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Vegan French-Inspired Ratatouille Pizza

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Ingredients

Adjust Servings:
For the Gluten-Free Pizza Crust:
2 cups gluten-free flour blend
1 packet (2 1/4 tsp) active dry yeast
1 cup warm water
1 tsp sugar
1/2 tsp salt
2 tbsp olive oil
For the Ratatouille Topping:
1 small eggplant, diced
1 zucchini, diced
1 yellow bell pepper, diced
1 red onion, thinly sliced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 Salt and black pepper to taste
2 tbsp olive oil
For the Vegan Cashew Cream:
1 cup raw cashews, soaked for at least 2 hours, drained
1/2 cup water
1 Juice of 1 lemon
2 cloves garlic
1 Salt and black pepper to taste
For Garnish:
1 Fresh basil leaves
1 Red pepper flakes (optional)

Nutritional information

465
Calories
63g
Carbohydrates
9g
Protein
22g
Fat
3g
Saturated fat
0mg
Cholesterol
368mg
Sodium
9g
Fiber
8g
Sugar
76mg
Calcium
3mg
Iron

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Vegan French-Inspired Ratatouille Pizza

A Delicious Vegan Twist on a Classic French Dish

Features:
  • Gluten-Free
  • Quick & Easy
  • Raw
  • Seasonal
  • Vegan
  • Whole Foods Plant-Based
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • For the Gluten-Free Pizza Crust:

  • For the Ratatouille Topping:

  • For the Vegan Cashew Cream:

  • For Garnish:

Directions

Share

Enjoy this Vegan French-Inspired Ratatouille Pizza as a delicious and healthy twist on a classic French dish. It’s perfect for sharing with friends and family.

Customize this pizza with your favorite herbs and seasonings to suit your taste. The vegan cashew cream adds a creamy texture and richness to the pizza, but you can also use store-bought vegan cheese if preferred. Enjoy your French-inspired pizza!

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Steps

1
Done

Start by making the pizza crust. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.

2
Done

In a large mixing bowl, combine the gluten-free flour blend and salt. Add the yeast mixture and olive oil. Mix until you have a smooth dough. Cover and let it rise for 30 minutes.

3
Done

While the dough is rising, prepare the ratatouille topping. Preheat your oven to 400°F (200°C).

4
Done

Spread the diced eggplant, zucchini, yellow bell pepper, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss to coat evenly.

5
Done

Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Remove from the oven and set aside.

6
Done

In a saucepan, combine the diced tomatoes and tomato paste. Simmer over medium heat for 10 minutes, stirring occasionally. Season with salt and black pepper to taste.

7
Done

To make the vegan cashew cream, blend soaked cashews, water, lemon juice, garlic, salt, and black pepper until smooth and creamy. Adjust seasoning if needed.

8
Done

Roll out the pizza dough into your desired shape on a parchment paper-lined baking sheet. Spread the tomato sauce evenly over the crust, leaving a small border around the edges.

9
Done

Arrange the roasted ratatouille vegetables on top of the tomato sauce. Drizzle the vegan cashew cream over the vegetables.

10
Done

Bake the pizza in the preheated oven for 15-20 minutes or until the crust is golden and crispy.

11
Done

Garnish with fresh basil leaves and red pepper flakes if desired.

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