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Vegetarian pizza ideas

Vegetarian pizza ideas

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By Ren Behan

Having just spent the week in Emilia Romagna, exploring some of the towns and cities nestled in the heart of the Tuscan-Romagna Apennine Mountains, I can happily say that we enjoyed going out for a pizza or two. Pizza is the perfect family-friendly food. In fact, I’ve yet to meet a person who doesn’t enjoy tucking into even the simplest version; a fresh-from-the oven, meltingly-hot tomato and mozzarella topped pizza.

The words ‘deep-pan’ or ‘stuffed crust’ do not feature anywhere in the Italian vocabulary and though there are many variations when it comes to toppings, a traditional ‘Neapolitan’ pizza is what you are really after. For the most authentic taste of Italy, a pizza should be thin, crispy, hand-crafted and preferably cooked in a coal or wood-fired oven; in Italy called ‘al forno’.

The very best pizza of the week, and one which I can’t wait to recreate at home by making a basic pizza base, was a thin and super-crispy pizza ‘Bianca’ (made without tomato sauce) with grilled zucchini (courgettes) and porcini mushrooms. I was also able to try a pizza topped with some rare spring mushrooms, called ‘prugnoli’, which have a subtler flavour to porcini, but made an equally-delicious vegetarian pizza topping. In this particular region, truffles are abundant, too, and so pizzas often also featured a splash of truffle oil.

Grilled vegetables make the perfect pizza topping; so try griddling thin slices of zucchini (courgette) as well as slices of aubergine or red and green peppers, before scattering over a little fresh Mozzarella along with herbs such as oregano. Another great flavour combination to try is griddled vegetables or mushrooms with Gorgonzola cheese – perfecto!

I did chuckle to myself when I saw a ‘Pizza Inglese’ (English Pizza) on one pizzeria menu; they added it to humour my sister, who upon moving to Italy would often order pizza and a bowl of chips for the table. The chef at the local pizzeria was inspired to put the chips, or patatine fritte, on top of the actual pizza! I refrained from ordering one, though I’ll soon be trying Jamie’s recipe for pizza with Potatoes, mozzarella, rosemary, thyme and tomato.

Aside from griddled vegetables or mushrooms, more Italian-inspired vegetarian toppings include black olives, capers, chilli peppers, thinly sliced onions and artichokes.

For something really different, try Jamie’s pizza with Green and red grapes, rosemary, pine nuts and ricotta, which according to Jamie is great for breakfast or even dessert! And finally, on the subject of dessert, I’m off to reminisce in the kitchen and to make a sweet pizza with honey and Nutella for the kids.

Ren Behan is a food writer and mum of two. For more see

17 Vegan Pizza Recipes That Will Change Your Life

1. My Favorite Vegan Pizza

Who said simple can’t be scrumptious? This recipe is easy and awesome!
2. Thai Tofu Pizza With Spicy Peanut Sauce

3. Buffalo Chickpea Pizza With White Garlic Sauce and Celery Ranch Dressing

4. Butternut Squash Pizza With Maple-Glazed Brussels Sprouts

5. Apple Streusel Breakfast Pizzas

Pizza for breakfast? You bet!

6. Vegan Bánh Mì Pizza

Loaded with veggies, tofu, and a creamy bánh mì sauce! Recipe here.

7. Vegan Mediterranean Pizza With Thin Herbed Spelt Crust

Another amazing pizza recipe by Vegan Richa!

8. Chocolate Strawberry Kiwi Dessert Pizza

Pizza is great for any meal, including dessert!

9. Roasted Mushroom Flatbread Pizzas With Lemony Garlic Sauce

Get the recipe.

10. Fig and Cheese Pizza

11. Guacamole Pizza

What?! Get the recipe.

12. Fruity Breakfast Pizza + Granola Crust

More pizza for breakfast! Recipe here.

13. Mini Vegan Tortilla Pizzas

14. Vegan Broccoli Rabe
& Cashew Ricotta White Pizza

Recipe here.

15. Moroccan Spiced Potato Pizza

16. Mini Polenta Pizzas

17. Mozzarella Mac Deep Dish Pizza

This Chicago-style pie is perfect for Friday night.

50 Vegetarian Pizza Recipes

Published: May 7, 2013 · Modified: Feb 2, 2021 by Kiersten · This post may contain affiliate links.

