Autumn Pizza

Pizza is an incredible food.  I’ve always loved it but it wasn’t until we moved to Cape Town that my love affair with pizza really took off. I was exposed to a new kind of pizza—pizza with toppings like sweet potatoes, bananas, and other things I’d never thought to put on a pizza before.  It changed everything.  I also enjoyed that the pizza wasn’t heavy.  We’d go out for pizza, and aside from having horrible gas cramps from the cheese, I wouldn’t feel like a giant grease monster afterwards.

Some of my fondest memories of our neighbor, Alex, were the nights we went out for pizza and wine. He’d always tease me that I ran up a big wine tab—we’d always argue about how my glass kept magically refilling. Then the three of us would go back to his house and he would insist we open a bottle of wine before Josh and I headed home.   Awe, such lovely memories.

Soon after we left South Africa, I took up my adventure with veganism and I had to change my pizza habits a little.  But I found new ways to prepare my own pizza as well as discovered it was perfectly fine to order pizza sans cheese. ‘

A few months ago, we went to this vegan friendly restaurant in Seoul (there aren’t a ton) and ordered a delicious veggie pizza.  It was a thin crust, covered with an assortment of fiberous veggies, potatoes and some type of squash, and a healthy dose of nuts and seeds.  It was spectacular and sparked a bit of culinary inspiration.  Here’s my version of the delicious vegan pizza from a little café in Seoul:


  • ½ red bell pepper
  • ½ green bell pepper (or any assortment of bell peppers)
  • ½ cup broccoli
  • 1 carrot
  • ½ egg plant
  • 2-3 new potatoes
  • ¼ pumpkin or other squash
  • ½ cup sunflower seeds
  • ¼ cup walnuts
  • ¼ cut almonds
  • 3 cloves garlic
  • ½ cup nutritional yeast
  • ¼ cup extra virgin olive oil
  • 1-2 Tbls dried basil
  • salt and pepper to taste
  • Crust (see below)


  • Preheat oven to 400 degrees F.  If you have a pizza stone, stick it in the oven to heat as well.
  • Roll out the pizza dough to the shape and thinkness you desire (on heavily floured surface)
  • Place on heavily cornmealed surface (pizza stone, baking dish/sheet)
  • Put all of the ingredients in a large bowl and mix until the veggies are coated
  • Evenly disperse the mixture on top of the crust
  • Bake for 40-50 minutes or until veggies are cooked

Pizza dough:


  • 1 cup luke warm water
  • 1 Tbls active yeast
  • 1 squire agave nectar
  • 2 Tbls extra virgin olive oil
  • 1 tsp salt
  • cornmeal


  • Mix yeast, salt, and agave nectar, and oil into water.
  • Pour in Flour and mix well
  • Cover and let rise for 1.5-2 hours.
  • Keeps in fridge for 1 week
Happy Eating!

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