Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes

Everything you need to know to create delicious, healthy pizza at home without any meat or dairy products.

"Vegans, rejoice--Julie Hasson has given pizza a plant-strong makeover. With a dazzling array of globally inspired toppings, pizza night will be healthier--and more fun--than ever before "
--Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen

"Julie Hasson has brought her incredibly talented baking skills and vegan ethos over to the savory side with this compelling and thorough take on vegan artisan pizza. Classic pizzas such as garlic, sausage, and onion pizzas are reimagined and every bit as flavorful and toothsome as their traditional counterparts. i'm ready to make seasonal, vegetable-laden pizzas such as a corn, pesto, zucchini, and tomato pizza or even a sweet potato and kale pizza for my next pizza party. These are appealing, fun, and doable recipes for the vegan pizzaiolo at home."
--Diane Morgan, author of Roots: The Definitive Compendium

"Julie Hasson has broken all the rules for pizza and taken it to uncharted territory. no longer is it about gooey cheese and tired toppings--it's about combinations of flavors so fun and original that it boggles the mind. How about a Korean Bibimbap or Chili Mac pizza? or one that marries peanut butter with barbecue sauce for a peanut Barbecue pizza? if you want the classics, you'll find those, too. after reading Julie's recipes, who needs pepperoni?"
--Miyoko Schinner, author of Artisan Vegan Cheese and cohost of Vegan Mashup
Love a warm, crisp, chewy thin-crust pizza with creamy, melty cheese? Just because you're vegan doesn't mean that you can't bake amazing pizzas right in your own oven. Julie Hasson offers 50 deliciously innovative recipes and simple techniques that will have you making artisan-style, thin-crust vegan pizzas right in your own kitchen.

Vegan Pizza is filled with 50 modern recipes from easy-to-make pizza dough (including spelt, whole wheat, and gluten-free crusts), creamy dairy-free cheese sauces, vibrant-flavored pestos and spreads, and meatless and wheat-less burger crumbles. Also included are inventive toppings and pizzas that run the gamut from comfort food pizzas like Chili Mac Pizza, Barbeque Pizza and Eggplant Parmesan Pizza, to fresh vegetable-laden pizzas like Sweet Potato and Kale Pizza, Corn, Zucchini and Tomato Pizza and Asparagus, Tomato and Pesto Pizza. There is even a chapter dedicated to dessert pizzas too, from Babka Pizza, to Berry Pie Pizza and Coconut Caramel Dream Pizza.

With helpful information and tips on equipment and techniques, Vegan Pizza shares the secrets to fabulous, easy-to-make, dairy-free, meat-free thin-crust artisan pizza that tastes like it came from your neighborhood pizzeria. Now home cooks everywhere can get baking and make fabulous vegan pizzas in their own kitchens.

Julie Hasson is the author of 7 cookbooks, including Vegan Diner and The Complete Book of Pies. She has over 20 years of experience in the food industry, including attending UCLA’s Culinary Arts/Professional Chef program, working at the famed Patina restaurant in Los Angeles, and serving as a private chef for celebrities and high-profile clients. Julie opened the original Babycakes Bakery (a wholesale bakery that supplied Los Angeles restaurants and coffeehouses with artisan baked goods); authored cookbooks; has contributed extensive articles and recipes to Bon Appetit, Cooking Light, Vegetarian Times, and Family Fun magazines; and is also the host of the popular Internet cooking show Everyday Dish. Julie has been featured in print, and on TV and radio, including the Cooking Channel; Good Food America; Better, Better Portland; Good Day Oregon; Martha Stewart Living Radio; VegNews Magazine; and Vegetarian Times, as well as numerous radio and TV shows across the country. Julie is currently the Healthy Living Expert on Good Day Oregon, and was one of the hosts of the TV cooking show 15 & Done.

Julie and her husband, Jay, run a hip little food cart in Portland, Oregon, called Native Bowl.