BBQ Vegetarian Pizza with Creamy Cilantro-Lime Sauce

This BBQ vegetarian pizza goes heavy on the veggies, with sweet potato, corn and red onion on a BBQ-sauced crust. Smoky BBQ chickpeas and a creamy cilantro-lime cashew sauce round it out. Cheese is optional, so add mozzarella if you’d like it.

Each two-slice serving has 23 grams of protein and 9 grams of fiber, so it feels hearty and filling. As written, it’s also vegan and dairy-free when you choose a vegan crust and BBQ sauce. This veggie-loaded pizza has become our Friday night pick. For a full week of meat-free dinners, start with my plant-based meal plan.

Why You’ll Love This BBQ Vegetarian Pizza

• Loaded with veggies. Sweet potato, corn, red onion and cilantro give every slice sweet, juicy and tangy bites.
• 23 grams of protein and 9 grams of fiber. Chickpeas, cashews and hemp hearts supply the protein in each two-slice serving.
• Forty minutes from start to finish. Prep takes 20 minutes, and the pizza bakes in about 20 more. A pre-baked crust and sweet potato keep it quick.
• Easy to adapt. Pick a smoky, sweet, tangy or spicy BBQ sauce. Also, add mozzarella if you want melted cheese.

BBQ Vegetarian Pizza Ingredients

The recipe card below lists every amount. First, here’s why each main ingredient earns its spot.

• Pre-baked pizza crust: Use a store-bought crust, or bake my homemade quinoa crust ahead. Either way, it holds up under the saucy toppings. Choose a gluten-free crust to keep the pizza gluten-free.
• Chickpeas: They turn tender and buttery in the BBQ sauce. Also, they add protein.
• BBQ sauce: Pick smoky, sweet, tangy or spicy, whichever you like best. Check the label for a vegan sauce, since some contain honey or anchovies.
• Sweet potato: Baked ahead, it turns soft, sweet and buttery. It also gives the pizza its veggie-heavy base.
• Corn: Juicy kernels add sweet pops between the smoky bites. Any corn you have works.
• Red onion: Its sharp bite balances the sweet toppings. In the oven, it turns tender.
• Creamy cilantro-lime sauce: Raw cashews and hemp hearts blend into a silky sauce. Next, cilantro, lime and cumin give it a bright, herby finish. It adds creaminess without any cheese.

NOVEMBER 9-13, 2026

Free 5-Day Soup Challenge

Celebrate this cozy season with us! For 5 days, we’re cooking up fall-inspired soup each day—packed with veggies, perfect for busy nights, and every bowl you make is a chance to win $750 in prizes!

Email *

SUBMIT

How to Make BBQ Vegetarian Pizza

Start with a pre-baked crust and a pre-baked sweet potato. Then the pizza comes together in about 20 minutes of prep.

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Then place the pre-baked crust on top.
2. Prep the toppings. Dice the baked sweet potato and the red onion. Drain the corn and the chickpeas.
3. Mix the chickpeas with the BBQ sauce. Spoon them onto the crust, spreading almost to the edges. Scrape every bit of sauce out of the bowl.
4. Top with sweet potato, corn and red onion. Bake 15 to 20 minutes, until the onions turn tender and the pizza is hot throughout. Rest 5 minutes before slicing.
5. Make the sauce while the pizza bakes. Pulse the cashews and hemp hearts in a food processor until finely chopped. Stop before they turn into a paste. Add the remaining ingredients, then process until smooth, scraping down the sides as needed.
6. Serve by cutting the pizza into 6 wedges. Drizzle with the sauce, then top with green onions and fresh cilantro. You can also serve the sauce on the side for dipping.

For a savory finish, put vegan parmesan cheese and red pepper flakes on the table for anyone to add.

BBQ Vegetarian Pizza vs. Papa Johns Garden Fresh

Per two slices, this BBQ vegetarian pizza has more protein and fiber than a Papa Johns Garden Fresh. However, it has slightly more calories and sugar, with about the same sodium. Servings differ in size, too: two slices here equal one-third of the pizza, while two Papa Johns slices equal one-quarter.

