Sheet Pan Vegan Jalapeño Popper Pizza
If you love a good popper then you are going to love this Sheet Pan Vegan Jalapeño Popper Pizza - the perfect amount of creaminess and spice!
Ingredients
- 16 oz pre-made pizza dough
- flour for rolling dough out
- 2 jalapeños* cut in rounds
- 2 habaneros cut in rounds, optional
- 1 shallot sliced
- 2 tbsp olive oil plus more for rolling out dough
- salt & pepper to taste
- 8 oz vegan cream cheese**
- 1 tsp cumin
- bread crumbs
- cilantro for topping, optional
Instructions
- Allow your pizza dough to sit on a flour covered surface for 30-60 minutes so it can come to room temperature.
- Preheat oven to 475 degrees.
- Combine jalapeños, habaneros, shallots, 2 tbsp olive oil and a pinch of salt & pepper in a bowl. Toss to combine and set aside.
- Combine cream cheese, cumin and a pinch of salt & pepper in a bowl. Mix together and set aside.
- Drizzle a baking sheet with a healthy pour of olive oil. Slowly stretch pizza dough out until it reaches the edges of the pan. If it isn't reaching the edges easily, let it sit on the baking sheet for 5-10 minutes then try stretching it again.
- Evenly spread cream cheese mixture across the dough, leaving a 1 inch crust around the edge.
- Top with the peppers and shallots. Sprinkle the pizza with an even layer of bread crumbs.
- Bake the pizza for 15-20 minutes, or until the bottom and the top of the pizza have reached your desired crispiness. Remove from the oven and top with cilantro. Slice, serve and enjoy.
Video
Notes
*If you are sensitive to spice, you can use pickled jalapeños in place of the raw. If you like extra spice, use raw jalapeños and the habaneros.
**I prefer Trader Joe's or Kite Hill vegan cream cheese.
Calories: 516kcal, Carbohydrates: 62g, Protein: 13g, Fat: 27g, Saturated Fat: 7g, Sodium: 1042mg, Potassium: 63mg, Fiber: 6g, Sugar: 10g, Iron: 4mg
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