It’s All Greek to Me Pizza
Prep time
Cook time
Total time
What I love most when coming up with recipes is combining ethnic foods in new and surprising ways. And so it is with this one. I gathered all foods Grecian, marched them front and center into Italian territory, and came out victorious with a Big Fat Greek Pizza. And the best part is everyone gets along so well. The olives, onions, spinach, feta, and cherry tomatoes get all aromatic and spicy with the oregano and red pepper flakes. And they sit together so comfortable and cozy in the chewy and crisp crust. It was meant to be all along. [Please note that the Prep time does not include rising and chilling times.]
Serves: 6 servings
Feta Cheeze
Other Greek Toppings
  1. Preheat the oven to 200°F and then turn it off. Place a pizza stone in the oven while it is preheating. (If you don’t have a pizza stone, you can place the pizza dough on a 15 × 13-inch baking sheet)
  2. To make the crust: Combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
  3. Whisk together the sorghum flour, tapioca flour, amaranth flour, xanthan gum, and salt in a large bowl. Make a well in the middle.
  4. Add the applesauce to the yeast mixture, stir to combine, and pour into the flour mixture.
  5. Mix the dough together and form it into a ball.
  6. Place the dough in a bowl. Cover the bowl with a clean dishtowel, place it in the oven, and allow the dough to rise for 1 hour.
  7. To make the feta cheeze: Combine the tofu, apple cider vinegar, lemon juice, oregano, and thyme in a small bowl. Let this mixture marinate in the refrigerator for at least 1 hour.
  8. After the dough has risen, remove the dishtowel and place the dough on a lightly floured piece of parchment paper with another piece of parchment on top of the dough. Roll it out into a circle about 11 inches in diameter. Remove the top piece of parchment.
  9. Place the pizza dough with just the bottom parchment paper on the heated pizza stone.
  10. Preheat the oven to 500°F.
  11. Bake the pizza crust for 10 minutes.
  12. Take the cheeze out of the refrigerator and drain the liquid.
  13. To use the other Greek toppings: Take the pizza dough out of the oven, top with the onions, tomatoes, spinach, olives, nutritional yeast, oregano, red pepper flakes, and feta cheeze.
  14. To make the glaze: Mix together the molasses, water, and nutritional yeast in a small bowl. Brush the perimeter of the pizza dough with the glaze.
  15. Place the pizza back in the oven until the crust is a light golden brown, about 10 minutes.
  16. Transfer the pizza stone from the oven to a wire rack, and let sit for 15 minutes before cutting the pizza into 6 slices. This allows the dough to come together without getting gummy.
This Greek vegan pizza recipe is reprinted with permissions by BenBella Books from Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens.
Nutrition Information
Serving size: 1 SLICE Calories: 205 Fat: 2.5g Carbohydrates: 40.5g Sugar: 6.0g Sodium: 150mg Fiber: 3.8g Protein: 6.6g
Recipe by Go Dairy Free at