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By Linda Barsi Jan 11, 2017
Last Updated:
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 19 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 more fabulous family meals check out our roundups of tasty tacos, beautiful burgers, and magnificent mac and cheese.
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.
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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!”
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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.
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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.
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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.”
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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!
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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.
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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!
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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.
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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.
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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.”
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Enchilada sauce adds some Southwestern spice to ordinary pizza in this delicious mashup of Italian and Mexican cuisines.
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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!
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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!
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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!
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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.
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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.
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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.
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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.
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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!”
Linda Barsi is a veggie-loving writer based in Los Angeles. She loves dogs, discovering new vegan restaurants, and mentoring young writers via her YouTube channel. You can follow her on Twitter.
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Comments (2)
Love the articles and the recipes…thank you
Can these be cooked in the air-fryer rather than the oven? If so, what temperature and time would you recommend? Thanks.