These delectable Mini Pizza Pies are not only adorable, but fun to make and vegan! They serve as a great appetizer, and are very kid-friendly.
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It’s Sunday, and I am worn out. I feel like that’s pretty common amongst most people, though. Work during the week, get other things done on the weekend, then end up tired at the end of it all before you have to start on the Monday grind, again. Kind of dreadful, huh? Although, today I’ve been working on a delightful little recipe for you all, so I can’t complain too much about being tired!
But first, I would just like to mention that I went sailing for the first time, on Saturday. It was super last-minute, but a very fun experience, that makes me feel extremely lucky to live where I do. We had a hot weekend in Southern California, which I honestly was pretty bitter about (I like cool weather!), but the winds made for a perfect sailing situation. It did get a little chilly when the sun was going down, but it was pretty terrific and the scenery and sunset were gorgeous.
Which is why I may have procrastinated on creating a recipe that I wanted to get done yesterday, oops. Never the less, I am really excited to share with you these delectable morsels that I have dubbed Mini Pizza Pies. Plus, I’ve tried out something new with my cashew spread! I have made it even healthier, by substituting a good amount of cashews with steamed cauliflower; and I assure you, nothing has been lost in this switch. The texture is pretty incredible and still very creamy and rich, success!
These little pizzas would be great served as an appetizer at a party, or even just served as dinner. They’re a fun, little dish that is very kid-friendly, and even more adult-friendly. 😉 The fluffy, homemade crust can’t be beat!
One Year Ago: Pizza Stuffed Spaghetti Squash // Two Years Ago: Indian Samosa Wraps
Mini Veggie Pizza Pies
These delectable Mini Pizza Pies are not only adorable, but fun to make and vegan! They serve as a great appetizer, and are very kid-friendly.
Ingredients
Cheese Sauce
- 1/3 cup Raw Cashews, Soaked in water for at least 30 min.
- 3/4 cups Cauliflower, Chopped
- 1/2 teaspoon Fresh Lemon Juice
- 1 tablespoon Nutritional Yeast
- 1-2 tablespoon Water
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Dijon Mustard
- Salt, to taste
Sauce
- 1 tablespoon Sun-Dried Tomatoes, In a bag, not in oil
- 1/2 cup Chopped Tomato
- 1/4 cup Tomato Sauce, I used No Added Salt
- 1 Clove of Garlic
- 1/4 teaspoon Italian Seasoning
- Salt & Pepper, to taste
- PinchRed Pepper Flakes
Crust
- 1 tablespoon Rapid Rise Yeast
- 1/2 cup Warm Water
- 1 teaspoon Organic Sugar
- 2 tablespoons Olive Oil
- 1 cup Unbleached All-Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Sea Salt
Toppings
- 1/2 cup Portobello, Diced
- 1/3 cup Baby Spinach, Diced
- Coconut Bacon, Optional
- Sliced Black Olives, Optional
- Note
Instructions
- For the crust, first, you're going to prep your yeast. Stir the rapid rise yeast into the warm water, along with the sugar; until there are no clumps. Now, set aside for 10 minutes so that it can rise.
- For the cheese sauce, steam the cauliflower until fork tender and set aside to cool slightly. In a blender or food processor, puree the cauliflower with the rest of the "Cheese Sauce" ingredients until completely smooth. Taste and adjust seasonings accordingly. Pour into a container and place in the refrigerator.
- Again, using a blender or food processor, puree all of the red sauce ingredients until completely smooth. Depending on the strength of your appliance, you may need to soak the sun-dried tomatoes for a little bit before blending.
- Continuing with the crust, sift the flours, and the rest of the dry ingredients for the crust, together in a large bowl. Pour the risen yeast mixture in, along with the olive oil, and knead the dough for 2-3 minutes. Set the dough ball inside an oiled bowl and cover the bowl with a damp cloth, making sure that it doesn't touch the dough. Let it rise for 25-30 minutes.
- While the dough is rising, pour the tomato sauce mixture into a small pan and bring to a boil. Lower it to a simmer and reduce the mixture for 10-15 minutes, stirring occasionally. Once the sauce has thickened, take it off of the heat and set aside until you are ready to assemble the pizza pies.
- Preheat your oven to 425ºF, prepping a 12-ct. Cupcake sheet with a bit of non-stick spray or thin coat of coconut/olive oil. When the dough has risen, break it up into 12 dough balls. Dust your counter with a thin layer of flour and press the dough pieces flat.
