Vegan pizza and calzone, whole food plant based, no oil

Pizza is one of my favorite foods.  Now that I follow the McDougall plan and Engine 2 diet, I find some very creative ways of making pizza.  This recipe is the closest I’ve come to the NY pizza and calzones I used to love, without the fat, dairy and I’ll health.


Pizza and calzone recipe (calzone dessert recipe below)

  • For dough use my challah recipe 
  • 1 cup vegan tomato sauce, salt and oil free, or use the recipe in my lasagna post
  • Cashew parmasean, also in my lasagna post
  • Steamed then Mashed potatoes 
  • Toppings of choice

Take a ball of challah dough, roll it out into a circle using a rolling pin with flour or your hands.  

Top with sauce, cashew pamesean and other toppings of your choice.

For the calzone use a smaller amount of dough, it’s your choice how big or small you make it.  Put the mashed potatoes and anything else you would like to include in the stuffing in a ball placed in the middle.  Fold the dough over to make a half circle and pinch the edges.  Brush with aquafaba.

Bake on 350 F until golden brown, approx 20-30 min.

Topping/stuffing options:

  • Sweet potato
  • Pineapple
  • Grilled vegetables
  • Firm tofu, crumbled
  • Seasonings
  • Fresh herbs
  • Fresh tomato slices
  • Spinach
  • Chives
  • Salad greens (add after cooked)

Calzone Apple dessert:

Stuff calzone with chopped fresh apples, cinnamon, maple syrup and lemon juice.  Brush top with maple syrup and poke a few holes on top.

More calzone pictures 

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