The Ultimate Supreme Plant-based Pizza

This is no ordinary pizza – it’s topped with an easy thick tomato-based sauce, lots of fresh vegetables, plant-based sausage, shredded vegan cheese all atop the perfect pizza crust – soft and chewy inside and crisp on the outside.

I’ve got a question for you. Don’t worry; it’s easy. But I’m curious and want to know what you think. After all, when people claim something is the best or the ultimate or supreme, I want to know what others think. Your opinion matters.

How do you define supreme? (this especially pertains to pizza but can be in general terms, too)

Alright, I’ll tell you that according to Merriam-Webster dictionary, supreme is defined as highest in rank or authority, highest in degree or quality, or ultimate/final.

1. highest in rank or authority
2. highest in degree or quality, or
3. ultimate/final.

Now that you know the answers to the first question, I want to know which definition belongs to The Ultimate Supreme Plant-based Pizza posted here – the one you’re reading right now. Don’t worry, this isn’t a trick question either. But since I already know the answer, I’ll be a sport and walk you through it….

First of all, this is a pretty awesome pizza. And since I rank it as #1, it automatically becomes the highest ranked pizza on my blog. And I don’t think anyone can challenge this since it’s my blog (although I do value your opinion, remember?) .

So, with this rationalization, The Ultimate Supreme Plant-based Pizza easily fits the first supreme definition = highest in rank or authority. Nicely done.

But what about the second definition? Quality is this pizza’s middle name.

To start, The Ultimate Supreme Plant-based Pizza’s foundation is the finest three-ingredient pizza dough out there. Not only is my pizza dough simple and easy to make, it uses cold water, is extremely versatile in that you can use a variety of whole grain flours, it contains no oil, and it can be made the day before and stored in the fridge until you’re ready to use it. Plus, it boasts incredible flavor and the texture is PERFECT – soft and chewy inside with a nice crisp crust on the outside.

If you haven’t clicked on the link yet, you can find the my Pizza Dough recipe here. I’ve successfully used a mixture of flours from 100% whole grain to 100% all purpose, including wheat, rye, spelt, and barley. It always turns out pizza perfect. See notes for a gluten-free option.

Still not convinced?

Let’s talk about the red stuff that goes on the crust first. My Fast and Easy Pizza Sauce is thick and delicious. It’s comprised of crushed tomatoes and tomato paste. It too packs a lot of flavor from its abundant herbs and spices. Sometimes pizza sauce can be a bit wet which results in a soggy and wet crust. Pizza should never be soggy or wet. Rather, the dough should bake fully and completely every time.

But if your sauce is too wet, the dough doesn’t stand a chance and you will be disappointed with the soggy dough on your plate. Meh. Instead, a good pizza sauce should be thick and hearty but not overpowering. My Fast and Easy Pizza Sauce has a nice balance between thick and flavorful. I hope you enjoy it as much as we do. You can find the recipe here.

Then, there are the classic supreme toppings. A supreme pizza automatically includes loads of fresh vegetables, including bell peppers, onions, mixed greens or spinach, tomatoes, mushrooms, roasted red peppers, and the iconic sliced black olives.

In fact, the history of the “supreme” pizza began when I was four years old – Pizza Hut coined the first “Super Supreme Pizza“. They had instant success. Who knew?!

I got my affinity for supreme pizza from my dad. I remember him ordering a supreme pizza (with extra anchovies…) when I was a kid. I still prefer a supreme pizza – without the meat options, of course. Though it isn’t always referred to as supreme. When we order pizza from Dominos, we get the “Pacific Veggie” with no cheese. There’s just something wondrous about loads of vegetables on my pizza – be still my heart.

There’s also the trademark mozzarella-style shredded cheese. I’ve mentioned before that I don’t need or prefer cheese on my pizza; but my husband has always loved cheese. It’s one of the things he had to give up when switching to a plant-based lifestyle. So sometimes when we make pizza, we use dairy-free cheese shreds.

