Ultimate Veggie Pizza Loaded with Fresh Toppings

As a vegetarian for over a decade I have been eating some Vegetarian pizzas. Really fantastic vegetarian pizzas are rare. So I combined all the elements I’ve enjoyed over the years to create my own “Ultimate” vegetarian pizza recipe. This is the best homemade vegetarian pizza I’ve ever eaten, and I hope you say that too!

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It is fresh and full of flavor, with cherry tomatoes, artichokes, peppers, olives, red onions and baby spinach hidden (and optional). Among them, of course, you will find a base of rich tomato sauce and golden bubbly mozzarella.

The trick with loaded vegetarian pizzas, as many pizzerias seem to forget, is that they take a few extra minutes in the oven to develop the full flavor and structure. Do not stop cooking until the cheese is deeply browned in places. Otherwise, you may get a floppy pizza that will not realize its true potential.

Start with my simple whole wheat pizza dough, and this recipe will be ready from start to finish in about 45 minutes. This vegetable pizza is faster and healthier than delivery!

Vegetarian pizza toppings

This pizza starts with a base made from my wholemeal pizza dough. Alternatively, use a pound of store-bought pizza dough, which you can cut in half to follow my recipe exactly (or just make a big pizza—which also works with store-bought dough).

Next, we add the following. This recipe is really very flexible-you can skip any of it if you don’t like it or don’t have it. Use more than one for less than another. Easy!

Pizza Sauce

You have a few options here. You can use my recipe for pizza sauce, which is really that simple! Or use your favorite marinara sauce, homemade or bought in the store.

Baby spinach

Layer fresh spinach between pizza sauce and mozzarella to add some greens.

Semi-skimmed mozzarella

I love partially skimmed mozzarella here because it becomes more golden and bubbly than fresh mozzarella.

Artichoke

Pickled artichoke in cans or jars is a simple addition here. I cut my artichokes in half again in glass crevices to make bite-sized wedges.

Pepper

Fresh pepper will become pleasant and tender during the short run of the pizza in an oven over high heat.

Red onion

The red onion will soften significantly in the oven, but you omit it for sensitive palates.

Cherry tomatoes

Halved cherry tomatoes provide a reliable sweet tomato flavor and texture.

Olive

I especially like Kalamata olives, which are slightly shrunk and compacted in taste.

Almond flakes

Have you ever eaten sliced almonds on your pizza? This is a trick I learned from some local pizzerias. Almonds offer a toasted, crispy taste. I’ve heard from readers who really like this addition, and from some who don’t like it—it’s up to you!

Optional fillings

Hot from the oven, I like to top this vegetarian pizza with red pepper flakes, fresh basil leaves and finely grated parmesan.