Crispy crust with cashew mozzarella and fresh vegetables
Vegan Pizza
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
1 pizza
Difficulty
Medium
Cost
Budget
$
Vegan Pizza
Crispy crust with cashew mozzarella and fresh vegetables
★4.6(24)
A homemade pizza with a chewy crust, creamy cashew mozzarella, roasted vegetables, and fresh arugula. Pizza night reimagined for a fully plant-based table.
20m
Prep Time
15m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Vegan pizza has come a long way. With a properly made cashew mozzarella that melts and stretches, and a high-heat bake for a charred, chewy crust, this rivals any traditional pie.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 1 lb store-bought pizza dough (check for vegan)
- 1/2 cup cashew cream cheese or vegan mozzarella
- 1 cup cherry tomatoes, halved
- 1 cup roasted vegetables (zucchini, peppers, onion)
- 2 cups fresh arugula
- 2 tbsp olive oil, dried oregano, salt
Instructions
- 1
Preheat oven to 500°F (or as high as it goes) with a baking sheet or pizza stone inside.
- 2
Stretch dough on floured parchment paper into a 12-inch round.
- 3
Spread cashew cream cheese over the dough. Top with cherry tomatoes and roasted vegetables.
- 4
Slide pizza (on parchment) onto the hot baking sheet. Bake 12-15 minutes until crust is golden and charred in spots.
- 5
Top with fresh arugula, a drizzle of olive oil, and flaky salt immediately after removing from the oven.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Store-bought doughCauliflower crust or flatbread
Gluten-free alternatives
Cashew cream cheeseStore-bought vegan mozzarella shreds
More melty and stretchy
Tips & Storage
Pro Tips
Preheat the baking sheet or stone for at least 20 minutes for the crispiest bottom crust.
Add delicate toppings like arugula after baking so they wilt slightly from residual heat without burning.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet over medium heat, covered, for 3-4 minutes for the crispiest results.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates48g
Fat10g
Fiber520mg
Sugar3g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is store-bought dough usually vegan?
- Most basic pizza dough is vegan (flour, water, yeast, oil). Check the label for dairy or eggs.
- What is the best vegan cheese for pizza?
- Look for brands with tapioca starch, which helps it melt and stretch like dairy cheese.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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