8.27.2020

Classic Vegan Pizza Recipe

This Classic Vegan Pizza recipe is addictively delicious— plus can be made in 30 minutes. That’s faster than delivery, and tastes better!

How to make vegan pizza crust with quinoa

Pizza….mmm. Have I ever told you just how much I love pizza? SO MUCH. I worked at a pizza place for 2 years of high school and everyone said I would get sick of pizza. I ate it at least 4 days a week. Did I ever get sick of it? Nope. Never. Yet my body doesn’t like dairy, so I needed a new version to love. Thus my vegan pizza recipe. Easy, delicious and everything I love about pizza without the dairy.

My family has Friday night pizza every week and while this tradition started with takeout, it’s turned into a foodie lovers event. My son is turning into quite the chef, so we now enjoy pizza night as a creative avenue for making new recipes.

Homemade Pizza Recipe

Making pizza at home isn’t just about economizing, you can literally make whatever pizza you want by customizing the toppings to fit your personal taste, style, or nutritional needs. Friday Night Pizza Night is quickly becoming one of my family’s favorite nights— and this recipe is what my family and I looooove.

  1. Preheat oven to 450 degrees F. Lightly oil a rimmed baking sheet, pizza pan or 12-inch caster iron skillet and sprinkle with coarse corn meal.
  2. On a lightly floured surface, roll out pizza dough into a large circle, oval, or rectangle. Transfer dough to the prepared pan and spread pizza sauce evenly over the dough.
  3. 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.
  4. Remove from the oven and sprinkle with a vegan cheeze sprinkle, if desired. Garnish with fresh herbs, then cut into slices and serve immediately.
  5. To make the Vegan Cheeze Sprinkle: place 1/2 cup of each: raw almonds and raw cashews, 1/4 cup nutritional yeast, 1/2 teaspoon sea salt and 1/4 teaspoon garlic powder into a blender or food processor. Pulse until finely chopped. Transfer to a jar with tight-fitting lid and store in a cool, dry place or refrigerator until ready to use. Makes about 1 cup.

Feel free to make your own pizza dough, or buy your fav pre-made version. If I want a classic pizza dough, I like getting one from Publix or Trader Joe’s. Costco has several gluten-free versions. I’ve also created a gluten free, dairy free crust (that I gotta admit is pretty amazing) if you wanna try it.

Pizza dough prep and ingredients

How To Make a Tasty Vegan Dish

Let’s talk about the different components of this vegan pizza recipe, starting with the crust.

You can use whichever type of pizza crust you like best. For this recipe, I’m using a classic pizza dough that is made with nothing more than flour, yeast, water, olive oil, and a little salt.

how to roll pizza dough

Most stores now carry ready-made pizza dough balls (which I often use), but you can make your own too. If you’re gluten-free or grain-free, feel free to use a substitute crust. My quinoa crust is fantastic and holds up well under a heap of toppings.

vegan cheese for pizza

Can Pizza be Healthy?

Pizza sometimes gets a bad rep as “junk food” but it’s really not too bad, especially if you load it up with veggies. It’s a well-rounded (get it?!) meal. All puns aside, loading up this vegan pizza recipe with thinly sliced veggies is a great way to enjoy them. I am going with a pizza parlor classic combo of mushrooms, bell pepper, olives, onion, and tomatoes. Add vegetarian sausage or other toppings you like for a custom combo.

classic vegan pizza recipe with lots of flavor and nutritional yeast

Dairy can be hard for our bodies to process. With this upgraded vegan pizza layered with so many veggies and yummy things, you’ll never miss the cheese. But I do like sprinkling my slices with a bit of Vegan Cheeze Sprinkle from my Simple Green Meals book. It adds that hit of cheesy flavor without the dairy. Woot! We like to sprinkle it on the pizza after it comes out of the hot oven.

