Quick Plant-Based Pizzas


If you are someone who hasn’t always followed a plant-based diet, you may find yourself wanting some comfort foods that don’t seem as available now that you’re eating plant-based. One of those foods may be pizza.

I think these quick plant-based pizzas may be the answer for you.  And you can get creative with the veggie combinations on the pizzas, too, so if all of your family doesn’t like the same thing, you can go the pita route and offer some variety.

I will say that the main reason I miss the cheese on these is not for the taste. It’s because the cheese will hold things together.

These pizzas are a bit messier to eat, but they’re so good and so easy too!



Quick Plant-Based Pizzas

Cook Time 20 minutes
Hands-on Time 15 minutes
Servings 2 pizzas (or 8 personal pizzas)


  • 2 red onions chopped
  • 3 cloves garlic crushed
  • 2 bell peppers, any color chopped
  • 16 oz baby bella mushrooms sliced
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp crushed red pepper flakes
  • 1 tsp thyme
  • 1 tsp fennel
  • 4 oz can sliced black olives
  • 2 15 oz cans crushed tomatoes
  • 2 tsp red wine vinegar
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • salt & pepper to taste
  • 2 whole wheat pizza crusts or 8 whole wheat pita bread rounds
  • mild banana pepper rings if desired
  • 8 cups chopped greens – kale, spinach, chard, romaine etc.


  • In a large skillet, cook the onion and garlic until the onion is soft. Add a bit of water if it begins to stick.
  • Add the bell peppers, mushrooms, oregano, basil, red pepper flakes, thyme, fennel and black olives.
  • Cook until the vegetables are tender-crisp. 
  • In a medium-sized bowl, stir the crushed tomatoes, vinegar, basil, oregano, garlic powder, salt and pepper together.
  • Spread some sauce on each crust.
  • Top with cooked vegetables.
  • Add mild banana peppers if you like.
  • Cook on a baking sheet at 400° for about 10 minutes.
  • Top cooked pizzas with chopped greens.


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Originally posted at Eat at Home Cooks