No-bake skinny pizza (vegan)
It’s Friday, and I can hardly contain my excitement for the weekend! After an incredibly hectic week, I’m thrilled to share with you a delightful and light recipe that’s perfect for those cozy girls’ nights in.
Navigating plant-based dining can be challenging, especially when dining out. While hummus and veggies are always a safe bet, I often find myself longing for more variety. I frequently say I eat plant-based “most of the time,” mainly because weekends often lead me to stray from that path. The limited vegan options available, aside from the usual hummus and veggies, make it tough to stick to my plan. Even salad menus seem to feature chicken or cheese a staggering 90% of the time!
Recently, my brother, sister, and I went out for a meal, and naturally, they were ready to order in no time. I lost myself in the menu, searching for something appealing. Eventually, I opted for hummus and veggies (how thrilling!) and a small flatbread pizza topped with arugula and mushrooms. Although it came with cheese and a white sauce that likely wasn’t vegan, I let myself indulge since it was Sunday. From that moment on, I was determined to create a vegan version of that delicious flatbread pizza.
This no-bake skinny pizza is not only simple to prepare but also surprisingly more delightful than the restaurant version. For the white pizza sauce, I combined full-fat coconut milk, roasted garlic, and nutritional yeast to create a cheesy flavor without any cheese! You won’t even notice the coconut milk in this sauce. I topped it with shiitake and oyster mushrooms along with sun-dried tomatoes (be sure they aren’t the ones packed in oil!). I used vegan naan as the base, which you can easily purchase or make at home using this recipe from Vegan Richa’s blog, which I recently fell in love with!
No-bake skinny pizza (vegan)
1 cup shiitake mushroom
1 cup oyster mushroom
1/4 cup Marsala wine
1 garlic
olive oil
2/3 cup full-fat coconut milk
salt, pepper
1/4 cup or more to taste nutritional yeast
naan bread
2 cups arugula
1 cup sun-dried tomatoes
- Preheat the oven to 400°F. Peel the garlic lightly, cut off the top fifth, drizzle with olive oil, wrap in foil, and roast in the oven for about 40 minutes.
- While the garlic roasts, sauté the mushrooms in a bit of olive oil until tender. Add salt, black pepper, and wine, cooking over medium heat until the wine is reduced by half. Set the mushrooms aside.
- After roasting the garlic, let it cool slightly, then squeeze it into a saucepan with coconut milk over low heat. Add salt, pepper, and nutritional yeast. Stir until the sauce is smooth and creamy. You can adjust the seasonings to your taste— I ended up adding more yeast than the original 1/4 cup. Once done, set the sauce aside.
- To warm the naan, grill it using a panini press or heat it in the oven or on a grilling pan.
- Spread the sauce onto each naan and top with arugula, mushrooms, and sun-dried tomatoes, finishing with freshly cracked black pepper.
This recipe yields about four skinny pizzas. You can also prepare the sauce ahead of time and store it in the fridge for whenever you need it—great for quick meals or snacks. It pairs wonderfully with red wine, making it an ideal appetizer for entertaining or a laid-back girls’ night in! Best of all, there’s no cheese or heavy sauces, so you can indulge without any guilt. This dish is light yet satisfying, and even my husband—who usually leans carnivorous—loved it and has already requested it again this weekend.
So, what do you think? Are you ready to try making this delicious vegan pizza?
