Using plenty of broccoli makes this easy pizza a nourishing meal. Serve a big salad with mixed greens and plenty of raw veggies, embellished with olives and chickpeas. Use as many of the shortcuts as you’d like, making this a super-quick preparation; I’ve provided from-scratch options for sauce and crust (even a gluten-free option!) for when you have more time. more→
Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, tasty sweet potato, and briny olives. Combined with most any kind of kale salad, this pizza makes a delicious fall or winter dinner. more→
Some people are born to rock ’n’ roll. Others are born to ride. I was born to put mashed potatoes on pizza. I’ve done it so many ways I can’t even remember them all, but this was my favorite. Mashed potatoes, carrots, peas, and plenty of savory herbs make an unusually hearty cross between shepherd’s pie and pizza. Recipe contributed by Natalie Slater, from Bake and Destroy: Good Food for Bad Vegans; photo by Celine Steen. Reprinted by permission of Page Street Publishing © 2013. more→
If you like a very veggie-filled pizza, this one’s for you, piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base. Adapted from Vegan Express by Nava Atlas. Photos by Rachael Braun. more→
Here’s a fresh take on the classic tomato pizza called Margherita. This variation is packed with flavor from a generous amount of garlic. To heighten the garlic flavor and aroma further, you can sauté the garlic in infused oil as suggested in the recipe. This is a perfect pizza for late summer when tomatoes are at their peak of flavor. more→
Piled high with roasted veggies, this pizza is a good one for hearty appetites. Though a small amount of non-dairy cheese is optional, this pizza truly doesn’t need it for flavor. Feeding a larger crowd? The recipe is easily doubled to make two pizzas. Take off on this idea to vary the pizza with other vegetables. Recipe fromVegan Express.Photo by Susan Voisin, FatFree Vegan Kitchen.
Classic Pizza Margherita is a simple recipe using fresh tomatoes instead of a tomato sauce, and is topped with plenty of fresh basil. It’s a great pizza for cool late summer evenings when you don’t mind turning the oven; or try cooking it on your grill with the grill topper — 8 to 10 minutes should do it! This recipe goes down easy, so double it if you’re serving more than two or three people. more→
The combination of toppings on this vegan pizza —caramelized onions, plus red bell peppers, artichokes, and basil — is nothing short of spectacular. Serve with a big salad (add chickpeas or other beans for extra protein). Though it’s filling, this pizza goes down easy, so double the recipe if you’re feeding a hungry group. Though completely optional, tucking thin slices of fresh tomato between the pizza sauce and the cheese gives it a delicious summery flavor. more→