The Perfect Vegan Pizza Recipe

photo by  Allen Nguyen

photo by Allen Nguyen

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I'm not going to lie: my husband and I were not always on the same page when it comes to diet. 

One day, out of the blue (seemingly to him), I told my husband that I didn't want to eat meat anymore. In fact, I wasn't just going vegetarian: I informed him that I would no longer consume any animal products. 

You can read about that experience from his perspective below:

 3 Secrets to How I Became Vegan...(ish), and Why I'll Keep Going

In his excellent and exceedingly humorous account of his path to the plant-based diet, he named pizza as one of the 3 secrets to his eventual (almost complete) conversion to eating a vegan diet.

And while I at first was tempted to cast a hard eye-roll at this exclamation, I stopped to really think about it, and he was totally right!

Over the years we have perfected it, but here is the final recipe that we've stuck to without fail. 

Mind you, we make all of the ingredients now from scratch (which means two people are better than one when making this dish) but the end result is always pretty awesome. In fact, I kind of want some vegan pizza right now...

The crust:

Made from scratch from Minimalist Baker's awesome website (follow this link). This recipe takes about an hour, so we usually plan ahead and make a big batch on a Sunday afternoon.

The link above includes the gluten free recipe for her awesome crust! If you love her blog as much as we do, be sure to check out her cookbook! Link is in our shop 💗

We have also used a great recipe that takes much less time from Chloe Coscarelli's book listed in the sidebar. In it Chloe simply guides you to use a gluten free flour blend and bake the dough in the oven without rising, then add desired toppings and bake again to finish it off. Either one is great!

Chloe's recipe takes much less time to prepare because it doesn't utilize yeast, but Minimalist Baker's recipe is slightly more crispy. To each their own! Once the dough preparation is complete, either start warming a pizza stone, or get a non-stick pan ready for baking and pre-heat your oven according to your dough of choice. 

The sauce (s):

Using the classic tomato sauce recipe from Minimalist Baker is always a winner, and it can be easily modified to fit into a wide array of other dishes.

Simply take a small can of tomato paste, dilute with water to desired texture, and add your favorite Italian spices (usually 1 tsp each: garlic powder, onion powder, salt, pepper, basil, oregano, red pepper flakes, and brown sugar). Prepare the sauce in a medium bowl and set aside. 

When we make our pizza, we use make our own vegan barbecue sauce as well. The recipe can be found here: you just pulse all of the ingredients together into a food processor and heat slowly in a small saucepan to meld the flavors together.

Keep the sauce inside the food processor container and set aside. **warning, this barbecue sauce recipe has lots of ingredients, so if you don't want to spend the time to do this, I suggest either 1) omitting the barbecue sauce or 2) purchasing an organic, low-sugar version that's premade from the store**

The toppings:

We've gotten pretty fancy with our pizza over the years, and it shows in our toppings! Here is the list we like to use for this particular vegan barbecue pizza recipe:

2/3 cup chopped fresh pineapple

1-2 seeded fresh jalapeno, thinly sliced

Beyond Meat Chicken Strips, heated thoroughly in non-stick pan (once these are done heating in a nonstick skillet, add the entire pan of "chicken strips" to the barbecue sauce in the food processor and pulse a few times. It really melds the flavors together and shreds the "meat" nicely!

Handful of fresh spinach (added onto top of pizza 5 min prior to completion of baking)

Liberal sprinkles of Minimalist Baker "Vegan Parm"


Once everything is set in stone, the process is pretty straightforward: bake the pizza!

If you don't have a pizza stone and want to see what we've been using, head over to Our Vegan Kitchen to check out some of the supplies. 

Also, I had no idea how to properly use a pizza stone until doing some research: 

Preheat the stone in the oven for 30 minutes, and allow the dough to reach room temperature (cold dough on a hot stone may cause the stone to crack). 

Eat the deliciousness <3

This is the easy part. Just Dig in!! For storage, cut the pizza up into slices and place some parchment paper in between them to prevent sogginess. For reheating leftovers, broil the slices for a few minutes in the oven on high to get them nice and crispy again. 

OR, eat the cold slices for breakfast ;)

Head over to the sidebar to check out the books related to this blog post, or read about all of the books in our kitchen by


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