I’ve eaten a lot of veggie pizzas as a vegetarian for over a decade. Truly amazing vegetable pizzas are hard to come by. So I blended all of the flavors I’ve come to love over the years to make my own “perfect” vegetable pizza recipe.
I think this is the finest handmade vegetable pizza I’ve ever tasted, and I hope you agree. This vegetarian pizza dish will appeal to both vegetarians and carnivores. It’s light and flavorful, with cherry tomatoes, artichoke hearts, bell pepper, olives, red onion, and some hidden (and optional) baby spinach.
Of course, there’s a thick tomato sauce foundation and golden, bubbling mozzarella below.
The difficulty with stacked vegetarian pizzas is that they take a few additional minutes in the oven to create full flavor and structure, something many pizza restaurants seem to overlook. Continue baking until the cheese has become a rich golden color in places. Otherwise, you risk getting a floppy pizza that doesn’t live up to its full potential.
We all enjoy pizza.
This dough disc is perfect for crafting innovative and crowd-pleasing pies. Pizza is a vegetarian, vegan, and carnivore favorite. It’s not only a quick lunch or a quick snack. Pizza is becoming a gourmet dish with top-notch ingredients.
Our extensive recipe selection covers anything from classic vegetables to creative meat substitutes. There are 14 pizza recipes, four topping choices, and use instructions.
All recipes work with homemade or store-bought pizza dough, including gluten-free and whole wheat options. Several of our meals call for lavash or naan.
Time-saving tip: buy good pizza dough, fill it with toppings, and bake. Making pizza has never been easier. Or tastier.
Sun-Dried Tomatoes Pizza
Sun-dried tomatoes are bursting with flavor and deliver a concentrated sweet and salty feeling.
This pizza calls for lavash, a light, and fluffy flatbread. Instead of lavash, use naan.
Simply layer chopped sun-dried tomatoes, olives, and goat cheese on top of your flatbreads.
Bake according to the bread (or dough) that you’re using. Steam the stemless lacinato kale, season with salt, and drizzle with olive oil. Serve this simple salad on top of your pizza.
Goat Cheese Pizza
A tomato-free pie stuffed with greens isn’t your typical pizza. Instead of tomatoes, a creamy base of goat cheese, olive oil, milk or cream, dried oregano, salt, and powdered black pepper is the foundation.
The asparagus and pea shoots give crispness to the pizza, but the Fontina cheese seals the deal.
Bake according to the dough or crust’s guidelines. Sprinkle with Parmesan, olive oil, and pepper flakes to taste. Because this goat cheese pizza already has a lot of greens on it, make a beet salad to go with it.
The Spruce Eats Spring asparagus is delicious on pizza. Enjoy an asparagus pizza with baby arugula for a delightful and healthful seasonal feast.
With no need for sauce, ricotta cheese melts and makes a lovely base on top of the crust.
Mozzarella, Parmesan, and red pepper flakes complete the meal. Serve as an appetizer or with pizza.
Mushroom Broccoli Pizza
I’m not a vegetarian, but I like meatless meals.
Because I like gardening, I often cook with fresh local produce, as in this delicious pizza. Roseburg, Oregon Kelley. Mix yeast in warm water. Add sugar and oil. In a large mixing bowl, combine whole wheat flour, salt, and yeast mixture. Make a soft dough using all-purpose flour.
Rework the dough for 6-8 minutes, or until smooth and elastic. Place in a sprayed bowl and turn to coat the top. Cover and reheat for 1 1/2 hours to double in size. Oven 425°F.
In a 12-inch pizza pan greased with cooking spray, press the dough. Prick the dough with a fork. BAKE FOR 10-12 MINUTES OR UNTIL EDGES ARE
Sauté mushrooms, onion, and garlic in hot oil until tender. Microwave broccoli and water for 2 minutes on high, covered, until crisp-tender.
Top the crust with pizza sauce. Top with mushroom mixture, tomatoes, broccoli, basil, and cheeses. 30 minutes until golden brown and the cheese has melted.
Preheat the oven to 200°C/Gas 6/fan 180°C for the pizza.
Spread the sauce over the pizza base and place it on a baking pan.
To cook the spinach, place it in a microwave-safe dish, cover it with cling film, and poke it several times.
Microwave on High (850W) for 2 minutes, or until wilted (or cook in a covered pan for 2-3 minutes).
Drain and sprinkle the spinach over the pizza crust, then use a fork to scrape the mushrooms from the jar and scatter them on top.
Season with salt and pepper and top with half of the parmesan.
10 minutes in the oven
With the back of a spoon, make four dips in the spinach and break an egg into each.
Bake for another 6- 8 minutes, or until the eggs are just set, topped with the remaining cheese.
Grilled Pumpkin Pizza
If you have the opportunity to prepare this pizza on a grill, you are in for a real treat.
However, baking a standard crust in the oven isn’t all that bad, so choose your favorite technique and roll up your sleeves.
Many individuals who are allergic to tomatoes cannot eat “red” sauce pizzas.
However, this one uses a smokey pumpkin sauce as the basis instead. Serve with a fast arugula salad and salty Pecorino cheese slices.
Warm Nutella and fresh fruit on top of warm and crispy pizza dough is the ideal way to conclude a pizza night.
Cook the pizza dough for 10 minutes before brushing it with butter. Spread Nutella over the top and garnish with pieces of banana and strawberries.
Bake for another 5 minutes. Whipped cream may be used to top the whole pie, or a scoop of vanilla ice cream can be placed on each slice for added richness.
WHAT VEGETABLES GO WELL ON A PIZZA
I create a pizza for my family with any kind of veggie and typically avoid manufactured toppings (save for the creamy, delightfully melted mozzarella!).
Fresh tomatoes, onions, arugula, kale, eggplant, bell peppers, spinach, zucchini, mushrooms, and other vegetables
They’re all tasty vegetarian pizza toppings.
Some vegetables need cooking or roasting to bring out their characteristics, while others are best eaten fresh. For added convenience, use canned artichokes, sun-dried tomatoes, or peppers.
We love this quick pizza sauce for the tomato sauce since it’s so simple to create at home!
It’s the original Italian no-cook pizza sauce: light, flavorful, and ready in minutes.
It’s free of preservatives, tastes much superior to store-bought pizza sauce, and goes well with vegetables.
HOW TO MAKE VEGGIE PIZZA CRUST
I use my favorite no-knead dough for the vegetable pizza crust (see the video tutorial below).
It’s simple and comes together in a bowl with little effort.
You may, however, use whichever dough you choose.
You may use store-bought pizza dough, your favorite pizza dough recipe, or even crescent roll dough if it’s simpler for you.
Do you love pizza? I know you do 🙂 Here is more Pizza recipe for you:
- Pizza fries recipe
- Pizza Skulls Recipe
- Chicago Pizza Puff Recipe
- Grilled Naan Bread Pizza Recipe
- Fiestada Pizza Recipe