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Vegan Pizza Recipe with Nori

Vegan Pizza Recipe with Nori

Vegan Pizza Recipe with Nori

Difficulty: Medium


Prep time


Cooking time



This vegan pizza recipe with Nori seaweed added is a twist on the Provencal onion tart. It is garnished with Nori, instead of anchovies. No taste compromise and the Nori adds extra nutrients.


  • 3 onions & 5 shallots, thinly sliced

  • 1 tsp raw sugar (optional)

  • 3 cloves garlic, finely chopped

  • 2 tsp fresh thyme, plus extra sprigs to serve

  • ½ medium heat red chilli, seeded, finely chopped

  • Drizzle of olive oil, to taste

  • 350g small tomatoes, juices pressed out and sliced thinly

  • 160g black olives, such as Niçoise or Kalamata, pitted

  • 25g Pacific Harvest Nori fronds

  • Pastry:
  • 100ml olive oil

  • 150ml lukewarm water (100-110 C)

  • 300g (2 cups) plain flour

  • 2 tsp dry yeast

  • 1 tsp kelp salt or seaweed salt for added umami flavour

  • 1 tsp honey


  • Preheat the oven with a heavy-based oven tray to 200ºC.
  • For the garnish:
  • Heat olive oil in a frying pan over medium heat.
  • Add onions and salt to taste; cook gently, stirring occasionally until the onions begin to sweat & cook down.
  • Add the sugar, garlic, thyme and chilli and continue cooking over low heat until golden & caramelized (about 15-20 minutes). Cool.
  • Spread the onion mixture on the base and place the tomatoes slices in a nice pattern, overlapping slightly; season with freshly ground pepper.
  • Then, scatter the olives and the Nori on top.
  • Bake the pizza for 20-30 minutes, at 180ºC or until the pastry is crisp & golden and the tomatoes are soft.
  • To serve, garnish with extra thyme sprigs and drizzle with olive oil if desired.
  • Cut into triangles and serve hot or room temperature.


  • Nori is he perfect vegetarian alternative for all these Mediterranean dishes that use anchovies because the taste is incredibly similar when Nori absorbs the moisture from surrounding ingredients. The Nori colour is most attractive on the dish – in fact more attractive than the anchovies originally used!
  • Recipe base inspired by the gluten free recipe from My Darling Lemon Thyme blog.
  • The onions have to be cooked very gently over a longer period of time so they caramelize and not darken; dark onions will give a bitter taste to the whole dish.
  • Nori is a very delicate seaweed with cellophane-like leaves that can burn easily as well. It is important to make sure the oven is not so hot as to burn the Nori. If you like your pizza pastry very crunchy, it would pay to cook the pizza in 2 stages: first the base with all its garnishes except for the seaweed at 200 C for 15 minutes, and then add the nori and bake a further 10 minutes at 180 C.
  • If you make the wheat pastry from the ingredients above, combine the water, yeast, honey, and olive oil in the bowl. (If the bowl is cold, start with warmer water when you add the yeast.) Add the flour and sea salt and stir until the mixture forms a sticky dough. Knead on a well-floured surface for 3 minutes until the pastry is no longer sticky. Cover with plastic wrap and leave at room temperature for 45 minutes for the dough to relax. When ready to make the pizza, roll the dough lightly with a rolling pin, then stretch it to a rectangle and place it on a baking sheet sprinkled with cornmeal.

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