Tips for Your Homemade Vegan Pizza Recipe

The key to amazing pizza is using an extremely hot oven. This allows a traditional dough to rise quickly and brown on top and bottom while remaining chewy. The high heat also flash cooks the veggies and give them a delicious caramelized flavor.

homemade pizza on a baking sheet

While we’re on the subject of toppings, making sure to cut or slice the toppings for “even cooking”. No one likes biting into a slice of a vegan pizza with half or overcooked toppings — at least I don’t. For this recipe, you may need to pre-cook some toppings, like onions, or just cut them into thinner slices.

Vegan Pizza Recipe on a baking tray with veggies

Season every component of the pizza. The crust should have enough salt in it, or you could add herbs if you’re making it from scratch. The sauce should also be flavorful and delicious on its own. Season the veggies or toss them with an herb mixture and olive oil. The building of flavors is what yields the best vegan pizza ever.

fresh basil on a vegetable pizza

The final tip I have is to garnish your vegan pizza recipe with fresh herbs. They add an extra fresh flavor component and they look pretty too!

Pizza FAQs

What can I put on pizza instead of cheese?

So many things! If you aren’t down to trying a vegan cheese, then buy or make a deliciously flavored sauce and load that pizza up with veggies. I like to flavor my crust as well to add to the overall taste. My vegan cheeze sprinkle recipe adds a cheesy flavor while still keeping it vegan.

What vegan cheese is best on pizza?

Obviously your preference matters here! I like Trader Joe’s cashew mozzarella. Miyoko’s also makes a delicious vegan mozzarella. I like a vegan cheese that melts and spreads which both of these do.

Is regular pizza crust vegan?

Yes! Yet if you are buying your pizza crust instead of making it yourself, definitely check out the ingredient list.

How to make vegan pizza crust with quinoa

Classic Vegan Pizza Recipe

Bake up a Vegan Pizza Recipe for your next pizza party or Friday night. Loaded with the best pizza toppings and tons of flavor, it's sure to become a family favorite.
5 from 3 votes
PRINT RATE IT Print Recipe
Course: Entree
Cuisine: Italian-Inspired, Plant-Based
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 3
Author: Jen Hansard

Ingredients

  • 1 ball pizza dough - Trader Joe’s, homemade, or store-bought, at room temperature
  • olive oil - for pan
  • 1 tbsp cornmeal - for pan
  • ½ cup pizza sauce
  • 1 cup button 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

Suggested Toppings

  • fresh basil - for sprinkling
  • oregano - for sprinkling
  • 8 tsp Vegan Cheeze Sprinkle - optional (see recipe notes)

Instructions

  • Preheat oven to 450°F. Lightly oil a rimmed baking sheet, pizza pan, or 12-inch cast iron skillet and sprinkle with coarse cornmeal.
  • On a lightly floured surface, roll out pizza dough into a large circle, oval, or rectangle. 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 Cheeze Sprinkle, if desired. Garnish with fresh herbs, then cut into slices and serve immediately.

Notes

  • To make Vegan Cheeze Sprinkle: place 1/2 cup each: raw almonds and cashews, 1/4 cup nutritional yeast, 1/2 teaspoon sea salt, and 1/4 teaspoon garlic powder into a blender or food processor. Pulse until finely chopped. Transfer to a jar with tight-fitting lid and store in a cool dry place or refrigerator until ready to use. Makes about 1 cup.
  • Substitute your favorite pizza crust for the premade dough. We recommend our quinoa pizza crust as a gluten-free option.
  • Leftover pizza should be stored in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 387kcal | Carbohydrates: 73g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1340mg | Potassium: 443mg | Fiber: 5g | Sugar: 13g | Vitamin A: 611IU | Vitamin C: 47mg | Calcium: 24mg | Iron: 5mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!
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6
  1. Olivia says:

    5 stars
    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.

    • SGS Rawkstar Jess says:

      This is a great recipe for pizza Friday! Hope you enjoy it!

  2. Erin says:

    5 stars
    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!

    • SGS Rawkstar Jess says:

      Nothing beats fresh herbs, Erin!! It’s going to elevate your pizza to a whole other level!!

  3. Dani Mitchell says:

    5 stars
    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.

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About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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