- You can either roll the dough out into a roughly 3 1/2" circle, or carefully press and pull with your hands. Your dough should be under 1/4" thick. Press the dough circles into the cupcake pan, and bake for 5 minutes.
- Once then have baked a little, distribute the tomato sauce throughout the pizza pies, evenly. Then top with the cauliflower/cashew cheese sauce (you may have a little extra left). Next, sprinkle the spinach and mushrooms on top of each pizza, along with olives if you'd like to. Bake for an additional 8-9 minutes, or until the crust edges are golden brown.
- If you have coconut bacon on hand, sprinkle it over the top of each one before serving. Not too long before, as it will become soft. Serve the mini pizza pies warm and enjoy!
Notes
I have used coconut bacon in a recipe before, but what I used for this recipe is from Phoney Baloney's (which is my favorite)!
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
If you’ve heard me talk about my dad before, you may remember that he is hesitant to try out about 98% of the food I make. But, even these awesome lil’ pies got the attention of his eyes, nostrils and tummy; he even informed me, “You know what, Jackie? I hate to say it, but I think you’re getting better at this stuff.” Well, thanks, Dad! 😉
![Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_300,h_300/https://veganyackattack.com/wp-content/uploads/2021/01/spicyudonnoodlesoup-header-500x500.jpg "Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]")
What a brilliant idea to add cauliflower to your cashew spread! Genius! I’m not surprised that your dad was won over by these pizza pies. They’re gorgeous!
would you have a suggestion for gluten free also?
The twins are going to love these soooo much! I can’t wait to make them for them! 🙂
I’m sure they’d be great with some of your homemade cheese shreds!
[ Smiles ] Thank you for sharing this vegan mini pizza recipe!
These look like so much fun!
These look absolutely fabulous! I will have to give these a try!
Thank you, Nicole! Let me know if you do! 😀
These pizza pies are adorable! The cauliflower cheese sauce sounds just amazing, and I’ve got to get myself some coconut bacon. What an amazing idea!
I’m all over that cheese sauce! I’ve never seen one made with cauliflower before, but it sounds seriously amazing (and I do adore cauliflower to begin with.) I may not have the patience to finish the rest of the adorable pizzas though, and just enjoy it as a dip.
That’s a great idea, Hannah! I’ll definitely have to try that out in the future. 🙂
These look amazing! I need to try your cheese sauce, the flavor combo sounds fabulous! The crust is so fluffy, and wonderful! Boy do I adore pizza!!! Hugs, Terra
We should have a pizza party! 😀 Thank you, Terra!
Hi Jackie. I am not a Vegan, but I am interested in Vegan cooking so that I can cook for the Vegans around me. I don’t know how you guys do it! I’d imagine it would take tremendous discipline. With so many Vegans around me, I once got soaked up into trying to become a Vegan myself. That lasted for two days lol. Anyways, I have always wanted to try Vegan pizza and had been curious about what is used for cheese. Your cheese sauce sounds very interesting. I cannot eat a pizza without the globs of cheese. What other alternatives can be used for cheese? In a lot of Korean pizza recipes, the crust is stuffed with sweet potato (the golden Korean kind). The stuffed crust is my favorite part, whether it is stuffed with cheese or sweet potatoes. I wonder how a sweet potato topped pizza would be.
Hi Kim!
Thank you for checking out the site. There are a few alternatives to non-vegan cheese, brands like Daiya, Follow Your Heart and Go Veggie have viable options that go great on pizzas, etc. I’ve never heard of using sweet potatoes in place of cheese, but it sounds delicious!
Good luck!
Jackie
This looks horrible in comparison to cheese pizza! Does anyone have any really good vegan ideas? I am trying to switch to vegan but keep only finding recipes like this!
Well, Berkleigh, if you were a bit nicer when asking for advice, someone might be more inclined to help you. You can find good vegan cheeses here: http://bit.ly/WyY0z3
This looks so good! I really need to get over my fear of making bread. I have done some horrible things with yeast 🙂 Do you have the recipe for the cheese sauce without the cauliflower?
Try the one on this recipe! It’s very delicious! https://veganyackattack.com/2012/03/09/greenslove-rustic-arugula-flatbread/
I was wondering if you think the crust might turn out so well if I were to substitute my GF all-purpose flour and oat flour for the ones listed here? I think I will give it a shot anyway as chances are it cannot end up being that different!
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Can’t wait to make these! They look great, thanks for the recipe!
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Mmmm, my partner and I made a double batch and ate them all within 24 hours. Has anyone tried freezing these, and if so, any tips? I would love to have a freezer full of tasty tiny pizzas.
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