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.
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.
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!
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.
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!
My Favorite Vegan Pizza
Ingredients
PIZZA
- 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
SAUCE
- 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)
TOPPINGS
- 1/2 cup vegan parmesan cheese
- Red pepper flake + dried oregano
Instructions
- 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.
Video
Notes
*Nutrition information is a rough estimate.
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!
Support @ Minimalist Baker says
Aw, yay! We’re so glad the recipe brought back good memories. Thank you for the lovely review, Pat! xo
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!!”
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Lisa. Thank you for the lovely review! xo
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.
Support @ 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
Juan says
GREAT and delicious pizza! 😳👌🏽🔥
Support @ Minimalist Baker says
We’re so glad you enjoy it, Juan! Thank you for the lovely review! xo
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.
Support @ Minimalist Baker says
Hi Ruth, how about modifying our butternut squash pizza sauce?
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!
Support @ Minimalist Baker says
Amazing! Thanks for sharing, Michael!
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.
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed it. Thanks for sharing, Ava!
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.
Mods:
-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!!!
Thanks for sharing, Eric! SO helpful.
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 .
Agreed! Sautéing the veggies is a trick we learned from our friend! Glad you enjoyed it. Add some of our crumbled vegan sausage next time to take it to the next level!
Sherri Neil says
Omgosh, I finally got around to making the crumbled vegan sausage to put on the pizza. You were right it totally takes it to another level.
Support @ Minimalist Baker says
Amaazinng! xo
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!
madison
Support @ Minimalist Baker says
Yes, that’s correct! It’s a half batch of this recipe.
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!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Norma. Thanks so much for the lovely review!
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Vicky. Thanks so much for the lovely review!
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.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Lauren! Thanks so much for sharing!
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
Support @ Minimalist Baker says
Aw, yay! We’re so glad you enjoy it, Nancy! Thanks so much for your kind words and lovely review!
Landis Brown says
Our new go-to weekend-pizza-night pizza.
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Landis!
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.
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Kent!
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!
Support @ Minimalist Baker says
We’re so glad it turned out well, Kelly! Thanks so much for sharing!
Astrid Godin says
This was so delicious! I cooked the veggies without oil and it worked just as well. I’ll be making this again soon!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Astrid! Thanks so much for sharing!
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!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Sara! We also love that the parm is so versatile =) Enjoy!
Leila says
Hi, if I wanted to double the recipe and make two pizzas how many servings should I make?
Support @ 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.
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?
Support @ 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.
Jackie says
So good! We make this almost every week! We add vegan shredded cheese! So yummy!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Jackie! Thanks so much for the lovely review!
Caroline says
Hands down the most scrumptious pizza we’ve ever had…ever.
What would be a good substitute for the onion (sensitive stomach)?
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it! You could omit or sub additional peppers or mushrooms.
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.
Megan says
Delicious!! I added some vegan sausage and a handful of vegan mozzarella cheese. Thanks for the recipe!
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!
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?
Support @ Minimalist Baker says
It could be! Here is our GF pizza crust recipe: https://minimalistbaker.com/easy-vegan-gluten-free-pizza-crust/
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
Elliott Solomon says
we added vegan mozzarella and it turned out excellent!
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 :)
LEe says
Hello , you can also make vegan parm with pumpkin seeds if you want to go but free with similar results
Carol says
You can also use hemp seeds! Works great as a nut free alternative!
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.
??
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.
Support @ 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
Opal says
I am going to try this but whoa the sodium level off the charts!
Support @ Minimalist Baker says
Feel free to reduce the salt if needed for lower sodium.
Holly T says
Amazing, delicious! I had high hopes and it delivered in a big way.
Lovely! Thanks, Holly!
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.
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.
Up to 1 week in the fridge, or 1 month in the freezer!
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
Support @ 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
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.
Support @ Minimalist Baker says
Hi Molly, thanks for the feedback. We will take a look and make adjustments as needed.
