Pizza is such a versatile dish because there is no limit to what can be used as toppings. Add to that the burgeoning variety of crust options, and the possibilities are endless! With these 27 vegan pizza recipes, you’ll find fun and satisfying meals the whole family will enjoy. Feel free to mix and match one crust with another topping to suit your tastes, ingredients on hand, and dietary preferences. Now every day can be a pizza party!
For a scrumptious meal that’s ready in no time, these individual vegan pizzas really take the cake, or the pizza, as the case may be! The made-from-scratch crust takes minutes, then it’s a matter of slathering on pesto, a creamy white bean mash, and your choice of veggies. Note: The crust is made with white whole wheat flour, which is a variety of wheat that tastes similar to all-purpose flour but with all of the fiber of whole grain flour.View Recipe
These adorable mini deep-dish pizzas are perfectly portioned and packed full of lip-smacking flavors. Each flaky whole wheat crust is smothered in tangy marinara, filled with a medley of savory veggies, and drizzled in a creamy nondairy cheese sauce. The succulent stuffing is incredibly versatile and can easily incorporate any other leftover produce in your fridge. Plus, these tasty pies are freezer-friendly for nights where you want to pull out a ready-made meal to satisfy a rumbling stomach.View Recipe
Not sure what to do with parsnips? Transform them into a savory flatbread crust that’s delightfully crispy but still sturdy enough to support your favorite toppings. While you’re welcome to make the crust and adorn it with whatever ingredients you have on hand, our version slathers on a generous serving of hummus and piles it high with the flavors of an antipasto platter. Roasted red peppers, tomatoes, red onions, and basil deliver Mediterranean flare while meaty jackfruit adds heft to each bite.View Recipe
Experience the flavors of a nourishing fruit parfait in a whole new way with this mouthwateringly good dessert pizza. Thinly sliced apples are arranged on the whole wheat crust and glazed with maple- and cinnamon-infused lemon juice. Clusters of crunchy granola provide a delicious textural contrast to the soft fruit, and a drizzle of vegan vanilla yogurt ties all the elements together. And while this recipe may be classified as a dessert, we think it would taste just as great as a grab-and-go breakfast.
Riced in a food processor, broccoli does a bang-up job in this deliciously green, gluten-free vegan pizza crust. Top with veggies such as avocado, asparagus, bell pepper, and tomato for a vibrant, healthy meal the whole family will approve of. As one reader says, “It tastes like heaven on a plate!”View Recipe
Now you can enjoy your favorite Thai flavors in pizza format. The secret sauce? Thai green curry paste, lime juice, and fresh Thai chile, blended with oil-free hummus and frozen peas. This vegan pizza recipe maybe sound unusual, but trust us when we say the flavors are out-of-this-world delicious.View Recipe
Snag yourself some fresh figs once they’re in season, because you don’t want to miss out on this decadent flatbread. The thin crust is layered with a vanilla-infused cashew cream that amplifies the figs’ subtle sweetness. Ribbons of orange zest deliver bright bursts of citrus, and an extra drizzle of maple syrup ensures this eye-catching treat will satisfy your sweet tooth. One happy reader raves, “Absolutely gorgeous and blissfully tasteful.”View Recipe
This delectable plant-based pizza features the mouthwatering sweet-sour flavor of pineapple, barbecue-sauced cauliflower, and a creamy white bean spread. For the crust, use a store-bought oil-free pizza base, or make your own whole grain crust or gluten-free crust.View Recipe
Pizza and salad in one? Yes, please! Topped with quick-pickled red onion, these salad pizzas have a sophisticated tangy flavor that perfectly complements creamy hummus. One reader says, “The pickled onion was a very nice finishing flavor.”View Recipe
Fruit on flatbread? You bet! This dessert-style vegan pizza strikes the perfect balance between savory and sweet. The base of sweet cashew cream is laced with bright citrus to create a fruity sauce that functions as a tasty backdrop for sliced kiwis and oranges. A sprinkle of toasted almonds adds crunch so there’s a scrumptious balance of flavors and textures in each mouthful. If you can’t find kiwis, feel free to use sliced strawberries or peaches instead.View Recipe
Topped with artichokes, fresh basil, veggies, and a toothsome spread, these mini homemade vegan pizzas make a delicious snack or meal for one or two. Pro tip: Because the crust is time-consuming to prepare, par-bake extra and store them in the freezer between sheets of baking paper; that way they’re ready for when you need a meal, pronto!View Recipe
A creamy, sage-infused white bean spread turns your standard veggie flatbread recipe into something extra special. Roasting Brussels sprouts, carrots, baby potatoes, and shallots for the topping brings out their natural sweetness, which is further highlighted by a generous drizzle of tangy balsamic vinegar. Crisp microgreens provide a refreshing garnish and a pop of bright color to this produce-forward pizza that will soon become a staple in your recipe rotation.View Recipe
