How is the vegan pepperoni made in this recipe?

The vegan pepperoni is crafted from thinly sliced purple carrots or red beets, tossed with maple syrup, garlic powder, black pepper, pink salt, and chili powder, then roasted until crisp around the edges and chewy in the middle.

What gives the cheeze sauce its creamy texture and flavor?

The cheeze sauce base combines roasted butternut squash and red onion with steamed new potatoes and red bell pepper, pureed with coconut oil, buckwheat flour, turmeric, garlic powder, coriander, cumin, pink salt, sauerkraut brine, lemon juice, and coconut milk powder.

Is this Pepperoni Pizza Zoodles recipe suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free, utilizing zucchini noodles and buckwheat flour (which is optional) in the cheeze sauce, making it a great option for those avoiding gluten.

What's the best way to prepare the zucchini for the zoodles?

Simply spiralize two zucchinis and divide them between two large bowls to create the noodle base for your pizza.

How do I know when the homemade vegan pepperoni is perfectly cooked?

The pepperoni is done when it has roasted until it is crisp around the edges but remains chewy in the middle, indicating the ideal texture.

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Pepperoni Pizza Zoodles
[Vegan, Gluten-Free]

DD By: Danielle Dewar

Author Bio

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with... Read More

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Plated Pepperoni Pizza Zoodles topped with vibrant roasted carrot and beet pepperoni, creamy vegan cheeze sauce, fresh oregano, and a drizzle of olive oil.

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Vegan Pepperoni Pizza Zoodles [Vegan, Gluten-Free]

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So I bet you are wondering what exactly vegan Pizza Zoodles are...well, they are wonderful! Here is what is going on in this epic zucchini noodle bowl: zucchini noodle base, cheezy vegan sauce made mostly from vegetables ( NO nutritional-yeast, NO soy, NO seeds. NO nuts), marinara sauce, homemade vegan... Read More

Ingredients You Need for Pepperoni Pizza Zoodles [Vegan, Gluten-Free]

Pepperoni:

2 purple carrots or red beets or both, sliced into super thin but not see through thin pieces
1 tbsp maple syrup
1/2 tsp garlic powder
A few cranks of fresh cracked black pepper
Pinch pink salt
1/2 tsp chili powder

Cheeze sauce roasted veg base:

1 cup peeled and chopped butternut squash
1/4 small red onion, peeled and chopped

Cheese Sauce steamed veg base:

2 new potatoes, peeled and chopped
1 red bell pepper, deseeded and chopped

Cheese sauce base:

1 tbsp coconut oil
1 tbsp buckwheat flour (optional but makes a much oozier texture for the sauce)
1/4-1/2 tsp turmeric
1 tsp or more garlic powder
1/4 tsp ground coriander
1/4 tsp ground cumin
Big pinch pink salt
1-2 tsp sauerkraut brine
Small squeeze lemon juice
1/2 tsp chili powder
Water to thin
1-2 tbsp coconut milk powder

Noodles:

2 zucchinis
Tomato sauce
Oregano
Extra virgin olive oil
Pepper

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How to Prepare Pepperoni Pizza Zoodles [Vegan, Gluten-Free]

Pepperoni:

Preheat oven to 430F
Toss your veg slices with remaining ingredients in a bowl to coat. Arrange evenly on a parchment paper lined baking sheet. Roast in the hot oven. The pepperoni is done when it has roasted until it is crisp around edges but chewy in the middle.

Cheeze sauce roasted veg base:

Arrange these vegetables on a parchment paper lined baking sheet. Roast in 430 F oven at the same time as the "pepperoni". Remove these vegetables when the squash is tender and soft.

Cheese Sauce steamed veg base:

Steam the potatoes until tender. Add the peppers and steam till very tender. Remove from heat.

Cheese sauce base:

Heat the oil and flour together over medium heat until a paste forms.
Add 1.5 cups water, the spices and stir well until mix is smooth and thickened. Add the roasted and steamed cheeze sauce vegetables. Cook together one minute then remove from the heat and puree in a blender or with a stick blender until as smooth as possible. At this point I added a little more water and blended it in to thin the sauce a bit.
Return to the heat and add brine and lemon juice and coconut milk powder, stirring constantly until the mix is smooth again.
Add extra coconut oil if desired and cook down the sauce until smooth and creamy. Taste and adjust the saltiness and garlic to your taste.
To make it even cheesier add 1 tbsp nutritional yeast. Once satisfied, reduce heat to low and make your noodles.

Noodles:

Spiralize your zucchinis. Divide between two large bowls.
Divide cheeze sauce on top of each zoodle serving.
Add a few spoonfuls of tomato sauce to each serving, not too much. Then divide the pepperoni slices between each serving on top.
Sprinkle each bowl with a little oregano, black pepper and olive oil. Serve immediately.

Notes

Roasted vegetables for CHEEZE SAUCE should be made at the same time as the vegetables in the "pepperoni"recipe on separate baking sheets.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.