Sandra says
Looks good. I could not find a recipe for your crust.
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!
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!
Bev James says
This is my go to pizza recipe !
Threw on some capers this evening, mmmmmmm
Love your site, thank you !
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!
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!
Support @ Minimalist Baker says
We are so glad you enjoyed it, Laneya!
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
Support @ 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!
Me says
Inspired my toppings based on this recipe. Added truffle oil and black olives to make it truly perfect.
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!!
Support @ Minimalist Baker says
Yay! We’re glad to hear you all enjoy it, Julie!
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!!!
Support @ Minimalist Baker says
Yay! We are glad to hear that pizza night is back on, Nina :D
Kboeh says
I made this pizza and it was delicious! I made it with this crust in my breadmaker: http://www.geniuskitchen.com/recipe/whole-wheat-pizza-crust-for-bread-machine-142788
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!
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.
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.
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!
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
Thanks
Ale
Support @ Minimalist Baker says
Hi! I’d use the marinara sauce as a jumping off point for this recipe!
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!
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!
Marin says
I absolutely love this pizza… it was just hard not to eat the topping before it reached the crust :D
joe says
Sauteed veggies! What kind and how do you do them? M.W or what
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!
mey says
Hello,
I have a nut allergy, what can I use to make vegan parmesan cheese instead of Cashew.
Thanks
Support @ Minimalist Baker says
Hi Mey! Most substitutes are for another nut, but you could try sunflower seeds.
Paris Colton says
I have also heard of using hemp seeds, so I am going to try it!
Amy says
Do you think this would work as a stromboli?
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!
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.
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. :)
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.
Audrey says
It was so so good! and since I’m the only vegan in my household I have leftovers! Yum!
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.
Jon says
Tasted delicious but our parchment paper fused to the crust. Ended up having to peel half the crust off from the bottom :/
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 ).
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 :)
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.
Joe Edwards says
I am making this pizza this weekend. Cut out dairy (and eggs/meat)…this is the REAL test…pizza.
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.
Kenneth Montggomery says
The link to vegan parmesian is dead =( . much excite to make this though!
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.
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.
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.
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!
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.
Joan says
We made this for lunch. Delicious. I used a homemade dough made in my bread maker. We will be making this again and again. Thank you.
Kelly says
Hello! I never ever comment on blogs, even my favorites like yours. BUT I felt like I had to tell you that this vegan pizza was in my wedding vows! My husbands actually! It is THAT good. We literally have it 2x a month and at one point it was Vegan Pizza Mondays every week. I’ve also made it for friends and even the most staunch of meat eaters/non-vegans admit that it is DELISH and you don’t miss the cheese at all. Tip – the Trader Joe’s garlic herb dough is key, I’ve made it with really high quality dough from a local pizzeria and the TJ dough was still better for this flavor combo. Thank you!!! xxxx
Melissa says
This pizza is seriously the best vegan cheese EVER! So good
Twinkles says
Omg this was sooo good. I made this for myself, along with 3 ‘normal’ pizzas for a birthday party. My husband ended up eating most of mine, he loved it. In fact, he’s completely in love with that vegan Parmesan, as soon as I make it, it’s gone.
Emma says
Would this taste super different if I used normal thin pizza crust? I don’t have a trader joes anywhere close to me, thanks!
Cheryl says
I just have to comment because I am allergic to cashews. I went to cashew milk after being dx’d with a dairy allergy and now allergic to the darn cashews.
My two favorite things was ranch dressing (which I now make with coconut kefir to replace the buttermilk) and pizza with mozzarella. I am not near anywhere to purchase vegan cheese and was excited about your post til I saw the cashews. :(
But I did buy some vegan parmesaan online so will give that a go sometime although it’s not the same as Mozzarella which is what I really miss.
Sara says
Vegan parmesan is just as perfect made with ground almonds or a combination of cashews and almonds. I believe it can also be made with walnuts but can’t vouch for that. Ground almonds is excellent though. The first version I tried uses sesame seeds. They are all really tasty and useful for pasta too.
