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Vegan Chicken Parm Pizza Recipe

Vegan Chicken Parm Pizza Recipe
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★★★★★

4.9 from 30 reviews

This Vegan Chicken Parm Pizza offers a delightful plant-based twist on the classic chicken parmesan pizza. Featuring crispy, marinated tofu ‘chicken’ coated in a savory breading and topped with vegan mozzarella and rich pizza sauce, this recipe delivers a satisfying, flavor-packed meal that’s perfect for vegan and vegetarian diets.

Ingredients

Scale

For the Vegan Chicken:

  • 1 16-oz block extra firm tofu
  • 1/4 cup warm water
  • 1/4 cup olive oil
  • 2–3 large cloves garlic, minced
  • 2 Tbsp vegan chicken-style bouillon powder

For the Breading:

  • 3/4 cup bread crumbs (check for dairy-free)
  • 1 tsp ground black pepper
  • 3/4 cup tapioca starch
  • 2 Tbsp hot water + 1 Tbsp vegan chicken-style bouillon powder

For the Pizza:

  • 1 pizza dough (frozen, thawed)
  • 1/2 cup pizza sauce
  • 1/2 cup shredded vegan mozzarella or 1 cup mozzarella sauce

Instructions

  1. Prep the Tofu: Place the tofu in the freezer overnight. The next morning, move it to the fridge to thaw for about 8 hours. Once thawed, gently squeeze out excess liquid over the sink and press the tofu to remove additional moisture, being careful to keep it intact.
  2. Marinate the Tofu: Tear the pressed tofu into bite-sized pieces and place in a medium bowl. Mix the warm water, olive oil, minced garlic, and vegan chicken-style bouillon powder in a large measuring cup. Pour this marinade over the tofu and gently fold in with a rubber spatula until all pieces are coated. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
  3. Bread the Tofu: Preheat oven to 350°F and line a baking sheet with foil. Gradually fold the tapioca starch into the marinated tofu 1/4 cup at a time, handling gently to avoid breaking the tofu. Dissolve the bouillon powder in hot water and fold this mixture in carefully. Finally, incorporate the black pepper and breadcrumbs 1/4 cup at a time until all tofu pieces are fully coated.
  4. Bake the Tofu: Spread the breaded tofu evenly on the baking sheet. Bake at 350°F for 15 minutes, flip each piece, and bake another 15 minutes until crisp.
  5. Prepare the Pizza Base: Increase the oven temperature to 450°F. Press the thawed pizza dough into a large cast iron pan or roll it out on a parchment-lined baking sheet sprinkled with cornmeal.
  6. Assemble the Pizza: Spread pizza sauce over the dough, sprinkle half of the vegan mozzarella, add the baked tofu chicken pieces, and top with the remaining mozzarella. Optionally, brush the crust with olive oil and sprinkle with salt and garlic powder for added flavor.
  7. Bake the Pizza: Place the assembled pizza in the oven and bake for 10-15 minutes until the crust turns golden and the cheese melts. Let it cool for 5-10 minutes before slicing and serving.

Notes

  • Freezing and thawing tofu improves its texture, making it chewier and more meat-like—don’t skip this step.
  • Use dairy-free breadcrumbs to keep the recipe fully vegan.
  • For extra crispy tofu pieces, flip them halfway through baking.
  • Adjust baking times slightly depending on your oven and pizza thickness.
  • Leftover tofu chicken can be stored in the fridge for up to 3 days and used in other dishes.

Nutrition

Keywords: Vegan pizza, tofu chicken, plant-based chicken parmesan, vegan mozzarella pizza, dairy-free pizza, meatless pizza

Find it online: https://cheframiflavor.com/vegan-chicken-parm-pizza-recipe/