Matt’s Vegan Pizza

Our family loves my son Matt’s pizza. He can’t make pizzas fast enough for us.

Pizza Dough

  •     2 cups all-purpose flour      
  •       1 teaspoon salt 
  •     2 tablespoons Italian seasoning       
  •      1 packet instant active dry yeast      
  •      1 teaspoon sugar 
  •     ¾ cup water 
  •     1 teaspoon of olive oil


  • 1 (16 oz) can pizza sauce 
  •  1 cup broccoli florets, cut into bite-sized pieces    
  •  1 cup canned artichoke hearts (packed in water), drained, chopped   
  •  1 cup of fresh baby spinach leaves       
  •  1 cup black olives, sliced    
  •  1 cup chopped tomato 
  •  1 fresh or pickled jalapeño, sliced or 1 teaspoon of red pepper flakes (optional)    
  •  Salt, to taste    
  •  Freshly ground black pepper, to taste    

Add flour, salt, Italian seasoning and active yeast in food processor or large bowl. In a separate bowl or cup, heat water to 120°F-130°F (50°C-55°C). Use an instant read kitchen thermometer to measure water temperature. Hot water from the tap will often suffice, but water that is too hot or too cold will prevent yeast from activating properly. Mix dry ingredients in processor or knead with your hands. Slowly pour in warm water. Once the dough is well-blended and all dry ingredients are saturated, place in a non-porous bowl and cover with a dish towel. Place dough in a cool area, such as a countertop that is out of direct sunlight and away from a stove. Let dough rise for 15 to 20 minutes. Once risen, beat the air out of the dough and let rise again (typically, another 10 to 15 minutes). While the pizza dough is rising, steam broccoli and cover artichoke hearts together in a medium saucepan for 3-5 minutes. Preheat the oven to 425°F (220°C). Use a teaspoon of olive oil on a flat surface where dough will be rolled. With your hand, amply rub the oil over the surface. Using a rolling pin, work the dough to the desired rectangle or traditional circle shape. After rolling out the dough, carefully transfer to a non- stick 13” x 18” cookie sheet or a 16” round pizza pan. Spread sauce evenly on pizza dough. When adding toppings, spinach should be the first layer. The remaining toppings can be added according to preference. Bake for 18 to 22 minutes until edge of crust starts to turn brown.


For a change, try adding pesto instead of the pizza sauce to make a great tasting pizza. Try Sun-Dried Tomato Pesto, Olive Pesto with a Kick or Chile Pesto. Tofu lovers should sprinkle Crumbled Tofu over the top of pizza right before placing in the oven.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.