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Veggie Pepperoni Pizza – vegetarian recipe
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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 2 12-inch pizza
Calories: 556
Ingredients Method Nutrition

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 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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