Vegan French Bread Pizza
French bread pizza is one of those weeknight wins that feels indulgent without requiring much effort, and this plant-based version delivers every bit of that crispy, saucy, melty satisfaction. The secret starts with a quick homemade tomato sauce — garlic bloomed in olive oil, crushed tomatoes, oregano, and basil simmered together until thick and deeply flavored, which puts any jarred sauce to shame. Broiling the bread first before adding toppings is the move that keeps everything from going soggy, giving you that golden, slightly crunchy base that holds up under the sauce and vegan cheese. Bell peppers and cremini mushrooms bring color and a satisfying bite, while optional black olives add a briny punch if you're into that. The whole thing goes back under the broiler just long enough for the cheese to bubble and the edges to turn deep golden brown — it happens fast, so you stay close, but the payoff is absolutely worth it. Each loaf half gets sliced into two generous pieces, making this an easy dinner for four that comes together in under 30 minutes. Finish with fresh basil leaves and you've got a meal that looks and tastes like you put in way more work than you actually did.
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Learn more →Ingredients
4 servings
For the base
- 1 loaf french bread (about 12 inches), halved lengthwise
- 2 tbsp olive oil
For the sauce
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp sugar
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the toppings
- 1 ½ cups vegan cheese, shredded
- ½ cup bell pepper, thinly sliced
- ½ cup cremini mushrooms, thinly sliced
- ¼ cup black olives, sliced (optional)
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a large baking sheet with foil.
- 2
Heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it doesn't burn. Add the crushed tomatoes, oregano, dried basil, sugar, and red pepper flakes, if using. Stir to combine, then simmer over medium-low heat until the sauce thickens slightly and the flavors meld, about 5 minutes. Season with salt and pepper, then remove from heat.
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