Red Meat Allergy Friendly Vegan Veggie Supreme Pizza
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 2 tbsp olive oil, plus more for the bowl
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_89efae49-833b-45e1-8f09-4fb21e5a4cb0.png)
For the sauce
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For the toppings
- 1 tbsp olive oil
- 1 cup cremini mushrooms, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ red onion, thinly sliced
- ½ cup black olives, sliced
- 1 cup baby spinach
- 1 ½ cups vegan cheese, shredded
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour, until roughly doubled in size.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!