Vegan Vegetable Pizza

ALT="Vegan Veggie Pizza" pinit

Ah, the ultimate comfort food: Pizza. This vegan vegetable pizza variation is dairy-free, meat-free and just as yummy as the traditional ones!

The best part? Vegan pizzas still feel like comfort food, but skipping out on the cheese and meat makes them a lot lighter, so you won’t have that typical heavy post-pizza feeling in your stomach!

Additional Topping Ideas

In case you ever want to switch it up!

  • Sauces: Vegan Basil Pesto, Sun-dried tomato puree, White tofu and zucchini cream, red beet cream, roasted red pepper puree, …
  • Veggies: Eggplant, Zucchini, Red Pepper, Artichokes, Green Asparagus, Portobello mushroom, Kalamata olives, cherry tomatoes, capers, …
  • Greens: Spinach, Herbs (Basil, Rosemary, Thyme, Chives, …), Sprouts, …
  • Proteins: Beans, Peas (chickpeas, green peas, …), Tofu, Tempeh, Nuts (Walnuts, Almonds, Pecans, Cashew cream, …)
  • Fruits: Pineapple, Peaches, Figs, Pears, Apples, Raisins.

You might be thinking: Fruits? Why would I put fruits on a pizza? But trust me, if you get the combinations right, they can taste pretty amazing. And if you’re still stuck, see below for some inspiration:

Combination ideas: aka ‘The Menu’

  • Summer Harvest: Sun-dried tomato puree, fresh corn, roasted peaches, arugula, basil (if you’re not vegan: goat cheese)
  • Fancy Figs: Vegan Basil Pesto, Figs, Arugula, Walnuts, Rosemary, Cashew cream
  • Red Beet Dream: Red beet cream, pears, baby spinach, roasted almonds, raisins, drizzle of olive oil (if you’re not vegan: Goat cheese and/ or mozzarella).
  • Vegan Pesto Pizza: Tofu and zucchini cream, cherry tomatoes, sundried tomatoes, vegan basil pesto, kalamata olives
  • Mushrooms Galore: Tofu cream or Marinara, Portobello, Shiitake, Oyster mushrooms, drizzle of chili oil, optional: arugula.
  • Vegan ‘Meat’ Pizza: Marinara, Gyros-Marinated Tempeh, Vegan Cashew Cheese
  • Classic Vegan Vegetable Pizza (recipe below): Marinara sauce, lots of veggies, nutritional yeast, avocado.

Let us know which combinations are your favourites in the comments below, and don’t forget to tag us on Instagram and Pinterest when you make them! For more recipe inspiration, see the Recipes section of our blog.

Vegan Vegetable Pizza

Difficulty: Beginner Prep Time 10 mins Cook Time 60 mins Total Time 1 hr 10 mins
Servings: 4
Best Season: Suitable throughout the year




For the pizza dough:

  1. Follow the instructions to make your favourite pizza dough. We usually use the Thermomix recipe (you get a perfect fluffy dough every time!), except we use 50/50 whole-grain spelt and rye flour mix instead of white bread flour. This makes the dough a bit more dense, but the resulting pizza is more filling (and also healthier!).

    If you're looking for something lighter and/or gluten-free, we also really liked this one which is made out of cauliflower!

  2. To assemble the pizza:

    Stir the italian herbs and crushed garlic into the tomato sauce and add salt and pepper to taste. 

  3. Extend the pizza dough onto a parchment lined baking tray and add the tomato sauce (using the back of a spoon to distribute the sauce evenly is very handy!)

  4. Chop the veggies and add on to the pizza. I purposely kept the quantities of each vague - just add as much as you like. In my opinion, the more the merrier (and juicier!).

  5. Bake according to the pizza dough's instructions.

  6. Take the pizza out of the oven, top with arugula, nutritional yeast and (optionally) avocado, and dig in!


  1. I don't generally like using 'vegan cheeses', unless they're homemade, because they tend to be full of questionable ingredients or taste strange. Over time, I've realised that I don't actually even miss the cheese on pizza! Feel free to modify according to your tastes though, of course.
  2. If you're using the cauliflower crust, add chickpeas or some other type of protein as a topping so that you don't stay hungry!


Keywords: vegan pizza

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ALT="Rebecca Botello, author of the blog Wholesome by Becky"

Rebecca Botello

Food and Sustainable Lifestyle Blogger
Rebecca is an International Development student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.

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