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→
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. Vary the pizza with other vegetables you may have on hand, including eggplant, sweet potato, kale, yellow summer squash, etc. Photo by Susan Voisin.
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→
Olives add great flavor to a traditional pizza, and a generous dose of baby spinach or arugula makes it healthier. Do try finding the pepperjack or other spicy vegan cheese, which gives this a bit of a kick.
This pizza variation could not be easier. I have found the key to vegan pizza is loads of fresh toppings and contrasting flavors. In this one, sweet pineapple mingles with a myriad of fresh veggies — the more the better. Recipe and photo contributed by Vicki Brett-Gach of Ann Arbor Vegan Kitchen. Photos by Evan Atlas.
A trio of delectable toppings—tomatoes, eggplant, and olives—make a simple vegan pizza special. It’s a perfect pizza to make on cool summer evenings, though you can enjoy it year round as long as you can find decent tomatoes. Use tomatoes that are ripe yet firm, and that are dense and fleshy rather than seedy. Roma (plum) tomatoes are ideal for this. This pizza goes down easy, so double the recipe to serve a hungry crowd. Serve with a big colorful salad containing chickpeas for a simple and tasty meal. Photos by Dan Atlas. more→
One of America’s favorite comfort foods is made here with a roasted red pepper sauce. This vegan pizza recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites* (© 2010, Vegan Heritage Press) by Tamasin Noyes. more→