This pizza looks so delicious, it really does . Going to make it next week. I love vegan pizza. It is surprising to find that something you thought was all about the cheese really isn’t. Even just leaving off the cheese gives you something really good that is totally a pizza. I’ve tried different ‘cheese’ toppings from sauces, to beans to tofu, to commercial cheese and they have all been great.
Rebecca says
LOVE the parm!
Rebecca says
I want to eat it by the spoonful… Definitely putting it on popcorn.
Jaime says
I am in love with this pizza! I think about it often, and make it often. I make my own Wholemeal pizza base, your Parmesan cheese and it’s just superb! Thank you!!
Candace says
I just made this and it was delicious!!! So impressed by the vegan parmasen too.
Thank you!
(I took a shortcut and used store bought sauce and base though)
Sarah says
This makes delicious pizza! I made my own tomato sauce with a can of tomato, cooked down with some garlic and oregano. A new favourite!
Alyssa says
I followed this recipe for pizza night with some friends this weekend. I’ve been trying to make as many of my favorite dishes plant based, and pizza was one thing I hadn’t attempted yet. My pizza turned out PERFECT. I made the Parmesan using sunflower seeds instead of cashews (as it was all I had on hand!), and it definitely gave the pizza that ‘cheesy’ flavor.
This will be my go-to pizza from now on!
Sweta says
Very simple recipe! Feeling grateful. Came out simply yummilicious.
Tiffany says
We do pizza Sunday and this pizza is definitely going into the rotation!! Delicious ? Made garlic sourdough crust to put it on. Thanks.
Rob says
Great, Great, Great! I’ve recently gone vegan’ish, eating a heavy vegan diet …four to seven days a week. This pizza is very good. I’ve made it a couple times per recipe and a few times with my own variations. I’m not into fake cheese but the vegan parm is simple and tastes great. This will be on my regular recipe rotation.
Mike Martin says
Whoa….I totally agree. I’ve been vegan for about 8 years, and this is the best vegan pizza I have ever had…The only change I made was to fine cut all the veggies before I sautéed them. This results in a wonderful mix of flavors in every bite. It’s a little bit of trouble, but totally worth it.
Jem says
HI…Would you clarify something for me please? As I understand it, you put the pizza on the parchment paper and slice it into the oven on ONLY the paper, not the sheet or board or whatever you assemble it on? Also, my parchment paper can withstand temps only to 420 degrees. Is that ok?….I would assume that 5 deg doesn’t make much difference.
I put it on the parchment paper directly on the rack! The paper ends up getting brown by the end, but it can handle it!
lily says
I loves this recipe! I added baked cauliflower before toppings for a white cheesy color! soooo good! <3
ariana says
this pizza was sooo delicious! I’m so happy I tired it, the crust n veggies n everything were so good you’ll want more . now the only thing I wish I had made was the vegan Parmesan cheese :( I didint have the ingredients but next time I will . just so my pizza had a little bit of a cheesy flavor I added a different vegan cheese from trader joes and just sprinkled it on top of everything and poped it in the oven . if you make this pizza I promise you you’ll love it .
Njah says
Simply amazing. Have nut allergy and made parm with sunflower seeds. It was perfect. A big hit in my home!
fi says
I’m 14 years old and I just made this pizza… that’s how brilliantly easy it is. And as one of the biggest pizza-lovers in the world, I can safely say that this is the best pizza I have every tasted in my life- a big call, but true. Also, I’ve recently gone vegan and this is the perfect dinner dish for any vegetarian or vegan… or actually anyone at all :) thank you for the recipe!!
Alicia says
Made this pizza last night-very pleased. We had the trader joes whole wheat dough and mixed in fresh garlic & Italian herbs! Love all the veggies and thin crust. We used the 500F and top rack tip from other users. Vegan parm recipe ..nice touch! Impressed.