I know there are amazing cheese alternatives out there; but Daiya is the prominent brand available where we live. If you’d like to make your own, check out my Vegan Mozzarella. It’s delicious on this pizza, lasagna, and Stuffed Shells.

I also like using Follow Your Heart’s parmesan-style shreds and stash one whenever I come across it. Daiya, Miyoko’s, and Violife are all good. I’m sure there are other options out there, so please do let me know which one you like the most.

And to kick things up a notch, this Ultimate Supreme Plant-based Pizza smarts slices of my flavorful Plant-based Andouille Sausage. These little munchkins pack tons of flavor and are so good on this pizza! You can place whole slices or tear/chop them into smaller pieces to be more sausage like, if you prefer. It’s up to you.

But you should definitely try Plant-based Andouille Sausage. They’re also incredible in Jambalaya and Gumbo – both posts are coming soon!! You can find the recipe here.

So yeah, The Ultimate Supreme Plant-based Pizza is definitely the highest in degree and quality.

By listing out each of these factual statements, I think I have gathered enough evidence to declare that this is, in fact, the ultimate or final pizza recipe! It’s pretty amazing for all of the reasons I’ve outlined above. You can’t add much more to make it any more awesome!! Thus, it meets all of the listed criteria according to Merriam-Webster dictionary:

1. highest in rank or authority
2. highest in degree or quality, or
3. ultimate/final.

So there you have it. The answer is officially D – all of the above.

Now let’s make some pizza!!

I hope you enjoy this Ultimate Supreme Plant-based Pizza as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

And don’t forget to subscribe for new recipes today!!

Ingredients

• 1 Pizza Dough recipe
• 1 Fast and Easy Pizza Sauce recipe
• 1 cup chopped spinach, chard, or kale
• ½ cup sliced onions
• ½ cup sliced bell peppers
• ½ cup sliced canned mushrooms*
• ½ cup chopped tomato
• ½ cup sliced black olives
• ½ cup roasted red peppers 
• 1 cup plant-based sausage, sliced or chopped (optional)
• 1 cup vegan shredded parmesan or mozzerella-style cheese (optional)

Instructions

1. Place a pizza stone** on the middle rack of the oven.
2. Preheat the oven as high as it will go, preferably at least 500 degrees Fahrenheit.***
3. Roll a dough ball out on floured surface, as thick or thin as you prefer.
4. For pizza, top with sauce, toppings, and cheese if desired. Bake for 8-12 minutes, depending on the temperature and thickness of crust, as well as the size and type of pan used.
5. Cool on wire rack for about 2 minutes before slicing with pizza cutter or sharp knife.

Notes

Unfortunately, the pizza dough and sausage listed in this recipe are not gluten-free. If you want or need your pizza to be gluten-free, omit the sausage altogether and try using a gluten-free flour tortilla. Aldi sells good quality and good tasting flour tortillas that aren’t as expensive and aren’t frozen. You can also use a gluten free English muffin split in half and toasted. It works well and tastes great. And then you have miniature pizzas which are a blast!

* I don’t use canned mushrooms often; but they are fantastic on pizza since fresh mushrooms tend to dry out.  If you only have or prefer fresh mushrooms, they work, too.

** Preheating your oven with a pizza stone ensures the oven maintains the heat when you open the door to place the pizza dough on the pizza stone.  The hotter the better.

*** In the summer, we use our electric smoker outside to avoid adding so much heat inside our house for such a sustained period of time.  But this means the temperature hovers around 425° F.  In this case, it will take 12-15 minutes to bake your pizza.  The time will depend greatly on the retained heat within your oven or grill, which is why a pizza stone is so helpful.  Keep an eye on your pizza!  You don’t want your pizza to burn but you want the dough to be fully cooked.

My pizza dough is the perfect base for this pizza.  The pizza dough can be made the day before.  Just place it in the refrigerator.  Then, bring it to room temperature for 30 minutes before proceeding.

My plant-based andouille sausage is great atop this pizza.  But you can use any other plant-based substitute if desired or it can be omited altogether.