My Favorite Vegan Pizza

So yummy! This is our go-to recipe now and everyone including our toddler loves it!

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.

Not a fan in the least. If you want a much better veggie pizza, try Cookie & Kate’s version

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!

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.

this is a favorite staple of mines once I tried it i never looked back thank you so much for this

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.

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!

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.

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!

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

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.

GREAT and delicious pizza! 😳👌🏽🔥

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!

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.

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!!!

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 .

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!

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!

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.

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

Our new go-to weekend-pizza-night pizza.

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.

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!

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!

So good! We make this almost every week! We add vegan shredded cheese! So yummy!

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.

Delicious!! I added some vegan sausage and a handful of vegan mozzarella cheese. Thanks for the recipe!

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!

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

we added vegan mozzarella and it turned out excellent!

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 :)

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.

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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.

Amazing, delicious! I had high hopes and it delivered in a big way.

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.

Thanks for this recipe, fantastic!

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

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!

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!

This is my go to pizza recipe !
Threw on some capers this evening, mmmmmmm
Love your site, thank you !

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!

Inspired my toppings based on this recipe. Added truffle oil and black olives to make it truly perfect.

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!!

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!!!

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.

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.

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!

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

I absolutely love this pizza… it was just hard not to eat the topping before it reached the crust :D

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!

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!

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.

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. :)

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.

It was so so good! and since I’m the only vegan in my household I have leftovers! Yum!

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

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

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 :)

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.

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.

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.

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.

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.

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!

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.