Pizza verdura on crispy rye crust

Pizza verdura on crispy rye crust

Verdura means greens in Italian and us being a huge fan of greens and vegetables take our rolling pin in hand and create this vegan wheat-free homemade pizza dough and pizza toppings for you, Hope you enjoy!   




1 ¼ cup Organic Rye Flour
1 teaspoon baking powder
½ teaspoon salt
½ cup water or plant-based milk 
2 tablespoons olive oil + ½ teaspoon to drizzle on top


Tomato sauce:

200g Tomato paste (or cooked peeled plum tomatoes)
2 tablespoons Nutritional yeast
1 teaspoon Italian dried herbs (oregano, rosemary and thyme)  
1/2 teaspoon Salt & black pepper (to taste)



1 piece Artichoke heart
1 teaspoon Baby capers
Black or Green Olives 
Jalapeño (to taste)
Fresh basils & rocket (arugula)
Vegan Mozzarella or your choice of vegan cheeze



  1. Preheat oven to 400 degrees.
  2. Mix all dry ingredients then stir in the water (or your choice of plant-based drink)) and olive oil until you reach a consistent not sticky and not too dense dough - add more water if needed
  3. Let the dough rest covered for 15 minutes
  4. Cover a surface with a thin layer of flour and start rolling your dough until you get a 7 x 14 inch pizza dough, now you can divide your dough to two for personal size pizzas.
  5. Put the pizza dough on your baking pan, poke holes with fork and pop in the over for 10 minutes. 
  6. Bring the dough out of the oven and cover with Tomato Sauce, and rest of Toppings
  7. Bake 8-15 more minutes, or until the vegan cheese is melted. The amount of baking time depends on how crispy you want your dough to be.
  8. Drizzle some olive oil and enjoy!

At Vegan Pantry, our personal and brand values are founded on animal compassion and cruelty-free practices. We have curated an inclusive space for vegan and vegan-curious folks to explore healthier, kinder, and more sustainable lifestyle options. Feel free to browse our pantry of vegan goodies, or learn more about vegan lifestyle by subscribing to our newsletter!

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