The pizziest vegan (no added oil) pizza

For the days you crave a proper pizza (but plant-based)

So we all have days when all the “healthy” versions of food just don’t cut it. You crave what you crave and are ready to take prisoners to get it.

No need to knead

This is deliberately a no kneed recipe, since who has the time or the nails for that amirite.

Foods are valued depending on what you compare them to

What makes this pizza a little bit more health promoting that the usual recipes?

First of all it is plant-based, which inherently makes it a far better choice (more on this in other posts).

Second of all we tweaked the ingredients a bit to make it more nutrient dense.

Improvements made:

  • swapping white flour with whole grain spelt flour
  • eliminating adding oil to our recipe, drastically reduces the fat content
  • Introducing more protein with adding tofu
  • using whole food ingredients
  • swapping cow cheese for vegan i.e. plant-based cheese
  • adding rocket as the topping when plating

Very important tip to balancing your meals

Balancing your meals to make them more nutrient dense, help with satiety, and fiber intake.


Soup to begin your meal is always an improvement in water, fiber, and nutrient intake. Make any soup you like and help with satiety before you dig into the pizza, so you can fully enjoy every bite.


A great salad can balance out any meal. In our case we add it for variety of nutrients, and to improve the fiber content of the meal. We suggest an abundant green salad with all the fun veggies you like to add color and taste.

If you don’t want it to take away from your pizza experience – just eat it before hand, after the soup or instead of it.

Be creative

Explore your palate and all the ways you can make this dish more balanced, nutritious and delicious. Try introducing more ingredients like vegetables, legumes, seeds, nuts, herbs.

The pizziest vegan (no added oil) pizza

Prep Time: 30 Minutes
Cooking Time: 20 Minutes
Total time: 50 Minutes
Servings: 2-4 People


  • 2 cups whole grain spelt flour*
  • 1/4 teaspoon od salt
  • 1 cup warm water
  • 1 package of dried yeast (7 grams)
  • 1 tablespoon of sugar, syrup or sth sweet**
  • 1 cup crushed tomatoes (preferably in a glass container)
  • 1 tablespoon origano
  • 1/4 teaspoon salt
  • a pinch of pepper
  • 100 g tofu***
  • 50 g grated vegan i.e. plant-based cheese of choice
  • as many olives as your heart disears
  • 2 tablespoons sesame seeds


1. To a small bowl, add the dried yeast and warm water, to speed up the process we add something sweet to feed the yeast. Wait 10 min or until there is a foam on top.
2. To a large mixing bowl add the flour, salt and the yeast water. Mix well with a spoon, the goal is to form a ball, without it sticking to the spoon, this is a no kneed recipe so when the ball forms, let it rest for 10 min in a warm place. On a window shelf in the sun or in the oven on 45°C.
3. After 10 min or when the dough doubles to triples in size, spread it on a baking sheet into the form you would like. Make sure the dough is of an equal thickness everywhere, you can use a spoon for this part as well.
4. Add the sauce and spread it equally.
5. Add the toppings, spread them equally and if so inspired add more nutritious ingredients.
6. Sprinkle seasame seeds on the pizza crust parts.
7. Bake on 180°C for 15 min with the top and bottom setting and switch the setting to the fan and bake for 5 more mins.
*for a gluten free recipe replace with buckwheat flour

**you can use 3 Tb plant milk instead, make the water part smaller for the same amount

***is you can find one with olives or basil, those tastes work great w pizza (if you're allergic to soy choose any legume or seitan alternative you like)