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Cheeze-y Black Bean Tortilla Pizza


4 corn, whole-grain or whole wheat tortillas (6 inches)

1 can (15 to 16 ounces) black beans

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

1/16 heaping teaspoon cayenne pepper

7 tablespoons prepared salsa (mild, medium or hot),

2/3 cup shredded cheddar-style or jalapeño vegan cheese

2 cups firmly packed shredded romaine lettuce


Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet large enough to accommodate 4, 6-inch tortillas (or two medium-sized sheets) with unbleached parchment paper. Arrange the tortillas in a single layer on the prepared baking sheet(s).

Put the black beans, garlic powder, chili powder, cayenne pepper and 3 tablespoons salsa into a medium-sized bowl and mash using a potato masher or large fork until combined. Divide the black bean mixture equally among the 4 tortillas and spread in an even layer, leaving a 1/2-inch “crust” around the perimeter of each tortilla.

Top each tortilla with one-quarter of the vegan cheese. Bake for 15 to 18 minutes, or until the tortillas are crisp and golden and bean mixture is heated through. Remove the pan from the oven and place it on a wire rack. Top the center of each pizza with 1 tablespoon of salsa.

To serve, arrange some of the lettuce on each of two to four plates and top each mound of lettuce with 1 or 2 pizzas. Serve immediately.


8 ounces firm or extra-firm regular tofu, well-drained

1 ½ to 2 tablespoons freshly squeezed lemon juice, plus more as needed

1 tablespoon plus 2 teaspoons olive oil

1 teaspoon Italian seasoning blend

1 teaspoon mellow white miso (optional)

¼ teaspoon garlic powder

¼ teaspoon salt, plus more as needed


Put the tofu in a medium-sized bowl. Using your fingers or a fork, crumble the tofu until it resembles the texture of feta cheese. Add the lemon juice, oil, Italian seasoning, optional miso, garlic powder and salt. Gently stir to combine. Add more lemon juice or olive oil to taste, as desired. Cover and refrigerate a minimum of 2 hours and up to 12 hours.


Jazzy Pizza Sauce

12 ounces tomato sauce

1 to 2 teaspoons extra-virgin olive oil

1/4 teaspoon Italian seasoning blend

¼ teaspoon garlic powder, plus more as desired


Put all of the ingredients into a small bowl and stir to combine. Add more olive oil or garlic powder, to taste, if desired.


Chef Mark’s Famous Pizza Dough

3 1/2 cups (or 420 grams) bread flour

1 ¼ cups water

1 tablespoon extra-virgin olive oil

1 ½ teaspoons instant or rapid rise yeast

1 ½ teaspoons vegan cane sugar

1 teaspoon salt

Put the dry ingredients in the bowl of a stand mixer (or in a large bowl, see note) in the following order; mixing thoroughly between each addition. Flour. Salt. Sugar. Yeast. Add the water, then olive oil and stir in with a large spoon.

If you are preparing the dough using a stand mixer, attach the stand mixer bowl with the dough hook in place and start on low to slowly incorporate ingredients. Gradually increase speed to medium setting and allow to process for 5 to 7 minutes. You will know the dough is ready when it clears the sides and bottom of bowl.

When dough is ready, remove from the bowl and knead briefly by hand on a floured board, adding small amounts of flour as needed to prevent sticking. Dough should feel silky and spongy. Test for readiness by pressing finger into the dough ball momentarily, if it springs back immediately, dough is ready. If not, continue kneading to further develop the gluten and test again.

Transfer the dough ball into a lightly oiled bowl, cover with plastic wrap and set aside in a warm spot to rise for 1 hour or until doubled in size. After rise is complete, punch down the dough and divide evenly into 3 pieces. (This can be done by eye or, if using a scale, weigh dough ball out into three equal portions). Form into individual balls, cover each ball and allow to rest on the board, for 15 minutes before proceeding. In the alternative, dough balls can be refrigerated overnight or for up to 3 days before use (this technique vastly improves the quality and flavor of the finished product, if you have the time for it. Remove the dough from refrigerator 1 hour before use, if using the “refrigerated” technique.)

To form the crust, begin by flattening each piece of dough, using floured hands. Then, pick up the dough and stretch into a round, slowly turning as you go, allowing gravity to assist in the process. Size and shape will vary with this artisanal approach. Each finished crust should be approximately 10” round.

Place each formed pizza crust onto a sheet pan prepared with either a dusting of cornmeal or with a light coating of non-stick spray or oil. Top, as desired and bake in a 550 degree F. oven until the crust is golden brown.


Greek-ish Pizza 

Makes 1 10-inch pizza


1 10-inch pizza crust

3 teaspoons olive oil (divided), plus more

1/2 small clove garlic, minced

1/8 teaspoon coarse sea salt, plus more

1 1/2 cups rough chopped baby spinach

6 pitted Kalamata olives, cut half

6 slices roasted sweet red pepper

¼ scant cup vegan feta

Dash crushed red pepper flakes

Several fresh basil leaves, finely chopped

Put 1 ½ teaspoons olive oil, minced garlic and sea salt into a small bowl and stir with a spoon to combine. Spread olive oil mixture evenly over the crust, leaving 1-inch rim around the edge of crust.

Put the baby spinach in a bowl and toss with 1/2 teaspoon of olive oil and a dash of salt. Arrange the spinach mixture over the olive oil mixture, in the center of the crust.

Arrange the Kalamata olives, roasted red peppers and feta in a pleasing pattern over the top of the spinach. Bake the pizza as instructed in Mark’s Famous Pizza Dough recipe.

Sprinkle a dash of red pepper flakes and the fresh chopped basil over the top of the pizza and serve.


Vegan Three-Cheese Pepperoni Pizza

Makes 1, 10-inch pizza


1 10-inch pizza crust

¼ to 1/3 cup Jazzy Pizza Sauce

1 scant tablespoon finely minced sweet onion, to taste

¼ to ½ teaspoon Italian seasoning blend

Dash of crushed red pepper

2 to 3 tablespoons shredded vegan “mozzarella”

2 to 3 tablespoons shredded vegan “cheddar” cheese

7 to 8 slices vegan “pepperoni” slices

2 teaspoons vegan “parmesan” cheese

Several fresh basil leaves, finely chopped

Spread 1/3 cup Jazzy Pizza Sauce evenly over the pizza, leaving a 1-inch border. Distribute the minced onion evenly over the sauce. Sprinkle with some Italian seasoning blend and a dash of crushed red pepper.

Top with some vegan mozzarella and vegan cheddar cheese, then arrange the vegan “pepperoni” over the cheese in a pleasing pattern. Sprinkle with vegan Parmesan.

Bake the pizza as instructed in Mark’s Famous Pizza Dough recipe. Sprinkle the fresh chopped basil over the top of the pizza and serve.