Vegan Pepperoni Pan Pizza

No-knead, fool-proof pan pizza topped with daikon radish “pepperoni,” home-made vegan mozzarella, and a simple yet delicious tomato sauce. Here at Chez Jorge, we make everything from scratch!

Daikon Radish “Pepperoni”

Addressing the elephant in the room: the Daikon Radish “Pepperoni.” As it turns out, thinly sliced daikon radish that are marinated in a gochujang-based (Korean red chili paste) marinade and baked in the oven achieves an appearance very similar to pepperoni, with the red hue and wavy edges.

How does it taste, then? Ideally, the Daikon Radish “Pepperoni” achieves a salty, smoky flavor and becomes crispy and brittle. I’ve made this recipe several times, and subsequently concluded that to make the ideal Daikon Radish “Pepperoni,” you must:

1) Cut the Daikon Radish into evenly thick slices. This is best done with a Mandoline Slicer. If you do not have a mandoline, try your best with the knife.

2) Cut the Daikon Radish into very thin pieces. The Daikon Radish slices should be thin enough to be slightly transparent — when you hold them between your fingers, you should be able to barely see the finger that is behind. If your Daikon Radish slices aren’t thin enough, they will not crisp up in the oven.

Vegan Pepperoni Pan Pizza

5 from 2 votes
Recipe by George L. Course: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time



Fool-proof, no-knead pan-pizza topped with daikon radish “Pepperoni,” home-made vegan Mozzarella cheese, and a simple yet delicious tomato sauce.


  • Daikon radish “Pepperoni”
  • 100 grams fresh daikon, peeled and thinly sliced into rounds

  • 1 teaspoon fine sea salt, for removing moisture

  • Daikon radish Marinade
  • 1.5 tablespoons soy sauce

  • 1 tablespoon room temperature water

  • 1.5 tablespoon gochujang

  • 1 pinch smoked paprika

  • 1 pinch white pepper

  • 1 tablespoon maple syrup (or honey)

  • Pizza Dough
  • 2 cups flour

  • 1 teaspoon active dry yeast

  • 1.5 teaspoons kosher salt

  • 0.7 cups room temperature water

  • 2 tablespoons olive oil

  • Tomato Sauce
  • 3 tablespoons tomato paste, I used Hunt’s tomato paste

  • 1/4 yellow onion, roughly chopped

  • 3 cloves garlic

  • 3/4 cup room temperature water

  • 1 pinch fine sea salt

  • 1 pinch Italian seasoning, or a combination of dried oregano & basil

  • 1 pinch gochugaru, or other red pepper powder

  • Vegan Mozzarella
  • 1/4 cup cashews, soaked

  • 1.5 cup room temperature water

  • 2 tablespoons tapioca starch

  • 2 teaspoons agar agar (powder)

  • 1 teaspoon lemon juice or apple cider vinegar

  • 1 teaspoon light brown miso or white miso

  • 1 teaspoon fine sea salt

  • 1 tablespoon nutritional yeast (optional)

  • 1/8 teaspoon turmeric (optional)

  • 2 tablespoons chickpea brine, or aquafaba

  • 2 tablespoons vegetable oil

  • 1 pinch white pepper

  • 1 pinch smoked paprika or cayenne pepper


  • Make the Daikon Radish “Pepperoni.” Start by peeling the radish and cutting it into very evenly thin, round disks. Use a Mandoline if you have one. The thinner you cut them, the crispier they will get. Lay all the daikon radish pieces on your work surface and lightly salt them. Let stand for 15 minutes so that the salt will draw out its moisture. After 15 minutes, use a paper towel to wipe off all the excess salt and moisture. Place them into a bowl along with all the Daikon radish marinade ingredients. Give it a good mix and let the radish slices marinate for at least an hour, or even overnight.
  • Finish the Daikon Radish “Pepperoni.” Preheat the oven to 350 degrees F (176 degrees C). Place the radish slices onto a parchment-lined baking tray and drizzle them with a little bit of vegetable oil. Once the oven is pre-heated, bake them for around 10-12 minutes. Keep an eye on them because they easily burn (trust me, I’ve made a batch of completely black pepperoni before). Flip them around half way (5-6 minutes). At the end of the baking, they should be dried up and slightly crisp. Alternatively, you can shallow-fry the radish slices as well (which is easier in my opinion, but a bit more oily/less healthy). Simply fry them in a shallow pan with a generous amount of oil until they crisp up.
  • Make the Pizza Dough. In a bowl, combine flour, yeast, and salt. Add water and keep mixing until a dough just comes together. Oil another bowl with the olive oil and place the dough inside. Cover the dough with plastic wrap and let it rest at room temperature for 20-24 hours (Pan-Pizza Dough adapted from Binging with Babish).
  • Finish the Pizza Dough. Once 20-24 hours have passed (the dough should have risen significantly), remove the dough from the bowl. Place the dough into a cast iron pan (preferred) or a non-stick pan and stretch it out to fill the whole pan. Cover it with plastic wrap and let it rise for another 30 minutes to 1 hour.
  • Make the Vegan Mozzarella. Make sure the cashews have been softened by either 1) boiling in water for at least 10 minutes 2) soaked in room temperature water for at least 4 hours. In a food processor, blend together all the vegan mozzarella ingredients until smooth. Pour the cheese mixture out into a pot and slowly bring it to a boil while stirring. Once the cheese mixture starts to buble, remove it from the heat and pour it into a glass jar. Let it cool completely in the fridge to set.
  • Make the Tomato Sauce. Add all the tomato sauce ingredients into a food processor and blend until smooth. Set aside.
  • Assemble the Pizza. Pre-heat the oven at maximum temperature (mine was 230 degrees C or 450 F) with a pizza stone inside (optional, but will halve the baking time). Spread the tomato sauce evenly on the dough, and scoop dollops of the mozzarella cheese onto the pizza.
  • Bake the Pizza. Once the oven is pre-heated, place the entire pan into the oven to bake. This should take around 15-30 minutes, depending on the oven, the pan, whether or not you have a pizza stone, etc (optional: Towards the end of the cooking, I like to move the pizza onto the top wrack and turn on the broiler to get browning on the cheese). When the pizza is done, finish it with a few fresh basil leaves and a sprinkle of flakey sea salt.


  • It is okay if your oven is not big enough to fit the pan. You can still place the pan into the oven and keep the oven door open (but try to make the opening as small as you can). The cooking will just take longer, so adjust accordingly.
  • The Daikon “Pepperoni” is best enjoyed fresh. After a day, they begin to absorb moisture from the air and soften again.

Did you make this recipe? I’d love to see your recreations!

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