This Vegan Veggie Pizza is a win! When you say the word pizza in a crowded room, you can bet all eyes will be on you. I’ve seldom met anyone who would ever turn down pizza.
But greasy, doughy, carb-filled pizza is not a good snack, and honestly, it’s not good for you. That’s not the case with this veggie vegan pizza. It is loaded with fresh vegetables and herbs. But the best part is the flavor is so good!
Vegan Veggie Pizza
Perhaps you’re craving a pizza right now and don’t want to blow your diet. This plant-based pizza recipe is the answer to your craving.
I think you can rest easy with this soy cheese and veggie plant-based pizza. We made this the other night for our gourmet group and it turned out great. We tried this plant-based diet pizza again but pumped up the veggies by adding zucchini.
Here is a great video of how to quickly slice zucchini thin.
Whole-Food, Plant-Based is the way to go. Here’s some veggie recipes to try:
- Cheezy Veggie Divine
- Mushroom Veggie Tacos
- Roasted Veggie Enchiladas
- Sweet Potato Veggie Lasagna
- Roasted Veggie Tacos
Of course, you can use a pre-made crust to make it easier, but then you won’t have the fun of working with the dough.
For the nutrition label on this whole food plant-based pizza I’ve used the engine 2 pizza crust.
For the cheese, you can use any vegan brand of mozzarella cheese which is great for pizzas. Or, you could use the Kite Hill brand of ricotta which Whole Foods uses on their vegan pizzas.
If you would like an idea of what whole foods or organic foods to use in your recipes, be sure to check out my article 49 Plant-Based Vegan Recipes Using Canned and Packaged Foods which includes a list of ingredients I use in my recipes.
Don’t be shy about experimenting with plant-based pizza toppings. This recipe is a great canvas to load up on extra veggies. Some extra toppings for thought are sautéed shallots, onions, mushrooms, and even sautéed spinach.
This healthy veggie pizza recipe is perfect for party food, simple lunch, or make a heartier version for dinner and share with your family. You can have fun playing with different herb and veggie combinations, whatever your palate desires.
I’d love to hear your feedback in the comments below for this Vegan Veggie Pizza! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- 1 pizza crust Engine 2 Diet Frozen pizza, defrosted or Trader Joe's pizza dough
- 1 1/2 cups crushed tomatoes
- 1/2 cup onion chopped
- 3 cloves garlic chopped or sliced
- 1 Tbl chopped basil
- 8 oz. fresh soy mozzarella cheese sliced, or Kite Hill Almond Ricotta
- 1 zucchini slice thinly the long way
- 3 large tomatoes thinly sliced
- 1 cup fresh basil leaves torn
- Preheat oven to 450°
- Saute chopped onion and garlic in a little water. Add crushed tomatoes, basil and salt and pepper to taste. Reduce sauce until it is not watery. Set aside.
- Saute zucchini in a separate pan with small about of water until mostly cooked, but not too soft. Set aside.
- If using defrosted pre-made pizza crust, top with tomato sauce, zucchini, soy cheese and basil leaving about 1/2″ of edge without any toppings. Season with pepper and a bit of salt. (see below if you're using Trader Joe's pizza dough.)
- Transfer pizza to your heated oven and bake about 10 minutes or until heated through and the crust starts to get crispy. Let stand for 5 minutes before slicing.
If you're using Trader Joe's Pizza Dough
- Let set on the counter for 15-20 minutes. Work the dough into your pan's size using your fingers. Add a little flour if it gets too sticky. A cookie sheet or pizza pan will work. Then proceed to add your sauce and toppings and bake as above.