Sebastian says
This was so jammie, thank you for sharing!
Christine says
This is the best pizza I have ever ate, and I am not even vegetarian! I did use my own homemade pizza sauce and doubled up the onions because I loathe mushrooms with the passion of a thousand suns.
Who knew pizza could be good without cheese?
Michael Alber says
My wife and son are travelling during his high school spring break to look at colleges while I manage the home front. Two nights ago, they happened to be at my daughter’s college and took her out for dinner. She asked to go to California Pizza Kitchen. I felt the pangs of pizza desire but as the only vegan in the family, my options were limited. Also, I’ve been disappointed with my prior vegan pizza attempts. So I did some research and came across your recipe. I made it last night and I have to say that for the first time in my vegan adventure (1 year to-date), I was not disappointed. It was fantastic! Thank you!
Francesca says
wow…this pizza was amazing! I’m starting my vegan journey and this was so reassuring. I loved it and so did my meat-loving-boyfriend! thanks so much for sharing!
Heather says
My family loves this pizza and asks for it all the time!! We are a newly vegan family and they swear this is better than the old stuff. Also, we are addicted to the vegan parm. Thanks so much!
Pera says
I’m an aspiring vegan here. I’ve been making vegan pizza for a few weeks now and yes, I can so see how sautéing the veggies is going to make things 10x better!! Gonna try it tomorrow. As for the dough, I have a Vitamix and there’s a recipe on their website for how to make it. SUPER SUPER EASY. It takes less than 2 minutes and I don’t have to touch the dough and get my hands all sticky and icky (maybe that’s just me…).
BTW, the whole family adored the Easy Vegan Cheesecakes with bluberries. Best. Recipe. Ever.
Thank you for all your hard work. It’s making my vegan journey so very possible and TASTY.
Sharon says
I’m new to being vegan. Yours was one of the first vegan recipes I tried. I LOVE pizza! LOVE! LOVE! LOVE! So I had no hope that this recipe would turn out to be anything but blech!! Vegan cheese made with nuts…you’ve got to be kidding me! I was SO ridiculously happy when I bit into it and it was amazing! I would eat this pizza over any other pizza I’ve ever had. No kidding! I think I’ve made it at least 4 times since a found it a few weeks ago. I and my own dough, add olives, zucchini, and artichoke hearts and its delish! Thank you so much, you have given me a good start on my vegan journey! And I too will be using that genius parchment paper trick in the future!
Charlie says
Just loved this pizza! It was blizzardy tonight so we bought a dough ball from our local super market, and being extra lazy we used the GO Veggie! parmesan we had in the fridge. Otherwise everything was to spec. and adding the extra oregano and parm. afterwards finished it off nicely. It was just amazing. Next time we’ll try Trader Joe’s garlic herb dough, but it’s hard to believe it’s gonna taste any better than this. And it’s just as good cold!
Christin says
I just want to thank you for giving me the BEST vegan pizza recipe I’ve ever had. Seriously. I’ve tried many different pizzas and it’s just never this good! I ended up dipping the pizza in the extra sauce I had and it was amazing! I’ve also never been able to get the Trader Joe’s pizza dough to cook properly. The parchment paper idea is genius and I’ll be using that for years to come. Thank you!
Tanya says
Made this tonight. It was soooo good! It was my 4 year old son’s first pizza experience (he is allergic to dairy and egg) and he loved it. I made the dough using your link and it turned out great. I have frozen the other half of the dough – can’t wait to use it! Thanks for your site.
Candice says
Wow I just made this pizza today and I read seriously amazing. Has to be the best pizza I have ever had.
Tiffany Allan says
Another very quick and tasty option for crust is pita bread- white or wheat (if it suits your diet).
Takes about 5 minutes in oven at 450- and fun little mini pizzas for kids! I love the crispy taste and the time it saves :)
Brandie says
I’m making some pull apart pizza buns and I thought I had pizza sauce. No I don’t, did a Google search and found your site! Love the easy of the sauce recipe! Thank you!
