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Mushroom zucchini and baby kale vegan pizza (oil-free)
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mushroom zucchini and baby kale pizza (oil-free)

This mushroom zucchini and baby kale vegan pizza (oil-free) tastes absolutely delightful with dry oregano, a side of balsamic vinegar and hot sauce.
Course Appetizer, Entree
Cuisine Italian, Low fat, Vegan
Keyword easy, oil-free pizza, vegan pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 259kcal

Ingredients

Pizza for baking

  • 1 lb whole wheat pizza dough
  • Wheat flour to roll the dough
  • 4 oz mushrooms
  • 2 oz zucchini
  • 5 oz tomato sauce for pizza
  • fresh garlic, onion
  • dry oregano

Toppings and sauces after baking

  • 1 oz baby kale (or spinach, arugula, lettuce)
  • balsamic vinegar
  • hot sauce

Instructions

  • Preheat the oven to 450 F.
  • Put a little bit of flour on the dough to prevent it from sticking and roll it several times in different angles to flatten it. 
    pizza dough read to roll
  • Spread the tomato sauce evenly.
    pizza dough with tomato paste
  • Rinse and slice the mushrooms, zucchini, then chop finely some garlic and onion and add them all on top of the tomato sauce. 
  • Sprinkle dry oregano and place the pizza in the oven. Bake for 15-20 minutes, checking frequently to make sure it is cooking enough and not burning. If needed, reduce the heat to 400 F. 
    mushroom zucchini pizza baked in oven
  • Remove pizza from oven when fully cooked. Chop the baby kale and spread it on top.
    Add baby kale to the baked pizza
  • Each person can add balsamic vinegar and hot sauce to their liking on top on their plate. 

Nutrition

Calories: 259kcal | Carbohydrates: 51g | Protein: 9g | Fat: 4g | Sodium: 668mg | Potassium: 279mg | Fiber: 4g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 14.1mg | Calcium: 15mg | Iron: 0.7mg