Vegan Chilli Vegetable Pizza


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  • Servings : 2 individual 8″ pizzas

These chilli pizzas are a spicy alternative to your usual takeaway version – the base has a delicious hot and smoky bite to it, yet this is balanced perfectly by the sweet flavours of the tomato sauce.
Throw a pizza party and impress your friends with your cooking skills, or snuggle up on the sofa with your loved one and enjoy all to yourselves!

Credit to LottieLovesFood


  • Food processor with dough blade
  • Pizza stone or tray
  • Measuring cups
  • Measuring spoons
  • Frying pan


  • 125g ’00’ flour
  • 125g strong wholemeal flour
  • 1/2 tsp dried active yeast
  • 4g dried chipotle mora chilli very finely diced
  • 5g Himalayan pink salt (or table salt)
  • 150ml warm water
  • 12 cherry tomatoes
  • 1/2 red onion
  • 1 large clove garlic
  • 7g ancho poblano chilli soaked with seeds
  • 1/2 cup water
  • 2 tbsps. balsamic vinegar


Step 1

Add all of the flours, yeast*, salt and chipotle mora to the food processor with the dough blade and turn on. *I only had dried active yeast to hand, so added it to the ingredients above, (ignoring the actual instructions on the container) with full success!

Step 2

Pour the water in a steady trickle until you’ve used it all and the dough becomes a ball.

Step 3

Take the dough out of the processor, lightly flour your surface and set the timer for 10 mins. Knead and stretch the dough the whole time – if your arms start to ache, just image the amazing workout you’re giving them without stepping inside a gym!

Step 4

Once the timer goes off, shape into a ball, put into a deep bowl that’s had a light sprinkling of flour on the bottom, cover with cling film and leave to rest at room temperature for 10 minutes.

Step 5

Once rested, take it out of the bowl and knead again for 10 seconds – this helps to develop the flavour and the gluten.

Step 6

Divide into 2 equally sized, smooth balls of dough and put into a deep baking dish, lightly sprinkled with flour. Make sure the dish is big enough for them to spread up to twice their size because as the gluten relaxes, they will spread to some degree. * Top Tip * I’ve made this base numerous times and sometimes the dough spreads a lot, other times it hardly spreads at all. Don’t worry, it’s always tasted great either way!

Step 7

Leave to rest at room temperature overnight, or if you’re in a massive hurry, at least eight hours! I don’t leave mine in a very warm place like the airing cupboard as I found it can dry out and form a ‘skin’ on the outside. * Top Tip * The resting time for the dough is ideally 24 hours, but 48 hours is maximum.

Step 8

Put the normal blade back into your food processor and add in the tomatoes, onion, garlic and ancho poblano, pulse for 10-20 seconds to break them up into small chunks, and pour into your frying pan. * Top Tip * You can choose how chunky or smooth to have the sauce when pulsing in the processor. Personally I prefer it chunky as it almost becomes one of the delicious pizza toppings.

Step 9

Add the water, balsamic and simmer on a medium heat for 12-15 mins to let the flavours intensify, while stirring occasionally. It’s ready when the excess liquid has been absorbed but it’s still moist; don’t let it dry out and stick to the pan. * Top Tip * The sauce flavours will develop the longer you leave it, so why not make it a couple of days in advance and keep in the fridge? It does however, also tastes great if you make it on the day.

Step 10

Turn the oven on to the highest setting to heat up your pizza stone if you have one, otherwise 220c if you’re using a pizza tray. * Top Tip * For pizza stones, it’s always the hotter the better, so I usually pre-heat mine for an hour.

Step 11

Lightly flour your surface, roll out the dough, add sauce and your favourite tasty toppings. Put into the oven for approx. 8 mins on the pizza stone. I haven’t cooked them on a pizza tray before, but as it won’t have the intense heat of the stone, I’d suggest 10-12 mins (keep an eye on it to make sure it doesn’t overcook on top).

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