Ever wonder how to make a vegan pizza so delicious it rivals any cheesy classic? What if you could whip up a Best Vegan Pizza that earns a perfect 5-star rating from 32 happy eaters, yet takes just 35 minutes? This recipe’s your ticket to a plant-based meal that’s perfect for pizza nights, casual dinners, or impressing friends. Loaded with colorful veggies like broccoli, corn, and sun-dried tomatoes, plus creamy cashew sauce and fresh herbs, it’s a multi-textured masterpiece that’s as healthy as it is tasty. Grab your pizza pan, and let’s make some vegan pizza magic—your kitchen’s about to smell like a vibrant, plant-powered feast!
Why This Best Vegan Pizza Recipe Rocks (And Quick Stats)
This Best Vegan Pizza is a total game-changer: it swaps traditional cheese for a luscious cashew cream, paired with a rainbow of veggies—broccoli, cherry tomatoes, corn, red onion, jalapeño, and sun-dried tomatoes—for a flavor explosion. It’s 100% vegan, gluten-free adaptable, and perfect for veggie lovers. With a flawless 5-star rating from 32 votes, it’s a crowd-pleaser that’s beginner-friendly yet feels gourmet. Ready in just 35 minutes, it’s your go-to for a quick, delicious meal.
- Time: 20 minutes prep, 15 minutes cooking. Total? 35 minutes.
- Difficulty: Beginner-friendly. If you can stretch dough and toss veggies, you’re set!
- Servings: 3-4 (one 14-inch pizza), perfect for sharing or leftovers.
- Why it shines: Colorful, creamy, and versatile—spicy, herby, or customized to your taste!
Essential Ingredients: The Heart of Your Best Vegan Pizza
Let’s dive into the ingredients that make this Best Vegan Pizza so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
For the Pizza
- 1 pound pizza dough, store-bought or homemade: The crispy, chewy base. Sub: Gluten-free dough or cauliflower crust. Quick homemade dough: Mix 2½ cups flour, 1 tbsp yeast, 1 tsp sugar, 1 tsp salt, 1 tbsp olive oil, and ¾ cup warm water; knead, rise for 1 hour.
- 1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup): Tender, roasted crunch. Sub: Cauliflower, zucchini, or asparagus.
- â…“ cup halved cherry tomatoes: Sweet, juicy pops. Sub: Diced regular tomatoes or roasted red peppers.
- Kernels from 1 ear fresh corn: Sweet, summery texture. Sub: Frozen or canned corn (drained).
- ¼ cup coarsely chopped red onion: Sharp, colorful bite. Sub: Yellow onion or pickled red onions.
- ½ jalapeño pepper, thinly sliced: Subtle heat. Sub: Banana peppers for milder or skip.
- 4 oil-packed sun-dried tomatoes, diced: Intense, tangy flavor. Sub: Roasted red peppers or olives.
- Extra-virgin olive oil, for drizzling and brushing: Enhances flavor and browning. Sub: Avocado oil.
- Sea salt and freshly ground black pepper: Brings flavors together.
- ½ cup fresh basil leaves: Aromatic, summery finish. Sub: Parsley or oregano.
- 2 tablespoons fresh thyme leaves: Earthy, herbal depth. Sub: 1 tsp dried thyme or rosemary.
- Red pepper flakes: Optional spicy kick. Sub: Chili oil or skip.
For the Cashew Cream
- ½ cup raw cashews, soaked 4 hours or overnight: Creamy, cheesy base. Sub: Blanched almonds or silken tofu.
- ½ cup water: Thins to a drizzleable consistency. Sub: Plant-based milk for creamier texture.
- 1 tablespoon lemon juice: Bright, tangy lift. Sub: Apple cider vinegar.
- 1 garlic clove: Savory depth. Sub: ¼ tsp garlic powder.
- ¼ teaspoon sea salt: Enhances flavor. Adjust to taste.
- Quick method: Blend soaked cashews, water, lemon juice, garlic, and salt until smooth. Thin with water if needed.
With about 13 ingredients, this pizza is simple yet vibrant. Fresh veggies and cashew cream make it a vegan star.
(Word count: ~400. Let’s cook!)
Step-by-Step Instructions: Your Path to Vegan Pizza Perfection
Ready to make this Best Vegan Pizza? It’s a straightforward recipe that’s as fun to assemble as it is to eat. I’ll guide you with easy steps and pro tips to nail it, whether you’re hosting a pizza night or craving a plant-based dinner. Let’s do it!
