Veggie Pizza Focaccia Bread Recipe (Vegan and Cheese-Free!)

This comforting pizza focaccia bread is a delicious alternative to unhealthy appetizers, and it makes a great light meal. It’s topped with mushrooms, tomatoes, peppers, olives and onion and spiked with herbs and seasonings for pizza-esque flavor without the need for cheese.

This pizza focaccia bread recipe with photo was shared with us by Culinary.net and AICR.org.

Special Diet Notes: Veggie Pizza Focaccia Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Veggie Pizza Focaccia Bread

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

This flavorful flatbread is pizza-esque, but doesn't require any cheese! If you have salt-free Italian seasoning on hand, you can use ¾ teaspoon in place of the oregano, thyme, and basil.

Author: American Institute for Cancer Research

Serves: 12 servings

Ingredients

Dough

1 cup whole-wheat flour
1 cup all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup warm water (about 125 to 130°F)
1 tablespoon non-GMO canola oil or olive oil

Topping

7 medium fresh mushrooms, sliced
3 plum tomatoes, chopped
1 small green bell pepper, slivered
½ cup sliced black olives
¼ cup chopped red onion
2 tablespoons olive oil
2 teaspoons apple cider vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon garlic powder
2 teaspoons cornmeal

Instructions

Preheat your oven to 475°F.
To make the dough, in a mixing bowl, whisk together the whole-wheat flour, ½ cup all-purpose flour, yeast, and salt. Add the water and oil. Beat with a mixer until smooth.
Stir in the remaining all-purpose flour to form soft dough.
Turn the dough out onto a floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand for 15 minutes.
To make the topping, in a large bowl, stir together the mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
Grease a 15x10x1-inch jelly roll baking pan. Sprinkle the bottom with the cornmeal.
Gently press the dough evenly into the pan. Generously prick the dough with a fork.
Bake for 10 minutes, or until lightly browned.
Evenly spread the topping mixture over the dough.
Bake for 10 minutes, or until the edges are golden brown.