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    Oh My Veggies » Vegetarian Recipes » Snack Recipes

    Vegan Pizza

    Published: Oct 22, 2020 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Vegan Pizza is super tasty and topped with colorful veggies. But don't let it intimidate you—it’s easier to make than you’d think!

    vegan pizza
    Jump to:
    • How to Make Vegan Pizza
    • Tips & Tricks
    • Variations
    • Vegan Pizza FAQs
    • Recipe
    • Comments

    All it takes to make this rainbow vegetable pizza is the dough, sauce, vegetables, and some vegan cheese!

    Topped with colorful red onion, corn, zucchini, and red pepper, this pizza both looks and tastes delicious!

    This vegan pizza recipe is... 

    • vegan
    • vegetarian
    • plant-based
    • a tasty party food
    • an easy pizza recipe 

    Serve it with a nice side salad like this Cucumber Tomato Salad or this 30-Minute Quinoa Tabbouleh Salad!

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    How to Make Vegan Pizza

    vegan pizza collage
    1. Start by making the dough. Mix together a small portion of flour with lukewarm water, sugar, and yeast in a small bowl. Let this sit until it’s milky and bubbly. 
    2. Combine the rest of the flour and the salt in a large bowl. Make a hole in the middle of the flour and add the water and yeast. 
    3. Mix everything together until all the ingredients are combined and the flour is wet. 
    4. Make the dough into a ball, cover it, and let it sit. 
    5. On a lightly floured surface, knead the dough until it is smooth and elastic. 
    6. Brush a bowl with oil, and place the dough in the bowl. Roll it so all sides of the dough are covered in the oil. 
    7. Cover the bowl with plastic wrap or a damp towel, and allow it to rise in a warm area.It will be done when it is tripled in size. 
    8. Next, make the sauce. Add the garlic and tomatoes to a pan over medium heat. Stir occasionally. 
    9. Reduce the heat to low, and add basil, salt, and pepper. 
    10. Cook the sauce until it’s thick.
    11. Preheat the oven and put in a pizza stone to start heating up. 
    12. Stretch the dough into a circle on a floured piece of parchment.
    13. Brush olive oil on the dough, and then spread tomato sauce into an even, thin layer on top of the oiled dough.
    14. Evenly spread shredded vegan cheese on top of the sauce.
    15. Scatter the vegetables on top. 
    16. Bake the pizza until the crust is golden brown and cheese is bubbling. 

    Scroll down for the full recipe with measurements and detailed instructions.

    Tips & Tricks

    vegan pizza unbaked

    Don’t Over Knead the Dough

    Make sure you don’t over knead the dough. If you do, it will lose its stretch. That means that once you go to stretch it, it will likely rip. 

    And after it’s baked, it will be dense and tough. 

    So make sure to follow the directions if you want the perfect dough!

    Pizza Stone

    A pizza stone will make your crust crispier and help it expand better in the oven.

    If you decide to use a pizza stone, then put the stretched out dough onto the stone before putting on the toppings and putting it into the oven to bake.

    Floured Parchment

    When using parchment paper, make sure you flour it before putting the dough onto it. 

    Using the parchment paper will make it easier for you to transport the pizza, too!

    Variations

    grabbing a slice of vegan pizza

    Personal Pizzas

    You can use this recipe to make two small pizzas instead of one large one. Just make sure that you have more cheese to cover the two pizzas. 

    If you use this dough recipe to make two pizzas, just know that your crust will be thinner the larger you choose to stretch out each pizza.

    Add More Toppings

    There are already so many yummy toppings on this pizza, but you can always add more!

    Some other veggies that will go great on this vegan pizza are mushrooms, yellow peppers, green peppers, olives, jalapeños, sliced tomatoes, and artichokes.

    Vegan Pizza FAQs

    vegan pizza slice with a bite taken out of it

    What is vegan pizza made of?

    Vegan pizza is basically just your regular old pizza, but with vegan cheese! 

