Gluten-Free Vegan Sausage Pizza

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Plate of sliced Veggie & Sausage Vegan Pizza

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.

The result is an incredibly comforting meal made with 9 real, whole food ingredients that taste AMAZING. Let us show you how it’s done!

Red onion, bell pepper, basil, vegan sausage, marinara, vegan cheese, avocado oil, apple cider vinegar, and spices

Pizza Crust

For this version, we used Simple Mills Gluten-Free Crust (NOT SPONSORED, we just love it!) to keep it quick and easy so we could focus on the homemade toppings.

But if you prefer homemade crust and want to minimize prep on pizza night, you could make and freeze our Easy Vegan Gluten-Free Pizza Crust in advance.

Using a wooden spoon to stir gluten-free pizza dough

To make the Simple Mills dough, simply add the box mix to a mixing bowl with vinegar and oil (olive or avocado are good choices). Then add water a little at a time until it becomes a semi-tacky dough that doesn’t stick to your fingers or crumble.

Shaping vegan gluten-free pizza dough on a baking sheet

Once the dough is the right consistency, form it into a disc and place it on a baking sheet between two sheets of parchment paper. Then use a rolling pin (or a tall, smooth glass) to roll it out to about 1/4-inch thick.

Then bake it for 12-14 minutes, depending on whether you prefer a softer or more crispy crust.

Using a rolling pin to roll out pizza dough between sheets of parchment paper

Toppings

For toppings, we like to use homemade vegan sausage, jarred marinara, sautéed veggies, and homemade cashew ricotta. Serious flavor bomb!

But there’s room for flexibility here! While homemade tends to be more flavorful and wholesome, using store-bought alternatives is an option for added convenience.

We like having the best of both worlds and tend to prep the vegan sausage, ricotta, and parmesan in advance to use throughout the week in various meals.

Sautéing red onion and bell pepper with oregano

Making the sautéed veggies is super quick and simple! Add bell pepper and onion to a skillet and sauté in oil (or water) with salt and your favorite seasonings. Oregano, basil, red pepper flakes, and other Italian seasonings pair nicely.

Or, if you prefer crunchier veggies, you can also skip this step and add the raw peppers and onions to the pizza.

Vegan pizza on a baking sheet ready to go in the oven

Once the crust is partially baked and the sauce and toppings are prepped, it’s ready for assembly!

To assemble, add marinara sauce to the crust and spread it into an even layer. Then top with the veggies, vegan sausage, and a dollop of nut cheese (optional but recommended for added richness).

Then bake the pizza for 12-15 minutes or until golden brown.

After baking, we like to add vegan parmesan, red pepper flakes, and freshly chopped basil for an extra something special.

Veggie and Sausage Vegan Pizza on a parchment-lined baking sheet

We hope you LOVE this pizza! It’s:

Quick & easy
Rich
Savory
Satisfying
Customizable
& the ULTIMATE comfort food!

It’s perfect for vegan pizza night and plenty filling on its own. But it would also pair well with our Simple Green Salad, Chickpea Caesar Salad, or Grilled Romaine Caesar.

More Vegan Pizza Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Red onion, bell pepper, vegan parmesan, and red pepper flakes next to plates with slices of vegan pizza

Gluten-Free Vegan Sausage Pizza

Looking to upgrade pizza night? This vegan, gluten-free sausage pizza is the trick! Made with 9 simple, whole food ingredients, customizable toppings, and BIG flavor!
Author Minimalist Baker
Print
Plate of our vegan pizza made with veggies and homemade sausage
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 (Slices)
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

TOPPINGS

CRUST

  • 1 9.8-oz box Simple Mills Gluten-Free Pizza Crust (or make this Vegan GF Pizza Crust and disregard the following crust ingredients // NOT SPONSORED — just love the brand)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp oil (such as olive or avocado)
  • 4-6 Tbsp water

VEGGIES

  • 1 Tbsp oil (or sub water but double the amount)
  • 1 ½ cups sliced raw vegetables (we like red bell pepper and red onion)
  • 1 healthy pinch salt
  • 1 healthy pinch dried oregano

FOR SERVING optional

Instructions

  • Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (or prepare your pizza stone as you normally would).
  • If preparing your vegan sausage and marinara sauce, do so now. Otherwise, if they’re already ready or you’re using store-bought, proceed with the recipe.
  • For the crust, if making homemade, prepare now. Otherwise, use the Simple Mills box mix. Add the contents of the bag to a medium mixing bowl and top with the vinegar and oil. Stir to combine. Then add water a little bit at a time until a semi-tacky dough is achieved (see photo). You should be able to handle it without it sticking to your hands. But it shouldn’t be crumbly or feel dry. If too dry, continue adding water. If it gets too wet, you can compensate with a little gluten-free flour or almond flour.
  • Place the dough in the center of your baking sheet or pizza stone and form into a 1-inch thick disc. Lay another sheet of parchment paper on top and then use a rolling pin to roll into a roughly 1/4-inch-thick pizza crust in the shape of a circle or square. Then use your hands to form or mend any cracks.
  • Bake on the center rack of your preheated oven for 12-14 minutes, or until it appears slightly puffy and golden brown. If you like a crispier crust, bake for 14 minutes. If you prefer it softer, bake for 12 minutes. Then remove from oven, set aside, and increase the oven temperature to 375 degrees F (190 C).
  • If you prefer crispier veggies, skip this step. Otherwise, while the crust is baking, heat a large rimmed skillet over medium heat. Once hot, add a little oil or water and your veggies and season with salt and seasonings of choice (such as dried oregano and basil or red pepper flakes). Sauté until just tender — about 3-4 minutes. Then turn off heat and set aside.
  • At this time you can also optionally toast your vegan sausage in a skillet over medium heat for 4-5 minutes, stirring occasionally for crispier texture (see photo).
  • To your crust, add your marinara sauce and spread into an even layer. Then top with veggies and sausage, and dollop on nut cheese, such as Cashew Ricotta, if using.
  • Then bake at 375 F (190 C) for 12-15 minutes, or until the edges of the crust appear crispy and golden brown and the toppings are browned. Bake longer or use the convection oven setting for an even crispier crust.
  • Top with desired toppings, such as fresh basil, vegan parmesan cheese, or red pepper flake, and serve immediately.
  • Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until hot.

Video

Notes

*Prep time does not include preparing sausage, marinara from scratch, or nut cheeses.
*Nutrition information is a rough estimate calculated with olive oil, 3/4 cup each red bell pepper and onion, and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 slice Calories: 273 Carbohydrates: 25.9 g Protein: 6.4 g Fat: 17.2 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 4.91 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 303 mg Potassium: 189 mg Fiber: 5 g Sugar: 4.2 g Vitamin A: 456 IU Vitamin C: 27.25 mg Calcium: 85.58 mg Iron: 1.75 mg

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  1. Isa says

    It was so good and easy to make. I really like the vegan sausage recipe from the zucchini “boat” and I was happy to use it again in this recipe.
    I can’t eat quinoa so I made the first version of the vegan sausage with a leftover pea risotto I had, it was delicious! The second time, I used sorghum grains. It was also good but not as tasty.

  2. Sara says

    All your recipes have been so amazing and delicious!!!!! They are such a life savor since I became vegan! Would you happen to have a recipe on pumpkin seed tofu, one that is gluten free and without any soy, beans or mock meat.