Jan says
So delicious! The sauce was so simple to make. We left out the salt (we’re in the over 55 crowd). It was a hit at our weekly vegan night with friends!
Karla Kinsky says
We made this pizza following your directions, with the exception of the crust. I bought the organic frozen Trader Joe’s crusts, as I was in a hurry.
It came out wonderful. We just started Vegan eating and my husband and I both love cheese. This pizza was great.
The next time we just put all mushrooms and red onion (used the same seasoning) and it came out just as great!
Great basic recipe, change the veggies around, and you feel like it is a different pizza every time!
Alex says
So delicious. I am so happy I found this recipe. The vegan parmesean is outstanding. I also used it in a pesto pizza which turned out really good. Sauteing the veggies definitely brings the whole taste and pizza to another level. Thank you for sharing. My cheese eating and loving dad even said he didn’t miss the cheese.
Veerle says
I just ate two of these and I wouldn’t mind another one, I’m supposed to be on a 1200 calorie diet…
No more need to spend money on expensive vegan frozen pizzas that taste horrible. :)
The parmesan tastes wonderful and is really cheesy! The crust recipe you linked is amazing too, it tastes better than pre-made ones and contains less calories.
Stephanie Hunter says
I am eating this as we speak! This pizza is AMAZING! Wow, it’s so garlicy and the perfect amount of spices. Thank you so much for posting it! I topped my pizza with Fresh arugula as well, I think cherry tomatoes would go lovely with this pizza too! xx
Jake says
This was incredible. I’m so happy with how this pizza turned out. It wasn’t just great for a vegan pizza, it was great PERIOD. The vegan parm, which is amazing in its own right, really gives the pizza a cheesy feel. I’ll be wheeling this recipe out whenever I want to impress friends or family (or stuff my face guilt free). Thanks so much!
Fernando Nascimento says
Nice and easy pizza sauce recipe. And the photos are amazing.
Karolina says
I could not use herbs due to my friend being allergic, but the pizza was still really good!
Courtney says
Just made it and WOW it turned out so delicious!!!!! I could have this every day! Thank you!!!!
Beth says
There is no info on how to make the dough/crust, therefore, this recipe seems incomplete.
Angela says
Delicious, I carmelized my onions added sautéed mushrooms with chopped vegan bacon & shredded vegan cheese. I will not waste my money any longer on frozen vegan pizza. This recipe was not only delicious but quick to make.
Jenny says
This might be the best thing of my life. I have no idea how a bunch of veggies and nuts can taste so scandalously good, it makes me feel like I’m doing something wrong eating this.
I’ve never been able to get excited about mushrooms so I just did onion, red, yellow, and orange bell peppers, and then threw some spinach and tomato on too because why not. I guess you could probably just use whatever veggies you have in the fridge. Mine came out about a thousand times better than any cheesy pizza I’ve ever had, plus it comes with the added bonus of not hating myself afterwards so I like that.
I’ve made and enjoyed several of your recipes before, but this one just blew me away so I had to leave a comment and let you know. Thank you so much!
Sandy says
My family is totally new to veganism and this looks great. However, my husband is deathly allergic to cashews. Is there a satisfactory substitute?
Molly says
Dana,
I am already a fan of your vegan parmesan recipe, and now want to try this easy pizza. I love the idea of baking the pizza right on the rack on parchment paper — no awkward transferring!! But just want reassurance that the paper won’t burn up?! Also, what’s the diameter of your pizza?
Thanks!
It doesn’t burn it up! It gets crispy.
Hannah says
Wow! This pizza was incredible last night and tastes just as good the next day(: I was looking for a vegan alternative to the typical pizzas my family makes and I think I mawakes and this really made the cut. The veggies are so good too. Thanks!
So glad you liked it, Hannah! Thanks for sharing.
