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Vegan Pizza

It is hard to find a person who doesn’t like pizza. After all, it is the ultimate comfort food. These incredible, drool-worthy and simple vegan pizza recipes would impress vegetarians, vegans, and meat-eaters alike! 

Only because vegans do not eat cheese and meat, they have to miss out on the tasty pizza! These delicious recipes are ideal proof!

Butternut Squash Pizza

This ten-ingredient pizza is perfect for early summer and fall. Butternut squash sauce is sumptuous and adds a savory-sweet and colorful base, while chickpeas, broccoli, and onions add fiber, texture, and protein.

It is a healthy, plant-based food that your entire family would enjoy.

Butternut squash pizza


  • One and a half cup chopped broccoli (remove large stems)
  • One and a half cup chopped red onion
  • Half cup chickpeas (cooked and rinsed)
  • One pinch of sea salt and one pinch of black pepper
  • One teaspoon dried oregano
  • Six ounces pizza dough (store-bought)
  • One cup of butternut squash sauce
  • A half cup of vegan parmesan cheese or vegan mozzarella cheese (store-bought)

  • Three cups of butternut squash
  • Three garlic cloves (whole and preferably skin removed)
  • Two tablespoons of olive oil
  • One pinch of sea salt and black pepper
  • One tablespoon maple syrup


  • Preheat your oven to about 204 C (400 degrees F) and place a rack in the middle of it.
  • Then add peeled garlic cloves and cubed butternut squash to a clean baking sheet and drizzle carefully with half the olive oil as well as a pinch each pepper and salt. Gently toss to combine them.
  • Bake until the squash is fork tender (for about 15 to 20 minutes).
  • Now transfer garlic and squash to your food processor or blender with the remaining olive oil. Also, add maple syrup.
  • Add a touch of water or more olive oil if it is too thick and puree until it is smooth and creamy.
  • Note that the consistency must be spreadable and creamy (but not pourable).
  • Taste the seasonings and adjust if needed.
  • Heat your skillet (large) over medium heat. When it is hot, add one tsp oil, onions, broccoli, chickpeas (optional), pepper, salt, and oregano.
  • Sauté it for about two to three minutes, and stir frequently and then set it aside.
  • Increase your oven temperature to about 218 C (425 degrees F).
  • Roll out your pizza dough in an even circle, and then transfer it to a round baking sheet (parchment-lined).
  • Top it with one cup sauce, chickpeas, and veggies. Sprinkle some more vegan parmesan cheese and oregano (you can also use vegan mozzarella).
  • Transfer the pizza to your oven, and lay it and the parchment paper on your oven rack. Now bake for about 13 to 15 minutes, or until the crust edges are golden brownish.
  • Slice the pizza and serve it with remaining dried oregano, parmesan cheese, and red pepper flakes (it is optional). Any leftovers can keep well for two to three days.

Serve it Up, And Enjoy!

Vegan Caprese Pizza

Here’s one more to tantalize the taste buds! We love the fact that you can prepare this tasty pizza in a bit over thirty minutes. It makes for a savory and quick vegan weeknight or weekend meal. It will take fifteen minutes for preparation and about twenty minutes for cooking.

Vegan Pizza Caprese


  • One pound pizza dough (multigrain)
  • ⅔ cup water
  • Half cup cashews (raw)
  • One tbsp nutritional yeast
  • One tbsp arrowroot powder
  • One tbsp apple cider vinegar
  • Half tsp sea salt, plus a little more for seasoning
  • Two tbsp olive oil
  • Two to three minced cloves garlic (to taste)
  • Two to three thinly sliced ripe Roma tomatoes
  • Alessi White Balsamic Reduction or Alessi Balsamic Reduction
  • Handful basil leaves (very thinly sliced)
  • Red pepper flakes (crushed)


  • Preheat your oven to about 400F and line a vented and round pizza pan using parchment paper.
  • Use flour to dust a nice and clean work surface lightly.
  • Then roll your pizza dough on a fifteen-inch circle.
  • Transfer it to your lined pizza pan and then bake for seven to ten minutes, or until the bottom begins to set.
  • While your pizza bakes, make the cashew mozzarella by carefully adding cashews, filtered water, nutritional yeast, apple cider vinegar, arrowroot powder, and salt to your high-speed blender. If you are not using a blender (such as Vitamix or Blendtec), you should soak the cashews in filtered water for about two hours or boil them for about 10 to fifteen minutes to soften.
  • Now blend it on high for about 2 to 3 minutes, or until it is entirely smooth. Then pour this mixture into your saucepan.
  • Turn on the heat and whisk continuously for three to five minutes, or until the mixture starts to thicken.
  • Make sure that you don’t overheat. When you finish, set it aside to cool a little bit.
  • Brush the surface of your pizza dough with some olive oil and sprinkle some garlic.
  • With a tablespoon drop a couple of spoonfuls of cashew mozzarella so that it covers the surface of your pizza. Top it with thinly sliced tomatoes. Now return your pizza to the oven.
  • Bake the pizza for another eight to twelve minutes or until you reach the desired doneness.
  • Remove the pizza from your oven and allow it to cool a little. Then drizzle it with Alessi Balsamic Reduction and also sprinkle the fresh basil.
  • Season it with crushed red pepper flakes and sea salt, if desired.
  • And that is all. You can serve it immediately.

Vegan Caprese pizza is light, tasty and makes good use of fresh basil which is abundant this time of year! You can pair your Caprese vegan pizza with something like Cameron Hughes Cabernet Sauvignon.