Make-Ahead, Storage and Freezing

• Sweet potato: Bake it up to 3 days ahead. Store it in the fridge.
• Sauce: Keep it in a lidded jar in the fridge for up to 3 days. Stir in a splash of water before serving.
• Assembly: Bake the pizza right before serving so the crust stays crisp.
• Leftovers: Refrigerate baked slices in an airtight container for up to 3 days. Reheat in a 375°F oven until hot throughout.
• Freezing: Freeze baked slices without the sauce, wrapped tightly, for up to 2 months. Thaw them in the fridge overnight.

More Vegetarian Pizza Recipes

• Classic Vegan Pizza: another vegan pizza for your next pizza night.
• Buffalo Jackfruit Pizza: shredded jackfruit in tangy-spicy buffalo sauce, baked with red onion, bell pepper and avocado.

5 (6)

BBQ Vegetarian Pizza

Jen Hansard

This vegetarian pizza piles smoky BBQ chickpeas, baked sweet potato, corn and red onion onto a crisp crust, then a creamy cilantro-lime cashew sauce goes over the top. Each serving has 16 grams of protein and makes pizza night feel brand new.

Review Save Print Pin

Serves: 4

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Ingredients 

• ▢ 1 pizza crust pre-baked
• ▢ ½ cup chickpeas drained
• ▢ ¼ cup BBQ sauce
• ▢ ½ sweet potato baked
• ▢ ½ cup corn kernels
• ▢ ¼ red onion diced

Creamy Cilantro Lime Dressing

• ▢ ½ cup raw cashews
• ▢ 2 tbsp hemp hearts
• ▢ 2 tbsp lime juice
• ▢ 1 garlic clove
• ▢ 1 cup fresh cilantro leaves and tender stems
• ▢ ½ cup water plus more for soaking
• ▢ ¼ teaspoon ground cumin ground
• ▢ ¼ teaspoon sea salt, unrefined
• ▢ ⅛ teaspoon black pepper, ground ground

Instructions 

• Heat the oven to 425 °F. Line a baking sheet or pizza stone with parchment paper and place the pizza crust on it.
• Stir the chickpeas with the BBQ sauce and spread the mixture evenly over the crust almost to the edges. Top with the sweet potato, corn and red onion.
• Bake until the onions are tender and the pizza is hot throughout, 15 to 20 minutes.

Creamy Cilantro Lime Sauce

• While the pizza bakes, place the cashews and hemp hearts in a food processor fitted with the chopping blade or in a blender. Pulse until finely chopped, taking care not to process them into a butter.
• Add the lime juice, garlic, cilantro, water, cumin, salt and pepper and blend until smooth, stopping to scrape down the sides as needed.
• Cut the pizza into 6 wedges and drizzle with the sauce.

Save this Recipe

Drop your email & I’ll send it to you.

Email Address *

SUBMIT

Recipe Notes

• Gluten-Free: Use any pre-baked crust, store-bought or homemade quinoa. For a gluten-free pizza, choose a gluten-free crust and BBQ sauce.
• Make Ahead: Bake the sweet potato up to 3 days ahead and dice it before topping. Drain the chickpeas and corn well so the crust stays crisp.
• Sauce Tip: For a creamier sauce, soak the cashews for at least 20 minutes, then drain and rinse. Lemon juice or vinegar can stand in for the lime, and parsley, mint, oregano or basil for the cilantro.
• Add Cheese: Add mozzarella before baking if you like, and choose a vegan one to keep the pizza dairy-free. The nutrition numbers don’t include cheese.

Nutrition

Serving: 2 slices | Calories: 482 kcal | Carbohydrates: 73 g | Protein: 16 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Sodium: 975 mg | Potassium: 400 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 4334 IU | Vitamin C: 4 mg | Calcium: 127 mg | Iron: 5 mg

Equipment

Caraway baking sheet

KitchenAid food processor

parchment paper sheets

Le Creuset measuring cups

Love my recipes?
Let me plan your week!

Dinner decided, grocery list done. 750+ ad-free recipe library and live coaching calls included.

See this week’s plan →

7 days free. Cancel anytime.