Hannah says
The number one thing I look at when reading reviews for vegan recipes is if it was a hit with animal product consumers (usually that is a sign it is a fail-safe recipe). This certainly is! I have made this recipe tons of times for friends and family. We all love it. I used my own cashew cheese recipe (1/4 C. cashews, 4 T. nutritional yeast, 1/2 t. salt, 1/4 t. Italian seasoning) and my own pizza crust. I also omitted the sugar. Even picky eaters who usually dislike vegetables will enjoy this. :)
Hannah says
Just wanted to jump on real quick and say that I made this for dinner last night and it was FANTASTIC. I opted out of the mushrooms and put corn on instead, and then after it was cooked, topped it with fresh spinach and some balsamic vinegar. Thanks for this recipe! I already want to make it again!!!!
Eli says
My secret pizza toppings: smoked sundried tomatoes, pineapple and veggie shreds= a vegan Hawaiian pizza that’s better than the original! (I sometimes add jalapeños or red pepper flakes.)
You’re welcome.
Danielle says
I can’t wait to try this. I convinced my husband to try vegan for 60 days and we do pizza once a week. I can’t wait to try this!! I was wondering if you have ever tried using honey or a natural sweetener to your sauce then sugar? I have cut all processed foods out of diet as much as possible…I don’t buy sugar anymore….so was wondering if you have tried this before? Looks great and can’t wait to wait to try with the g-f crust! :)
Yes! i’ve used honey and cane sugar and both work great! Hope you love it!
Maddy says
I made this vegan pizza last night and it was amazing! I am new to the vegan world and recipes like this make it feel easy to be one.
Empress Dey says
Yes this pizza does look delicious!
I was excited to see there were other healthy alternatives for the dough ( white and brown rice flour) and then I researched the flour further and discovered that rice flour is produced by steeping it in LYE and LYE happened to be another name for sodium hydroxide, which happened to be highly caustic- a corrosive substance that when has direct contact with the skin/tissue will cause chemical burns.
So unfortunately disgusting to see the ways they deceivingly continue to find ways to POISON our food !
Ohh well, I’m sure there’s another way….
Brett says
This pizza looks delicious and the photos are the best. I have not had success at creating a good vegan pizza yet but from looking at this, there is hope. In the past with dairy pizzas, I have used wheat berries and ground the whole wheat flour right before using. There is something to be said about fresh whole flour – it’s like the crust just came out of the ground without tasting earthy. Proof for 2 hours, punch and rise again until ready for rollout. Oven with stone at 550 if it goes that high.
I will be trying your recipe this week and can’t wait – already bought all of the ingredients. Can’t wait to taste how the parm equivalent tastes.
Thank you…Thank you for posting this!!
I hope you love it, Brett! Let me know how it goes.
Jess says
This is the best pizza we’ve ever tasted!!!
Couldn’t be more thankful that you came up with this deliciousness. Can’t tell you the number of vegan and GF crusts we’ve tried that have been just terrible. This is outta this world!! And the vegan Parmesan…… so damn good!! Thank you, thank you, thank you! You rule :)
Frances says
Love this! – in the interests of saving power (and hassle!) I just toss all the veg with olive oil, garlic powder and herbs from the garden and put them in the oven to roast while it’s heating (it has to be on for an hour for the pizza stone to heat through so I figure it might as well be working at the same time!)
We have been pizza fiends for years and I was quite sad about the changes to my pizza when I went vegan but am finding I enjoy the veggie-loaded ones as much or more!
Lacey says
This pizza was so good!!!! Thank you for the wonderful recipe. My belly is happy :)
Shannon says
I just made this yesterday for a friend who is recovering from an illness. I followed your recipe, using tomato sauce and Whole Foods’ whole wheat pizza crust. Sauteeing the veggies definitely was an excellent suggestion. My friend loved the “parm cheese” and I gave her the leftovers. Even her husband enjoyed it, saying that it was the best vegan pizza he’s ever tried!! Thank you, Dana!
