VEGAN PIZZA BABKA

This savory Vegan Pizza Babka is soft, fluffy, and flavorful. It is filled with tomato sauce, Italian herbs, vegan mozzarella, and homemade vegan parmesan. Easy to make at home! Dairy-free, egg-free.

Savory vegan babka on marble board

THIS PIZZA BABKA IS

  • vegan
  • dairy-free
  • egg-free
  • soft
  • fluffy
  • flavorful
  • easy to make at home
  • so delicious

Pizza babka filled with vegan mozzarella, parmesan and tomato sauce

WHAT YOU NEED TO MAKE HOMEMADE VEGAN PIZZA BABKA

You need the following ingredients to make this savory pizza babka (the exact measurements are in the recipe card below):

  • All-purpose flour – you can also use bread flour or spelt flour.
  • Instant active dry yeast (rapid rise yeast) – Instant yeast makes it much faster to make.
  • Sugar – helps to activate the yeast. You can use granulated sugar, brown sugar, coconut sugar, or maple syrup.
  • Sea salt
  • Olive oil – you can use melted vegan butter instead.
  • Water – Make sure it is lukewarm. You can also use any unsweetened plant-based milk. You may need to add more because different flours absorb liquid differently.
  • Tomato sauce – use thicker tomato sauce. If it’s too thin, reduce it on the stove.
  • Italian herb mix – or use dry oregano or basil.
  • Vegan parmesan – you can make homemade parmesan by pulsing raw cashews, nutritional yeast, sea salt, and garlic powder together in a blender – the full recipe is here.
  • Vegan mozzarella – I like to use Violife Mozzarella, but you can use any vegan cheese of your choice.

Equipment you need:

  • Large bowl
  • Wooden spoon or fork
  • Kitchen towel
  • Rolling pin
  • Sharp knife
  • Loaf pan – 9 x 5 inch (25x13cm)
  • Cooling rack
Ingredients for the dough
Ingredients for babka dough

HOW TO MAKE VEGAN PIZZA BABKA LOAF AT HOME

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make babka dough

In a large bowl, combine all-purpose flour, instant yeast, sugar, and sea salt. Add olive oil and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).

How to make the dough

2. Step: Grease loaf pan

Grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Set aside.

3. Step: Assemble the babka

After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 16in x 10in/40cm x 25cm. Spread tomato sauce all over the dough, almost reaching the edges. Sprinkle Italian herbs, vegan parmesan, and vegan mozzarella over the tomato sauce. Roll the dough lengthwise into a tight log.

Rolled out dough with tomato sauce, vegan mozzarella, cashew parmesan and Italian herbs

Roll the dough into long log

Using a sharp knife, cut the log in half lengthwise. Twist the halves around each other about four times, and pinch together both ends. Place the braid into the greased loaf pan, cover with a kitchen towel, and let rise in a warm place for 30-60 minutes until doubled in size.

How to braid babka - steps

Babka braid in loaf pan

4. Step: Bake the pizza babka

Preheat the oven to 355°F (180°C). After the babka has doubled in size, place it into the oven and bake for about 45 minutes. If the babka starts to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 15 minutes in the pan. Then remove the babka from the pan and place it on a cooling rack to cool completely before cutting into it.

Savory plant-based babka loaf

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE PIZZA BABKA?

Store the babka in an airtight container at room temperature or in the fridge.

HOW LONG DOES HOMEMADE PIZZA BABKA LAST?

Pizza babka lasts for 2 days at room temperature or up to 5 days in the fridge.

CAN I FREEZE HOMEMADE VEGAN PIZZA BABKA?

To freeze the pizza babka, place it (whole loaf or sliced) in an airtight container and store it in the freezer for up to 3 months. Before serving, let thaw at room temperature or reheat in the oven preheated at 355°F (180°C) for few minutes.

Close up of pizza babka

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Happy baking!

Savory vegan babka on marble board

VEGAN PIZZA BABKA

Plantiful Bakery
This savory Vegan Pizza Babka is soft, fluffy, and flavorful. It is filled with tomato sauce, Italian herbs, vegan mozzarella, and homemade vegan parmesan. Easy to make at home! Dairy-free, egg-free.
Prep Time: 15 mins
Cook Time: 45 mins
Raising Time: 2 hrs
Total Time: 3 hrs
Course: Bread
Cuisine: Czech
Servings: 1 loaf
Calories Per Serving: 133 kcal

Ingredients
  

Dough:

  • 300 g all-purpose flour + extra for flouring
  • ½ package (4g) instant active dry yeast (rapid rise yeast)
  • 1 tsp sugar
  • ¾ tsp sea salt
  • 2 tbsp olive oil + extra for greasing (or melted vegan butter)
  • 150 ml water, lukewarm (or any plant-based milk)

Filling:

  • ½ cup (120g) tomato sauce (thicker)
  • 2 tsp Italian herb mix (or dry oregano, basil)
  • ¼ cup (30g) vegan parmesan *
  • ½ cup (40g) vegan mozzarella, grated

Instructions

  • In a large bowl, combine all-purpose flour, instant yeast, sugar, and sea salt. Add olive oil and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
  • Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).
  • Grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Set aside.
  • After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 16in x 10in (40cm x 25cm). Spread tomato sauce all over the dough, almost reaching the edges. Sprinkle Italian herbs, vegan parmesan, and vegan mozzarella over the tomato sauce. Roll the dough lengthwise into a tight log.
  • Using a sharp knife, cut the log in half lengthwise. Twist the halves around each other about four times, and pinch together both ends. Place the braid into the greased loaf pan, cover with a kitchen towel, and let rise in a warm place for 30-60 minutes until doubled in size.
  • Preheat the oven to 355°F (180°C). After the babka has doubled in size, place it into the oven and bake for about 45 minutes. If the babka starts to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 15 minutes in the pan. Then remove the babka from the pan and place it on a cooling rack to cool completely before cutting into it.

Notes

* Vegan parmesan: Make homemade parmesan by pulsing raw cashews, nutritional yeast, sea salt, and garlic powder together in a blender – the full recipe is here.

Storing:

Store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. You can also freeze the babka for up to 3 months.
Please read my blog post above for tips and helpful information.

Nutrition

Calories: 133kcal
Keyword basil, instant yeast, olive oil, oregano, oven, tomato sauce, vegan mozzarella, vegan parmesan

Nutrition Facts

Serving: 1 slice / Calories: 133kcal / Total Fat: 3,4g / Saturated Fat: 0,9g / Cholesterol: 0mg / Total Carbohydrate: 21,6g / Fiber: 1,6g / Sugar: 0,8g / Protein: 4,0g / Sodium: 226mg / Potassium: 105mg / Iron: 1,5mg

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