Vegan Ranch Pizza
This wholewheat base is topped with the creamiest vegan ranch sauce and topped with lots of great vegetables for a fun alternative to the regular tomato base.

Servings Prep Time
1Pizza 30minutes
Cook Time Passive Time
15-20minutes 90minutes

Servings Prep Time
1Pizza 30minutes
Cook Time Passive Time
15-20minutes 90minutes

Pizza Base

  • 2 cups (260g)

    Wholewheat Flour

  • 7g

    Active Dried Yeast

  • 1/4 cup (4 tbsp)

    Maple Syrup

  • 1/2 tsp


  • 3/4 cup (180ml)

    Warm Water

Ranch Sauce

  • 1 cup (240ml)

    Soy Yoghurt

  • 3tbsp

    Chivesfinely chopped

  • 1large bunch

    parsleyfinely chopped

  • 1clove


  • 1-2tbsp

    Lemon Juice

  • salt and pepperfor seasoning

Pizza Toppings

  • 1handful

    Fresh Baby Spinach

  • 1

    Red OnionSliced into strips

  • 3-4

    Artichoke HeartsSliced into strips

Vegan Parmesan Cheese*

  • 3/4 cup (95g)

    Cashew Nuts

  • 3tbsp

    Nutritional Yeast

  • 1/4tsp

    Garlic Powder

  • 3/4tsp


  1. Make the Pizza base first. Mix together the water, yeast and maple syrup and leave for 5-10 minutes until it becomes bubbly. Add the flour and salt and mix until the dough comes together. You may need to add a little more or less flour depending on the humidity of your kitchen. The dough shouldn’t be too sticky and should come together in one dough.

  2. Knead the dough for 8-10 minutes until it is silky smooth, then place into a greased bowl, cover with cling film and leave to rise for 60-90 minutes until doubled in size.

  3. While the dough is rising, make the ranch sauce by finely chopping the herbs, mincing the garlic clove and mixing everything together with the soy yoghurt and lemon juice. Taste and season as you like.

  4. To make the parmesan, place all ingredients into a food processor and blitz until it resembles grated parmesan. You probably won’t use all of this on top of the pizza.

  5. Preheat the oven to 200°C. Once the dough has doubled in size, roll it out into a large circle so the dough is roughly 1/4 inch thick. Spread over a thin layer of ranch sauce (keep the rest for dipping!) and top with the sliced red onion, artichokes and spinach, and sprinkle with some of the parmesan.

  6. Bake on a piece of parchment paper placed directly on the oven shelf for 15 minutes or until the base is golden and crisps.

  7. Use the leftover ranch sauce.

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