Sharon’s No Cheese Pizza: A Flavor-Packed Vegan Delight

I’ll never forget the first time I tried a truly exceptional cheese-free pizza. It was at a small, unassuming cafe in Portland, Oregon. Skeptical at first, I was immediately converted by the explosion of savory, caramelized onions, bright vegetables, and a tangy-sweet sauce that danced on my palate. It tasted nothing like the sad, bland imitations I’d tried before. This recipe reminds me of that experience, proving that pizza can be extraordinary even without the dairy.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 42 minutes
• Total Time: 1 hour 12 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Vegan

Ingredients

• 1/8 cup olive oil for frying onion, divided (more or less to taste)
• 3 cups thinly sliced onions (approximately 3 pounds)
• 6 garlic cloves, minced
• 3 tablespoons fresh thyme (or 1 Tbsp. dried)
• 1 tablespoon fresh oregano, chopped (or 1 1/2 tsp. dried)
• 1/3 cup tomato paste (I have subbed half tomato sauce and half catsup with good results)
• 1 tablespoon lemon juice
• 2 teaspoons agave syrup
• Salt & pepper to taste
• 1 tablespoon oil, for drizzling on top of pizza (optional)
• 1/2 cup marinated artichoke hearts, coarsely chopped
• 1/2 cup sliced shiitake mushroom
• 1/2 cup roasted red pepper, sliced
• 1 teaspoon olive oil
• 1 tablespoon balsamic vinegar
• 1 prepared 12-inch thin pizza crust (or thick if you like)

Equipment Needed

• Large frying pan or skillet
• Blender or food processor
• Cutting board
• Knife
• Measuring cups and spoons
• Pizza stone or baking sheet

Instructions

1. Preheat your oven to 450°F (232°C). Ensuring your oven is fully preheated is essential for a crispy crust.

2. Heat 1/8 cup of olive oil in a large frying pan or skillet over medium heat, reserving 1 tablespoon of the oil for later use. Add the thinly sliced onions, minced garlic, fresh (or dried) thyme, and fresh (or dried) oregano.

3. Cook the onion mixture, stirring occasionally, until most of the moisture has evaporated and the onions are very soft, almost smooth, and caramelized. This process usually takes about 30 minutes. Be patient, as this step builds the foundation of flavor for the pizza. If the onions start to stick to the pan, add a little more olive oil.

4. Carefully transfer the caramelized onion mixture to a blender or food processor. Add the tomato paste, lemon juice, and agave syrup. Pulse the mixture until it is slightly pureed, but still retains some small chunks. This creates a flavorful and textured sauce.

5. Season the onion/tomato mixture generously with salt and pepper to taste. Adjust the seasoning as needed.

6. In the same frying pan, heat the reserved 1 tablespoon of olive oil over medium heat. Add the sliced shiitake mushrooms and sauté them for about 3-5 minutes, until they are tender and slightly browned.

7. Place the prepared pizza crust on a pizza stone or baking sheet. Evenly spread the onion/tomato mixture over the crust.

8. Sprinkle the chopped marinated artichoke hearts, sautéed shiitake mushrooms, and sliced roasted red pepper evenly over the sauce-covered crust.

9. Drizzle the pizza with 1 teaspoon of olive oil and 1 tablespoon of balsamic vinegar. Sprinkle with a little freshly ground black pepper if desired.

10. Bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the toppings are heated through. The baking time will vary depending on whether you bake on a stone, on the oven rack, or on a pizza pan. If baking on a stone, the crust will likely be crispier. Be sure that your oven is well pre-heated before putting the pizza in.

11. Remove from the oven and let cool slightly before slicing and serving. Enjoy!

Expert Tips & Tricks

• Caramelization is key: Don’t rush the onion-cooking process. The longer you cook the onions, the sweeter and more flavorful they become. Low and slow is the way to go.
• Adjust sweetness to your preference: If you prefer a sweeter sauce, add a little more agave syrup. If you prefer a tangier sauce, add a touch more lemon juice.
• Spice it up: Add a pinch of red pepper flakes to the onion mixture or sprinkle them over the finished pizza for a little heat.
• Get creative with toppings: Feel free to experiment with other toppings you enjoy, such as olives, spinach, or sun-dried tomatoes.
• Fresh herbs make a difference: If possible, use fresh thyme and oregano for the best flavor. If using dried herbs, reduce the amount slightly, as they are more potent.

Serving & Storage Suggestions

Serve the pizza hot from the oven, sliced into wedges. It pairs well with a simple green salad or a side of roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

For longer storage, the pizza can be frozen. Wrap individual slices in plastic wrap and then place them in a freezer bag. Frozen pizza can be reheated in the oven or toaster oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	211.3 kcal	–
Calories from Fat	27 g	13%
Total Fat	3.1 g	4%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	862.9 mg	35%
Total Carbohydrate	44.1 g	14%
Dietary Fiber	11 g	44%
Sugars	17.8 g	71%
Protein	7 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza crust to make this recipe gluten-free.
• Different Vegetables: Substitute other vegetables you enjoy, such as bell peppers, zucchini, or eggplant.
• Sweet Potato Base: Spread a thin layer of mashed sweet potato onto the crust for a unique flavor twist before adding the onion mixture and other toppings.
• Nut-Free: If you’re allergic to nuts, ensure your store-bought artichoke hearts weren’t packed in oil that may have come into contact with nuts.
• Spicy Kick: Add a pinch of red pepper flakes to the sauteed mushrooms for a bit of heat.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of onion?
A: Yes, you can use yellow, white, or red onions. Red onions will add a slightly sweeter flavor.

Q: Can I make the onion mixture ahead of time?
A: Absolutely. The onion mixture can be made up to 2-3 days in advance and stored in the refrigerator. This is a great way to save time when you’re ready to assemble the pizza.

Q: What if I don’t have agave syrup?
A: You can substitute maple syrup or honey (if not vegan) for the agave syrup. You can also use a small amount of brown sugar.

Q: Can I use fresh mushrooms instead of shiitake?
A: Yes, you can use any type of mushroom you like, such as cremini or button mushrooms. Just be sure to sauté them before adding them to the pizza.

Q: How do I know when the pizza is done?
A: The crust should be golden brown and crispy, and the toppings should be heated through. You can also check the bottom of the crust to make sure it’s not soggy.

Final Thoughts

Don’t let the absence of cheese fool you – this pizza is packed with flavor! The caramelized onions, savory mushrooms, and tangy balsamic drizzle create a symphony of tastes that will leave you wanting more. I encourage you to try this recipe and discover the delicious possibilities of cheese-free pizza. Feel free to customize it with your favorite toppings and share your creations with friends and family. Perhaps pair it with a crisp Pinot Grigio or a refreshing Italian soda for the ultimate dining experience. Buon appetito!