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There are nights when all I want is pizza, hot, and straight from the oven. But instead of dialing delivery, I whip up this vegan pizza recipe. It’s quick, simple, and somehow feels fancy thanks to the fresh dough and colorful veggie toppings.
I started making cheeseless pizzas back when I worked in a pizza shop as a teen, and I still swear by them today. The golden pizza crust, tangy sauce, and roasted veggies hit every craving, all in just 25 minutes. Lazy? Yes. Fancy? Surprisingly so.
Table of contents
Ingredients You’ll Need
Vegan pizza looks (and tastes) like a weekend splurge, but it only takes a handful of simple, fresh ingredients. Here’s what I use in my recipe:
- Pizza dough: Look for a fresh dough ball in the bakery section of most grocery stores, or at specialty Italian markets. Skip the premade crusts for better texture and fewer additives. You can also try making my gluten-free pizza crust that’s always a hit at the end of my 21-day cleanse.
- Pizza sauce: A jar of tomato pizza sauce is easy to find in the pasta aisle of any supermarket. You can also order canned tomato sauce.
- Veggies: Load up on colorful toppings like bell pepper, red onion, cherry tomatoes, and black olives. You’ll find most in the produce section (olives in canned goods). The mix you choose changes the flavor, Sweeter veggies like peppers or onions keep it light, while mushrooms or olives add a more savory, earthy bite.
- Cornmeal: A small bag will last a long time and adds a subtle crunch to the crust. You can find it in the baking aisle near flours and grains.
How to Make a Vegan Pizza
If you’ve only had soggy, bland homemade pizza, get ready for a game-changer. This cheeseless vegan pizza bakes up with a crispy crust, tender roasted veggies, and big flavor. Follow these simple steps to make it perfectly every time.
Preheat oven to 450° and give it time to get nice and hot. If your oven goes to 475°+, crank it up— the hotter the crispier the end result. While the oven heats up, get started on the pizza:
- Roll the dough ball into a circle on lightly floured parchment paper or surface.
- Drizzle oil and sprinkle cornmeal onto a hot pan, then carefully place the rolled-out dough on top.
- Spread the pizza sauce evenly over the dough using the back of a spoon.
- Layer on your veggies and mushrooms in an even spread.
- Bake for 10–15 minutes, until the crust is golden and the veggies look tender.
- Remove from the oven, let cool for a couple minutes, then cut into slices.
Recipe Tips
For a crunchy crust: If you love extra crunch, bake your pizza on a preheated pizza stone, baking sheet or cast iron pan.
Storage tip: Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep the crust crisp.
Topping Swaps and Add-Ins
The best part about this vegan pizza recipe? You can totally make it your own. Whether you’re working with what’s in the fridge or just want to change things up, here are a few simple swaps:
- Sauce: Classic marinara is always a win, but swap in vegan pesto for a herby kick or BBQ sauce for smoky-sweet vibes.
- Veggies: Mix basic vegetables with zucchini slices, roasted broccoli, or even sweet corn for a crunch.
- Protein: Add vegan sausage crumbles, marinated tofu, or roasted chickpeas if you’re craving something a bit heartier.
- Spice: Love a little heat? Sprinkle on red pepper flakes, drizzle with vegan hot honey (made with maple syrup or agave), or add pickled jalapeños.
- Herbs: Fresh basil is a no-brainer, but oregano, parsley, or even a little arugula tossed on top after baking takes things to the next level.
Serving Suggestion
Pair your pizza with a kale caesar salad or a side of baked potato wedges to round out the meal beautifully. Serve with a side of vegan ranch dip if you’re on team pizza + ranch like me.
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More Vegan Pizza Recipes You’ll Love
If this vegan pizza hits the spot, here are a few more creative pies that bring big flavor and plant-based goodness to your table:
- Vegan mexican pizza layers refried beans, salsa, and spiced veggies for a zesty, fiesta-style dinner.
- Buffalo jackfruit pizza packs all the tangy heat of buffalo wings, minus the meat, topped with crunchy veggies and a drizzle of dairy-free ranch.
- Savory plant-based pizza has a golden quinoa crust, herby pesto, and crisp veggies for a light, flavorful twist on classic pizza night.
