”Can’t resist” kind of pizzas!

Have you ever been hungry in a way that only pizza can satisfy your cravings? Well, that’s the pizza calling and you surely can’t ignore that. And why should you? Pizza time is like party time. I mean, it IS party time! Especially when it’s weekend in front of you. Perfect for inviting some friends over for a movie night, and enjoy the best vegan pizza.

Here are 5 vegan pizza recipes that will make you pause the movie and completely immerse yourself to their flavors!

1. Roasted Garlic White Pizza With Macadamia Ricotta & Spinach



for the macadamia ricotta

1 cup raw macadamia nuts, soaked for at least 1 hour

juice of 1 lemon

4 teaspoons reserved water

3/4 teaspoon citrus herb sea salt (or regular sea salt)

1 teaspoon nutritional yeast

1/2 teaspoon white miso


for the roasted garlic white sauce

2 heads of garlic

olive oil for drizzling

1 small head of cauliflower, cut into florets

1/2 cup cashews, soaked for at least 1 hour

juice of 1/2 a lemon

1 tablespoon white miso

1/2 tablespoon nutritional yeast

1 cup almond milk

1 tablespoon apple cider vinegar

salt and pepper to taste


for the pizza

pizza dough recipe of choice

1 bunch of spinach (PER PIZZA), stems removed & roughly chopped



Macadamia ricotta

Combine all of the ingredients in the bowl of a food processor and process until a smooth ball forms. Taste and add more salt if necessary. Place in an airtight container and chill until ready to use. This can be made a day or two in advance, if needed.

Roasted garlic white sauce

Start by roasting your garlic. Preheat the oven to 400. Peel both heads of garlic of their outer layers of skin so that the cloves are exposed. Cut about 1/2 an inch or so of the top of the bulb so that the tips of the cloves are exposed. Place them on a large piece of aluminum foil. Lightly drizzle with olive oil and use your fingers to massage the oil in. Wrap the bulbs up tightly in the aluminum foil and place in the oven. Bake for 30-40 minutes, until soft when touched. Remove from oven and let cool until you are comfortable touching/handling it.

Mix the almond milk with the apple cider vinegar and set aside to allow it to sour.

Meanwhile, steam your cauliflower. Fill a pot up with about 1-2 inches of water. Bring to a boil. Place your cauliflower florets in a steamer basket and place the steamer basket in the post and cover. Let the cauliflower steam until soft, and easily pierced with a fork. Remove and let cool for a few minutes.

Once the garlic is cool enough to handle, gently squeeze each clove of its contents. Place all of the garlic, removed from the bulbs, into a food processor. Add the cauliflower and the rest of the white sauce ingredients. Process until smooth. Add salt and pepper to taste.


Increase the heat of the oven to 475. Roll your pizza dough out into desired shape and place on a pizza peel, stone, or baking sheet.

Heat a frying pan over medium heat. Add your spinach, along with about 1-2 tablespoons of water. Stir and sauté until the spinach has just begun to wilt. Remove from heat.

Spread the spinach out on the rolled out pizza dough, leaving about 1/2 an inch around the edge for the crust. Spoon the white sauce on top of the spinach until the dough is covered, leaving that 1/2 inch around the edge for the crust. Crumble bits of the macadamia ricotta on top of the sauce, using about 1/2 of the (ricotta) recipe.

Place the pizza in the oven and bake for 10-13 minutes, until crust has risen and just begun to brown around the edges. Remove from oven, slice and serve. Enjoy!


2. Vegan Pizza Margherita



1 Storebought Vegan Pizza Base

For Simple Tomato Sauce

1 Tablespoon Olive Oil

1 White Onion, diced

2 cloves Garlic, minced

1 tin Crushed Tomatoes with Paste

1 teaspoon Sugar

1 Tablespoon Dried Mixed Italian Herbs

Salt/Pepper to taste


Vegan Mozarella

Cherry Tomato Slices


Extra Virgin Olive Oil

Dried Chilli Pepper Flakes



Tomato Sauce

In a pot, heat olive oil up and then sautee garlic and onions for 10 minutes or till transluscent. Add tomatoes, sugar, mixed herbs, salt and pepper in and stir to combine. Bring to a boil, then turn down to a simmer and cook for 25 minutes, uncovered.


Preheat oven to 250 degrees Celcious. If you have a pizza stone, go ahead and use it. Otherwise, no worries.

Spread tomato sauce on Pizza Base and then top with dollops of Mozzarella. Scatter sliced cherry tomatoes and basil all over the pizza, and then drizzle the entire surface lightly with extra virgin olive oil and dried chilli pepper flakes.
Bake for 12-15 minutes, or till pizza base is cooked and cheese is bubbly.
Top with more fresh basil leaves once out of the oven. YUM!


3. Vegan Pizza With Sauteed Veggies



For the pizza

1/2 of one Trader Joe’s garlic-herb pizza crust

1/2 cup each Red, Green and Orange bell pepper, loosely chopped

1/3 cup red onion, chopped

1 cup button mushrooms, chopped

1/2 tsp each dried or fresh basil, oregano and garlic powder

1/4 tsp sea salt

For the sauce

1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)

1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar

Sea salt to taste (~1/4 tsp)


1/2 cup vegan parmesan cheese

Red pepper flake + dried oregano



  1. Preheat oven to 425 degrees F and position a rack in the middle of the oven.
  2. Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
  3. Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
  4. Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
  5. Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
  6. Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
  7. Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through.
  8. Bake for 17-20 minutes or until crisp and golden brown.

Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.


4. Buffalo Cauliflower Wing Pizza With Tofu Blue Cheese Spread



For the Tofu blue cheese spread

½ block of extra firm tofu, crumbled into small pieces

2 tablespoons nutritional yeast

1 tablespoons vegenaise

juice of 1 lemon

3 teaspoons apple cider vinegar

1 teaspoons white miso

½ teaspoons tahini

½ teaspoons garlic powder

¼ teaspoons dried oregano

¼ teaspoons dried marjoram

¼ teaspoons kelp granules

a few dashes of salt

For the Buffalo cauliflower wings

1 head cauliflower, broken into florets

1 cup almond milk

1 cup chickpea flour

several dashes of garlic powder

several dashes of smoked paprika

¾ cup barbecue sauce (we used Organicville)

1/4 cup Sriracha sauce (or other hot sauce)

1 tablespoon arrowroot powder (or whatever starch you’ve got)

1 teaspoon sea salt

1/4 tsp black pepper

For the pizza

1 cornmeal pizza crust (store-bought or homemade, gluten-free if necessary. I used Viccolo brand.)

1 recipe of Buffalo Cauliflower Wings

1 recipe of Tofu Blue Cheese Spread



Tofu blue cheese spread

  1. Place the tofu crumbles into a medium bowl. Add the rest of the ingredients and stir to combine. Chill until ready to use. Enjoy!
  2. *You may need to adjust the seasonings to fit your preferences. This was slightly on the mild side for me.

Buffalo cauliflower wings

  1. Preheat oven to 450 degrees. Lightly grease or spray a glass 9 x 13 casserole dish with olive oil spray.
  2. Whisk almond milk, chickpea flour, garlic powder, and paprika together. Dredge cauliflower pieces into flour mixture and place in the casserole dish. Bake at 450 degrees for 20 minutes.
  3. Meanwhile, mix together the BBQ sauce, Sriracha sauce, arrowroot, salt and pepper.
  4. Once cooked, toss cauliflower with BBQ mix and bake for an additional 5 to 8 minutes. Remove from heat and serve hot (or use on pizza).


  1. Preheat oven to 475. Lightly grease a baking sheet or line with parchment paper.
  2. Spread a layer of tofu blue cheese spread on the prepared crust, using as much or as little as you like. You will most likely have leftovers. Spread the buffalo cauliflower wings out on top of the blue cheese spread. You will likely have a few of these leftover as well- they’re great appetizers for while you wait for the pizza.
  3. Bake at 475 for 12-15 minutes, until heated thoroughly. Remove from oven and serve hot. Enjoy!


5. Raw Vegan Pizza With Red Pepper Flax Crust



For the cheese

1 cup pine nuts

Juice of one lemon

1 garlic clove

2 teaspoons herbes de provence (or other fave herbs)

2 tablespoons rejuvelac (or water)

2 tablespoons nutritional yeast

Salt, to taste

For the crust

1 red bell pepper

1/3 cup each of sunflower seeds, hemp seeds and flax seeds

Salt and pepper, to taste


About 2 cups of whatever veggies you like

1 teaspoon each of tamari and extra virgin olive oil

For the sauce

¾ cup chopped tomatoes

3 tablespoons sundried tomatoes (the kind I use are stored in olive oil)

½ teaspoon lemon juice

1-2 dates

1 tablespoon miso

1 small garlic clove

Fresh or dried basil and oregano, to taste




Blend all the ingredients until very smooth and thick.

Wrap in cheesecloth, place in a bowl and leave alone for preferably 2-5 days. You can use the cheese right away but the longer you let it age, the more flavour and texture it will develop.


Put all the ingredients in your food processor and process until everything has combined into rough, slightly wet “dough”.

Spread this evenly onto parchment on a pizza pan and dehydrate in your oven at its lowest temperature for 3-5 hours or until it’s like a giant cracker.

If you have a dehydrator, you can use that instead and set it to just above 115 degrees.


Evenly coat the veggies in tamari and oil and let them marinate in your oven at its lowest temperature, or in your dehydrator, for about an hour.


Blend all the ingredients until smooth.

Spread this evenly on your crust, followed by pieces of cheese, then the marinated veggies.

Pair with a salad and you’ve got one super delicious, super healthy dinner than everyone can enjoy!

Recipes from: Recipe 1. Keepin It Kind, Recipe 2. Crazy Vegan Kitchen, Recipe 3. Minimalist Baker, Recipe 4. Keepin It Kind, Recipe 5. One Green Planet

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