This Vegan Pizza is super tasty and topped with colorful veggies. But don't let it intimidate you—it’s easier to make than you’d think!
All it takes to make this rainbow vegetable pizza is the dough, sauce, vegetables, and some vegan cheese!
Topped with colorful red onion, corn, zucchini, and red pepper, this pizza both looks and tastes delicious!
This vegan pizza recipe is...
- a tasty party food
- an easy pizza recipe
Serve it with a nice side salad like this Cucumber Tomato Salad or this 30-Minute Quinoa Tabbouleh Salad!
While you're here here, don't forget to join my free 5-Day Challenge! Get a five day vegetarian meal plan with shopping list, and more fun freebies.
How to Make Vegan Pizza
- Start by making the dough. Mix together a small portion of flour with lukewarm water, sugar, and yeast in a small bowl. Let this sit until it’s milky and bubbly.
- Combine the rest of the flour and the salt in a large bowl. Make a hole in the middle of the flour and add the water and yeast.
- Mix everything together until all the ingredients are combined and the flour is wet.
- Make the dough into a ball, cover it, and let it sit.
- On a lightly floured surface, knead the dough until it is smooth and elastic.
- Brush a bowl with oil, and place the dough in the bowl. Roll it so all sides of the dough are covered in the oil.
- Cover the bowl with plastic wrap or a damp towel, and allow it to rise in a warm area.It will be done when it is tripled in size.
- Next, make the sauce. Add the garlic and tomatoes to a pan over medium heat. Stir occasionally.
- Reduce the heat to low, and add basil, salt, and pepper.
- Cook the sauce until it’s thick.
- Preheat the oven and put in a pizza stone to start heating up.
- Stretch the dough into a circle on a floured piece of parchment.
- Brush olive oil on the dough, and then spread tomato sauce into an even, thin layer on top of the oiled dough.
- Evenly spread shredded vegan cheese on top of the sauce.
- Scatter the vegetables on top.
- Bake the pizza until the crust is golden brown and cheese is bubbling.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Don’t Over Knead the Dough
Make sure you don’t over knead the dough. If you do, it will lose its stretch. That means that once you go to stretch it, it will likely rip.
And after it’s baked, it will be dense and tough.
So make sure to follow the directions if you want the perfect dough!
A pizza stone will make your crust crispier and help it expand better in the oven.
If you decide to use a pizza stone, then put the stretched out dough onto the stone before putting on the toppings and putting it into the oven to bake.
When using parchment paper, make sure you flour it before putting the dough onto it.
Using the parchment paper will make it easier for you to transport the pizza, too!
You can use this recipe to make two small pizzas instead of one large one. Just make sure that you have more cheese to cover the two pizzas.
If you use this dough recipe to make two pizzas, just know that your crust will be thinner the larger you choose to stretch out each pizza.
Add More Toppings
There are already so many yummy toppings on this pizza, but you can always add more!
Some other veggies that will go great on this vegan pizza are mushrooms, yellow peppers, green peppers, olives, jalapeños, sliced tomatoes, and artichokes.
Vegan Pizza FAQs
What is vegan pizza made of?
Vegan pizza is basically just your regular old pizza, but with vegan cheese!
Vegan cheese is often made from a combination of nuts, vegetable oil, nutritional yeast, and tapioca flour.
You can make your own, or you can buy premade vegan cheese.
While you're here, be sure to grab my free e-cookbook packed with reader favorite vegetarian recipes!
- 1 tsp active dry yeast
- ¾ tsp salt
- 1 ¾ cup all-purpose flour
- ½ cup + 1 tbsp luke-warm water
- 1 tsp sugar optional
- Oil for bowl
- 1 tbsp olive oil
- ½ med zucchini
- ¼ med red onion
- ½ cup corn kernels
- ½ small red pepper
- 2 cup shredded vegan mozzarella
- Mix 1 tbsp/8g of flour with luke-warm water, sugar (if using), and yeast in a cup or bowl. Allow to sit for 15–20 minutes until bubbly.
- Combine salt and remaining flour in a large bowl. Create a well and add water and yeast. Mix until combined and all of flour is moistened. If dry, add 1 tbsp/15ml of water at a time.
- Gather into a ball, cover, and allow to rest for 15 minutes.
- On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic.
- Place the dough in an oiled bowl. Roll to cover all sides. Cover the bowl with plastic wrap or a damp towel. Allow to rise in a warm area until tripled in size, about 1 ½ hours (the warmer the area, the faster it will rise).
- Mince garlic, basil, and dice tomatoes.
- Combine garlic and tomatoes in a pan over medium heat. Cook for 7 minutes, stirring occasionally. Reduce heat to low and add basil, salt, and pepper. Cook for a further 10-12 minutes until nice and thick.
Prep vegetables and assemble pizza:
- Preheat oven to 450°F. Add a pizza/bread stone to heat at the same time if you have one. This will yield crispier results and better expansion in the oven.
- Thinly slice zucchini, onion, and bell pepper (¼”/6mm or less).
- Use hands to stretch one portion of the dough to a 14”/35cm circle on a floured piece of parchment (this makes transfer easier). Brush olive oil on dough. Place parchment and dough on a baking sheet if not using a pizza stone.
- Spread tomato sauce in an even, thin layer to about ½”/12mm from the edge. Adjust amount based on preference.
- Evenly distribute shredded cheese on top. Scatter vegetables on top.
- Bake for 15 minutes or until crust is lightly golden and cheese is bubbling.
- Allow to sit for 1–2 minutes before cutting.
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