My Favorite Vegan Pizza

THEE BEST Vegan Pizza! Sauteed veggies, simple tomato sauce, loads of vegan parmesan cheese. Pizza perfection! #vegan #pizza

Ahh, pizza night. A thing to be cherished.

Around our house we eat pizza at least once a week. And if something horrific happens mid-week (say, we run out of Netflix shows), it’s pizza night on Wednesday, too. Because life is short and we love our pizza and we intend to eat it. Often.

The Best Vegan Pizza!

One of my greatest struggles since going completely dairy-free has been giving up my beloved veggie pie.

I’m not even that big of a cheese fan, but pizza just wasn’t pizza if there wasn’t a thick layer of mozzarella and a little parmesan on top. Ya know?

But, the constant feelings of discomfort it would bring made it not worth it to me. So we reassessed our weekly pizza routine and decided to start making all of our pizzas at home – one without cheese for me and one with cheese for John.

THE BEST Vegan Pizza! Sauteed veggies, simple red sauce, vegan parmesan. The only pizza recipe you'll ever need!

Thank goodness for me there is a 1-minute, homemade alternative to parmesan cheese. Vegan parmesan! Have you tried it?

If not, you must. Even if you’re not vegan you’ll love it – it’s that good. You better believe I go through about 1 shaker-full every couple weeks now. It’s like gold around this house!

THE BEST Vegan Pizza! Sauteed veggies, simple red sauce, vegan parmesan. The only pizza recipe you'll ever need | #vegan

Even though I’ve been making a variation of this pizza for a while now, a recent discovery has made it 10x better.

Sauteed veggies!

My friend Lisa – who shared the genius 5-minute Microwave Hummus idea with me – used this method for a pizza she made recently and it kind of blew my mind how good it was.

I was using raw veggies before that never entirely get cooked while the crust is baking. Plus, sauteeing them allows for another wave of flavor as I add a sprinkle of pizza seasoning, garlic powder and sea salt. So soft, mega flavorful and delicious.

THEE BEST Vegan Pizza! Sauteed veggies, simple tomato sauce, loads of vegan parmesan cheese. Pizza perfection! #veganTHEE BEST Vegan Pizza! Sauteed veggies, simple tomato sauce, loads of #vegan parmesan cheese. Pizza perfection!

In our 4+ years of marriage, John and I have eaten a lot of pizza together. At least 208 pizzas, if not more. So I’d like to think of myself as somewhat of an expert. This really is – in my opinion – the best pizza I’ve had – vegan or not! Big claims around here, but I know my stuff.

I hope you enjoy this pie! If you make it, be sure to snap a pic and tag it #minimalistbaker on Instagram or Twitter. Do it! I love seeing what you lovelies cook up. Cheers!

THEE BEST Vegan Pizza! Sauteed veggies, simple tomato sauce, loads of vegan parmesan cheese. Pizza perfection!! #veganTHE BEST Vegan Pizza | Garlic herb crust, simple tomato sauce, LOADS of sauteed veggies and #vegan parmesan cheese!

4.9 from 14 reviews
My Favorite Vegan Pizza
Prep time
Cook time
Total time
The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sauteed veggies and vegan parmesan cheese. Thin crust, tons of flavor and ridiculously satisfying.
Recipe type: Pizza
Cuisine: Vegan, Italian
Serves: 2
  • 1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten free recipe)
  • 1/2 cup each Red, Green and Orange bell pepper, loosely chopped
  • 1/3 cup red onion, chopped
  • 1 cup button mushrooms, chopped
  • 1/2 tsp each dried or fresh basil, oregano and garlic powder
  • 1/4 tsp sea salt
  • 1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
  • 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
  • Sea salt to taste (~1/4 tsp)
  1. Preheat oven to 425 degrees F and position a rack in the middle of the oven.
  2. Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
  3. Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
  4. Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
  5. Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
  6. Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
  7. Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through.
  8. Bake for 17-20 minutes or until crisp and golden brown.
  9. Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.
Nutrition Information
Serving size: 1/2 pizza Calories: 395 Fat: 13g Saturated fat: 2.7g Carbohydrates: 59g Sugar: 19g Sodium: 1570mg Fiber: 7.9g Protein: 15g

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  1. says

    Oh yes, definitely need to cook the vegetables before adding them to the pie! In the winter I roast ‘em first, and that makes an incredible veggie pizza. I think I need to try your version of vegan parm. I’ve never had one I could rave about.

