Soyrizo Pizza with Vegan Chipotle Ranch
This Soyrizo Pizza with Vegan Chipotle Mayo is hearty, spicy and tasty. This no-cheese pizza combines colorful veggies with spicy soyrizo on a crispy crust.
Ingredients
- 16 oz pre-made pizza dough
- corn meal or flour, for rolling out dough
- 1/4 cup marinara sauce
- 1/2 red bell pepper diced
- 1/4 cup frozen corn thawed
- 1 jalapeño sliced in rounds, swap for pickled jalapeños if you are sensitive to heat
- 1/4 cup soyrizo crumbled
- cilantro, pickled onions optional toppings
FOR THE CHIPOTLE RANCH
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1 chipotle pepper in adobo sauce
- 1 tbsp adobo sauce from the chipotle can
- 1 clove garlic peeled
- 1/2 tsp onion powder
- 1/4 cup fresh parsley
- 1 tbsp apple cider vinegar
- 1 tbsp dried chives
- salt to taste
Instructions
- Place the dough on a surface with some corn meal and preheat the oven to 500 degrees. Allow the dough to come to room temperature and the oven to preheat for 30 minutes.
- Prepare the chipotle ranch by combining all of the ingredients in a food processor and pulsing until combined.
- To assemble place the dough on a lightly oiled baking sheet. Spread out to your desired shape. Top with the marinara, veggies and soyrizo.
- Place in the oven and bake for 10 minutes. Rotate the pizza and cook for another 3 minutes.
- Remove from the oven and top with chipotle ranch, cilantro and pickled onions. Slice and serve!
Notes
*You can get the pickled onion recipe here.
Calories: 544kcal, Carbohydrates: 63g, Protein: 11g, Fat: 28g, Saturated Fat: 4g, Sodium: 1810mg, Potassium: 199mg, Fiber: 4g, Sugar: 9g, Iron: 4mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.