Vegan Bell Pepper Pizza

Be prepared to get your hands dirty for this delicious vegan bell pepper pizza. So put on an apron and some music and let’s do this.

The Dough:

To make the dough mix I use a mixer very similar to the Hamilton Beach Stand Mixer. It really has made my life much easier by saving me a lot of arm energy. Usually my arms were so tired by just mixing the dough that I didn’t have much energy left to roll the dough. This machine does all the mixing for you.

The Toppings:

The basic toppings I usually use for this recipe is a purple onion, a tomato, pineapple pieces and ‘robot’ peppers which is red, yellow and green peppers. We call them robot peppers since they are the colors of a robot. For those who don’t know…in South-Africa we call traffic lights robots. For this pizza I thought there was some green pepper left in the fridge but nope…there wasn’t. So I could only use ⅔ of the robot…kidding. But there were some spring onions that were just begging to be used. So I used them instead of the purple onion. My point is that it’s really up to you to play around with the ingredients.

The Vegan Cheese Sauce:

Since this recipe can be quite time consuming my suggestion would be to make the cheese sauce the previous day. I usually make enough cheese sauce so that I can use the cheese sauce over some steamed vegetables on Thursday and over the pizza on Friday. That way I already made the cheese sauce the previous day as part of lunch. Clever plan I think… If you would like, you can check out my vegan cheese sauce recipe to view a picture of the cheese sauce.


At first my pizza base came out all crooked and skew. It’s still not perfect but hey, don’t judge, much improvement have been made. I’m no expert in this but here is some tips that helped me roll out the dough much better:

  • First, spray cooking spray on your rolling pin and on the surface you want to roll the dough out on. You can use flour as well.
  • Take the dough and roll it forward and backwards until it forms a cylinder turned onto its side. Squeeze the sides in each time you rolled it forward and backwards. Check the illustration:

Roll dough in a cylinder turned onto its side and squeeze sides in.

  • Now start rolling the dough with your rolling pin. Roll it in all directions: first north, then east, then south, then west, then north again etc.
  • Do this until you get the shape you desire.

Well then….good luck and have fun.

Vegan Bell Pepper Pizza

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 2 people

Vegan Bell Pepper Pizza


    Dry ingredients for the base:
  • 2 cups Whole Wheat Flour
  • 1 ⅛ cups White Unbleached Flour
  • ⅛ cup Soya Milk Powder
  • 1 teaspoon Himalayan Salt
    Liquid ingredients for the base:
  • 1 ½ cups Boiling Water
  • ⅛ cup Olive Oil
  • 1 tablespoon Blackstrap Molasses1
    Sauce for the base:
  • 70g tin Tomato Paste
  • ⅛ cup Water
  • 1 ½ tablespoons Fructose
  • 1 ½ teaspoons Lemon Juice
  • ½ teaspoon Himalayan Salt
  • Pinch of Ginger
    Topping Ingredients:
  • 1 Red/White Onion
  • 1 Yellow Pepper
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 Tomato
  • ½ of a Pineapple
    Cheese Sauce Ingredients:
  • 2 small peeled Potatoes
  • 2 small peeled Carrots
  • ¾ cup Water
  • ½ cup plain Cashews
  • ¼ cup Coconut Milk
  • ½ tablespoon Lemon Juice
  • ½ teaspoon Himalayan Salt
  • Juice of one Orange
  • Pinch of Paprika
    Herb to sprinkle on top of pizza:
  • Oreganum


    Mixing the dry ingredients:
  1. Add all the dry ingredients to a mixing bowl and mix them together.
    Mixing the liquid ingredients:
  1. Add all the liquid ingredients together in a jug. Make sure the molasses dissolve in the hot water.
  2. Add the liquid ingredients to the dry ingredients.
  3. Mix and kneed all together until a dough forms.
    Making the base:
  1. Start rolling the dough out on a flat surface with a rolling pin.2
  2. Cover a shallow oven pan with aluminium foil and spray it with cooking spray.
  3. Place the base on the foil.
    Making the sauce for the base:
  1. Add the tomato paste, water, fructose, lemon juice, salt and ginger to a cup.
  2. Mix the ingredients together thoroughly and then spread the sauce all over the base.
    Adding the toppings:
  1. Cut all the topping ingredients in slices or little blocks.
  2. Spread the slices and blocks over the base.
    Vegan Cheese Sauce:
  1. Cook or steam the peeled potatoes and carrots until they are very soft.
  2. Once the carrots and potatoes are soft you can cut them into smaller pieces and place them in a blender together with the following ingredients: water, cashews, coconut milk, lemon juice, himalayan salt, orange juice and paprika.
  3. Blend the cheese sauce ingredients until it has a creamy consistency. Don’t stress…it can take a while.
    Baking the Pizza:
  1. Sprinkle the oreganum on top of the pizza.
  2. Bake the pizza in the oven for approximately 20-30 minutes at 240°C/464°F.3


1. You can use honey instead for a sweeter base. The color of the base will also be lighter.

2. To prevent a sticky situation you can spray the surface and the rolling pin with cooking spray. Sprinkling flour will also help.

3. The oven times and heat temperature may vary since we use a gas stove.

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