Fresh Jersey Tomato Pizza Recipe (Vegan Friendly!) by Donna Valente

Fresh baked vegan pizza with lots of non-dairy cheese where some of the toppings of mushrooms and spinach are showing through the cheese.

Fresh Jersey Tomato Pizza Recipe (Vegan Friendly!)

by Donna Valente

Fresh baked vegan pizza with lots of non-dairy cheese where some of the toppings of mushrooms and spinach are showing through the cheese.

Notes from Donna:

  • I used Sally’s Baking Addiction recipe for easy homemade pizza dough and used the entire thing for one delicious thicker crust dairy-free pie
  • While Sally’s recipe yields 2 12” pies, I used the entire batch for one thicker crust pie.
  • When making pizza, I have used my Italian tomato gravy made with canned tomatoes as well sauce made with fresh tomatoes and peppers from our garden and the plentiful farm stands in New Jersey. Do whichever option is EASIER and more convenient for you. They both taste delicious!

Tools Required:

  • Large mixing bowl
  • Lid for bowl (or aluminum foil or plastic wrap)
  • Whisk
  • Wooden spoon
  • Large round pizza pan
  • Oven mitts
  • Glass measuring cup
  • Measuring spoons
  • Thermometer



  • 1+1/3 cups (320 ml) warm water (between 100-110 degrees F)
  • 2+1/4 teaspoons (7g) Instant Yeast (1 standard packet)
  • 1 tablespoon (13 g) granulated vegan sugar
  • 2 tablespoons (30ml) olive oil (plus more for pan and dough)
  • 1 teaspoon salt
  • 3+1/2 cups unbleached all purpose flour (plus more for dusting work surface)
  • 1 tablespoon cornmeal for dusting pan


  • 2 cups of your favorite tomato sauce (I use my own)
  • 2 cups trimmed baby spinach
  • 1 cup sliced mushrooms
  • 1 cup chopped bell peppers (I like using 3 colors)
  • 1 bottle of Miyoko’s Creamery pourable plant milk mozzarella cheese
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 2 tablespoons grated plant-based Parmesan cheese


  1. Microwave water in glass measuring cup for 2 minutes. Remove when done and set aside with thermometer visible. It’s very important to follow the directions for water temperature to yield the best results with the yeast.
  2. Prepare pan by brushing or wiping with olive oil and sprinkle with cornmeal.
  3. While waiting for the water in Step 1 to get down to between 100-110 degrees F measure remaining ingredients (starting in step 4).
  4. In a large bowl, whisk the warm water, yeast and sugar together until yeast is dissolved. (While Sally’s directions use a stand mixer, I prefer going manual with a whisk and wooden spoon).
  5. Add olive oil, salt and flour and mix with wooden spoon for 2 minutes.
  6. Turn dough onto lightly floured surface and knead dough for 5 minutes. To knead, stretch and fold the dough using outward pushing motion and then turn it in a perpendicular and repeat. The dough is warm and beautiful and delightful to work with. It feels so good and satisfying! Dough is ready to rise when you poke it with your finger and it slowly bounces back.
  7. Place dough in large bowl that has been wiped or sprayed with olive oil. Turn dough around in bowl so entire surface is coated in olive oil.
  8. Cover bowl with lid, aluminum foil, plastic wrap or a clean kitchen towel. Allow to rise at room temperature for 60-90 minutes, or dough has doubled in size.
  9. Preheat oven to 475 degrees F (246 degrees C).
  10. On a lightly floured surface using lightly floured hands or rolling pin, gently flatten dough into a disk. Place disk onto pan and lightly stretch dough to fit the pan. If dough shrinks too much, it needs to go back in bowl covered for another 5-10 minutes, then try again.
  11. Once the dough fits the pizza pan, lift edges to create a lip around the edges.
  12. Pinch the edges up to create the rim of the crust. Press dents into dough to prevent bubbling.
  13. Brush lightly with olive oil.
  14. Cover lightly with plastic wrap or clean towel and let rest while you prepare toppings.


  1. Spoon sauce evenly over pie crust, up to the edge.
  2. Place the baby spinach evenly over the sauce, followed by mushrooms and the peppers.
  3. Shake liquid nondairy mozzarella and then pour over top of veggies.
  4. Sprinkle with nondairy parmesan cheese, basil and oregano.
  5. Bake for 13-15 minutes in preheated 475 F degree oven until crust is golden brown.
  6. Slice hot pizza and serve immediately.
  7. Enjoy!

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