    Vegan cheese is often made from a combination of nuts, vegetable oil, nutritional yeast, and tapioca flour.

    You can make your own, or you can buy premade vegan cheese.

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Recipe

    Vegan Pizza

    This Vegan Pizza is super tasty and topped with colorful veggies. But don't let it intimidate you—it’s easier to make than you’d think!
    Print Recipe Pin Recipe Email Recipe
    Total Time: 2 hours hours 20 minutes minutes
    Course: Main Course, Snacks
    Cuisine: Vegan, vegetarian
    Keyword: Delicious Everyday, rainbow vegetable pizza, vegan pizza
    Calories: 133kcal
    Author: Oh My Veggies

    Ingredients

    Dough:

    • 1 tsp active dry yeast
    • ¾ tsp salt
    • 1 ¾ cup all-purpose flour
    • ½ cup + 1 tbsp luke-warm water
    • 1 tsp sugar optional
    • Oil for bowl

    Sauce:

    • 2 med tomatoes
    • 3 cloves garlic
    • ½ cup loosely packed basil
    • ¼ tsp salt
    • ½ tsp ground pepper

    Toppings:

    • 1 tbsp olive oil
    • ½ med zucchini
    • ¼ med red onion
    • ½ cup corn kernels
    • ½ small red pepper
    • 2 cup shredded vegan mozzarella
    US Customary - Metric

    Instructions

    Make dough:

    • Mix 1 tbsp/8g of flour with luke-warm water, sugar (if using), and yeast in a cup or bowl. Allow to sit for 15–20 minutes until bubbly.
    • Combine salt and remaining flour in a large bowl. Create a well and add water and yeast. Mix until combined and all of flour is moistened. If dry, add 1 tbsp/15ml of water at a time.
    • Gather into a ball, cover, and allow to rest for 15 minutes.
    • On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic.
    • Place the dough in an oiled bowl. Roll to cover all sides. Cover the bowl with plastic wrap or a damp towel. Allow to rise in a warm area until tripled in size, about 1 ½ hours (the warmer the area, the faster it will rise).

    Make sauce:

    • Mince garlic, basil, and dice tomatoes.
    • Combine garlic and tomatoes in a pan over medium heat. Cook for 7 minutes, stirring occasionally. Reduce heat to low and add basil, salt, and pepper. Cook for a further 10-12 minutes until nice and thick.

    Prep vegetables and assemble pizza:

    • Preheat oven to 450°F. Add a pizza/bread stone to heat at the same time if you have one. This will yield crispier results and better expansion in the oven.
    • Thinly slice zucchini, onion, and bell pepper (¼”/6mm or less).
    • Use hands to stretch one portion of the dough to a 14”/35cm circle on a floured piece of parchment (this makes transfer easier). Brush olive oil on dough. Place parchment and dough on a baking sheet if not using a pizza stone.
    • Spread tomato sauce in an even, thin layer to about ½”/12mm from the edge. Adjust amount based on preference.
    • Evenly distribute shredded cheese on top. Scatter vegetables on top.
    • Bake for 15 minutes or until crust is lightly golden and cheese is bubbling.
    • Allow to sit for 1–2 minutes before cutting.

    Notes

    This recipe can also make 2 smaller pizzas if you increase the volume of cheese slightly. This will make a slightly thinner crust if dough is spread to two 11”/27.5cm rounds.

    Nutrition

    Calories: 133kcalCarbohydrates: 25gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 53mgPotassium: 1041mgFiber: 6gSugar: 14gVitamin A: 4108IUVitamin C: 132mgCalcium: 57mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Potato Leek Soup
    Vegan Oatmeal Chocolate Chip Cookies »

    Dairy Free Recipes, Delicious Everyday, Snack Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Snacks, Vegetarian Main Dishes, Vegetarian Recipes Active Dry Yeast, corn kernels, DE, Red onion, red pepper, tomatoes, vegan mozzarella, zucchini

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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