Step 1: Prep the Veggies (10 Minutes)
- In a medium bowl, combine ½ cup chopped broccoli florets and diced stalk, ⅓ cup halved cherry tomatoes, kernels from 1 ear fresh corn, ¼ cup coarsely chopped red onion, ½ jalapeño (thinly sliced), and 4 diced oil-packed sun-dried tomatoes.
- Drizzle with extra-virgin olive oil, sprinkle with sea salt and black pepper, and toss to coat. Taste and adjust seasoning to ensure the veggies are flavorful. Tip: Well-seasoned veggies make the pizza pop!
Step 2: Prep the Dough and Cashew Cream (8 Minutes)
- Preheat the oven to 450°F (230°C). If using store-bought 1 pound pizza dough, let it sit at room temperature for 1 hour to soften. If homemade, prepare and let rise (see note above).
- Stretch the dough onto a 14-inch pizza pan or baking sheet. Brush the outer edges lightly with olive oil for a golden crust. Tip: Stretch gently with your hands for a chewy texture.
- For cashew cream, blend ½ cup soaked cashews, ½ cup water, 1 tablespoon lemon juice, 1 garlic clove, and ¼ teaspoon sea salt until smooth. Thin with 1-2 tablespoons water if too thick. Set aside. Tip: Make ahead and store in the fridge for up to 5 days.
Step 3: Assemble and Bake (15 Minutes)
- Spoon a few scoops of cashew cream onto the center of the dough and spread into a thin layer, leaving a ½-inch border. Tip: Don’t overload—less cream keeps the pizza light.
- Sprinkle the seasoned veggie mixture evenly over the cashew cream.
- Bake for 15 minutes, or until the crust is golden, the broccoli is tender and roasted, and the veggies are lightly browned. Tip: Check at 12 minutes—ovens vary.
Step 4: Serve (2 Minutes)
- Remove the pizza from the oven. Drizzle generously with more cashew cream (thin with water if needed for drizzling). Tip: Warm the cashew cream slightly for easier drizzling.
- Top with ½ cup fresh basil leaves, 2 tablespoons fresh thyme leaves, and a pinch of red pepper flakes. Slice into 6-8 pieces and serve.
(Word count: ~750. Time to serve!)
Assembly and Serving: Making Your Vegan Pizza Shine
Your Best Vegan Pizza is ready to steal the show! Serving is simple—about 2 minutes—and makes every slice a colorful, creamy masterpiece. Here’s how to do it:
- Plate It Up: Slice into 6-8 even pieces and serve on plates or a large pizza board for sharing. Perfect for 3-4 people.
- Garnish with Flair: The basil, thyme, and red pepper flakes are perfect, but an extra drizzle of olive oil or a sprinkle of nutritional yeast adds a cheesy touch. Tip: Tear basil leaves for a rustic vibe.
- Serve with Sides: Pair with a green salad, roasted veggies, or a glass of chilled white wine for a complete meal. A side of extra cashew cream or vegan ranch dip adds fun.
- Presentation Hacks: Serve on a wooden pizza board or colorful platter to highlight the vibrant veggies. Arrange herbs artfully for a photo-worthy pie.
Pro tip: Offer extra cashew cream or hot sauce on the side for guests to customize their slices.
(Word count: ~1,050. Storage tips next!)
Storage and Make-Ahead Tips: Keep It Fresh and Ready
This Best Vegan Pizza is best enjoyed fresh for the crispy crust and vibrant veggies, but it’s great for leftovers or prep. Here’s how to store and plan ahead.
Storage Basics
- Room Temp: Keep pizza covered for up to 2 hours if eating soon. Avoid longer to maintain crust texture.
- Fridge: Store leftover slices in an airtight container or wrapped in foil for up to 3-4 days. The crust may soften slightly.
- Freezer: Freeze baked pizza slices in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Tricks
- Oven: Reheat at 375°F on a baking sheet for 5-7 minutes until warm and crust is crisp. Tip: Use a hot pizza stone for extra crunch.
- Skillet: Reheat slices in a covered skillet over medium heat for 3-5 minutes to crisp the crust.
- Tip: Avoid microwaving—it makes the crust soggy. Refresh with a drizzle of cashew cream or fresh herbs after reheating.
