Make pizza night even more special with this colorful Vegan Pizza recipe. It’s customizable and totally delicious!
Who doesn’t love pizza? It’s one of the few dishes that always hits the spot for me. Honestly, I could live off pizza—if only it were a tad healthier! It’s hands-down one of my all-time favorite foods. Deep-dish, Neapolitan, or ultra-thin crust—I’m a pizza queen through and through. And when it comes to flavors, I’m not picky. While a classic margherita is my go-to, I’m open to just about anything.
Pizza also holds a special place in my heart because it reminds me of Fridays growing up. At our house, homemade meals were the norm, but Friday night was my mom’s well-deserved night off from cooking. She’d order a few large pizzas, and it always felt like such a treat.
This vegan pizza recipe brings all the nostalgia and comfort of pizza nights but with a wholesome homemade twist. It’s completely made from scratch and as fresh as can be. The best part? You don’t need a fancy pizza oven—so no excuses! I know making pizza from scratch might seem a little daunting at first, but trust me, it’s worth the effort. I promise you’ll get the hang of it in no time.
I’ve loaded up this vegan pizza with a colorful medley of juicy black olives, bell peppers, mushrooms, and red onions. Of course, the toppings are entirely up to you—the sky’s the limit! And if you want to skip the vegan cheese, that’s totally fine, too. Your pizza, your rules!
Is This Vegan Pizza Healthy?
This pizza recipe is definitely a healthier alternative to most store-bought options, since we’re making it from scratch. There are no additives or preservatives, provided you use good brands of tomato sauce and vegan cheese. The fresh veggies add fiber, vitamins, and minerals, while the olives and olive oil are a source of healthy fats. For extra fiber, you could use whole-wheat flour. Bear in mind, however, that this may result in a denser crust.
Toppings, Toppings, And More Toppings
The best part about making pizza? The toppings! Though the combination of ingredients used in this recipe is hard to beat, there are plenty of other options. I am especially fond of adding artichoke hearts, broccoli florets, corn, and asparagus tips. For a heartier (and yes, naughtier!) pie, you could double up on the cheese and layer the pizza with vegan “salami.” There are plenty of great options out there these days. Another great idea is to add grilled eggplant, roasted red peppers, and cherry tomato halves. But my all-time favorite vegan pizza variation? Skip the tomato sauce and vegan cheese, and top the pizza crust with beet purée, vegan pesto, zucchini, pickled red onions, and basil! Don’t tell anyone this is a copycat version of a pizza I had in Italy last summer!
How To Make Ahead And Store
The pizza dough can be made a day in advance. In fact, a longer rise will only improve the flavor and texture of your pizza. After cooking, any leftover pizza can be stored in the fridge in an airtight container or wrapped in plastic for up to 3 days. You can also freeze it for up to 3 months. Just keep in mind that this may affect the texture of some of the toppings.
Serving Suggestions
Why not top your pie with your own homemade Pizza Sauce, or give this Dairy-Free Pesto Recipe a try?
And if you are like me, it’s probably a Friday night, which means you’ve earned yourself a refreshing Aperol Spritz with this vegan delight!
Recipe
Ingredients
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup vegan mozzarella cheese shredded
- 1/2 cup sliced bell peppers
- 1/2 cup sliced mushrooms
- 1/4 cup sliced red onions
- 1/4 cup black olives sliced
Instructions
- In a mixing bowl, dissolve yeast and sugar in warm water. Let stand until frothy, about 10 minutes.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a soft dough forms. Knead on a floured surface until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- Preheat oven to 475°F. Roll out the dough on a floured surface and transfer to a pizza stone or baking sheet lined with parchment paper.
- Spread the tomato sauce over the dough. Sprinkle with oregano and basil. Top with vegan cheese, bell peppers, mushrooms, red onions, and olives.
- Bake in the preheated oven for 15 to 20 minutes, until the crust is golden and toppings are bubbly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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