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.

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. Or, if I’m lucky, I’ll have a batch of homemade dough on hand in the freezer.

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.

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

Vegan Pizza Variations

Broccoli White Vegan Pizza

Vegan Pizza Serving Suggestions

Serve this pizza with a great salad like this kale salad or Caesar salad with roasted chickpeas (use extra cashew cream in place of the Caesar dressing to make it vegan).

If you love this vegan pizza recipe…

Check out this post with 85 Best Vegan Recipes and this one with 30 Vegan Desserts!

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Vegan Pizza

Best Vegan Pizza

rate this recipe:
5 from 27 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves 3 to 4
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!


  • 1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup)
  • 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 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


  • Preheat the oven to 450°F.
  • 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.
  • 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 (if your cashew cream is too thick to drizzle, stir in a little water). Top with the fresh basil, fresh thyme, and pinches of red pepper flakes.



5 from 27 votes (12 ratings without comment)

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Rate this recipe (after making it)

  1. Hannah

    5 stars
    This is INCREDIBLE . We are not vegan but dairy free, so I added meat and it was a huge hit in our house.

    • Jeanine Donofrio

      Hi Hannah, I’m so glad you loved it!


    THIS IS THE BEST VEGAN PIZZA….just as the name implies! Our entire family LOVES it and I have made it probably 20 times.

    • Jeanine Donofrio

      I’m so glad it’s been such a hit!

  3. Jessica Kennelly

    Hi! We are having this for dinner tonight, I’ve been dreaming about it for a solid week. For the corn – do you need to cook it before hand or can i just take it right off the ear and all the cooking gets done in the oven? Thank you!!

  4. Roxanne

    DEEEEElicious!! Made it just as recipe is written.

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Samantha Nieto

    5 stars
    We have been making this as a bruschetta instead of a pizza — it’s been a huge party hit and perfect easy dinner recipe <3

    • Phoebe Moore (L&L Recipe Developer)

      Great idea! So glad you’re loving it.

  6. Miguel from

    5 stars
    I sent you an email about translating and using this recipe in a free vegan program with your permission. If you get a chance could you please respond? Thank you for the recipe!

  7. Lynne O.

    This recipe is delicious! We loved it!
    Can’t wait to make it again!!
    Thank you for your amazing recipe!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved it!

  8. Trixie

    5 stars
    Thanks for the inspiration!
    I ended up using fresh spinach and tomatoes from the garden, broccolini, mushrooms, Sweetcorn, onion, capsicum and walnuts.

    I love the broccolini- it gave such a nice savoury flavour to cut through all the sweetness.

    • Jeanine Donofrio

      ooh yum, I’m so glad you enjoyed!

  9. Kathleen

    5 stars
    This is the best homemade pizza ever!! I’ve made it many, many times and it never gets old. I tend to add a lot more of the veggies than it calls for and it doesn’t compromise the flavor. Yum!

    • Jeanine Donofrio

      Hi Kathleen, I’m so glad you’ve loved it like we do!

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.