Jean says
Thank you so much! This pizza was GREAT! I am so glad I found this recipe. You have saved me from life without pizza!
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!
Laura @ The Green Forks! says
Definitely a new favorite of mine! Our family prefers this variation of vegan pizza over the many vegan cheese’ shred kinds that I have tried. Thanks for a great recipe!
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. :)
Mollie says
Did you have any luck freezing the pizzas once you’d made them? If so, how did you do it? I loooove this pizza but I’m trying to load up my freezer!
Karyn 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!!
ASHLEY says
Tried this recipe this evening…so freakin’ good!
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?
Anita Jain 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!
Sorry about that! Updated!
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,
Yay! I was skeptical of the vegan parm, too, but now I go through a jar a week! So tasty ;D
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..
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!
Megan says
Hey Dana!
Just to let you know, the links are not functioning for the two crust alternatives above!
Joannie 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!!!
Yay! I always overdo my toppings. It’s ridiculous! But so good :D Glad you liked it, Joannie!
Kate @¡Hola! Jalapeño says
Vegan Parm—who would’ve thunk it?! This is so great, my hubby can’t have dairy and there are some things that you just can’t go without. I can’t wait to try this, thanks!
Kaitlin @ The Garden Grazer 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
Divya 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!!
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 :-)
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…
Katie | The Surly Housewife says
I agree: vegan or not, this pizza looks AMAZING!!
Lucia says
Your pizza crust is wood-fired gorgeous! Do you really just bake it on a cookie sheet in a run-of-the-mill oven?
Gaby says
Looks delicious…would love a slice of that!!
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
yay! Glad everyone enjoyed it. You really don’t miss the cheese with the vegan parmesan!
Abbie @ Needs Salt 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.
Pinning!
Yay! Hope you love it Abbie! Reclaim pizza night :D
Michelle 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!
Agreed!
Alanna says
Oh mama! This pie looks perfect, and I *love* these photos – I never know how to shoot pizza. :)
What? If you shot pizza it would be drop dead gorgeous. DO IT.
Traci | Vanilla And Bean 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)!
Shikha @ Shikha la mode says
Such a fun weekly routine to have! The best thing about pizza, vegan or not, is leftovers too I feel – it tastes so good the next day!
Alex Caspero MA,RD (@delishknowledge) 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!
Madeleine says
I neeeeed pizza right now, this is not helping haha! It looks so delicious! x
Millie l Add A Little says
Love this! I always love sautéing vegetables before putting them on pizza – especially onions! (they always end up just getting a bit burnt when I put them in the oven!)
Annie @ ciaochowbambina says
It’s so true that pizza made from scratch is better than anything you could order in…thanks for this vegan option!
Kari Peters 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! :)
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!
Hannah @ CleanEatingVeggieGirl says
If you say that this is the best, then I believe you!! I can’t wait to try it :)
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!
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!
Medha @ Whisk & Shout 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!
Caston says
This is my favorite pizza combo! YUM
Kinsey 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!
Girl YES. Thanks for the insider tips! Much appreciated. Now my pizza is going to be BOMB.
Kate @Almond Butter Binge says
I admire your dedication to vegan pizza! And sauteeing the veggies is a stroke of genius. I’m going to need to try this healthy twist. Thanks for sharing!
Padaek says
Great looking pizza, and the vegan parmesan sounds wonderful! Sauteing the veges first is a great tip. Thanks. :)
Stephanie @ A Magpie in the Sky 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
Thanks for sharing, Nathan!
Mike says
Where does vegan parmesan cheese come from or like made out of?
Support @ Minimalist Baker says
Check out the recipe for our Vegan Parmesan!
Tony says
For nice dough, just 2.5 cup of free-gluten flour, a cup of lukewarm water, a pint of salt. All together result in amazing dough, or the best pitta bread. Don’t get this from supermarket, have some preservants.
Popcornsally says
A PINT of salt??? Yikes! Maybe a “pinch” of salt :)
Maryea {happy healthy mama} 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.