If you make this vegan pizza, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Cheeseless Vegan Pizza
Ingredients
- 1 ball pizza dough Trader Joe’s, homemade, or store-bought, at room temperature
- extra-virgin olive oil for pan
- 1 tablespoon cornmeal for pan
- ½ cup pizza sauce
- 1 cup baby bella mushrooms thinly sliced
- 1 green bell pepper cut into rings
- 1 cup cherry tomatoes halved
- ¼ red onion thinly sliced
- ¼ cup black olives sliced
Toppings
- fresh basil optional
- oregano optional
- vegan parmesan cheese optional
Instructions
- Preheat oven to 450°F with a baking sheet, pizza pan or cast iron skillet inside. You want it to get hot! (That's what makes the bottom crust crispy.)
- On a lightly floured surface, roll out pizza dough into a large circle, oval, or rectangle.
- Remove pizza pan from oven and carefully add oil and coarse cornmeal to it (this prevents sticking).
- Transfer dough to the prepared pan and spread pizza sauce evenly over the dough.
- Arrange the toppings in an even layer over dough. Place in oven and bake for 10-15 minutes, or until crust is golden around the edges and veggies look tender.
- Remove from oven and sprinkle with suggested toppings. Cut into 6 slices and serve immediately.
Helpful Tools
Notes
- Crispy crust hack: Preheating the pan is the secret to avoiding soggy pizza. The hot surface gives you that pizzeria-style crunch.
- Dough options: Store-bought dough works great if you’re short on time. Check the refrigerated or freezer section of your grocery store, or grab fresh dough from your local bakery.
- Toppings: Keep veggies sliced thin so they cook evenly in the short bake time. Want extra flavor? Toss them lightly in olive oil and a pinch of salt before layering on.
- Storage: Leftover slices keep well in the fridge for up to 3 days. Reheat in a hot skillet (not the microwave!) to bring back the crispy crust.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
The best vegan pizza skips animal-based products like cheese or meat and focuses on plant-powered ingredients. Think fresh pizza dough, rich tomato sauce, and plenty of toppings like mushrooms, bell peppers, olives, onions, and tomatoes.
Some recipes also use dairy-free cheese, but it’s totally optional, vegan pizza can shine beautifully with just veggies and a good sauce.
Yes—and no! The flavors are still comforting and satisfying because you’ve got the same base of crispy crust and savory sauce. But without cheese, the taste depends more on the toppings you choose. Load it up with flavorful veggies, fresh herbs, and spices, and you’ll find it’s every bit as crave-worthy as a traditional pie, just lighter and cleaner.
Absolutely! Olives are simply pickled or brined fruits from the olive tree, so they’re naturally vegan. They also add a salty, briny punch to pizza, making them a classic topping in both vegan and non-vegan recipes.
Vegans avoid all animal products, including cheese made from cow’s or goat’s milk. Some people use dairy-free alternatives made from nuts, soy, or tapioca starch, but honestly, vegan pizza doesn’t need fake cheese to taste amazing. With a great crust, tangy sauce, and layers of veggies, you won’t miss it.
There are lots of food blogger like this But the best food recipe ” Classic Vegan Pizza” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.
Awww! This just made my day! Thanks for the love and trying my pizza recipe. It really is delicious!
Ummmm…. ya, we’re doing this for pizza Friday tomorrow. I have most of the ingredients for the base stuff (crust, sauce, etc.). I don’t have all the veggies, but I’ll just use what I have.
This is a great recipe for pizza Friday! Hope you enjoy it!
Yum!! You had me at pizza, haha. Can’t wait for my next produce box to come to load up this recipe with fresh ingredients. And I’m planting an herb garden this fall (live in Florida) just to have fresh herbs throughout the winter!
Nothing beats fresh herbs, Erin!! It’s going to elevate your pizza to a whole other level!!
Thank you for including the tip about the store-bought pizza dough. That’s exactly what I did and I had a homemade pizza ready in 25 minutes. It was amazing and I loved all the flavors from the sauce, vegan cheese sprinkle and vegetables. I honestly didn’t even miss the cheese— and am excited to do this again with just olives and mushrooms.
So glad you loved it! 🙂