Rosemary Walnut Zucchini Pizzas with Vegan Honey Drizzle

Hey friend! If you’re looking for a new, exciting, and totally delicious vegan pizza recipe, you’re in for a treat.

These Rosemary Walnut Zucchini Pizzas with Vegan Honey Drizzle are the perfect blend of savory and sweet. They’re super easy to make and packed with flavor.

What’s more, instead of cheese, we will be making delicious vegan labneh. Trust me, you’ll want to make these pizzas again and again!

Ingredients

For the Dough:

• 2 ¼ teaspoons active dry yeast
• 1 cup warm water (110°F)
• 2 ½ cups pizza flour (or whole wheat flour for a healthier option)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil

For the Topping:

• 2 medium zucchinis, thinly sliced
• 1 cup walnuts, roughly chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• Fresh squeezed lemon juice

For The Labneh

I made vegan labneh for this recipe, but you could also use any store-bought vegan cream cheese of your liking.

• 1/2 cup Vegan Yogurt (plain)
• 1/4 cup raw sunflower seeds
• 1 clove garlic
• Fresh squeezed lemon juice (to taste)
• Sea salt

For the Vegan Honey Drizzle:

• Agave syrup (store-bought vegan honey would work too!)

Instructions

Make the Dough:

Activate the Yeast: In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Let it Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Preparing the Toppings:

Season the Zucchini: In a bowl, toss the zucchini slices with olive oil, sea salt, and black pepper.

Prepare the Walnuts and Rosemary: In another bowl, mix the chopped walnuts and rosemary.

Assembling the Pizzas:

1. Preheat the Oven: Preheat your oven to 475°F (245°C).
2. Shape the Dough: Punch down the dough and divide it into 2-4 equal pieces, depending on how many pizzas you want. Roll out each piece on a floured surface to your desired thickness.
3. Oil the pizzas: Spread a bit of olive oil across the pizzas, and sprinkle with rosemary, and salt and pepper.
4. Bake: Transfer the rolled-out dough to a baking sheet or pizza stone. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
5. On a second baking sheet, place the chopped zucchini, drizzle with a bit of oil, season with salt and pepper, and bake in oven for 5-8 minutes.

Make The Labneh

Place the vegan yogurt, raw sunflower seeds, garlic, lemon juice and sea salt into a blender and blend until smooth.

Dress The Pizzas:

Once the pizzas are out of the oven, spread the vegan labneh evenly over the pizzas. Arrange the zucchini slices on top, then sprinkle the walnuts on top.

Finally, drizzle the vegan honey mixture over the top. Slice and enjoy your delicious Vegan Rosemary Walnut Zucchini Pizzas with Vegan Honey Drizzle!

Tips for Making the Pizza Dough

Water Temperature: Make sure your water is warm (about 110°F). Too hot, and it will kill the yeast; too cold, and the yeast won’t activate properly.

Kneading: Kneading is crucial for developing the gluten, which gives the dough its structure. Don’t skip this step!

Rising: Letting the dough rise in a warm, draft-free area will help it double in size faster.

Rosemary Walnut Zucchini Pizzas with vegan Honey Drizzle – Conclusion

There you have it! These Vegan Rosemary Walnut Zucchini Pizzas with Vegan Honey Drizzle are a real crowd-pleaser. They’re perfect for a cozy night in or a fun gathering with friends.

The combination of flavors is amazing, and the homemade dough makes it extra special. Give this recipe a try, and I promise you won’t be disappointed. Enjoy and happy cooking!

Frequently Asked Questions

Q: Can I use a different type of flour for the pizza dough?
A: Absolutely! You can use whole wheat flour for a healthier option, or even try a gluten-free flour blend if you need to avoid gluten. Just make sure to adjust the water quantity as needed to get the right dough consistency.

Q: How do I make sure my pizza dough rises properly?
A: The key is to keep the dough in a warm, draft-free area. If your kitchen is cold, you can preheat your oven to the lowest setting, turn it off, and let the dough rise in there. Covering the dough with a damp cloth can also help.

Q: What can I use instead of agave syrup for the vegan honey drizzle?
A: If you don’t have agave syrup, you can use maple syrup or even date syrup as a substitute. They all provide a nice sweetness that complements the savory toppings.

Q: Can I add other vegetables to the pizza?
A: Yes, definitely! Feel free to add other veggies like bell peppers, mushrooms, or cherry tomatoes. Just be mindful not to overload the pizza with too many toppings, as it can affect the cooking time and texture.

Q: How can I make the pizza dough ahead of time?
A: You can make the dough a day ahead and let it rise in the refrigerator overnight. Just take it out about 30 minutes before you plan to use it to let it come to room temperature.

Q: What’s the best way to store leftover pizza?
A: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 10 minutes, or until it’s heated through and the crust is crispy again.

Q: Can I freeze the pizza dough?
A: Yes, you can freeze the pizza dough. After kneading, let it rise once, then punch it down and form it into a ball. Wrap it tightly in plastic wrap and place it in a freezer bag. It will keep for up to 3 months. Thaw it in the refrigerator overnight before using.

Q: Is there a way to make the crust extra crispy?
A: For a crispier crust, you can pre-bake the dough for about 5-7 minutes before adding the toppings. Also, baking the pizza on a preheated pizza stone or an upside-down baking sheet can help achieve that perfect crispy crust.

Q: Can I make this pizza without vegan cheese?
A: Sure! The toppings themselves are flavorful enough, but if you prefer, you can sprinkle some nutritional yeast on top for a cheesy flavor without the actual cheese.

Q: What can I use instead of zucchini?
A: If you’re not a fan of zucchini, you can use thinly sliced eggplant, yellow squash, or even sweet potatoes. Just make sure they are sliced thinly so they cook properly.