Have I ever mentioned what a terrible vegetarian I was when I first stopped eating meat? I definitely fit the stereotype of someone who gives up meat and replaces it with pizza and Doritos. (In my defense, I did eat a lot of veggies too. Also, I was 12.) Although I haven't eaten a Dorito in about a decade, I will always have a soft spot for pizza. Bad pizza, good pizza, it doesn't matter to me. We usually have it about once a month, either homemade or takeout. I could probably start a second blog dedicated to vegetarian pizzas, in fact.

Do you love pizza too? Of course you do! Here are 50 vegetarian pizza recipes.

Grilled Caprese Naan Pizza
French Bread Pizza with Pesto & Sun-Dried Tomatoes
Apple Cheddar Pizza with Caramelized Onions & Walnuts
Moroccan Spiced Scalloped Potato Pizza [Lady and Pups]
Barbecue Tofu Pizza [Kitchen Treaty]
Butternut Squash and Sage Pesto Pizza with Balsamic Glaze [Dishing Up the Dirt]
Shaved Asparagus and Ricotta Pizza [Just a Taste]
Spinach Artichoke and Blue Cheese Pizza [Half Baked Harvest]
Caramelized Onion, Apple, and Blue Cheese Naan Pizzas [Once Upon a Cutting Board]
Mango and Hatch Chile Pizza with White Garlic Crust [Vegan Richa]

Fresh Corn, Poblano, and Cheddar Pizza
Sweet Corn, Vegetarian Sausage & Thyme Pizza
Portabella & Kale Pizza with Roasted Garlic Sauce
Strawberry Pizza [The Cooking Bride]
Garlic Rosemary Three Cheese Pizza [Taste and Tell]
Leek, Potato and Rosemary Pizza [London Bakes]
Nectarine Pizza with Fresh Basil and Reduced Balsamic [Alexandra Cooks]

Lemon Gremolata Pizza with Cauliflower Crust
Pesto Pizza with Roasted Red Peppers, Cremini Mushrooms & Asparagus
Fontina, Fennel and Onion Pizza [Martha Stewart]
Spinach & Sun-Dried Tomato Stuffed Pizza [Eating Well]
Breakfast Pizza with Avocado and Fried Egg [What Should I Eat For Breakfast Today]
Indian Cauliflower Pizza [Food Fanatic]
Local Farmers Market Pizza [Cooking Light]

Wild Mushroom & Potato Pizza on Whole Grain Naan
Thai Pizza with Broccoli, Mushrooms & Red Peppers
Heirloom Tomato & Sweet Corn Pizzas [Vegetarian Times]
Raw Pizza with Spinach Pesto & Marinated Vegetables [This Rawsome Vegan Life]
Apple Streusel Breakfast Pizzas [Minimalist Baker]
Raw Tomato and Pesto Pizza [For the Love of Food]
Mexican Black Bean Pizza [Local Kitchen]
Veggie Asian Biscuit Pizza [Tablespoon]
Roasted Cauliflower and Garlic Pizza [Foxes Love Lemons]

Recipe Summary

  • 2 teaspoons active dry yeast
  • 1 cup warm water
  • 3 cups all-purpose flour
  • 1 tablespoon white sugar
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon extra-virgin olive oil
  • 1 (15 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • ½ small onion, chopped (Optional)
  • 1 tablespoon dried oregano
  • 1 clove garlic, finely chopped
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 pinch ground black pepper
  • 1 ¼ cups shredded mozzarella cheese
  • ½ cup chopped green bell pepper (Optional)
  • ½ cup chopped onion (Optional)
  • ½ cup sliced fresh mushrooms (Optional)
  • ¼ cup shredded mozzarella cheese

Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.

Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.

Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.

Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.

Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

How to Make It

Place 3/4 cup warm water in the bowl of an electric stand mixer fitted with the dough hook attachment. Add flours mix on medium speed until combined, about 20 seconds. Cover, and let mixture stand 20 minutes.

In a small bowl, mix yeast and remaining 1/4 cup water let stand until bubbly, about 5 minutes. Add yeast mixture, 1 tablespoon oil, and 1/2 teaspoon salt to flour mixture mix until a soft dough forms. Place dough in a large bowl coated with cooking spray place plastic wrap coated with cooking spray directly on surface of dough. Chill 24 hours.

