We’re launching our month-long bake off challenge with 2 amazing vegan pizzas. Which baker’s pizza will emerge victorious?

In honour of World Vegan Month, we’ve got a super exciting and interactive series in store for ya’ll! Every week in November, the two of us will be dueling in four weekly vegan baking challenges. We’re calling it The Great Vegan Bake Off! The most exciting part is that our readers (that’s you!) get to be the judges. Be sure to read to the end to find out how to submit your vote. And to save the recipes. Ya that’s right, ya’ll get two recipes per week this month!

The Vegan Bake-Off Schedule

We wanted to make sure there was an even spread of savoury and sweet challenges, and to pick themes that weren’t too easy nor too restrictive. Here’s the four themes we settled on.

• Week 1: Pizzas with Pizzazz
• Week 2: Dessert bars
• Week 3: Cozy casseroles
• Week 4: Christmas cookies

Let us introduce our vegan pizza masterpieces

For week one, we’re baking up cheeseless pizzas. From crust to sauce to topping, it’s all gotta be made with plants. Is it possible to make a truly delicious pizza without a glorious layer of melty cheese?

Sage Béchamel Kabocha Pizza

Chew: My pizza has a sage-infused white béchamel sauce for the base made with almond milk. It’s topped with roasted kabocha, sautéed walla walla onions and crimini mushrooms. I made a “goat cheese” with tofu, some apple cider vinegar, and dill weed, and dolloped it onto the pizza; this adds some texture and some acidity to the flavour profile. And as always, it’s not my pizza without a generous sprinkle of candied walnuts and arugula for good measure 😉

Full recipe HERE

Hoisin Pulled Mushroom Pizza

Leung: My pizza has got an Asian flair to it with hoisin pulled king oyster mushrooms cooked until they’re sticky and caramelized, some gai lan (Chinese broccoli, of sorts), a five spice ‘cream’ made with macadamia nuts, and pretty much every aromatic out there (onion, ginger, garlic, shallot, and scallion). The crust can make or break a pizza so I think a good crust is equally important as bold and flavourful toppings. I made a ‘faux sourdough’ crust that baked up super fluffy and chewy. If you love bready crusts like me then you will die for this heavenly crust. (My friends call me Bread Girl for a reason, lol!)

Full recipe HERE

Two of our best friends came over to do a blind taste test (if you saw our IG stories, they’re in Teletubbies costumes because it was Halloween) and were the first people to cast their votes. Although they liked Leung’s crisp-on-the-outside-but-fluffy-on-the-inside crust, they both ultimately picked Chew’s pizza when asked which one they’d be most likely to order again at a restaurant.  The tangy tofu cream, creamy kabocha, and fresh arugula won them over. But maybe you think otherwise.

This is where you come in…

We need your help to choose the winning pizza! Go to our Facebook page and cast your vote in the pizza poll. The poll will be open for one week and then we will announce the winner. Whoever wins the most baking challenges this month will be crowned Vegan Baking Queen (until the next season of the bake-off 😉).

Be sure to follow us on Facebook and Instagram to stay up-to-date with all the bake-off happenings. Come back next week to see us bake dessert bars!