This Best Vegan Pizza is a flavor-packed masterpiece that proves plant-based eating can be indulgent and satisfying.
With a crispy, golden crust, melty dairy-free cheese, and a medley of vibrant toppings, every bite is a celebration of texture and taste. Ready in just 35 minutes, it’s perfect for busy weeknights or spontaneous pizza cravings.
The combination of savory marinara, smoky roasted veggies, and a hint of fresh herbs creates a symphony of flavors that will delight your taste buds.
Whether you’re vegan or simply exploring new recipes, this pizza is a crowd-pleaser that’s as easy to make as it is delicious. Gather your ingredients and let’s create something truly special!
Fresh and Flavorful Ingredients
- 1 small head broccoli (florets chopped into small pieces, top of stalk diced; yields about ½ cup)
- ⅓ cup cherry tomatoes, halved
- Kernels from 1 ear fresh corn (or substitute ½ cup frozen corn, thawed)
- ¼ cup red onion, coarsely chopped
- ½ jalapeño pepper, thinly sliced (remove seeds for less heat)
- 4 oil-packed sun-dried tomatoes, diced
- Extra-virgin olive oil, for drizzling and brushing
- Sea salt and freshly ground black pepper, to taste
- 1 pound pizza dough (store-bought or homemade)
- Cashew Cream (see note below for preparation)
- ½ cup fresh basil leaves
- 2 tablespoons fresh thyme leaves
- Red pepper flakes, for garnish
Simple Step-by-Step Instructions
- Preheat the oven to 450°F (232°C).
- In a medium bowl, combine the broccoli, cherry tomatoes, corn, red onion, jalapeño, and sun-dried tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Taste to ensure the vegetables are well-seasoned and coated with oil for maximum flavor.
- Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges lightly with olive oil to create a golden crust.
- Spoon a few scoops of cashew cream onto the center of the dough, spreading it into a thin layer. Arrange the seasoned vegetables evenly over the cashew cream.
- Bake for 15 minutes, or until the crust is golden and cooked through and the broccoli is tender and roasted.
- Remove the pizza from the oven and drizzle generously with more cashew cream (if the cream is too thick, stir in a little water to thin it).
- Top with fresh basil, fresh thyme, and pinches of red pepper flakes for added flavor and a pop of color.
- Slice and serve immediately for the best taste and texture!
Creative Sauce & Topping Ideas
Switch up the flavors by trying different sauces like vegan pesto or marinara instead of cashew cream.
For toppings, add artichoke hearts, kalamata olives, or vegan sausage crumbles for extra depth. Don’t forget to experiment with fresh herbs like oregano or rosemary for a fragrant twist!
Perfect Pairings for Your Pizza
Serve your vegan pizza with a crisp green salad or a bowl of roasted garlic soup for a complete meal.
Pair it with a refreshing drink like sparkling water with lemon or a chilled glass of white wine to elevate the dining experience.
Storage & Reheating Tips
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices in a preheated oven at 375°F for 5-7 minutes or use a skillet over medium heat for a crispy crust. Avoid microwaving to keep the texture intact.
Time-Saving Hacks
Save time by prepping your veggies ahead of time and storing them in the fridge. Use store-bought pizza dough and pre-made cashew cream to cut down on prep. If you’re in a rush, skip the fresh herbs and use dried ones instead.
Equipment You’ll Need
A 14-inch pizza pan or baking sheet is essential for this recipe. If you don’t have one, a cast-iron skillet works great too.
A sharp knife and cutting board will make chopping veggies a breeze, and a pastry brush is handy for applying olive oil to the crust.
Best Vegan Pizza
Ingredients
Vegetables
- 1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup)
- ⅓ cup halved cherry tomatoes
- Kernels from 1 ear fresh corn
- ¼ cup coarsely chopped red onion
- ½ jalapeño pepper, thinly sliced
- 4 oil-packed sun-dried tomatoes, diced
Other Ingredients
- Extra-virgin olive oil, for drizzling and brushing
- Sea salt and freshly ground black pepper
- 1 pound pizza dough, store-bought or homemade
Cashew Cream
- ½ cup fresh basil leaves
- 2 tablespoons fresh thyme leaves
- Red pepper flakes
Instructions
- Preheat the oven to 450°F.
- In a medium bowl, combine the broccoli, cherry tomatoes, corn, onion, jalapeño, and sun-dried tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Taste. The vegetables should be well-seasoned and well-coated with the olive oil to create a flavorful topping for the pizza.
- Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with olive oil and spoon a few scoops of cashew cream onto the center of the dough, just enough to spread it into a thin layer. Sprinkle the vegetables evenly over the cashew cream.
- Bake for 15 minutes, or until the crust is golden and cooked through and the broccoli is tender and roasted. Remove from the oven and drizzle generously with the cashew cream (if your cashew cream is too thick to drizzle, stir in a little water). Top with the fresh basil, fresh thyme, and pinches of red pepper flakes.