  2. says

    Mmm mmm mmm. I’m thinking of making my own dough for this, have you had any success with freezing dough? I’m wondering if it needs another prove once it’s at temperature? If I could nail freezing it then I can have mid week pizzas for emergencies too! Thanks Stephanie

    • Nathan says

      Pizza dough freezes wonderfully!
      Just roll it into balls and freeze in bags.

      It will defrost in only half an hour sitting on the bench. I usually use it straight away, but it’s better if you let it rise and knock it back again.

      Some great tips in this recipe, thanks. I’m freaking out about going vegan lol

  3. says

    Looks amazing! I love how the crust is still crisp, even without cheese. I work at a brick oven, thin crust pizza place and I use some of the techniques that I use in that kitchen when I make pizza at home. When I use my baking stone, I like to let it preheat for an hour at 500F, and when I shape the crust, I use my hands, no rolling pin to stretch it into a circle with a slightly thicker rim around the outside (the crown) so that the crust has a bit of bubbly oomph to it, if that makes sense. I’m wondering if I could convince the other cooks to make some sort of nooch/vegan parm topper like you have so that vegans could have a little cheesy goodness!

  4. says

    Yum! I always cook my veggies before putting them on pizza! I’ve never been a fan of the “warm but raw veggies that are slightly black on the top” taste. Although recently, my favorite pizza toppings have been pineapple + jalepeno (weird, but trust me- so good!) which I do raw. Thanks for sharing!

  5. bianca says

    Just a quick question! Is the TJs pizza dough shelf-stable? Or is it refrigerated?
    I ask because we live about 5 hours from a TJs and are making a trip next month so I’m working on my list! If it’s not refrigerated then we can stock up!

    • Dana Shultz says

      It’s not shelf stable, rather refrigerated. Good question! I’d suggest bringing a cooler (I buy several at a time and keep them in my freezer, then thaw out the morning of), or trying that recipe I listed for homemade!

  6. says

    We used to eat pizza once a week too, and I always look forward to pizza night! We’ve been struggling to find a pizza that meets our new dietary needs, and I can’t wait to try your vegan parmesan! Now if I could just find a gluten free crust that looks as good as your pictures – I’d be set! :)

    • Dana Shultz says

      Kari! Have you tried our gluten free crust yet? It’s linked in the recipe. It’s one of my favorite crust recipes, GF or not!

  7. says

    OMG I could hug you right now! While we aren’t vegan, we definitely try to decrease our dairy consumption as often as possible. Easy to do… except when it comes to pizza. My husband is a pizza fiend- craving it at least 2-3X per week. While I try to make it as healthy as possible, I always add some type of cheese to it. This is the first dairy-free pizza that actually looks as good as regular pizza. I can’t wait to make this!

  8. says

    The PCC in Seattle makes fantastic vegan pizza and your recipe is reminiscent of that! I had forgotten about this pizza until you brought it to my attention. Sauteeing veggies bring out their lovely sweetness and adding them to home-made pizza sauce + crust is INCREDIBLE! OMG. I agree with Kinsey; all my pizza at home is baked on a pizza stone on the very tip top oven rack, preheated one hour before GO TIME at 550F! As soon as the pizza goes in, I decrease the temp to 500F. The crust comes out to perfection every time! I haven’t tried the vegan parm cheese, but am so excited to try it! Thank you for your recipe (and mouthwatering photos)!

  9. says

    You’re so right, nothing beats a homemade pizza! I like to make a homemade dough on the weekend and keep it in the fridge until I’m ready to use. I agree that sauteeing the veggies is a must, it brings out so much more flavor! You don’t even miss the cheese!

  10. says

    This is revolutionary! Whenever me and my family are out and starving, we usually grab slices of pizza — everyone but me, that is. I usually just sit there and smell the incredible aroma of spicy sauce and mozzarella while opting for a cold sandwich or prepackaged salad. I used to love pizza, but now I kind of just miss out. But, NO MORE. I’m totally going to try making this pizza! It looks incredible (and I’ve been needing to try that vegan parm anyway) plus sauteing the veggies sounds like a flavorful idea.
    Perfection here! Thanks for the recipe.

