The title says it all folks! I am going to provide you with a few recipes for this main recipe. You can certainly purchase some of these items on your own but I was saving a trip to the grocery, personally. So I figured why not share some other cool recipes while I’m at it! Ya know, using a can of chickpeas juice to make vegan ranch and all that.

Be sure to watch my video for more tips and fun!

This is the main pizza recipe:

Ingredients:

• Pizza dough*
• Vegan ranch*
• Vegan cheese (I used Chao Tomato Cayenne)
• Potato
• 1/2 red onion, chopped
• Sea salt

Directions;

• Preheat oven to 450°F
• Using a mandolin, slice potato super thin and let relax in water for a few minutes to remove starch
• Drain potato slices and place in a single layer on a paper towel to dry
• Spread vegan ranch on pizza dough
• Add vegan cheese
• Add potato slices and sprinkle with sea salt
• Add onion pieces
• Bake for 15-20 minutes

Ok so here’s the pizza dough I used:

Ingredients:

• 1 packet active dry yeast
• 1/2 tsp sugar
• 1 cup warm water
• 1/4 cup olive oil
• 2 1/2 cups flour
• 1 tsp salt

Directions:

• In a large bowl, combine the yeast, sugar and water. Let stand for about 10 minutes
• Add the olive oil and half of the flour, mix and let stand 5 minutes
• Add the rest of the flour and salt and knead for about 5 minutes
• Place on a well greased cookie sheet and loosely cover and let rise for about an hour
• Press dough to the edges on the pan, loosely cover again and let rise another half hour
• Add toppings and bake

This is the vegan ranch recipe I used:

Ingredients:

• 1 cup vegan mayo*
• 1/2 tsp each of garlic powder, onion powder, dried parsley, dried chive
• 1/4 tsp each of salt and pepper
• 1 tsp dried dill weed

Directions:

• Mix everything together, cover and store in fridge until ready to use

This is the vegan mayo recipe I used for the vegan ranch:

Ingredients:

• 1/2 cup aquafaba (the juice from a can of chickpeas)
• 1 tsp Apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1 1/3 cup vegetable oil

Directions:

• In a food processor or blender, add the aquafaba, vinegar, mustard and salt. Blitz for about 30-40 seconds until foamy
• While the machine is running, slowly pour in the vegetable oil until it thickens up like mayo
• Pour into a sealed container and put in the fridge until ready to use