Vegan Pizza

This vegan pizza has become my go-to for everything from casual get-togethers to family dinners when I want something easy that everyone will enjoy. It’s the kind of dish that doesn’t need explaining—people just dig in. I love that you can prep it ahead of time and stash leftovers in the fridge or freezer for later. It’s one of those recipes that fits right in, whether you’re feeding a crowd or just want something satisfying to pull out midweek.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Course: Lunch, Main Course, Pizza

Cuisine: Italian

Keyword: Vegan pizza

Servings:

Calories: 774kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

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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.

Nutrition