Classic Veggie Pepperoni Pizza (Easy Recipe!)

Veggie pepperoni pizza is pizza night with zero compromise — your favorite dough under spicy veggie pepperoni, red bell pepper, mushrooms, red onion, and olives, all under melted non-dairy cheese. From stretched dough to bubbling pizza takes about half an hour, faster than delivery and better. The little drizzle of olive oil at the end is the pizzeria touch.

Who can resist a slice of hot, cheesy pizza? This Veggie Pepperoni Pizza is a guaranteed crowd-pleaser for kids and adults alike. It’s the perfect canvas for loading up on colorful veggies like peppers, mushrooms, and onions. Get the whole family involved in building their own masterpiece for a fun and delicious pizza night at home! This recipe makes two 12-inch pizzas.

Ingredients

• 1 recipe Pizza Dough
• 3 cups / 750 mL pizza sauce, divided
• 1 8.5-ounce / 240 g (8.5 oz) package veggie pepperoni
• 1 medium red bell pepper, thinly sliced
• 2 cups / 500 mL sliced mushrooms
• 1 cup / 250 mL sliced red onion
• 1 cup / 250 mL sliced black or green olives
• 2 to 3 cups / 500 to 750 mL (25.4 fl oz) grated non-dairy cheese
• Extra-virgin olive oil, for drizzling (optional)

Instructions

1. Preheat the oven to 375°F / 190°C.
2. Roll out the pizza dough and cut it in half. Transfer each half to a 12-inch round baking tray.
3. Spread half of the pizza sauce (about 3/4 cup / 960 ml per pizza) evenly over each crust.
4. Arrange the veggie pepperoni slices on top of the sauce, followed by the sliced red pepper, mushrooms, onion, and olives.
5. Spread the remaining pizza sauce evenly over the toppings.
6. Sprinkle generously with non-dairy cheese.
7. For an extra crispy crust, drizzle a thin line of extra-virgin olive oil around the edge of each pizza.
8. Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Nutritional Information

• Serving Size: 1/3 of a 12-inch pizza
• Calories: 556
• Protein: 23 g
• Fat: 16 g
• Carbohydrates: 78 g
• Sodium: 1718 mg
• Fiber: 11 g

Pro Tips

• To keep the pizza from getting too chunky and ensure even cooking, slice all your vegetable toppings as thinly as possible.
• Spread a layer of sauce over the veggie pepperoni to prevent it from drying out or curling up in the oven.
• A drizzle of extra-virgin olive oil around the edge of the crust before baking creates a crisp, golden, and flavorful finish.

FAQ

Q: Can I use regular dairy cheese instead of non-dairy cheese
A: Absolutely! If you are not following a vegan diet, feel free to substitute the non-dairy cheese with an equal amount of your favorite dairy-based mozzarella or a pizza blend. The recipe will be just as delicious.

Q: Is this veggie pepperoni pizza a good source of protein
A: Yes, this pizza is a great source of plant-based protein, with 23 grams (0.81 oz / 23 g) per serving, primarily from the veggie pepperoni and non-dairy cheese. For an extra protein boost, you could add toppings like crumbled tofu, tempeh, or chickpeas.

Q: How should I store leftover vegetarian pizza
A: Store any leftover pizza slices in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, use an oven, toaster oven, or air fryer to help the crust regain its crispiness.

Q: What if I can’t find veggie pepperoni
A: If veggie pepperoni isn’t available, you can substitute it with other plant-based proteins like smoked tofu slices, seasoned tempeh crumbles, or your favorite vegetarian sausage. You can also simply load up on more of the delicious vegetables.

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Stav Kogan

Veggie Pepperoni Pizza

This Veggie Pepperoni Pizza is a guaranteed crowd-pleaser for kids and adults alike. It's the perfect canvas for loading up on colorful veggies like peppers, mushrooms, and onions for a fun and delicious pizza night at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 2 12-inch pizza

Calories: 556

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 recipe Pizza Dough
• 3 cups (750 mL) pizza sauce, divided
• 1 8.5-ounce / 240 g (8.5 oz) package veggie pepperoni
• 1 medium red bell pepper, thinly sliced
• 2 cups (500 mL) sliced mushrooms
• 1 cup (250 mL) sliced red onion
• 1 cup (250 mL) sliced black or green olives
• 2 to 3 cups / 500 to 750 mL grated non-dairy cheese
• Extra-virgin olive oil, for drizzling (optional)
• To keep the pizza from getting too chunky and ensure even cooking, slice all your vegetable toppings as thinly as possible.
• A drizzle of extra-virgin olive oil around the edge of the crust before baking creates a crisp, golden, and flavorful finish.

Method

 

1. Preheat the oven to 375°F / 190°C.
2. Roll out the pizza dough and cut it in half.
3. Transfer each half to a 12-inch round baking tray.
4. Spread half of the pizza sauce (about 3/4 cup / 960 ml per pizza) evenly over each crust.
5. Arrange the veggie pepperoni slices on top of the sauce, followed by the sliced red pepper, mushrooms, onion, and olives.
6. Spread the remaining pizza sauce evenly over the toppings.
7. Sprinkle generously with non-dairy cheese.
8. For an extra crispy crust, drizzle a thin line of extra-virgin olive oil around the edge of each pizza.
9. Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Spread a layer of sauce over the veggie pepperoni to prevent it from drying out or curling up in the oven.

Nutrition

Calories: 556kcalCarbohydrates: 78gProtein: 23gFat: 16g

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