Let dough stand 1 hour, covered, until dough reaches room temperature. Place dough on a lightly floured surface roll into a 14- x 11-inch rectangle. Press dough into bottom and partially up sides of a 13- x 9-inch metal baking pan coated with cooking spray.

Place a baking sheet in oven on bottom rack. Preheat oven to 450°F. (Do not remove baking sheet while oven preheats.)

Toss together eggplant, zucchini, squash, 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt on a separate rimmed baking sheet spread in a single layer. Bake at 450°F for 15 minutes or until tender, turning once halfway through.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add onion and bell pepper. Cook, stirring often, until tender, about 4 to 5 minutes.

Spread pizza sauce over dough, leaving a 1/2-inch border top evenly with spinach. Sprinkle mozzarella over spinach. Arrange eggplant, zucchini, and squash slices alternately over cheese. Top evenly with onion and bell pepper mixture. Brush remaining 2 tablespoons oil over dough border. Place baking pan on preheated baking sheet move to middle oven rack. Bake at 450°F for 22 to 23 minutes. Cut into 6 squares.

Recipe Summary

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese, softened
  • 1 (1 ounce) package Ranch-style dressing mix
  • 2 carrots, finely chopped
  • ½ cup chopped red bell peppers
  • ½ cup chopped green bell pepper
  • ½ cup fresh broccoli, chopped
  • ½ cup chopped green onions

Preheat oven to 375 degrees F (190 degrees C).

Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Why Is My Homemade Pizza Soggy?

Homemade pizza can become soggy if you have too much added moisture from toppings. When raw vegetables are added to pizza, they will release moisture when they cook which will soak into your pizza.

How do You Make Veggie Pizza Not Soggy

Vegetables contain a lot of moisture that can contribute to a soggy pizza crust. The best way to prevent pizza from becoming soggy is by sautéing vegetables prior to adding them to the pizza.

Sautéing the vegetables before adding to the pizza makes the veggies release excess moisture and prevent pizza from becoming soggy.

After sautéing the vegetables, drain any of the moisture off before adding them to the pizza.

Additionally, salting the zucchini really helps to eliminate excess moisture that can cause the pizza to become soggy.

Another tip that helps eliminate soggy pizza crust is to make sure you are cooking at hot temperatures. In this case, a grill works well because it gets very hot.

Save this recipe for Supreme Veggie Pizza with Mozzarella and Feta to Pinterest!

How to Make 10-Minute Veggie Pizza

Start with a loaf of French bread. We’ve also used hoagie rolls, pita bread, English muffins, bagels, or any other open faced bread for the bottom.

Next, chop all your veggies. Use any veggies you have on hand that would taste good on pizza. To keep the cook time short, we didn’t roast or grill our veggies separately, but you could do that if you like an extra roasty flavor. If you’re not pre-cooking the veggies, chop them small so they cook a bit as the cheese is melting.

Once we topped the pizzas, we put them on a cookie sheet to bake in a 375 degree oven for about 10 minutes (full details below).

  • I used whole-wheat flatbread, feel free to use gluten-free or Naan bread.
  • I use avocado oil on the flatbread, you can leave it out. The avocado oil adds a crispiness.
  • Use either store bought pizza sauce or homemade.
  • This is a Mediterranean Flatbread, so I stick with certain flavors. You can use any veggie in the fridge.
  • You can obviously add meat if you choose, ground turkey, chicken sausage, or meatballs!
  • Any leftover veggies make an amazing omelet or frittata.
  • These can be grilled as well, about 5-6 minutes, medium heat.
  • Love using flatbread because its no-cholesterol and low-fat.

Doesn&rsquot that pizza look delish! I am a huge cheese fan! I just cannot get enough mix of veggies and cheese! These Mediterranean Veggie Flatbread Pizza&rsquos are perfect for lunch or dinner. We love to do a toppings table on game day! Everyone grabs a flatbread and adds their own toppings. One of the easiest recipes ever and everyone is happy!

Don&rsquot forget to check out the other amazing Pizza recipes above!

I love this for a fun dinner, snack or appetizer! Check out these recipes that are just as fun as these Mediterranean Veggie Flatbread Pizza:

And the lasts up in our pizza topping ideas: this veggie pizza with avocado! Based on a pizza called the So Cal pizza, this one features a smattering of delicious veg and then dollops of creamy, tangy goat cheese. It’s bright and beautiful, and utterly delicious. Here’s what’s on this Veggie Pizza with Avocado: