Vegan Pepperoni Pizza


It’s not often I crave junk food, but when I do, beware — I might just transform into a werewolf if I don’t get my way.

There are many alternative meat and dairy products available to vegans these days but not all of them satisfy a craving for the real stuff to the desired degree. When I was at the Om Yoga Show in Kensington Olympia last October I was introduced to Vegusto, a new brand based in the UK. Their vegan cheese has without a shadow of a doubt the most authentic cheese flavour I have tasted so far.

Your tools.

Step one.


Three. Ta-dah!

And now, devour.

I prepared this pizza for myself but also made a plain margharita pizza for an Italian friend who assured me it was delicious — approved by a true Italian, that’s got to be worth something!

Disclaimer: I am not sponsored by Vegusto and only mention this product because I truly think it’s the best on the market at the moment. I never use products I don’t like.

This also happens to be a very lazy recipe. Because if I’m going to have junk food, I am not going to put much effort into the cooking. That doesn’t mean it has to taste merely “OK”, though. Kind of greedy, but what can I say, I want it all.

Prep time: 10 mins

Cooking time: 10-12 mins
Serves 1-2


1 packet of pizza flour
1/2 pack of Vegusto melty cheese, sliced 
10 Vegusto paprika slices
3-5 tbsps tomato puree/sauce (either will work just fine)
a pinch of red pepper flakes
1 garlic clove, peeled and finely minced or crushed


Pre-heat the oven to 200ºC. Line an oven-proof tray with baking parchment. 
Prepare the pizza flour according to package instructions. Roll the dough out to a flat circle. 
Arrange the toppings on the pizza, starting with the tomato puree, then the cheese and “ham” (see pictures), finishing with the spices. 
Cook in the oven for 10-12 minutes, checking regularly that the pizza doesn’t burn.

Serve hot with some vegetables on the side if you’re sharing. 

What’s your favourite vegan “junk food”?

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