Description
A quick and easy vegan sheet pan pizza loaded with flavorful tomato sauce, dairy-free cheese, and fresh vegetable toppings, perfect for a delicious plant-based meal.
Ingredients
1 sheet pizza dough (14 oz), store-bought or homemade, thawed if frozen
1/2 cup tomato sauce, smooth
1 cup vegan shredded mozzarella cheese
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
1/2 cup sliced red onion
1/2 cup sliced mushrooms
1/4 cup sliced black olives
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Fresh basil leaves, for garnish (optional)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan (about 18×13 inches) with parchment paper or lightly grease it with olive oil.
Roll out the pizza dough on a floured surface to fit the size of the sheet pan, then transfer it to the prepared pan.
Brush the olive oil evenly over the surface of the dough.
Spread the tomato sauce evenly over the dough, leaving about a 1/2-inch border around the edges.
Sprinkle the vegan shredded mozzarella cheese evenly over the tomato sauce.
Arrange the sliced red bell pepper, yellow bell pepper, red onion, mushrooms, and black olives evenly over the cheese.
Sprinkle the dried oregano, dried basil, salt, and black pepper evenly over the toppings.
Bake the pizza in the preheated oven for 18 to 20 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 3 to 5 minutes.
Garnish with fresh basil leaves if desired, slice, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes