My Favorite Vegan Pizza

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Sliced homemade Vegan Pizza on a piece of parchment paper

Ahh, pizza night. A thing to be cherished.

Around our house we eat pizza at least once a week. And if something horrific happens midweek (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.

Using a spoon to spread pizza sauce onto dough for 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.

Sprinkling nutritional yeast onto pizza for homemade vegan pizza night

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!

Freshly baked vegan pizza made with red sauce, sautéed veggies, and vegan parmesan

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, sauteing 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.

Pizza cutter and slices of the Best Vegan Pizza
Grabbing a slice of the Best Vegan Pizza

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!

Slices of The Best Vegan Pizza alongside dishes of vegan parmesan cheese and red chili flakes
Slice of pizza from our Best Vegan Pizza recipe

My Favorite Vegan Pizza

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.
Author Minimalist Baker
Slices of Vegan Pizza on a parchment-lined plate
4.93 from 102 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Course Entrée, Pizza
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly Dough only
Does it keep? 2-3 Days



  • 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* (organic when possible)
  • 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
  • ~1/4 tsp sea salt (to taste)



  • Preheat oven to 425 degrees F (218 C) and position a rack in the middle of the oven.
  • Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), 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.
  • 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.
  • Prepare vegan parmesan if you haven’t already by blitzing raw cashews, 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.
  • 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).
  • 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.
  • Use the baking sheet to gently slide the pizza (WITH the parchment underneath) directly onto the oven rack. The parchment will help prevent it from falling through.
  • Bake for 17-20 minutes or until crisp and golden brown.
  • Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.



*You can sub one 6-ounce (170-g) can tomato paste in place of one 15-ounce (425-g) can tomato sauce. 
*Nutrition information is a rough estimate calculated with Trader Joe’s pizza crust.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 518 Carbohydrates: 80 g Protein: 18.7 g Fat: 14.9 g Saturated Fat: 2.1 g Polyunsaturated Fat: 2.4 g Monounsaturated Fat: 5.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2920 mg Potassium: 1256 mg Fiber: 10.3 g Sugar: 15.2 g Vitamin A: 527 IU Vitamin C: 106 mg Calcium: 77 mg Iron: 8 mg

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  1. joy says

    This looks delicious, but is it okay to not put it in the fridge for 1 night and leave it only outside? I have problem cos im planning to make a lot :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joy, we wouldn’t recommend leaving it out overnight (for food safety reasons).

  2. Karen C says

    You are a class act – your response to David G. was so accepting.
    My pizza turned out wonderfully. I had NEVER used pizza dough before because of the “mess” but the TJoes worked. Used the toppings you suggested and added some asparagus to the sauteed veggies. I have enjoyed many of your recipes. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry you didn’t enjoy the recipe, David. It’s usually a reader favorite! If you share what you dislike about it, we may be able to offer troubleshooting tips.

  3. serah says

    OMG it’s so easy but very delicious. I added black olive and omitted mushroom as I don’t have in hands. But still it’s very good. I found that the last topping with oregano made it really great. Don’t miss it. Thank you!

  4. Caitlin says

    I love cooking, but I am a rather lazy cook lol. I would definitely use the Trader Joe’s crust (that crust is so good) and probably add some shredded pecorino Romano in addition to the vegan parmesan since I’m not totally dairy-free. (The vegan mozzarella I made was a total disaster lol).

    This sounds delicious and can’t wait to make it one night!

  5. Joan says

    This looks very tasty! We are having super hot days this week and I am wondering whether I could cook this on a BBQ with the lid down, rather than in the oven in the house? I have a clay pizza stone that I could use on the BBQ, since I don’t think parchment paper would work LOL. I would increase the serving size to 6.

  6. Sarah says

    I accidentally used onion powder instead of garlic on my veggies but it still turned out delicious! I used th entire TJ pizza dough and just doubled the veggies. I used sweet peppers instead of bell peppers but I don’t think it changed the flavor. I’ve been trying to go dairy free as much as possible but the one thing I’ve struggled with giving up is pizza. I’m surprised by how much this felt like the real thing. Will definitely be making this again.

  7. April Pecchenino says

    Amazing! I added some hot gardiniera which really took it next level for me. So good, I think I’ll eat this weekly as a weekend treat.