Make-Ahead Magic
- Dough: Prepare homemade dough up to 1 day ahead; store in the fridge or freeze for up to 1 month. Thaw overnight if frozen.
- Cashew Cream: Make up to 5 days ahead; store in the fridge with a thin layer of olive oil on top to prevent drying. Thin with water before using.
- Veggies: Prep broccoli, cherry tomatoes, corn, onion, jalapeño, and sun-dried tomatoes up to 1 day ahead; store in airtight containers. Toss with oil and seasoning just before assembling.
- Assembly: Assemble pizza (without baking) up to 2 hours ahead; cover and keep at room temp. Bake fresh for best results.
- Tip: Prep components separately for quick assembly during busy dinners or pizza nights.
This pizza’s fresh nature makes it best baked on the spot, but prepped ingredients save time. Health bonus: It’s packed with protein (about 8g per serving from cashew cream), fiber (4g from veggies), and vitamins A and C for a balanced meal (~350 calories per serving for 4).
(Word count: ~1,350. Let’s get creative!)
Recipe Variations: Make It Your Own
This Best Vegan Pizza is a canvas for creativity. Here are five easy twists to keep things exciting—all take under 5 extra minutes and bake the same way.
- Spicy Kick: Add an extra ½ jalapeño or ¼ teaspoon cayenne to the veggie mix. Drizzle with chili oil after baking. Health perk: Capsaicin boosts metabolism.
- Mediterranean Twist: Swap sun-dried tomatoes for ¼ cup olives and add ¼ cup vegan feta. Use oregano instead of thyme for a Greek vibe.
- Nut-Free Vibes: Replace cashew cream with a spread of hummus or blended silken tofu for a creamy, nut-free base.
- Veggie Boost: Add ½ cup sautéed mushrooms, spinach, or roasted zucchini to the veggie mix. More nutrients and flavor. Health perk: Extra antioxidants.
- Pesto Power: Swap cashew cream for vegan pesto or mix 1 tablespoon pesto into the cashew cream for a basil-packed twist.
These variations make every pizza feel new. Mix and match to find your fave Best Vegan Pizza style!
(Word count: ~1,600. Wrapping it up!)
Let’s Dish It Up: Your Turn to Savor
You did it! From that first curious question to a vibrant Best Vegan Pizza, you’ve got a recipe that’s healthy, plant-based, and oh-so-versatile. With its creamy cashew sauce, colorful veggies, and fresh herbs, it’s perfect for pizza nights, casual dinners, or impressing friends. So grab your pizza pan, slice that pie, and dig in. Share your favorite twists in the comments—I’m all ears! Happy cooking, friends!
(Word count: ~1,750. FAQs to finish!)
Print
Best Vegan Pizza
Description
Ever wonder how to make a vegan pizza so delicious it rivals any cheesy classic? What if you could whip up a Best Vegan Pizza that earns a perfect 5-star rating from 32 happy eaters, yet takes just 35 minutes? This recipe’s your ticket to a plant-based meal that’s perfect for pizza nights, casual dinners, or impressing friends
Ingredients
For the Pizza
- 1 pound pizza dough, store-bought or homemade: The crispy, chewy base. Sub: Gluten-free dough or cauliflower crust. Quick homemade dough: Mix 2½ cups flour, 1 tbsp yeast, 1 tsp sugar, 1 tsp salt, 1 tbsp olive oil, and ¾ cup warm water; knead, rise for 1 hour.
- 1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup): Tender, roasted crunch. Sub: Cauliflower, zucchini, or asparagus.
- â…“ cup halved cherry tomatoes: Sweet, juicy pops. Sub: Diced regular tomatoes or roasted red peppers.
- Kernels from 1 ear fresh corn: Sweet, summery texture. Sub: Frozen or canned corn (drained).
- ¼ cup coarsely chopped red onion: Sharp, colorful bite. Sub: Yellow onion or pickled red onions.
- ½ jalapeño pepper, thinly sliced: Subtle heat. Sub: Banana peppers for milder or skip.
- 4 oil-packed sun-dried tomatoes, diced: Intense, tangy flavor. Sub: Roasted red peppers or olives.
- Extra-virgin olive oil, for drizzling and brushing: Enhances flavor and browning. Sub: Avocado oil.
- Sea salt and freshly ground black pepper: Brings flavors together.
- ½ cup fresh basil leaves: Aromatic, summery finish. Sub: Parsley or oregano.
