Vegan Pineapple Pizza (& Jalapeno)
Servings: 12 slices
Calories: 159kcal
This vegan pineapple jalapeno pizza is perfectly sweet and hot and spicy at the same time! If you’ve ever doubted eating fruit on pizza, this recipe is the perfect one to change your mind!
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Equipment
- Stand mixer with paddle attachment and dough hook (optional)
- Bowl and spoon
- Linen (to cover bowl while dough rises)
- Cookie sheet or pizza pan
- Parchment Paper
Ingredients
- 1 package Active Dry Yeast
- ¾ cup Warm Water
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 2 cups Flour
Toppings:
- 1 cup Marinara Sauce
- 7 oz Shredded Vegan Mozzarella Cheese or more
- ½-¾ cup Pineapple chopped, fresh or from a can
- ¼ -½ cup Jalapeños sliced
Instructions
- Warm the water and mix with the yeast, allow to sit for 5 minutes, it should start to foam a little.
- Add in the olive oil, salt, and flour. Stir well, with a spoon or paddle attachment, and then knead, by hand or dough hook, for about 5-10 minutes.
- Form dough into a ball, cover with a linen, and let sit in a warm place for about an hour to rise.
- Preheat oven to 450℉.
- Divide the dough in half and roll one of the balls of dough out to a 10-11 inch round pizza.
- Cook the crust, on parchment paper on a cookie sheet or pizza pan, in the oven for about 5 minutes, flip, add half of the toppings, then cook for another 5-10 minutes, or until the cheese is as melted as it will get and the crust is a bit golden.
- Repeat with the second pizza.
- Allow to cool slightly, then slice and enjoy!
Notes
If you have a lid to a bowl that’s about 10-11 inches in diameter, use that to form the rolled out dough into a perfect circle.
Nutrition
Calories: 159kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 505mg | Potassium: 97mg | Fiber: 2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg