• 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 » Kid Friendly Recipes

    Vegan Roasted Veggie Pizza

    Published: May 7, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This hearty vegan roasted veggie pizza is a good one for hearty appetites. 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.

    Makes: 6 slices

    • 1 link Tofurky or Field Roast vegan sausage, sliced ¼ inch thick
    • 1 medium red bell pepper, cut into narrow strips
    • 1 ½ cups small broccoli florets
    • 1 small zucchini, sliced (or about 1 cup halved and sliced zucchini)
    • 2 tablespoons sliced sun dried tomatoes, optional
    • 1 tablespoon olive oil
    • ¾ cup good-quality pizza or marinara sauce,
      your favorite all-natural brand or homemade Classic Marinara Sauce, or as needed
    • One good-quality 12- to 14-ounce pizza crust, or Basic Pizza Dough (see note)
    • ¾ to 1 cup grated nondairy cheddar- or mozzarella-style cheese, optional
    • Dried basil

    Preheat the oven to 425 degrees F.

    Combine the sausage, bell pepper, broccoli, zucchini, optional dried tomatoes, and oil in a mixing bowl. Stir together and transfer to a lightly oiled roasting pan. Place in the hot oven.

    Meanwhile, place the crust on a pizza stone or on a baking sheet. Distribute the sauce over the surface of the crust. Sprinkle with the optional cheese. Cut the pizza into 6 slices (use a pizza wheel if on a stone; kitchen shears if on a baking sheet). Place the pizza in the oven about 10 minutes after the vegetables.

    Give the vegetables a stir after the pizza crust goes in the oven. Bake for an additional 12 to 15 minutes, or until the vegetables are nicely roasted and the pizza crust begins to turn golden.

    Distribute the vegetable mixture evenly over the surface of the pizza, then serve at once.

    Note: The Basic Pizza Dough recipe on this site makes enough for two crusts, so you can either halve the recipe, or go ahead and make the entire batch and make two pizzas while you're at it! Pizza generally freezes well.

    Nutrition Information:
    Per slice: Calories: 312; Total fat: 11g; Protein: 12g;  Carbs: 39g;  Fiber: 3.5g; Sodium: 445 mg

    • Find more of VegKitchen’s Vegan Dinner Recipes and Pizza Dinner Recipes.
    • Explore more of VegKitchen’s Easy Pizza Recipes.

    More recipes you may enjoy

    • Vegan Walnut Taco Meat
    • Chickpea Chocolate Chip Cookies
    • Vegan Hummingbird Cake
    • Vegan Banana Oat Pancakes

    Reader Interactions

    Comments

    1. Rebecca G says

      March 02, 2011 at 9:27 pm

      Made this recipe the day it arrived in my email inbox; absolutely delish! Will make again.

    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

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta

    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