We give you the recipes for three delicious vegan pizzas, courtesy of ‘Vegan BBQ’ by Nadine Horn and Jorg Mayer. Includes recipes for ‘Pizza Arrabbiata’, ‘Melanzana Pizza Bites’ and ‘Vietnamese Pizza’


Pizza Arrabbiata (makes 4 pizzas)


For the Pizza Basearrabbiata

  • 1 sachet (7g) dried yeast
  • 500 g white spelt flour + 4 tbsp for the work surface
  • 2 tsp salt


For the Chilli Marinara Sauce

  • 2 cloves garlic
  • 1 red chilli pepper
  • 200 ml (3/4 cup) tomato passata
  • 10 tbsp tomato purée
  • 4 tbsp olive oil
  • 4 tsp dried oregano
  • 4 tbsp agave syrup
  • 2 tsp salt


For the Fennel

  • 1 fennel bulb
  • 1 tbsp lemon juice
  • ½ tsp salt



  • 20 Kalamata olives
  • 4 tbsp polenta (maize flour)
  • 1 handful basil



  1. Stir the yeast into 320 ml warm water and set aside until the yeast has dissolved. Mix the flour and salt, and then add the liquid. Stir with a wooden spoon to obtain a smooth batter.
  2. Knead the dough by hand for 10 minutes over a floured work surface. Put the dough into a bowl, cover and leave in a warm place for 1 hour until it has doubled in size.
  3. For the marinara sauce, finely chop or crush the garlic, finely dice the chilli and mix with the remaining ingredients until smooth.
  4. Finely slice the fennel bulb, mix with the lemon juice and salt, and rub the slices well with your hands
  5. Preheat the pizza stone (see tip).
  6. Divide the dough into four uniform pieces and roll each one out into a pizza base.
  7. Spread sauce over the pizza bases and cover them with the fennel and olives.
  8. Sprinkle 1 tablespoon polenta over the pizza stone and lay the pizzas on it.
  9. Bake in the barbecue over a high heat with the lid closed. At a temperature of about 300°C, the pizzas should take about 4–5 minutes to cook; at a lower temperature, adjust the cooking time accordingly.


Nutrition (per 100g)

  • Calories: 199
  • Carbohydrates: 31.0g
  • Sugars: 2.0g
  • Fat: 5.0g
  • Saturates: 0.8g
  • Protein: 6.2g
  • Salt: 0.62g


Melanzana Pizza Bites (makes 4 servings of two pieces)



Melanzani pizza bites

  • 1 large aubergine
  • 4 tsp sea salt
  • 2 large beef tomatoes
  • 2 cloves garlic
  • 4 balls vegan mozzarella
  • ½ bunch basil
  • 2 tsp chilli flakes
  • 1 tsp thyme
  • 1 tbsp coarsely ground pepper
  • 4 tbsp olive oil



  1. Cut the aubergines into 2-cm-thick slices. Mix them with 2 teaspoons salt and leave to stand for 10 minutes. Then rinse them under running water and dry them.
  2. Cut the tomatoes into 1-cm thick slices, finely chop or crush the garlic, slice the mozzarella, and pluck the basil.
  3. Brush both sides of the aubergine slices with 2 tablespoons olive oil and season with a little salt, chilli flakes and thyme. Place 2–3 basil leaves and garlic over the slices and cover with a tomato slice and mozzarella.
  4. Season with pepper and drizzle the pizza bites with the remaining olive oil.
  5. Cook the pizza bites over indirect heat with the lid closed for 20 minutes.
  6. Top with basil leaves and serve.


Nutrition (per 100g)

  • Calories: 137
  • Carbohydrates: 8.2g
  • Sugars: 1.6g
  • Fat: 9.9g
  • Saturates: 5.5g
  • Protein: 2.6g
  • Salt: 1.2g


Vietnamese Pizza (makes 4 pizzas)


Ingredientsvietnamese pizza

  • 2 spring onions
  • 2 carrots
  • ½ bunch coriander
  • ½ bunch mint
  • 150 ml coconut milk
  • 4 tsp rice flour
  • 2 tsp turmeric
  • 2 tsp yeast flakes
  • 4 sheets rice paper
  • 2 tbsp melted coconut oil



  1. Finely chop the spring onions and finely grate the carrots. Pluck the mint and coriander and finely chop the leaves.
  2. Mix the coconut milk, rice flour, turmeric and yeast with the onions, carrots and herbs.
  3. Brush the rice paper sheets on both sides with the coconut oil and spread the topping over each one.
  4. Grill the pizzas over direct heat for 3–4 minutes until crispy, turning them around (not over!) often to prevent the rice paper from burning.


Nutrition (per 100g)

  • Calories: 167
  • Carbohydrates: 13.0g
  • Sugars: 3.6g
  • Fat: 11.0g
  • Saturates: 9.3g
  • Protein: 2.8g
  • Salt: 0.21g



Recipes and images from: Vegan BBQ by Nadine Horn & Jorg Mayer published by Grub Street.



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