Enjoy this new vegetarian pizza recipe that’s packed with plant-based protein and infused with warming BBQ flavors. One of the greatest misconceptions surrounding vegetarian or plant-based diets is that they’re deficient in protein. This veggie pizza recipe shows that is simply not true!
My veggie pizza’s got 23 grams of protein per serving, making it super filling. This recipe has turned into a family favorite and we enjoy it on many a Friday night. It’s also gluten-free, which helps leaves me bloat-free after indulging in pizza night.
Table of Contents
Ingredients for Veggie Pizza
You’ll shortly find out this is not your average vegetarian pizza recipe. I’m turning away the tired, stale-tasting ingredients and instead using a new flavor palate that seriously elevates this beloved comfort food.
- Quinoa pizza crust: My favorite gluten-free crust option that still has the texture and weight of regular crust, but without the achy joints afterward.
- Chickpeas: saucy chickpeas provide protein and buttery flavor to turn this pizza into a filling option.
- BBQ sauce: Pick your favorite sauce and run with it! Decide whether you want a smoky, spicy, sweet or vinegary finish then find the perfect sauce to accomplish that. The other ingredients enhance any sauce you choose.
- Sweet potato: Sweet and savory never tasted so right! This ingredient provides a lovely, buttery taste.
- Corn: I use sweet corn for another sweet component, yet you can use the corn of your choice.
- Red onion: A punchy onion is a perfect compliment to the sweet flavors and I love the kick it provides.
- Cilantro or green onion: Drizzle with my homemade Cilantro Lime Dressing; a creamy, cashew-based sauce that pairs perfectly with BBQ sauce.
BBQ Veggie Pizza Recipe
Using a homemade pizza crust adds a bit of time to this recipe, so give yourself extra time if that’s the route you take. If you buy a pre-made crust then you’re ready to get started.
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper and place the prepared pizza crust on top of it.
- Dice the sweet potatoes and red onion and drain the corn and chickpeas.
- Cover the chickpeas with the BBQ sauce and mix together well, then spoon out onto the crust. Make sure to get all the extra sauce out of the bowl and spread almost to the edges.
- Top with sweet potato, corn and red onion. Bake 15-20 minutes or until onions are tender and pizza is hot throughout. Remove from oven and rest 5 minutes before slicing to serve.
- For Cilantro Lime Dressing: While the pizza is baking, place cashews and hemp hearts into a food processor and finely chop, stopping before they turn into a paste. Add remaining ingredients and process until smooth. Stop and scrape down the sides of the processor as needed.
- Drizzle over finished pizza or add to the side as a dipping sauce.
You can also put some vegan parmesan cheese and red pepper flakes on the table for anyone to add to their meal.
Dipping Sauce Options
Like the idea of a vegetarian pizza, but not a fan of BBQ sauce? There are lots of great sauce options when it comes to pizza, depending on the toppings:
Use these as the sauce on the pizza or for dipping on the side, they work both ways! I love how versatile this vegetarian pizza recipe is.
Vegetarian Pizza FAQs
There are so many options when it comes to pizza toppings. You can use pretty much any vegetable you want, yet I like to stick with a flavor theme and go from there. For my BBQ version, I’m topping my crust with BBQ sauce, chickpeas, sweet corn, sweet potatoes and a creamy cilantro lime sauce.
I think this is entirely subjective, just like with regular pizza! You have the freedom and creativity to top your pizza however you want. My version uses vegetables that pair well with a smoky BBQ sauce and makes a sweet n’ savory dish.
Tomatoes, different kinds of peppers, mushrooms, artichokes, onions, broccoli and more are definitely popular pizza toppings. You can add those to my version, or you can try something new with this BBQ fusion full of plant-based protein and flavorful vegetables like sweet potato and corn.
More Options for Pizza Night
Pizza is my love language, so I’ve got some other great recipes for you to try:
These are all meat-free yet protein-packed recipes that slide seamlessly into Friday night pizza night. While homemade takes a bit more prep than calling up your local restaurant, it’s worth it!
Don’t forget to rate and review this recipe after you’ve tried it. I can’t wait to hear how your veggie pizza turns out!
BBQ Vegetarian Pizza
Equipment
- oven
Ingredients
For Pizza:
- 2 quinoa pizza crust
- 1 15-oz can chickpeas drained and rinsed
- ½ cup BBQ sauce
- 1 sweet potato diced and pre-roasted
- ½ cup corn frozen or fresh
- ¼ red onion cut into ¼-inch dice
Creamy Cilantro Lime Dressing
- ½ cup raw cashews
- 2 tbsp hemp hearts
- 2 tbsp lime juice
- 1 garlic cloves
- 1 cup fresh cilantro leaves and tender stems
- ½ cup water plus more for soaking
- ¼ tsp cumin ground
- ¼ teaspoons sea salt
- â…› tsp black pepper ground
For garnish
- green onions
- cilantro fresh
Instructions
For pizza:
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Place pre-baked pizza crust on prepared baking sheet.
- Stir chickpeas with BBQ sauce and spoon onto the crust, spreading in an even layer over the entire crust and almost to the edges.
- Top chickpeas with diced sweet potato, corn, and red onion. Bake for 15-20 minutes, or until onions are tender and pizza is hot throughout. Remove from oven and keep warm until ready to serve.
Creamy Cilantro Lime Sauce:
- While pizza is baking, prepare Creamy Cilantro Sauce. Place raw cashews and hemp hearts into the bowl of a food processor fitted with the chopping blade or into the jar of a blender.
- Pulse to finely chop, but be careful not to overdo it or you’ll end up with cashew butter. Add the remaining ingredients and blend until smooth. Stop and scrape down sides as needed. Transfer to an airtight container and refrigerate until ready to use. (See recipe notes for a few helpful hints.)
To Serve:
- To serve, cut hot pizza into 8 wedges, drizzle with Creamy Cilantro Sauce and top with a sprinkle of green onions and fresh cilantro.
Notes
- Other fresh herbs can be substituted for the cilantro: parsley, mint, oregano and basil are all great substitutes.
- Lemon juice or vinegar may be substituted for lime juice.
- In this recipe, the raw cashews aren’t soaked in water first. However, it can make the sauce a bit more creamy and easy to blend. To presoak the cashews, place them in a bowl of water and allow them to sit for 30 minutes or up to overnight. Drain off soaking water and rinse well, then place in blender with remaining ingredients and blend until smooth.
- You can control the spice and flavor of BBQ sauce, so pick your favorite!
Wow, this looks sooo delicious!
It is, you have to try it!!
Flavor explosion!!
This pizza has such an awesome combo of flavors!
Can’t wait to try this crust out!
Let us know what you think after you make it! 🙂
I’m making this tonight for our Friday night pizza & movie night. Excited to try it out!
What a great recipe for Friday pizza night!
Definitely a win! I usually put ranch on my pizza, so I can’t wait to top this next one with this cilantro lime sauce.
I’m a huge fan of ranch on my pizza also and I love that the creamy cilantro lime sauce is a healthier alternative! 🙂
Duuuude- this was legit! I’ve been vegan for 4 years and pretty depressed with the pizza recipes out there. They’re either trying too hard to be cheese (yet fake) or they suck with the flavor. This recipe was out of this world when it comes to flavor, texture and happiness in my belly. Thanks rawkstars… can’t wait to make some other pizzas from ya’ll now!
So glad you found us and this awesome pizza recipe, Ryann! You def have to make our other pizza recipes… they’re just as delicious! 🙂