The star topping on this scrumptious pizza is fresh grilled corn infused with a chipotle lime crema. The whole grain crust is also grilled, giving the pie extra smoky, woodfired flavor and a restaurant-quality feel.View Recipe
This vegan take on the classic Italian pizza con patate combines two great gastric loves: potato and pizza. In this ultra-scrumptious pizza, a creamy white bean spread, infused with the sweetness of a bulb of roasted garlic, melts exquisitely with the buttery gold notes of potato and the mellow flavor of cooked onion. For the base, the recipe uses our popular 20-minute yeast-risen oil-free crust. Prepare to be amazed!View Recipe
Here’s a new way to enjoy baba ghanoush: Use it as a spread on flatbread! Tahini, parsley, and lemon juice lend extra flavor to the creamy eggplant dip, while mashed chickpeas provide nutrient-dense substance that sets this vegan pizza apart. A simple topping of quick-pickled veggies adds delicious tang and crunch, but you could just as easily add roasted veggies instead. Garnish with chopped parsley and red pepper flakes, and you’re set for a truly tasty meal.View Recipe
This cafe-quality dessert pizza sports fresh strawberries, a creamy cashew sauce, and a drizzle of strawberry jam. For extra pizazz, serve with a dollop of Vanilla Nice Cream.View Recipe
With a rich, creamy sauce and sun-dried tomatoes, this healthy vegan pizza recipe bursts with flavor. The olives add a perfect tangy-salty punch with every bite.View Recipe
Ideal for an afternoon snack, these mini pizzas feature a cheesy bean spread that will leave you licking your fingers. Instead of traditional pizza dough, the base for these quick and easy pizzas is pita bread, which gets toasted in the oven before being slathered with store-bought marinara and stacked with sautéed vegetables. A few dollops of the cheesy bean spread top it all off. One happy reader says these personal-size pizzas are “super yummy!”View Recipe
Velvety sweet potato and earthy, tender Brussels sprouts come together in this mouthwatering vegan pizza masterpiece. As one reader writes: “The sweet potato, brussel sprouts, and onion all taste amazing together. The balsamic is a perfect touch to top it all off.”View Recipe
Enchilada sauce adds some Southwestern spice to ordinary pizza in this delicious mashup of Italian and Mexican cuisines.View Recipe
With its subtly sweet polenta crust, basil pesto, caramelized onions, and potato, this primo vegan pizza recipe makes your standard tomato and cheese pie look downright dull!View Recipe
These quick and tasty pita pizzas from The McDougall Program cookbook are topped with tomato sauce, herbs, mushrooms, bell pepper, onion, and alfalfa sprouts. Talk about a satisfying on-the-go tummy-filler!View Recipe
Rich with Southwestern flavors, these crispy pita bread pizzas are topped with a mouthwatering mix of corn, black beans, bell pepper, and onion, while avocado forms a creamy base and salsa rounds out the flavor. Added bonus: They’re ready in 30 minutes!View Recipe
You can add a little or a lot to this basic homemade vegan pizza recipe, which has suggestions for making Greek, Thai, and Mexican-inspired variations.View Recipe
This polenta-based “pizza pie” is a fresh, delicious mash-up of a casserole and a pizza and a fun take on a classic party dish.View Recipe
This pizza atop a chickpea flour crust is so easy to make, holds up well, is gluten-free, and tastes delicious. The best part is that it is so much lighter than a wheat crust, so you can enjoy a lot more of it.View Recipe
Healthy, homemade pita pizzas make a perfect dinner option for lazy weeknights. Kid-friendly and great for parties, this tasty vegan comfort food will be ready faster than junk-food delivery pizza could ever arrive at your door.View Recipe
Use these tried-and-true whole-food, plant-based pizza crusts as a base for your own signature pizza dish.
Starring cornmeal and almond flour, and with baking powder used as a raising agent, this crispy pizza crust is gluten-free, and hassle-free, too. The slightly nutty flavor tastes great with just about anything. One reader writes, “We loved this crust! Great texture! Will definitely be making lots more of this!”
“The best pizza dough recipe I’ve found,” writes one reader. This wholesome 20-minute pizza crust uses white whole wheat flour, which is made from a wheat variety with a mild flavor and light color; it tastes similar to all-purpose flour, but has the fiber of whole grain flour.
In this oil-free vegan take on a traditional whole grain flour pizza crust, plant milk and date paste are used instead of dairy milk and processed sugar. Pro tip: This recipe takes some time, so make extra and freeze leftover crusts between squares of parchment paper in the freezer; that way, they’re ready for pizza night during the week. As one reader commented: “Delicious crust! Nice and crispy on the bottom. … The sponge method for the dough is time consuming, but definitely worth it!”
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