- 2 tablespoons fresh thyme leaves: Earthy, herbal depth. Sub: 1 tsp dried thyme or rosemary.
- Red pepper flakes: Optional spicy kick. Sub: Chili oil or skip.
For the Cashew Cream
- ½ cup raw cashews, soaked 4 hours or overnight: Creamy, cheesy base. Sub: Blanched almonds or silken tofu.
- ½ cup water: Thins to a drizzleable consistency. Sub: Plant-based milk for creamier texture.
- 1 tablespoon lemon juice: Bright, tangy lift. Sub: Apple cider vinegar.
- 1 garlic clove: Savory depth. Sub: ¼ tsp garlic powder.
- ¼ teaspoon sea salt: Enhances flavor. Adjust to taste.
- Quick method: Blend soaked cashews, water, lemon juice, garlic, and salt until smooth. Thin with water if needed.
With about 13 ingredients, this pizza is simple yet vibrant. Fresh veggies and cashew cream make it a vegan star.
(Word count: ~400. Let’s cook!)
Instructions
Step 1: Prep the Veggies (10 Minutes)
- In a medium bowl, combine ½ cup chopped broccoli florets and diced stalk, ⅓ cup halved cherry tomatoes, kernels from 1 ear fresh corn, ¼ cup coarsely chopped red onion, ½ jalapeño (thinly sliced), and 4 diced oil-packed sun-dried tomatoes.
- Drizzle with extra-virgin olive oil, sprinkle with sea salt and black pepper, and toss to coat. Taste and adjust seasoning to ensure the veggies are flavorful. Tip: Well-seasoned veggies make the pizza pop!
Step 2: Prep the Dough and Cashew Cream (8 Minutes)
- Preheat the oven to 450°F (230°C). If using store-bought 1 pound pizza dough, let it sit at room temperature for 1 hour to soften. If homemade, prepare and let rise (see note above).
- Stretch the dough onto a 14-inch pizza pan or baking sheet. Brush the outer edges lightly with olive oil for a golden crust. Tip: Stretch gently with your hands for a chewy texture.
- For cashew cream, blend ½ cup soaked cashews, ½ cup water, 1 tablespoon lemon juice, 1 garlic clove, and ¼ teaspoon sea salt until smooth. Thin with 1-2 tablespoons water if too thick. Set aside. Tip: Make ahead and store in the fridge for up to 5 days.
Step 3: Assemble and Bake (15 Minutes)
- Spoon a few scoops of cashew cream onto the center of the dough and spread into a thin layer, leaving a ½-inch border. Tip: Don’t overload—less cream keeps the pizza light.
- Sprinkle the seasoned veggie mixture evenly over the cashew cream.
- Bake for 15 minutes, or until the crust is golden, the broccoli is tender and roasted, and the veggies are lightly browned. Tip: Check at 12 minutes—ovens vary.
Step 4: Serve (2 Minutes)
- Remove the pizza from the oven. Drizzle generously with more cashew cream (thin with water if needed for drizzling). Tip: Warm the cashew cream slightly for easier drizzling.
- Top with ½ cup fresh basil leaves, 2 tablespoons fresh thyme leaves, and a pinch of red pepper flakes. Slice into 6-8 pieces and serve.
(Word count: ~750. Time to serve!)
FAQs: Your Best Vegan Pizza Questions Answered
Got questions? I’ve got friendly answers to keep your pizza game strong.
How long does it take to make Best Vegan Pizza?
Just 35 minutes! 20 minutes prep, 15 minutes baking. Perfect for quick dinners or pizza nights.
Is Best Vegan Pizza healthy? What are the benefits?
Yes! It’s got 8g protein (from cashew cream), 4g fiber (from veggies), and vitamins A and C. Vegan, gluten-free adaptable (with GF dough), and balanced (~350 calories per serving for 4).
Can I make it nut-free?
Yes! Swap cashew cream for hummus or blended silken tofu with lemon juice and salt for a creamy, nut-free base.
How do I store leftovers to keep them fresh?
Fridge for 3-4 days in an airtight container. Freeze slices for 2 months. Reheat in the oven for crispness.
Can I use other dough or veggies?
Absolutely! Swap pizza dough for gluten-free or cauliflower crust. Add mushrooms, spinach, or bell peppers for extra veggies.
How do I keep the crust crispy?
Brush edges with olive oil, bake at high heat (450°F), and avoid overloading with cashew cream or wet veggies.