1970s-Style Vegan Pizza That Tastes Like a Friday Night at the Roller Rink

You know that feeling when neon lights hit your face, Boogie Wonderland plays in the background, and you’re holding a hot slice in one hand and a root beer in the other? This pizza is that memory—only kinder, plant-based, and just as greasy (in a good way).

History

Back in the ’70s, pizza nights were pure joy. Roller rinks, lava lamps, and jukeboxes were the setting.

Pizzas were cheesy, loaded with pepperoni, and unapologetically indulgent. But this recipe rewinds the clock without the dairy or meat.

It keeps the thick crust, bold flavors, and vintage spirit. Just like the pizza you’d eat after winning a game of skee-ball.

Equipments

• Mixing bowl (I love this mixing bowl set)
• Rolling pin
• Pizza stone or baking sheet
• Oven
• Frying pan (for the toppings)
• Whisk

Ingredients

For the Dough

• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup warm water (not hot)
• 2 ½ cups all-purpose flour
• 1 tbsp olive oil
• 1 tsp sugar
• ½ tsp salt

For the Sauce

• ¾ cup tomato sauce
• 1 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt to taste

For the Toppings

• 1 cup vegan mozzarella (shredded)
• ½ red onion, thinly sliced
• ½ green bell pepper, diced
• 5-6 mushrooms, sliced
• Vegan pepperoni (store-bought or homemade)
• Olive oil for drizzling

Instructions

Step 1: Activate the Yeast

In a bowl, mix warm water, sugar, and yeast.
Let it sit for 10 minutes until bubbly and foamy.

Step 2: Make the Dough

Add flour, salt, and olive oil to the yeast mixture.
Knead for 8–10 minutes until smooth.
Cover and let rise for 30–45 minutes.

Step 3: Make the Sauce

While the dough rises, combine sauce ingredients in a bowl.
Taste and adjust seasoning if needed.

Step 4: Prep the Toppings

Slice onions, bell pepper, and mushrooms.
Sauté them lightly in olive oil for extra flavor.

Step 5: Shape the Dough

Once risen, punch down the dough.
Roll it into a 10–12 inch circle.
Place on a pizza stone or oiled baking sheet.

Step 6: Assemble the Pizza

Spread the sauce over the base.
Add sautéed veggies and vegan pepperoni.
Sprinkle the shredded vegan cheese on top.
Drizzle with a bit of olive oil.

Step 7: Bake It

Preheat oven to 475°F (245°C).
Bake for 15–20 minutes until crust is golden and cheese is bubbly.

Special Notes

Want extra flair? Brush the crust with garlic-infused olive oil before baking.
For a real retro touch, serve with orange soda or a root beer float (vegan, of course).

This pizza is freezer-friendly.
Make two, freeze one—future-you will thank you.

Nutrition (per slice, approx.)

• Calories: 280
• Carbs: 35g
• Protein: 7g
• Fat: 10g
• Saturated Fat: 3g
• Sodium: 420mg
• Sugar: 3g
• Fiber: 3g