Loading up a pizza with vegetables is one of the easiest ways to turn it into a genuinely nourishing meal, and this vegan broccoli, mushroom, and sun-dried tomato pizza does exactly that. Roasting the broccoli and mushrooms separately before piling them onto the baked pizza keeps their flavor concentrated and their texture from turning soggy under the cheese. Serve it with a big salad of mixed greens, olives, and chickpeas, and dinner is done.

This recipe is as flexible as you need it to be. Use a store-bought crust and prepared marinara for a genuinely quick weeknight pizza, or make it from scratch with our Basic Pizza Dough or gluten-free crust option when you have more time.

The trick that sets this pizza apart from a standard veggie pie is roasting the broccoli and mushrooms on their own before adding them to the finished pizza. That extra step keeps them from turning watery and dull under a layer of melting cheese, and it means every bite gets that lightly caramelized, roasted-vegetable flavor rather than a steamed one.

Vegan broccoli, mushroom, and sun-dried tomato pizza

Key Ingredients & Substitutions

Broccoli and mushrooms - roasting them for 5 minutes before the pizza goes in the oven, then finishing them alongside it, keeps both vegetables from releasing too much water onto the crust.
Vegan mozzarella - Daiya shreds melt especially well here, but any meltable vegan mozzarella works.
Sun-dried tomatoes - moist, oil-packed sun-dried tomatoes add a concentrated, slightly tangy sweetness. Dry-packed ones work too; just slice them thin.
Pizza crust - a good-quality store-bought 12- to 14-inch crust keeps this quick, or use a homemade crust (including a gluten-free option) if you have a bit more time.
Marinara or pizza sauce - use your favorite prepared sauce, or our Fresh Tomato Marinara Sauce if you'd rather make it from scratch.

Helpful Tips

Give the broccoli and mushrooms a stir partway through roasting so they cook evenly and pick up good color on multiple sides.
Add the roasted vegetables on top of the pizza after it comes out of the oven rather than before baking - this keeps them looking vibrant instead of shriveled from the full bake time.
Slice the sun-dried tomatoes thin so they distribute evenly rather than clumping in a few bites.
A pizza stone or preheated baking sheet helps the crust bottom crisp up nicely, especially with a topping-heavy pizza like this one.

Variations

For a white pizza, skip the red sauce and use pureed silken tofu instead - about half of a 12.3-ounce box spread thin will do the job. You can also swap in kale or spinach for some of the broccoli, or add a handful of sliced olives or artichoke hearts for even more Mediterranean flavor alongside the sun-dried tomatoes. A sprinkle of red pepper flakes or a drizzle of good olive oil just before serving adds a nice finishing touch if you want to dress it up a little further.

Serving Ideas

A big salad of mixed greens, olives, and chickpeas rounds this out into a full meal with very little extra effort. It's also a great pizza for feeding a crowd - just multiply the topping quantities and use two crusts, and set out extra red pepper flakes and a drizzle of good olive oil at the table for anyone who wants to customize their own slice.

Storing & Freezing

Leftover slices keep in the refrigerator for up to 4 days. Reheat in a hot oven or skillet to help the crust re-crisp rather than turning soft in the microwave. The baked pizza can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

Close-up of vegan broccoli, mushroom, and sun-dried tomato pizza

Recipe

Vegan Broccoli, Mushroom, and Sun-Dried Tomato Pizza

4.73 from 11 votes

A veggie-loaded vegan pizza topped with roasted broccoli and mushrooms, melty vegan mozzarella, and tangy sun-dried tomatoes.

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Prep Time: 15

Cook Time: 20

Servings: 3

Ingredients

2 ½ cups broccoli florets cut into bite-sized pieces
6 oz baby bella or portobello mushrooms cleaned and sliced into bite-sized pieces
1 tablespoon olive oil
1 12- to 14-inch pizza crust good-quality store-bought or homemade
½-1 cup marinara or pizza sauce depending on size of crust
1-1 ½ cups vegan mozzarella cheese grated
⅓ cup sun-dried tomatoes moist, thinly sliced
basil leaves thinly sliced, optional

Instructions

Preheat the oven to 425°F.
Line a roasting pan with baking parchment or oil it lightly. Arrange the broccoli and mushrooms in it and drizzle with olive oil, stirring together. Bake for 5 minutes.
Place the crust on a pizza pan. Spread the sauce evenly over it, followed by the cheese. Put in the oven, and give the broccoli and mushroom mixture a stir and continue roasting it while the pizza bakes.
Bake the pizza and vegetables for 12 minutes longer. The bottom of the crust should be golden and starting to crisp, and the cheese melted. The vegetables should be nicely browned in places.
Remove the pizza and vegetables from the oven. Cut the pizza into 6 wedges. Pile the roasted vegetables onto the pizza, followed by the sun-dried tomatoes and optional basil. Serve at once.

Nutrition (Estimate per Serving)

Calories: 276kcalCarbohydrates: 15.9gProtein: 6.8gFat: 22.6gSodium: 636.4mgPotassium: 271.3mgFiber: 6.2gSugar: 3.8g

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Frequently Asked Questions

Can I use frozen broccoli for this pizza?

Fresh broccoli roasts better and holds its texture more reliably, but thawed and well-drained frozen broccoli can work in a pinch. Pat it dry before roasting so it browns rather than steams, and give it a few extra minutes under the broiler if it needs more color.

What other mushrooms can I use?

Baby bella and portobello mushrooms both work well because of their meaty texture, but sliced white button mushrooms or shiitakes are good substitutes if that's what's available.