Cheeseburger Pizza

Vegan Cheeseburger Pizza!

Upton’s Naturals recently had Kelly Peloza Photo (i.e., me) create some recipes and photos using their seitan, so I thought I’d share some of my favorites on Seitan Beats Your Meat (see, it’s meant to be!) Upton’s is an important vegan fixture in Chicago: they’ve been making seitan and prepared foods for several years, opened a restaurant in 2013, and have a line of jackfruit coming out very soon. I worked at the Breakroom when I first moved to Chicago, and have been lucky to collaborate with them many times since then. It’s also pretty cool when those collaborations involve cheeseburger pizza.

Vegan Cheeseburger Pizza Recipe

Love it or hate it (I’m firmly planted in the “love it” camp), cheeseburger pizza uses ketchup and mustard in place of traditional pizza sauce, and is topped with all of the components of a cheeseburger: ground seitan, tomato, onion, pickles, lettuce, and cheddar cheese. For the pizza dough, I’m a fan of the Vegan with a Vengeance recipe, but feel free to use your favorite, or grab pre-made dough from the grocery store. Feedback on this recipe was “you should make this again soon.” So I did.

You can also find this recipe, and many others, on Upton’s website.

Vegan Cheeseburger Pizza
 
Prep time
Cook time
Total time
 
Vegan cheeseburger pizza
Author:
Recipe type: Main, Entree
Cuisine: Vegan, Vegetarian, American, Dairy-Free
Serves: 1 pizza
Ingredients
  • 1 batch prepared pizza dough
  • 2/3-3/4 cup ketchup
  • Yellow mustard
  • 8 ounces shredded vegan cheddar cheese
  • 1/2 medium onion, thinly sliced
  • 1/2 green bell pepper, sliced
  • 8 ounces (1 package) Upton’s Naturals Ground Seitan
  • 1 medium tomato, sliced
  • Freshly ground black pepper
  • 1/3 cup finely diced onion
  • 1/3 cup pickle slices
  • Shredded romaine lettuce
Instructions
  1. Preheat oven to 475°F.
  2. Roll out the pizza dough, then place on a pizza stone or on a baking sheet.
  3. Evenly spread the ketchup over the dough, like sauce.
  4. Drizzle yellow mustard over the dough, as desired.
  5. Sprinkle a very thin layer of cheese on the dough, then reserve the remaining cheese.
  6. Scatter the onion and pepper slices on the dough.
  7. Crumble the ground seitan evenly over the veggies, then place a layer of tomato slices over the seitan.
  8. Sprinkle the remaining cheese evenly over the pizza, then grind some black pepper over the cheese.
  9. Bake 18-20 minutes, or until the cheese is melted and the crust is golden. Let cool off for 5 minutes before proceeding.
  10. Scatter diced onion, pickle slices, and lettuce on top of the pizza. Add more ketchup and mustard, if desired. Finally, let cool before slicing.

So, how do you feel about cheeseburger pizza?

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

3 Comment

  1. Looks delicious!

  2. […] Variation: Refer to the recipe for Cheeseburger Pizza, use HALF the amount of each topping/filling ingredient, and follow the instructions above, adding […]

  3. […] concept is surprisingly awesome and crowd-pleasing for kids and adults of all dietary persuasions. Seitan Beats Your Meat has a fabulous take on the idea, complete with all the ingredients that make for an amazing (vegan) cheeseburger […]

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