• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Primer
  • Home
  • About
    • Why I'm An Unlikely Food Blogger
    • Why I Follow A Plant-Based (Vegan) Diet
  • All-Recipes
    • Meal Plans
    • Breakfast
    • Drinks & Smoothies
    • Salads
    • Soups & Stews
    • Sushi & Spring Rolls
    • Burgers, Sandwiches & Wraps
    • Pizza
    • Pasta
    • Grains
    • Casseroles & Pies
    • Sides
    • Dressings, Sauces & Spreads
    • Snacks & Desserts
    • Test Kitchen
  • All-Tips
    • Food Allergies
    • Healthy Living
    • Tools
  • Resources
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Resources
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Tips
    • Resources
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » All-Recipes » Pizza

    Easy Homemade Veggie Pizza

    Published: Mar 4, 2015 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    easy homemade veggie pizza 1

    I’m so excited! This homemade veggie pizza is absolutely delicious and it’s so easy to make! I’ve been feeling a little guilty because I typically use Daiya cheese to make vegan pizza. While the dairy-free, soy-free, gluten-free Daiya products are fine for an occasional indulgence, my husband and I have gotten into the habit of making pizza nearly every weekend. The Daiya cheese was becoming too much of a good thing because, let’s face it, processed food is processed food whether or not it’s vegan.

    easy homemade veggie pizza 2

    I’ve been meaning to try making pizza with cashew cheese. After exploring some different options I decided The Blender Girl’s Basic Raw Cashew Cheese recipe is perfect for pizza because the consistency resembles ricotta cheese. I gave it a try and I am thrilled with the results!

    Easy Homemade Veggie Pizza 3

    Additionally, a local restaurant, Aroma Thyme Bistro, was kind enough to share the secret to their thin pizza crust the last time I enjoyed their delicious Vegan Hummizza. They inspired me to use a whole wheat or gluten free tortilla for a quick and easy thin pizza crust. The trick is to cook the pizza on a pizza screen so the crust becomes nice and crispy.

    I couldn’t be happier with this quick and easy homemade veggie pizza recipe - it offers a wonderful cheesy taste with healthy fats and protein. I think I’ve found my new favorite lunch!

    easy homemade veggie pizza 1
    Print Pin

    Easy Homemade Veggie Pizza

    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Servings 2

    Ingredients

    • 1 large tortilla (whole grain or gluten-free - Food For Life tortillas are a good choice)
    • ¼ cup pasta sauce (I use Barilla Tuscan Herb)
    • ⅓ cup cashew cheese
    • ¼ cup red onion chopped
    • ⅓ cup bell pepper chopped, yellow or orange
    • ½ cup frozen broccoli florets thawed and chopped
    • 2 Tbsp. black olives sliced
    • ¼ tsp. dried oregano
    • ¼ tsp. dried basil

    Instructions

    • Preheat toaster oven to 450 degrees. (Use the pizza setting, if it’s an option.)
    • Place the tortilla on a pizza screen.
    • Spread pasta sauce evenly over the tortilla – to within ¼ inch of the edge – with a spoon.
    • Spread cashew cheese evenly over pasta sauce.
    • Sprinkle chopped onion, peppers, broccoli and black olives evenly over cashew cheese.
    • Shake dried oregano and basil over chopped vegetables.
    • Place pizza screen on the center rack of the toaster oven and bake for approximately 5 minutes or until the edges of the crust appear brown and crispy.
    • Slide cooked pizza from pizza screen onto a cutting board. Slice with a pizza cutter and enjoy!

    Notes

    To quickly thaw the frozen broccoli florets, microwave for 1-2 minutes.
    Cooking time and temperature are based on my Breville Toaster Oven, time and temperature may need to be adjusted if you are using a different toaster oven or a conventional oven.

     Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

    « Breville Toaster Oven Review
    Peanut Butter Kale Smoothie {Plant-Based} »

    Reader Interactions

    I welcome questions and comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Margaret Helthaler headshot

    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

    Learn more →

    Subscribe to my monthly newsletter and receive a free ebook.

    Latest Recipe

    • Instant Pot Butternut Squash Soup

    Footer

    ↑ back to top

    👩🏻‍🍳 Sign up! for my monthly newsletter to receive tips and updates

    Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share.

    Privacy Policy | Terms & Conditions | Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Veggie Primer