This white pizza with zucchini and tomatoes is the perfect family-friendly meal. It’s topped with homemade herbed tofu ricotta, vegan mozzarella shreds, and layers of grilled zucchini and fresh tomato.
Let’s be honest– everyone loves pizza, right? We have been on a huge pizza kick over here recently and with that, we’ve discovered our new favorite way to cook it…on the grill! If you haven’t tried grilled pizza before, take this as a sign to try it ASAP. Once you try it, it’ll be hard to have it any other way. Grilling a pizza helps get the vegan cheese to be perfectly melty, the crust nice and crispy, and the pizza just overall SO dang good.
If you don’t have a grill, no worries at all! We have info in the recipe card on how to make this in a standard oven as well.
Our Top Tips For Grilling the Perfect Pizza
Don’t put the dough directly on the grill! The pizza will get too hot too fast, causing the bottom of the crust to burn while leaving an uncooked top, especially since vegan cheese requires a little more time to melt.
It’s all about the layers. Using a pizza pan on top of a baking sheet creates the perfect insulation to cook the pizza evenly. If you don’t have a pizza pan, you can use just the baking sheet, but the results and the cooking time may vary. If you’re looking for a pizza pan, we have one similar to this. You can also use a pizza pan with holes in it, like this one.
Crank the heat. For super melty vegan cheese and a crispy crust, crank your grill as hot as it will go. For most grills, this is between 600-700°F. Once the pizza is on the grill, keep the lid closed, except if you want to rotate it. After about 15 minutes, you’ll have a pizza that is cooked to perfection.
Here’s What You Need To Make This White Pizza
Vegan Ricotta Cheese: Believe it or not, tofu is the perfect base for vegan ricotta. We have a very versatile recipe that you can find here. If you prefer not to make your own ricotta, Kite Hill and Tofutti have plant-based ricotta cheese you can also use for this recipe.
Vegan Mozzarella Shreds: We’ve tried just about every vegan mozzarella shred available, and let’s just say not all are created equal. If you live near a Kroger store, we’ve found that their Simple Truth brand Mozzarella-style shreds melt very well under high heat. Some of our other favorite brands include Daiya, Follow Your Heart, and Violife.
Pizza Dough: Getting store-bought dough is the simplest way to do make this white pizza. You can find fresh pizza dough in the refrigerated section at most grocery stores. We get this delicious sourdough pizza dough from Kalama Bakery at a local store called Chuck’s Produce. If you have no luck at the grocery store, you can ask to buy dough from your local pizzeria– more often than not, they will sell it to you! If you’re feeling extra fancy, we have a recipe for homemade dough here.
Vegetables: We are using fresh zucchini and tomatoes on our white pizza, but you can really use any veggie(s) of your choice.
Garlic and Oil: To add some extra flavor to the pizza and get the crust nice and golden, we recommend brushing the dough with garlic and oil before adding any toppings.
Basil: This is optional, but adding some thinly sliced fresh basil as a garnish once your pizza is finished cooking will not only boost the flavor, but it will also make it look really pretty too.
The Options are Endless
If you’re not a fan of white pizza, or just craving something else, you can use the basic method of this recipe and top your pizza however you would like. Below are a few recommendations.
This white pizza with zucchini and tomatoes is the perfect family-friendly meal. It’s topped with a homemade herbed tofu ricotta, vegan mozzarella shreds, and layers of grilled zucchini and fresh tomato.
Remove pizza dough from the refrigerator and allow pizza dough to come to room temperature or about an hour.
In a small skillet on medium-high heat, add in the olive oil and garlic. Sautee for 2-3 minutes or just until the garlic begins to get golden. Remove from heat and set aside.
Lightly oil a grill pan or cast iron pan, add your zucchini slices and cook for 2-3 minutes on each side. Remove from heat and set aside.
Preheat your grill to the hottest it will go OR preheat your conventional oven according to the package instructions on your pizza dough. For the dough we use, it’s 500°F.
Stretch your dough into a circle on a 12″ or 14″ pizza pan. Brush the garlic and oil we prepared earlier on the dough, including the crust.
Cover the pizza dough with the tofu ricotta, then add 3/4 cup of the mozzarella-style shreds on top. Evenly distribute the zucchini, and tomatoes over the cheese, and then sprinkle over the remaining 1/4 cup of vegan cheese.
Baking on a grill: Add a baking sheet under your pizza pan, and then pop it onto the grill. Close your grill and allow the pizza to cook until golden, about 15 minutes, rotating halfway through.
Baking in the oven: Bake the pizza according to the instructions on your pizza dough or until golden brown. For us, it was about 10 minutes.
If you are using store-bought ricotta, we recommend adding fresh or dried herbs to it like we did in our recipe here.
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