Vegan Dairy Free Veggie Pizza

Total time45 min

Prep time20 min

Cook time25 min

This vibrant veggie pizza starts with a hot stone and a stretch of dough that bakes up crisp and golden on the bottom while staying soft and chewy inside. A quick homemade sauce of crushed tomatoes, garlic, and oregano gets spread edge to edge, then topped with a colorful mix of sautéed red bell pepper and zucchini, fresh baby spinach, and briny sliced olives. Shredded dairy free cheese melts into golden, bubbly spots under the broiler-hot oven, tying every topping together into one satisfying slice. A scatter of fresh basil and a pinch of red pepper flakes at the end add brightness and just the right kick. Every component here is plant-based, making this a genuinely solid pick for a vegan dinner rotation. It's the kind of pizza night recipe that feels indulgent without any animal products anywhere on the pan.

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Ingredients

4 servings

For the pizza

1 lb store-bought pizza dough
Wholly Wholesome Gluten-Free Pizza Dough Ball Manini's Gluten Free Pizza Dough Cadia Whole Wheat Pizza Dough 16oz Original Pizza of Boston Natural Pizza Dough
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2 tbsp olive oil, divided

For the sauce

½ cup canned crushed tomatoes
1 clove garlic, minced
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper

For the toppings

1 medium red bell pepper, thinly sliced
1 medium zucchini, thinly sliced into rounds
1 cup baby spinach
½ cup sliced black olives
1 cup dairy free cheese, shredded
¼ tsp red pepper flakes (optional)

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Place a pizza stone or large baking sheet on the middle rack of the oven and preheat to 475°F (245°C). Allow at least 20 minutes for the stone or pan to fully heat.
2
In a small bowl, stir together the crushed tomatoes, minced garlic, dried oregano, salt, and black pepper until combined. Set aside.

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