  8. Niki says

    The veggies in the recipe are great. I also made this with zucchini instead of bell peppers and it was equally good. I used a corn meal crust and Muir Glen’s pizza sauce, and added a tofu-based “cheese” after cooking. Nice!

  9. Danielle says

    Is the nutrition number for the sodium correct? The recipe currently shows 1,570 mg of sodium in only one serving which seems excessive.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, the nutrition is accurate, but it’s a rough estimate as it will vary based on the crust, vegan parm, and tomato sauce you use, as well as how much salt you add to the sauce. Hope that helps!

  10. Danielle says

    This was delicious! The crust was thin and crispy. The veggies added so much flavor. I didn’t miss having mozzarella as the cashew parmesan gave the pizza extra flavoring. I substituted Raos marinara for the sauce. It is easy to eliminate the oil when sautéing the vegetables.

  11. Pat Lamb says

    I loved this recipe! I’m on a vegan diet and so am looking for a wide variety of foods to cook and eat. And my wife said that if I cook it, she’ll eat it (there’s more than one way to get someone hooked on veggies)! She was excited about the pizza and exclaimed that it was very good! The recipe was very easy to follow and the flavors popped! I loved sautéing the veggies — wow, what a difference-maker. I used to be a manager in a great restaurant many years ago — Crystal’s Pizza & Spaghetti. I felt like I was back there as I made your recipe; and though that restaurant closed, I have a great pizza to eat now. So good! Now, what’s next from your recipes to cook is the pressing question!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad the recipe brought back good memories. Thank you for the lovely review, Pat! xo

  12. Lisa says

    Sautéing the veggies pumped this to new level. Used homemade dough on the grill. We also said, “this is the best pizza ever!!”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Lisa. Thank you for the lovely review! xo

  13. Debra Connors says

    I will be making this again and again.
    I made this recipe with modifications. I used a store-bought flatbread pizza crust that I baked in the oven on a pizza pan for about 3 minutes so it would be crispy. I used a store-bought pizza sauce and prepared the veggie toppings as indicated in the recipe except without any oil and also added baby spinach. Sauteing the veggies is really the magic that makes this pizza so darn good! I sprinkled a minimal amount of the vegan parm on the pizza and baked it in the oven for about 8 minutes. It was very, very delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear it, Debra! Thank you so much for the lovely review and for sharing your modifications! xoxo

  14. Ruth says

    We just found out that my daughter has food sensitivities to garlic, cow’s milk, pineapple, egg whites, rye, and wheat so I am learning to make a lot of vegan and gluten free things. However, I think she might also be sensitive to tomatoes. Every time I make spaghetti or she has a vegan pizza, her stomach hurts. Do you have any ideas for a sauceless vegan pizza? Thank you.

  15. Michael Breder says

    You can step this up a notch even more with a pesto crust rub and balsamic drizzle. I used to add olive oil and sea salt to the crust, but since I’ve been to Blaze Pizza a few times, I’ve gotten ideas to spice up my own vegan pie to make up for my longing for mozzarella. If you are interested read on:
    Breder’s Pesto crust rub:
    heaping 1/4 cup of cashews
    Fist full of spinach
    2 tablespoons Hummus
    Teaspoon of dill, basil and oregano
    5-8 cloves of garlic
    1 tablespoon veggie broth
    Salt/Pepper to taste
    Blitz up the above ingredients until creamy and smear on to all of your pies. I use this amount for 4 pies.
    Balsamic drizzle finish:
    Follow Engine #2 recipe for College dressing for an oil free drizzle that makes a nice addition to your pie or for dipping your crust in.
    Combine these two touches for your Vegan pizza from Minimalist Baker and you can replace your cravings for any mozzarella over time. Using Dana’s Vegan Parm recipe has been a huge assist in raising two hungry boys and changing to a plant based diet while they were 10 and 13 years old. My son’s love vegan parm and use it on many wraps, pizzas, pastas and more to give them a great source of protein while they are growing. They like making it too!

  16. Ava says

    This was sooo good! I ended up doing a thin crust pizza and followed the recipe exactly but added your Macadamia Nut cheese in dollops around a the pizza and it made it even better.

  17. Eric says

    Fabulous…. I used premade crust from the supermarket given its instructions asked for just 8 minutes, the crust got burnt but the toppings were quite perfect.

    -sauteed the toppings with veggie broth to make it oil free
    -added the fresh basil after baking but did not mince them. I did not test minced but keeping the basil whole may have enhanced it tho. Bottom line, the fresh basil upped the taste a notch or two so highly recommended.
    –put a section with vegan garlic alfredo in place of pizza sauce but it didn’t taste distinctive so i might try thickening it next time. The original sauce was still better

    Will definitely make this again in the future!!!

  18. Sherri says

    This will now be my go to pizza. I made it for Super Bowl Sunday (did not watch super bowl) and since I had sauce and veggies left I made it on National pizza day with the gluten free crust. Sautéing the veggie made a world of difference from my normal pizzas that I just threw the veggies on .

  19. Madison Henson says

    hi! when i click the links to the pizza dough its taking me to the deep dish pizza. is it all the same dough i would just roll it out more if i do not want it has deep dish? Thanks!


  20. Norma says

    This is OUTSTANDING pizza. Today is my first day eating vegan, and my family was making pizza for dinner. I think I had the best pizza on the table…seriously. The “cheese,” the sauce, the veggies…all of it…so flavorful and delicious. Outstanding. Thank you!

  21. VICKY says

    I made this last night and it was really really good!
    It was my first time making pizza dough and it turned out great to my surprise! I used store bought marinara and already had the vegan parm from many other recipes. So it was overall easy to put everything together and I never expected it to taste so good! Many more of these delicious pizzas will be made for my family. Thank you!

  22. Lauren says

    The vegan parmesan really makes this recipe perfect. I’ve been making homemade pizza (vegan and non-vegan) every week for my family all year, but this was my first time using your vegan parmesan recipe. I don’t like vegan soft cheeses on pizza and I don’t mind a pizza with no cheese. But I always felt like it was missing something. I use homemade vegan pesto to give it that salt and garlic it was missing, but this is even better. This pizza will satisfy any pizza lover! Even people skeptical of vegan cheese should try this recipe and use your recipe for vegan parm. Would be good on pasta, too, or garlic bread! Yum.

  23. Nancy says

    Thank you for sharing this wonderful recipe. I am not vegan but lactose intolerant, and I pretty much gave up on ever enjoying pizza again, until this recipe. I make it exactly as you wrote the recipe (minus the crust which I pick up from an Italian shop. I’m not gluten free so I can have some fun!) and it’s just divine. I have made it so many times that I don’t even need to refer to the recipe anymore!!! Keep up the great work xox

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy it, Nancy! Thanks so much for your kind words and lovely review!

  24. Kent says

    We’ve made this recipe a couple times now and it’s a great one. Simple and delicious. It’s our favorite homemade vegan pizza recipe.

  25. Kelly Hermanson says

    Made this for dinner last night and it was a hit!! The sauce was the perfect mix of tomato, herb, and sweetness, and the veggies made us forget we were missing any cheese! Would definitely recommend adding some black olives too.

    P.S. – We didn’t have cashews or a food processor to make the “vegan parm” as instructed, so I mixed only the nutritional yeast, salt, and garlic powder together in a small bowl. Happy to report it still tasted great!

  26. Sara H says

    Loved this recipe! I was looking for a dairy free alternative pizza recipe and this recipe hit the mark. By making the big batch of ‘Parmesan cheese’, I’ve also been able to use it on pasta dishes, including Minimalist Baker’s chickpea bolognese. Sooooo yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Sara! We also love that the parm is so versatile =) Enjoy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leila, not sure if we are understanding your question correctly, but for two pizzas, we’d suggest changing the serving to 4.

  27. breanna says

    Hello sorry but I’m so confused on what dough you used did you use just one type of dough or mixed two ??? And if one which one?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Breanna, sorry for the confusion! You can use any dough you prefer. We provided three different options, but just choose 1.

  28. Caroline says

    Hands down the most scrumptious pizza we’ve ever had…ever.
    What would be a good substitute for the onion (sensitive stomach)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it! You could omit or sub additional peppers or mushrooms.

  29. PSteggie says

    Simple and delicious! I made this twice. I topped with Nutty Parm (nutritional yeast and cashew) from Dr. Greger’s How Not to Die Cookbook and I put arugula on after it came out of the oven.

  30. Shiku says

    The pizza tasted great and very filling. We used a pre-made cauliflower crust to add more veggies and washed it down with some wine. Couldn’t taste the cheeze as much as I would have liked despite covering my slice with it. Overall a solid outcome that is to be repeated! Thanks!

  31. Renee A Giardina says

    I used a GF flour. Followed everything exactly but my dough was really wet! Was it due to using A premixed GF flour?

  32. Karen says

    What a simple idea. Sautéed veggies are what I needed. I used to add pickled peppers, such as pepperochinis. I recently read an article on dangerous of pickled vegetables…We try to eat healthy, so I stop buying pickled peppers. I used raw in my pizza. The result was disappointing. I sautéed the banana peppers yesterday. Finally…what I was looking for. Thank you

  33. Donna says

    This was delicious!! My husband and I recently decided to transition to a plant-based diet after his heart attack and subsequent by-pass surgery. I added a can of fire-roasted tomatoes, well drained, to the veggies and sautéed in broth rather than oil. I also put a layer of spinach on top of the tomato sauce, underneath the veggies. The topping was crumbled tempeh “bacon” and your vegan Parmesan cheese (although we’re not supposed to have nuts, but I couldn’t resist!). Will definitely be making this again… it’s a winner! I will also be trying more of your recipes :)

  34. Ricky says

    I been making my own variations of this for the last couple months and was looking for new ideas and got some so thank you!

    Hopefully I can give others some as well!

    I been using the TJs Zhoug sauce on the crust so it becomes a pesto pizza ;) I also mix chia seeds in the sauce before putting it on the crust.
    Gotta get your protein source in right!

    I also like to drizzle some oil to make it a bit more crispy and adds extra flavor.


  35. Rich says

    My wife and I loved this. Thank you for posting this. We both are fairly new to a plant based lifestyle. We really were missing pizza until now. The only thing we did different was reduced the salt in everything and added some wilted baby spinach.
    Really good!! We will definitely make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rich. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Jenna says

    I’ve made this pizza a dozen times and each time it gets better and better. I love the basic dough recipe, it’s simple and easy to follow. I almost always have all the ingredients on hand for this pizza recipe and I top it with whatever vegetables I have on hand. I also throw vegan cheese and vegan sausage on it.

  37. Curtis says

    I made this and it was very good but I wanted to know how long does the sauce last? I still have quite a bit left.

  38. Kevin says

    Thanks for this recipe, fantastic!

    I cooked a couple of beyond meat spicy Italian sausages, sliced them up and added as a topping

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kevin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  39. Mary says

    The directions for putting the pizza into the oven seem confusing and hard to follow. It’s not very clear on what to do with what utensils and when to do it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Molly, thanks for the feedback. We will take a look and make adjustments as needed.

  40. Courtney says

    Love this vegan pizza! The only thing I changed was to throw the sauce in the pan (after taking the veggies out) to cook it down just a little bit so it was thicker/less watery. I don’t even miss the cheese, even my 10 month old loves it!

  41. mark James says

    I prefer spaghetti sauce to tomato sauce (and store bought pizza sauce is really terrible)it is thicker! AND add some no-salt canned diced tomatoes, love tomatoes!

  42. Anamit Sen says

    Because of my CKD I’m not allowed tomato and cheese…can I substitute capsicum sauce instead of tomato? Also, what’s a good substitute for cheese? I’m from India and we have a cottage cheese called paneer, would that work?

    • Allie says

      This recipe doesn’t call for a dairy based cheese! Dana provides instructions on how to make your own one-minute dairy-free cheese at home!

  43. Laneya says

    I’ve always loved making my own pizza pies and was devastated thinking I’d have to eliminate pizza from my diet in the name of good health. I always put sauteed bell pepper and onion on my original pizza, so the only big difference was no cheese… which made me nervous. I made and used your vegan parm cheese, and it was a hit for me and the fam (who all went plant – based, as well). Definitely will be making this for weekends when we get those cravings for pizza! Thank you!

  44. Gayle Fishkin says

    Am old – how do I print out this recipe?
    Keeping kosher with a 9 year old grand daughter who is a lactose-ovarian vegetarian – which is fine but have trouble feeding her while everyone else is eating Turkey as I don’t put cheese dishes on the table. Want to try your vegan parmesan cheese on a ‘plain’ pizza as her dinner. Also – Would a ‘plain’ pizza taste as good if served the next day? Thanks Gayle

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gayle! You can print this recipe by simply clicking the ‘print’ button which can be found near the ingredient list! This pizza keeps well as leftovers!

  45. Julie says

    This is definitely my favorite vegan pizza. I’ve made it at least 10 times now. My non vegan friends and family really like it too. In fact, my husband has actually told other people about it! (Not common!) Thank you for sharing this!!

  46. Nina says

    After placing a hiatus on our Friday night pizza night due to my veganism, it is now back on because of this recipe! And everyone in my family is happy again–especially me! Your vegan parmesan has been my go-to for months now, but I never thought of using it for pizza. THANK YOU!!!

  47. Kboeh says

    I made this pizza and it was delicious! I made it with this crust in my breadmaker:

    Next time I would probably add even more of the spices. It was delicious, but a touch on the bland side, probably because I didn’t use the TJs crust.

    Has anyone tried making the entire pizza ahead and freezing it? I would rather do that then freeze the dough, but I am wondering if I should freeze the whole thing, or maybe just freeze without the vegan parm and put that on before baking? Any advice here would be appreciated!

  48. Poppy says

    I made this for dinner tonight. I did use another pizza crust recipe and for the sauce I added extra dried herbs including rosemary. Best veggie pizza.

  49. John says

    Thank you for this recipe Dana! I tried a vegan mozzarella but it was not as good as your recipe for the vegan Parmesan. I followed your pizza recipe but I made my own whole wheat dough. Very tasty.

  50. Elisa Wolfe says

    I have had carmelized onion, asparagus tips, kalemata olives, pine nuts, fresh basil after it is cooked,
    roasted red pepper and vegan pepperoni as selections to put on pizza and they were very tasty. The
    vegan parmesan cheese is really good! Thank you always coming up with tasty suggestions!

  51. Alejandra Flores says

    What if we want to do the tomato fresh and not from the can paste can you advise me please Dana? I was going to do the eggplant lasagna i was send here for the marinara sauce and i’m so eager to make it.
    I love your recipes

  52. Astrid says

    I never thought I would love a pizza without cheese, and nutritional yeast smells like an old barn, but after trying this recipe I’ve got a new favorite which has made my new cheeseless life so much better!

  53. Liz James says

    We made this tonight and it was absolutely amazing! Flavor was on point & the crust was great!
    Thanks for the awesome recipe!

  54. Libby says

    This was the best pizza I have ever had! I always thought pizza had to be smothered in cheese, but I didn’t even miss it. The non vegans in my house loved it, too!

  55. Andrea says

    I LOVED IT! I ended up mixing 1/2 TJ’s whole wheat crust with 1/2 TJ’s garlic herb crust, and it was perfect. I added dollops of the ‘cheese’ you use for your lasagna roll ups, though I added only 1 tbsp of lemon, rather than 1/3 cup. Thanks for the excellent recipe!

  56. Kristine says

    This is a delicious recipe!! I made it once before and it was a big hit. This time I added more veg and a 1/4 Trader Joes vegan cheese. Wonderful!! Thank you Dana.

  57. Isabel Jenneman says

    This was my first vegan pizza, and needless to say the search is over. I’ve made this pretty much every week for the last couple of months. :)

  58. Shruthi Ravi says

    This recipe was amazing! I made it for pizza day at my daughters day care cuz we’re vegan. She loved it. She “mmmm”-d for every bite LOL.

  59. Jen says

    Thanks for sharing this. I’m looking forward to making it.
    There’s is something that’s a concern. Especially for people with heart or kidney issues;
    For 1/2 a pizza containing over 1500 mg of salt that’s a lot. An adult recommended serving of sodium per day is 2400 mg. A person on a low sodium diet needs to stick with 1500 mg/day.
    1 teaspoon of salt is 1800 mg of sodium and your recipe only has 1/2 teaspoon total. Must be the Trader Joe crust that’s hiding all the salt. I’ve got some homemade crust that Ill use for this instead of TJ’s Ill let you know the outcome.

  60. Jon says

    Tasted delicious but our parchment paper fused to the crust. Ended up having to peel half the crust off from the bottom :/

  61. Desiree says

    Made it and I am in LOVE! We added Vegan cheese and extra Veggies (fresh tomato, sautéed onion with the sautéed mushrooms and peppers ).

  62. Aleena says

    I thought you must’ve been exaggerating when you said it was the best pizza you’ve had, but I’ve just made this and I can only say the same (and this is coming from an extreme pizza snob who really thought going vegan meant I could never have good pizza again)!

    I made a few minor adjustments – I used the whole dough, because I didn’t want any leftover, so it was a bit thicker, but just as delicious. I also didn’t use any herbs in the sauce or veggies since we ran out, but I think it tasted just perfect! The crust has a strong herb flavor so you won’t miss it if you don’t add more.

    Before I put the sauce on, I melted some vegan butter and brushed it onto the dough, and added garlic powder. Then on top of the sauce I sprinkled some coconut sugar and red pepper flakes before adding the toppings. It’s an old trick I learned from a friend and it’s guaranteed to make every pizza taste even better!

    Thank you so much for the amazing recipe, I think I’m going to share it with everyone I know :)

  63. Jorge Guerron says

    I made your vegan pizza for my son. He could believe how delicious it was. The whole family enjoyed it.

    thanks for the great recipe.

  64. Joe Edwards says

    I am making this pizza this weekend. Cut out dairy (and eggs/meat)…this is the REAL test…pizza.

  65. Martha says

    I must say this recipe was divine. I used whole wheat soft taco tortilla as my crust, already made traditional pizza sauce and Daiya dairy free mozzarella cheese instead. Definitely making it again. Thanks for sharing recipe.

  66. Dominique says

    this was great – loved the sautéed veggies. and the vegan cheese was good too. but why on earth would you only make half of a pizza? who doesn’t want pizza left overs? and the tj dough won’t keep if you don’t use it. i’m just saying. but thanks for the great recipe.

  67. AS says

    Phenomenal recipe! Gonna be coming back to this for sure :) Wife developed lactose intolerance and terribly misses pizza. Earned some major brownie points with this gem. Thanks!

    Tip: Add olives, tomatoes, jalepeno, corn and fresh basil leaves to punch it up to another level.

  68. Vegan tealover says

    Gee, I like your website; I dig the simple, tasty recipes and the photos are brilliant-well composed. I have been a vegetarian off and on since I was 16, and a vegan for the past year; I’m now 55 and I must say I’m sold on the lifestyle and diet for my health and nutrition as well as my need to remain socially conscious and a steward of the environment.

    That said, I’m also passionate about a dish I just can’t live without-Vegan Pizza. I’ve tried the frozen varieties with vegan cheese and though they are so-so in a pinch they are not as good as anything I can make at home- with very little effort-using most of whatever I have leftover in the frig.
    Like you, I use refrigerator dough for the crust to save time and I saute my vegetables beforehand, but if I may, I would like to add a few easy to incorporate touches.
    *For those who use a pizza pan instead of the rack method, I use a fine layer of cornmeal- preferably white cornmeal- on a pizza pan and place the dough on top of the meal for baking.
    *I use no oil in the pan when I saute the vegetables- a Teflon pan or tempered Wok is enough. Onions, peppers, and garlic have natural oils that will coat the pan if you quickly saute all the vegetables at a high heat. The result will give you the same effect that you speak of.

    Just some thoughts I wanted to pass on to your readers. I’m glad to see the plethora of vegan cooking websites. It’s great to look up a favored dish and quickly find a veganized recipe for it. Thanks for your contribution to an important dialog.

  69. Carly says

    I am new to plant-based eating and I have recently discovered your blog! I’ve made a few recipes already, but this is a standout! This was simple and absolutely delicious. I am not missing eating meat at all with your recipes! Thank you!

  70. Jeremy says

    Amazing recipe – I have one addition that may already have been posted (haven’t had a chance to read all the comments). I like to layer eggplant/aubergine over the base, on top of the sauce. I prepare the eggplant by slicing thinly into circles and slow roasting with some olive oil, fresh garlic and hot chili peppers at around 140’C for 15-20min.

    The addition of the eggplant gives the pizza a slightly creamy texture and adds another layer of flavour, so combined with the vegan parmesan it is very much similar to a normal cheese-topped pizza.