We recently had the pleasure of hosting a vegan pizza party, and we’re thrilled to report it was a smashing success! From the deliciously creative pizzas to the amazing feedback from our guests, it was a celebration of flavour and fun.
But as with any great event, the magic was in the preparation. Here’s how we made sure our vegan pizzas packed as much punch as our vegetarian or meat-based favourites—and why they left everyone asking for seconds (and thirds)!
Rethinking Vegan Flavours
A common misconception about vegan food is that it’s all about subtraction—taking away cheese, meat, and other non-vegan staples. We see it differently. For us, creating vegan pizza isn’t about replacing what’s missing but amplifying what’s possible. With a little creativity and a lot of recipe testing, we crafted pizzas that were just as satisfying and flavourful as their non-vegan counterparts.
Recipe Testing
To prepare for the party, we held some test runs to fine-tune our recipes and ensure every bite was bursting with flavour. Here’s what we learned:
Patate: Reinventing Creaminess
One of our top pizzas, the Patate, needed some work to nail the creamy, rich base without cheese. We tried vegan cheese but found it left an unpleasant sticky mouthfeel and a weird aftertaste (more on why vegan cheese is no good on pizza later). On the other hand, skipping cheese altogether left the flavours feeling flat. The solution? A creamy white sauce we made from scratch with cashews, almond milk, nutritional yeast, vegan stock powder, and Dijon mustard. The result was velvety, flavourful, and utterly addictive—chef’s kiss indeed.
Funghi: Sweet, Savoury, and Balanced
Our beloved Funghi pizza, with its umami mushrooms and sweet honey drizzle, needed a vegan makeover. Initial attempts with maple syrup gave us pancake vibes (delicious but wrong for pizza!). After some experimentation, we struck gold with a homemade vegan honey substitute. By reducing sugar syrup and 100% apple juice concentrate with chamomile tea and lemon juice, we created a floral, subtly sweet glaze that perfectly complemented the savoury mushrooms. Pro tip: Be careful not to over-reduce—it turns to toffee faster than you think!
The Line-Up: Vegan Pizza Perfection
Here’s the menu of pizzas we served at the party, each crafted to showcase the best of plant-based ingredients:
- Marinara: Tomato sauce, garlic, olive oil. A timeless classic.
- Ortolana: Tomato sauce, onion, capsicum, mushrooms, olives, basil. A veggie lover’s dream.
- Zucca: Pumpkin, caramelised onion, spinach, balsamic glaze, pine nuts. Sweet, savoury, and divine.
- Genovese: Basil pesto, zucchini, cherry tomatoes. A burst of freshness and colour.
- Patate: Roast potato, rosemary, rocket. Comfort food at its finest.
- Funghi: Mushrooms, olive oil, sweet vegan drizzle. Sweet and savoury harmony.
The Verdict
The feedback from our guests made all the hard work worthwhile. They couldn’t believe the pizzas were vegan, raving about the rich flavours and creative combinations. Even skeptics of plant-based cuisine were converted after just one bite!
Final Thoughts
Hosting a vegan pizza party was an incredibly rewarding experience. It reminded us that plant-based cooking isn’t just about accommodating dietary preferences—it’s about exploring new ways to create delicious food that everyone can enjoy. Whether you’re vegan or just love a good pizza, we hope this inspires you to think outside the (pizza) box for your next event!
Ready to host your own vegan pizza party? Let us know which of these recipes you’d try, or share your own tips for plant-based pizza perfection! 🍕
