This Vegan Pizza Rustica brings all the comfort and tradition of the Italian Easter pie, made entirely plant-based.
With a flaky dairy-free crust and a hearty filling of vegan cheeses, plant-based meats, and Just Egg, it’s perfect for celebrating with family or bringing to a holiday brunch.
Why You’ll Love Vegan Pizza Rustica
Totally Plant-Based: No eggs, dairy, or meat.
Festive & Flavorful: A vegan version of a traditional Easter dish.
Satisfyingly Savory: Cheesy, meaty, and full of texture.
Make-Ahead Friendly: Great chilled or reheated.
Crowd-Pleaser: Delicious for everyone—vegan or not!
What You’ll Need (Ingredient Highlights)
All-Purpose Flour & Vegan Butter: For a flaky, dairy-free crust.
Vegan Ricotta: Made from tofu, almonds, or store-bought.
Vegan Mozzarella: For melty, cheesy texture.
Just Egg or Egg Replacer: Helps bind the filling.
Vegan Meats: Try vegan sausage, ham, or seitan.
Salt, Pepper, Italian Herbs: To season the filling.
Pro Tips Before You Start
Chill Your Dough: Keeps the crust flaky and easy to roll.
Drain the Vegan Ricotta: If homemade, remove excess moisture.
Pre-Cook Spinach and Garlic: Avoids excess water in the filling.
Let It Rest Before Slicing: For cleaner cuts and better texture.
Use a Springform Pan: Helps the pie hold its shape beautifully.
How to Make Vegan Pizza Rustica
Step 1: Make the Vegan Dough
Mix flour, salt, vegan butter, and cold water until a dough forms.
Divide in half, shape into discs, and chill.
Step 2: Prepare the Filling
In a large bowl, combine vegan ricotta, mozzarella, chopped vegan meats, sautéed spinach and garlic, Just Egg, herbs, salt, and pepper.
Mix until well combined.
Step 3: Assemble the Pie
Roll out one dough disc and line a springform or deep pie pan.
Add the filling and spread evenly.
Step 4: Top and Bake
Cover with second dough disc.
Crimp edges, cut vents, and brush with a vegan egg wash (Just Egg or plant milk + oil).
Bake at 375°F for 50–60 minutes until golden.
Step 5: Cool and Slice
Let cool completely before slicing. Refrigerate to set even more.
What to Serve It With
Spring greens salad with lemon vinaigrette
Roasted asparagus or carrots
Marinated olives or artichokes
Sparkling water or citrus spritzers
Variations / Substitutions
Add Vegan Parmesan: For sharp, salty flavor.
Try Roasted Red Peppers or Mushrooms: For depth and color.
Make Mini Versions: In muffin tins for portable pies.
Use Gluten-Free Flour: To make it fully gluten-free.
Storage & Leftovers
Fridge: Store in airtight container up to 5 days.
Freezer: Freeze slices up to 2 months.
Reheat: In the oven at 325°F until warmed through.
FAQs
Can I make this ahead of time?
Yes, and it tastes even better the next day.
What can I use instead of Just Egg?
Try a flax egg or chickpea flour batter.
Do I need to pre-cook the vegan meats?
If using sausage or seitan, give it a quick sauté for best texture.
Can I skip the top crust?
Yes, bake open-faced for a rustic quiche style.
What’s the best vegan ricotta?
Homemade tofu-based or almond ricotta both work great.
Final Thoughts
Vegan Pizza Rustica brings all the flavor, texture, and warmth of the original dish—without any animal products.
Whether you’re vegan or just exploring plant-based options, this hearty pie will impress every guest at your holiday table.