  11. Caitlin says

    I made this last night, I made my own crust with some extra fresh herbs and added a lot of fresh basil and oregano on top. It was amazing! Even my non vegan SO loved it. The roasted onions really send it over the top

  12. Kelzee says

    I make your deep dish pizza all.the.time, so this was a deliciously crispy change of pace! And herbs fresh from my garden in the sauce? Ohhh, girl. Let’s just say it’s a good thing that your go-to dough recipe makes enough for two…

  13. Ines says

    Your pizza looks delicious to me and I think it’s great that you stick to making pizza once a week! I wish I would manage that as well – I lived in a flat without an oven for five months, so I was a bit out of practice ;-)
    I tried your recipe yesterday and even though the sauce variation with the tomato paste was a bit too sweet for my liking (I will make the “normal” tomato sauce next time), the rest was great. The dough was really crispy and it looked so good :-)
    Thanks for motivating me with the gorgeous photos to make pizza :-)

  14. says

    Sounds like the attitude towards pizza night in your house is exactly the same as in mine! I’ve been making homemade pizza for the last few weeks now and I can’t believe how much better it tastes!

    p.s I tried out your vegan parmesan recipe and I LOVE it! I’m not even a vegan!!

  15. says

    Had to drop in to say you’re my hero :) Made this last night and devoured the entire thing. My husband and I love pizza and I’ve been searching (forever) for a vegan pizza that we love. THIS. IS. IT! We loaded up on the veggies, adding some mushrooms, and your vegan parmesan recipe which is super easy and amazing. And the sauce is perfect! Seriously Dana – thank you, thank you, from the bottom of my pizza-loving heart!!! :D

  16. says

    Wow. You actually made me do my own pizza crust. You are one incredible person. This was absolutely delicious. I had too much toppings (woops) but hey, cooked veggies aren’t something I get too much of. The “parmesan” is INCREDIBLE. I made a double batch of dough and I can’t wait to unfreeze the other one so I can make this again!!!

  17. Leaf says

    I have made this three times in the past two weeks! Thank you for an amazing recipe- everything of yours that I have made turns put delicious, but this along with the vegan parm is outstanding! Thanks again!

  18. Amanda says

    I’ve recently became Vegan and this recipe is literally my life saver! Seriously one of the best I’ve tried so far..

  19. Ellen says

    This was absolutely delicious !!! I just became vegan within the last week so I am still learning and trying a variety of new things. I was very skeptical about the “parmesan” but it all tasted great. Even my 10 and 11 year old boys loved it. This will be a favorite in our house from now on. Thanks so much,

  20. says

    Hi Dana,
    This looks delicious! The links for the homemade recipe and the gluten-free recipe for pizza dough aren’t working. Would you mind posting them please?
    Thank you!

  21. Sus says

    Looks great. I just made the vegan parmasan cheese for my ovn pizza recipe. Do I store the rest of the vegan cheese in the fridge?

  22. says

    I have been eating plant-based for just a short while & have basically lived on your site this past month. Thanks for all your delicious recipes! I made this one for myself today & adored it! Keep up all your great work!!

  23. Jackie says

    I’ve been buying Amy’s no-cheese pizza when I had a pizza craving, but I always felt a little guilty spending so much for a frozen pizza (~$7 each) when I knew I could make one for so much less. Finally decided to make my own this year and poof! It was a success! Thank you for posting this recipe. I modified mine with what I had on hand–making the crust from scratch, using pasta sauce and sautéing up some of the onions, garlic and frozen bell beepers with the spices from the recipe. (I missed reading the instruction with the parchment paper so I ended up baking it on an oiled pizza pan and it still turned out.) The ‘Parmesan cheese’ was so easy and when I test tasted it on its own, I was tempted to eat it all on its own!
    I think next time I’ll try adding some if the garlic, oregano and/or basil to the crust recipe–my mom did something like that when she used to make homemade pizza for a little extra flavor. All in all, this is going to be a staple. I’ll be making a bunch of pizzas over the weekend and freezing them to heat up throughout the next month. :)

  24. Florence Andrews says

    OMG just made the 5 minute hommus – DIVINE! thank you soooooo much cant believe it was soooo easy and so delish – you guys rock!

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