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Veggie Pizza

User Rating 5 Star Rating (1 Review)


Whole Wheat Vegan Pizza
e-williams/Flickr/CC BY 2.0

This whole wheat vegan pizza is a favorite of mine, and so versatile. Feel free to use whatever veggies and vegan meats that you desire!

Of course, if you're one of those dairy-freers that resists the no-cheese approach, feel free to use your favorite Dairy-Free Cheese to your pizza (Daiya Mozza Shreds is my personal favorite brand to use for pizzas, but use whatever brand you're most comfortable with). After spreading the pizza sauce on the crust, sprinkle the dairy-free cheese evenly but generously on top of the sauce. Top with your veggies and vegan meats (if using) and bake away!

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: Makes one large pizza


  • 1 Recipe Whole Wheat Pizza Crust
  • 2 T. olive oil, plus more for brushing
  • 3 large garlic cloves
  • 1 cup chopped red onion
  • 1 green bell pepper, chopped
  • 1 lb. crimini mushrooms, sliced
  • Store-Bought Pizza Sauce, about 1/2 cup or as desired
  • 4 Roma tomatoes, sliced
  • Garlic salt, for sprinkling (optional)


1. Prepare the Whole Wheat Pizza Crust according to the recipe's instructions. Preheat the oven to 425 F. Lightly oil a pizza pan or baking sheet.

2. In a large skillet, heat the olive oil and saute the garlic and onions for 3-4 minutes, or until the onions are soft. Add the green pepper and mushrooms, and cook for 2-3 minutes more, or until all vegetables are soft and fragrant but not soggy. Remove from heat.

3. Roll out the Pizza Crust according to the recipe's instructions and place on the prepared sheet. Crimp a crust with your hands. Using a large soup spoon, spoon the store-bought pizza sauce onto the center of the pizza and spread out toward the crust. Place the cooked vegetables on top of the crust to evenly distribute, then top with the slices of Roma tomatoes. Lightly brush the crust with olive oil and sprinkle with garlic salt. Bake for 16-20 minutes, or until the crust is golden brown. Serve hot.

Other Topping Ideas:

  • Add some extra savor. Whip up a batch of Vegan Pesto spread it onto the crust and before the pizza sauce. (Or toss the vegetable toppings with pesto before adding to the pizza.
  • Use tofu! Add baked tofu, GrilledTofu, or even Tofu Ricotta to your pizza with the veggies.
  • Go French. After you've baked your pizza, serve topped with slices of Herbed Mushroom Pate for an extra-rich kick. The flavors of mushroom and thyme make any pizza sing!
  • Spice things up. Instead of using a red sauce, spread this Dairy-Free Queso on top of the crust before baking and add a handful of jalepenos with the veggies. Serve with sides of homemade salsa and guacamole.
  • User Reviews

    Reviews for this section have been closed.

     5 out of 5
    Perfect For A Quick Meal, or A Big Dinner!, Member yoveg

    Okay, I'm fifteen years old, and I just converted to a vegan lifestyle. So I thought this lifestyle would be horrible. But, NO! I found this recipe and I bought all the ingredients, and I went to the farmer's market, and got a BUNCH of fresh vegetables. Such as: Banana Peppers, Fresh Basil Leaves, Okra, Roma Tomatoes, Jalapeno Peppers (Great Addition), Crimini Mushrooms, and Green Bell Peppers. And I got ALL of these fresh, long lasting, ingredients, for under $7. That's what happens when you go to a farmer's market. And my mom had some organic onions that I could use. Also, I picked up some all natural pizza sauce at Weis. And it looked Great! For a ""Un-Italian"", and a beginner at cooking....It Was Delicious!

    12 out of 12 people found this helpful.

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