast as the universe itself. If you can dream it, it can become a pizza, too! In place of or in addition to the toppings suggested in the recipe box, you can also try …

• Diced pineapple
• Roasted garlic
• Fresh tomatoes, sliced
• Roasted eggplant
• Pine nuts
• Coconut bacon
• Artichoke hearts
• Fresh basil
• Arugula

Excerpted from The Everyday Vegan Cheat Sheet: A Plant-Based Guide to One-Pan Wonders by Hannah Kaminsky © 2022, Skyhorse Publishing. Reprinted by permission. Available wherever books are sold. Learn more about this book following the recipe box.

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Yield: 16

Vegan Sheet Pan Pizza (with Almond Parmesan)

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Thick, chewy, and blistered across the bottom, vegan sheet pan pizza can also be considered deep-dish pizza.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

Pizza Dough

• 1¼ cup warm water
• 1 (¼-ounce) packet (1¾ teaspoons) active dry yeast
• 1 teaspoon granulated sugar
• ¾ teaspoon salt
• 3½ to 4 cups all-purpose flour
• 2 tablespoons + ¼ cup olive oil, divided

Almond Parmesan

• ¾ cup blanched almond flour
• ¼ cup nutritional yeast
• ½ teaspoon salt
• ¼ teaspoon garlic powder

Toppings

• 1 cup tomato sauce or pizza sauce
• 1 cup fresh spinach
• ¼ cup sliced black olives
• ¼ cup thinly sliced red onions
• ½ cup sliced mushrooms

Instructions

1. If using a stand mixer: In the bowl of your stand mixer, combine the water, yeast, and sugar. Let stand for 10 to 15 minutes, until the yeast reactivates and becomes slightly frothy. 
2. Add the salt, 3 cups of the flour, and 2 tablespoons of the oil. Install the dough hook and begin mixing on low speed until combined. Pause to scrape down the bowl with your spatula as needed, to make sure everything is smoothly incorporated. 
3. Add the remaining flour, ½ cup at a time, until dough comes together and forms a soft, smooth ball. Continue to knead with the dough hook for about 10 minutes. The dough should be elastic but not wet or sticky.
4. Transfer to a lightly greased bowl and cover with a clean kitchen towel. Let rest in a warm, draft-free place for about an hour, or until roughly doubled in size.
5. Preheat your oven to 475°F.
6. You can make either one large sheet pan pizza or two smaller pizzas, which is handy for serving a crowd with diverse tastes. Drizzle the remaining ¼ cup of oil all over a half sheet pan or two quarter sheet pans, depending on which route you'd like to take. Make sure the bottom and sides are thoroughly coated.
7. Transfer the dough into the oiled pan(s) and use lightly moistened hands to press it evenly across the bottom, gently stretching, kneading, and poking it to fill the entire space. If it starts to fight back, let it rest for a few minutes before stretching it again.
8. Let rest for 20 to 30 minutes to rise once more. Use your knuckles to dimple the dough across the surface, redistributing any air bubbles evenly throughout. 
9. Bake for 10 minutes, until lightly browned—you don't want to fully bake the crust at this stage. Spread the tomato sauce on top, leaving a narrow margin around the border clean. Sprinkle the spinach, olives, onion, and mushrooms at random, distributing them as evenly as possible.
10. Meanwhile, prepare the almond Parmesan by combining the almond flour, nutritional yeast, salt, and garlic powder in a small bowl. Stir together.
11. Return the pizza(s) to the oven for a final 8 to 12 minutes, until the crust is crisp, slightly blistered, and browned underneath. Sprinkle generously with the almond parmesan, slice, and serve hot!

More about The Everyday Vegan Cheat Sheet by Hannah Kaminisky

Move over, one-pot meals: Sheet pans are here to stay! Offering ease, speed, and minimal clean-up, unlock a diverse array of bold flavors and satisfying textures with this essential kitchen staple. While there’s a certain charm to slowly simmered stews bubbling away on the stove, a relentless parade of mushy mains quickly loses its appeal.

Banish boredom from the dinner table with over one hundred tried and true recipes for success. It’s time to put the stock pot away and start preheating the oven.
 
Bring back nostalgic favorites like plant-based meatloaf, prepared alongside buttery mashed cauliflower. Bake up bulgogi with broccoli that’s even better than takeout. Prepare pancakes for a crowd without flipping a single silver dollar. Heck, you can even mac it out with the creamiest, cheesiest mac and cheese ever, no boil, no fuss, no regrets!
 
For new cooks and seasoned chefs alike, there are tips and tricks for making the most of your ingredients throughout the year. Endless options for variations keep these formulas fresh, flexible, and adaptable to all taste and dietary preferences. Eat well every day. You really can have it all with just one pan.

Hannah Kaminsky has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.