Best Vegan Pizza

Even meat eaters will love this vegan pizza recipe! With creamy cashew sauce, summer veggies & sun-dried tomatoes, it's flavorful and fun to eat.

Broccoli White Vegan Pizza

Meet the best vegan pizza recipe! Loaded with broccoli, tomatoes, jalapeño, and creamy cashew sauce, this pizza is flavorful, satisfying, and fun to eat. You’re not even going to miss the cheese! Each veggie adds an interesting flavor and texture, and together, they make a pizza that tastes amazing. The broccoli gets all roast-y toasty, the corn pops with sweetness, the sun-dried tomatoes bring that tangy umami flavor, and the jalapeño brings some spice to this pizza party. The whole thing gets doused in a creamy/savory layer of cashew cream in lieu of any cheese or dairy. It’s a pizza recipe you can feel good about! 🙂

While the ingredients in this vegan pizza recipe look like a lot, it actually all comes together pretty quickly.

Vegan pizza recipe ingredients

How to Make This Vegan Pizza Recipe!

Once you chop the veggies (even the stems of the broccoli!), toss them together in a bowl with olive oil, salt, and pepper until everything is well-seasoned and well-coated. While you do this, your partner could be stretching the pizza dough.

To make things easy, I like to use Whole Foods’ Multigrain fresh pizza dough – it can be found in the refrigerated area near the pizza section of the store. If you don’t see it, ask the people at the pizza counter. I’ve also heard that Trader Joe’s fresh dough is delicious.

And just a side note: I’ve been really enjoying this hole-ey pizza pan lately – it gets the bottom edges of the crust nice and crisp.

Broccoli White Vegan Pizza recipe toppings Broccoli White Vegan Pizza recipe toppings

Look at how many vegetables are on this broccoli pizza! I love it 🙂

To assemble your vegetarian pizza, spread just a thin layer of cashew cream onto the stretched dough. You want just enough so that the vegetables have something to stick to, but you don’t want the middle to become too gooey.

Hands topping Broccoli Pizza Broccoli White Vegan Pizza

The oozy cashew cream drizzle goes on at the very end. You don’t want to bake this cashew cream in the oven – it loses a lot of its creaminess if you do.

Broccoli White Vegan Pizza

So once the pizza comes out of the oven, drizzle the cashew cream very generously over the top. Finish with fresh basil and a sprinkle of red pepper flakes, if you like. Voila! Vegan pizza!

Slice and devour!

Broccoli White Vegan Pizza

If you love this vegan pizza recipe…

Try some of our other favorite recipes, like this spring farmers market pizza, this blackberry basil pizza, or this green summer pizza!


5.0 from 2 reviews
Best Vegan Pizza
 
Prep time
Cook time
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We love all the flavors atop this vegan pizza - sun-dried tomatoes, jalapeño, basil, corn, and cashew cream make it a delicious, multi-colored meal!
Author:
Serves: 6 to 8 slices
Ingredients
  • 1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup)
  • ⅓ cup halved cherry tomatoes
  • kernels from 1 ear fresh corn
  • ¼ cup coarsely chopped red onion
  • ½ jalapeño, thinly sliced
  • 4 oil-packed sun-dried tomatoes, diced
  • extra-virgin olive oil, for drizzling and brushing
  • 1 (16-ounce) ball of pre-made fresh pizza dough
  • ½ cup fresh basil leaves
  • 2 tablespoons fresh thyme leaves
  • pinches of red pepper flakes
  • sea salt and freshly ground black pepper
Cashew Cream (makes extra)
  • 1 cup cashews
  • ½ cup water, more as needed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • ½ teaspoon sea salt
Instructions
  1. Preheat the oven to 450°F.
  2. In a medium bowl, combine the broccoli, tomatoes, corn, onion, jalapeño, and sun-dried tomatoes and drizzle with olive oil and pinches of salt and pepper. Toss to coat and taste. The vegetables should be well-seasoned and well-coated with the olive oil so that the vegetables are flavorful throughout the pizza.
  3. Meanwhile, make the cashew cream. Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until creamy. Add more water, if necessary, to blend into a smooth consistency.
  4. Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with olive oil and spoon a few scoops of cashew cream onto the center of the dough, just enough to spread it into a thin layer. Distribute the vegetables onto the dough. Bake 15 minutes, or until the crust is golden, cooked through, and the broccoli is tender and roasted. Remove from the oven and drizzle generously with the cashew cream. Top with the fresh basil, fresh thyme, and pinches of red pepper flakes.

 

16 comments

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Rate this recipe (after making it):  

  1. Definitely a receipe I am going to try ASAP, as my husbond craves pizza, but is diabetic so this one must be the right choice for him:-)

    • Jeanine Donofrio
      09.29.2018

      Hi Tina, I hope you both love it!

  2. Sabrina from newkitchenlife.com
    09.28.2018

    great way to eat my vegetables! thank you for another creative and inspiring recipe!

    • Jeanine Donofrio
      09.29.2018

      of course!

  3. Megan
    09.29.2018

    Normally when I see cashew cream it calls for the cashews to be soaked. Do you find that is not necessary here? That would be great, so I wouldn’t have to remember to do that earlier in the day!

    • Jeanine Donofrio
      09.29.2018

      Hi Megan, it might depend on your blender, but I never soak mine. I use a Vitamix and they blend smoothly without soaking. If your blender doesn’t get them creamy enough, you could soak them for a few hours or overnight. Hope that helps!

  4. Gaby Dalkin
    10.01.2018

    This might be the prettiest pizza ever!

  5. laura
    12.17.2018

    I was a little nervous to try this because yummy pizza without cheese? Seemed too good to be true. But let me tell you… BEST. PIZZA. EVER. Thank you so much for this recipe!!

    • Jeanine Donofrio
      12.17.2018

      Ha ha, I’m so glad you loved it so much!!

  6. Pineapple girl
    03.30.2019

    This pizza turned out soooo yum! I’ve never had corn or broccoli on pizza, it was so good that my mum and I went back to the store to get more ingredients so I’m currently making more now. My boyfriend loves it also, and my little brother who’s picky on veggies usually, he loved it. I made it the same minus the jalapeño and red onion

    • Jeanine Donofrio
      03.31.2019

      I’m so glad it was such a hit with everyone!

  7. Lauren Beach
    06.03.2019

    This is the 3rd time I am making this recipe in 2 weeks. My husband and I are obsessed. Refreshing and the perfect summer pizza!!! THANK YOU!

    • Jeanine Donofrio
      06.07.2019

      Ha, I love hearing that! I’m so glad you both loved the pizza so much 🙂

  8. Beth K
    06.10.2019

    Seriously the best pizza ever! You won’t miss the cheese at all. This was delicious for dinner last night and for lunch today. Thank you for the fabulous recipe! No more cardboard frozen pizza for us!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.