Vegan Pizza Recipe
Add Preferred SourceMeatless pizzas can absolutely steal the show, and this Vegan Pizza proves it. It’s everything you want from a good slice—crispy, creamy, and flavorful but made entirely with plant-based ingredients. The grilled vegetables bring a smoky edge, the vegan cream cheese adds richness, and the pesto ties it all together with a hint of fresh herbs. It’s a no-fuss, no-meat best pizza that doesn’t taste like a compromise.
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Whenever I serve this vegan pizza at a pizza party, game days, or weeknight dinners, everyone always reaches for a second slice—it works for just about everyone, no matter what their diet looks like. This make-ahead pizza always disappears fast, and if you’re lucky to have leftovers, you can store them in the fridge or even in the freezer and just reheat them when you’re ready to eat.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pizza with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps below, and you’ll soon have a pizza that everyone wants a bite of.
Prep the Vegetables
Slice the eggplant, zucchini, mushrooms, bell pepper, onion, and tomatoes. Drain and halve the artichoke hearts. If you don’t drain the artichoke hearts, the excess liquid will make your pizza soggy.
Add everything to a large bowl. Drizzle the veggies with olive oil, sprinkle with Italian herbs, sea salt, and pepper, and give it all a good toss so they’re evenly coated.
Grill the Vegetables
Heat a grill pan over high heat until it’s nice and hot. Add the vegetables in batches and cook them for about 8 minutes while stirring occasionally. Don’t overcrowd the pan, or the veggies will steam—you don’t want that; you’re looking for a light char and just enough softness so they’re tender but still hold their shape.
Once grilled, remove the vegetables from the pan and set them aside.
Build the Pizza
Line your baking sheet with parchment paper or use a pizza pan and place your pre-made pizza crust (make sure it’s vegan pizza dough) onto it. Spread the vegan pesto evenly over the crust, leaving a bit of space around the edges so the crust can crisp up.
Use a spoon to add small dollops of vegan cheese evenly across the surface of the pesto.
Add the Veggies and Bake
Arrange the grilled vegetables over the top, spreading them out so you get a bit of everything in every bite. Transfer the pizza to your preheated 425°F oven and bake for 8–10 minutes or until the crust is golden and the toppings are warmed through.
Finish and Serve
Once out of the oven, scatter torn fresh basil leaves over the top. Slice, serve hot, and enjoy!
Recipe Notes and Expert Tips
I’ve included some helpful tips to make sure your pizza comes out just right from the start:
- Prep Everything First: Get all your veggies chopped, seasoned, and ready to go before heating the grill pan. It keeps the process smooth and stress-free.
- Use High Heat for Grilling: A hot grill pan helps bring out that charred, smoky flavor in the vegetables without making them soggy.
- Don’t Crowd the Pan: Grill the veggies in batches if you need to—overcrowding makes them steam instead of grill.
- Use a Pizza Stone if You’ve Got One: It’ll help you get that crisp, restaurant-style bottom crust.
- Skip the Sauce Overload: A thin, even layer of pesto is all you need. Too much can make the crust soggy.
- Add Cheese in Dollops: Instead of spreading the cream cheese, add it in spoonfuls so you hit little pockets of creamy richness in each bite.
- Wait on the Basil: Don’t bake the basil with the pizza—it’s best fresh, so it doesn’t wilt or turn bitter.
- Cool Slightly Before Slicing: Let the pizza sit for a minute or two before cutting so everything holds together better when you serve.
- Variations: You can add your favorite veggies, red peppers, olives, or spinach- they work great. Tomato sauce makes a great pizza sauce, and if you want to spice things up, add red pepper flakes.
How to Store Leftovers
Once the pizza has cooled completely, transfer any leftovers to an airtight container and store them in the fridge for up to 3-4 days. To reheat, pop slices in the oven until they’re warmed through and the crust is crisp again.
While you can freeze the leftovers (for up to 2 months), the vegetables may lose some of their texture and become softer when thawed, so it’s better to eat them fresh.
What to Serve With Vegan Pizza
This vegan pizza is hearty on its own, but you can round out your meal with a simple green salad or even a side of sweet potato fries. For something lighter, a lemony arugula salad pairs perfectly with the rich pesto and grilled vegetables.
More Easy Recipes for You to Try at Home
I’ve rounded up a few more plant-based recipes that are just as easy and full of flavor—check them out!
- Vegan Chili Pizza
- Vegan Cauliflower Pizza Crust
- Vegan Lentil Meatloaf
- Vegan Chickpea Burger
- Vegan Burger
Ingredients
- 1 pre-made pizza crust rectangular
- 1 small eggplant half moon sliced
- 1 zucchini half moon sliced
- 4 medium cremini mushrooms trimmed and sliced
- 1 small red bell pepper quartered and seeded
- ½ small red onion thinly sliced
- ½ cup cherry tomatoes halved
- 3 tablespoons olive oil divided
- ½ teaspoon Italian Herbs
- Salt and pepper to taste
- 1 cup pesto
- ½ cup vegan cream cheese
- 1 cup artichoke hearts drained and halved
- Fresh basil torn
Video
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the eggplant, zucchini, mushrooms, bell pepper, onion, tomatoes, and artichoke hearts. Drizzle with olive oil, then sprinkle with Italian herbs, salt, and pepper. Toss until all vegetables are evenly coated.1 small eggplant, 1 zucchini, 4 medium cremini mushrooms, 1 small red bell pepper, ½ small red onion, ½ cup cherry tomatoes, 3 tablespoons olive oil, ½ teaspoon Italian Herbs, 1 cup artichoke hearts, Salt and pepper
- Heat a grill pan over high heat. Once hot, add the vegetable mixture and grill for approximately 8 minutes, stirring occasionally, until vegetables are slightly charred and softened. Remove from heat and set aside.
- Place your pre-made pizza crust on a baking sheet or pizza stone.1 pre-made pizza crust
- Spread the vegan pesto evenly over the pizza dough, leaving a small border around the edges for the crust. Drop small dollops of vegan cream cheese across the surface of the pizza.½ cup vegan cream cheese, 1 cup pesto
- Arrange the grilled vegetables evenly over the pizza. Bake in the oven for 8-10 minutes, or until the crust is golden brown and crisp.
- Remove from oven and garnish with torn fresh basil leaves before serving.Fresh basil
Notes
- Prep Everything First: Get all your veggies chopped, seasoned, and ready to go before heating the grill pan. It keeps the process smooth and stress-free.
- Use High Heat for Grilling: A hot grill pan helps bring out that charred, smoky flavor in the vegetables without making them soggy.
- Don’t Crowd the Pan: Grill the veggies in batches if you need to—overcrowding makes them steam instead of grill.
- Use a Pizza Stone if You’ve Got One: It’ll help you get that crisp, restaurant-style bottom crust.
- Skip the Sauce Overload: A thin, even layer of pesto is all you need. Too much can make the crust soggy.
- Add Cheese in Dollops: Instead of spreading the cream cheese, add it in spoonfuls so you hit little pockets of creamy richness in each bite.
- Wait on the Basil: Don’t bake the basil with the pizza—it’s best fresh, so it doesn’t wilt or turn bitter.
- Cool Slightly Before Slicing: Let the pizza sit for a minute or two before cutting so everything holds together better when you serve.
