Pepperoni Pizza seems to be consistently near the top of lists with favorite comfort foods. And it’s understandable – take a crust, throw pepperoni and cheese on top, bake, done. So simple. However what can you do when you want it meatless and dairy-free? Having a good vegan cheese is one thing. The other is how to capture the pepperoni style?



For the crust:

  • 8 oz (250 g) gluten-free flour
  • 1/2 cup (120 ml) water
  • 1 Tbs olive oil
  • 2 tsp aluminum-free baking powder
  • pinch salt

For the topping:

  • 2 Tbs tomato paste
  • 2 zucchini
  • hot sauce
  • 2 Tbs tamari
  • 2 Tbs balsamic vinegar
  • vegan cheese



Prepare the zucchini “Pepperoni”:

  1. Wash and thinly slice the zucchini.
  2. In a baking dish, mix hot sauce with tamari and balsamic vinegar. Add the zucchini and mix, so that they are covered well.
  3. Cover and marinate over night in the fridge.
  4. Pro-tip: Put the spiced zucchini in the oven and bake at medium heat (320°F/160°C) for 10-15 minutes before storing in the fridge.

For the crust:

  1. Give all ingredients for the dough to a bowl and knead well. You should have a slightly moist but sticky dough. Let it sit for a couple of minutes.
  2. Form the pizza crust by spreading the dough.

To make the pizza:

  1. Preheat oven to 390°F (200°C).
  2. Spread the tomato paste on top of the crust. Add the marinated spicy zucchini slices. Top off with vegan cheese. You can of course use as much as you like.
  3. Bake in the oven for 12-15 minutes.



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