• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Recipes

    7 Nearly Recipe-Free Flavor-Packed Veggie Pizza Ideas

    Published: Apr 2, 2018 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    When you start with a good-quality whole-grain prepared pizza crust and an all-natural sauce, honestly, you don't need to follow an exact recipe to make creative, delicious veggie pizzas. Vegan mozzarella-style cheese is optional in any of these variations. 

    If you make too much of a topping, no worries, you can use it as a side dish, stir it into a grain, or make into a wrap with fresh greens the next day. As with most pizza recipes, preheat the oven to 425º F for standard pizza crust, or 400º F. for flatbreads or Italian bread. Read on and enjoy your veggie pizza improvisations!

    pesto pizza with heirloom tomatoes

    Pesto and heirloom tomato pizza: For this, simply bake the crust or smaller flatbreads (you can also grill them) to make more of a room temperature pizza. Spread the baked crust with pesto (see our basil pesto or spinach and basil pesto; or use a prepared variety — make sure it's vegan! ).

    Arrange sliced heirloom tomatoes over the pesto, mixing yellow and red varieties. Sprinkle with salt and pepper, and top with more thinly sliced basil leaves. Some fresh oregano leaves would add a nice touch, too. This can be served at room temperature.

    Vegan white pizza with asparagus and spinach

    Asparagus and spinach pizza: This is a lovely idea for spring, and is good on red or white pizza. Cut plenty of slender asparagus into 1-inch lengths and steam until just tender-crisp in a large pan. Wilt down lots of spinach in the same pan. Drain the vegetables well. Spread evenly on the pizza once it has baked and finish with a scattering of sautéed garlic and/ or strips of sun-dried tomatoes.

    Curly green kale

    Kale, mushroom, and red onion pizza: Sauté a quartered and thinly sliced red onion (and a couple of cloves of minced garlic, if you’d like). Add a cup or more of sliced brown mushrooms, cover, and cook until wilted.

    Add as much stemmed and thinly sliced kale (curly green or lacinato) as you’d like, and continue to cook until tender-crisp. Drain well. This is good on red or white pizza. Spread evenly atop pizza once it has baked. Return to the oven for a minute or two to allow the flavors to meld.

    Eggplant, fresh tomato, and olive pizza

    Eggplant pizza with olives and basil: Though this is good all year round, it's especially good for end of summer. Cut a smallish eggplant into dice, or better yet, slice a long Japanese ¼ inch thick.

    Toss the eggplant with a modest amount of olive oil, place in a small pan, and start roasting about 5-10 minutes before the pizza goes in to the hot oven. 

    Layer the pizza crust with marinara (or sliced fresh tomatoes for an extra summer flavor) and sprinkle on some vegan mozzarella. When both the pizza and eggplant are done (12-15 minutes for the pizza) pile on the roasted eggplant and chopped basil.

    roasted ratatouille in pan

    Ratatouille Pizza: Use the versatile recipe for Roasted Ratatouille to make a delicious pizza topping. This is especially good on a fresh tomato pizza, but it works well with all the other variations as well — red, white, or pesto.

    mexican pizza recipe


    Mexican Pizza:
    Instead of marinara sauce, spread the crust with vegan refried beans, followed by your favorite salsa. Top with 1 cup or so vegan cheddar-style cheese.

    Top with any or all of the following: sautéed yellow squash, green and/or red bell peppers, corn kernels, minced chili peppers, and plenty of cilantro.

    Arugula leaves in a bowl

    Potato or sweet potato and arugula pizza: Potato and arugula pizza is actually a classic combo, and while it does sound odd, it’s very good. I like to dress it up by making it a white pizza. Spread crust with white pizza sauce, then arrange slices of firm-cooked and peeled potato (you’ll need about two medium-large potatoes to cover a 12- to 14-inch crust) or sweet potato (also firm-cooked and peeled; a large one will do — more oblong works better than fat, round ones).

    Sprinkle with a cup or so of mozzarella-style cheese, or leave it off. After removing from the oven, then sprinkle the top with lots of baby arugula leaves. Return to the oven for just a minute or two longer, or until the arugula wilts.

    More Vegan Recipes

    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 11 Best Vegan “Cheese” Recipes

    Reader Interactions

    Comments

    1. Eric Berg says

      April 16, 2018 at 9:30 pm

      Most vegetables are rich in magnesium which regulates the nervous system, maintains our genes, contributes to the creation of energy and allows the contraction and relaxation of muscles. Besides this blog this site provides very valuable information on what specific aspects of the diet we should care about to get the results that we want

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    309 shares