Abigail's Vegetarian Pizza Recipes

A delicious variety of Vegetarian Pizza Recipes.
Choice recipes from simple and easy pizza recipes to gourmet pizza.
Vegetarian Spinach Pizza, Broccolli Cheese Pizza, Mushroom/Sun Dried Tomato Pizza,
Tofu Vegetarian Pizza and a Cold Pizza recipe.
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Artichoke-And-Sun-Dried Tomato Pizza

Recipe Makes 12" Pizza
1 pk dry yeast
1/2 c water -- 105-115F
1 1/2 c all-purpose flour
1/4 ts salt
Vegetable cooking spray

3 TB sun-dried tomato tidbits
1/4 ts dried oregano
1/4 ts dried basil
1/8 ts salt
1/8 ts coarsely ground pepper
1 can diced tomatoes
1 clove garlic, minced
1 1/2 ts cornmeal
3/4 c artichoke hearts, drained and chopped
1 c provolone cheese, shredded

Dissolve the yeast in warm water in a large bowl, and let stand for 5 minutes. Stir in 1-1/4 cups flour and salt to form a soft dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), and add enough remaining flour, 1 tablespoon at a time.

Combine tomato tidbits and next 6 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1-1/3 c.

Punch dough down, and roll into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled wit Spread tomato mixture evenly over prepared crust, and top with artichoke hearts and cheese. Bake at 500 degrees for 12 minutes on bottom rack of oven. Remove the pizza to a cutting board, and let stand for 5 minutes.

Broccoli and Cheddar Pizza

Recipe Makes 12" Pizza
1 tb + 2t. olive oil
3 Garlic cloves, minced
2 c Thawed frozen chopped Broccoli
1/2 c Part skim ricotta cheese
1 pk Pizza crust dough
1 ts Sesame seed
3 oz Red-fat Cheddar, shredded
3 oz Part-skim, mozzarella Shredded
2 ts Grated parmesan cheese

Dash of pepper Preheat oven to 425 degrees. In a 10-inch non-stick skillet heat oil; add garlic and cook over medium heat, stirring frequently, until golden brown, about 1 minute. Add broccoli and cook, stirring occasionally, until broccoli is thoroughly heated, 3 to 4 minutes. Remove from heat; stir in ricotta cheese and set aside.

Spray 12-inch round pizza pan with nonstick cooking spray; fit pizza-crust dough into pan. Spread broccoli mixture evenly over dough, leaving 1/2 inch of outer edge of dough uncovered.

Sprinkle sesame seed over outer edge of dough. Sprinkle cheddar and mozzarella cheeses over broccoli mixture, then sprinkle with Parmesan cheese and pepper. Bake until pizza crust is lightly browned, 15 to 20 minutes.


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California Vegetable Pizza

Recipe Makes 12" Pizza
1 ea Ball pizza dough (see recipe below)
1/2 c Pizza sauce or tomato sauce
1/2 c Broccoli, lightly steamed
1/2 c Artichoke hearts, chopped
1/4 c Olives, sliced
1 ea Tomato, sliced
6 ea Green bell pepper rings

Preheat oven to 500F & oil a 12" pizza pan. Place dough on a lightly floured surface & press to flatten. Lightly roll out dough into a 12" circle, place on pizza pan & pinch the edge to form a rim. Spread the sauce on the dough to within 1" of the rim & arrange the vegetables on the sauce, ending with the tomatoes & peppers.

Bake until the crust is brown & crisp, about 15 minutes. Remove from oven & let cool for 5 minutes. Slice & serve hot.


1 tb Dry yeast
1 c Warm water
1 ts Sugar
2 c Unbleached all-purpose flour
1 tb Olive oil
1/2 ts Salt

Dissolve the yeast in water with the sugar & let proof. Mix in the other ingredients in order. When the dough holds together (add more water or flour as necessary) turn out onto a floured board & knead until it is elastic & soft.

Cover & let rest for about 40 minutes. Roll out as thin as you can without breaking the dough.

Mushroom & Sundried Tomato Pizza

2 c Mushrooms; sliced
2 tb Oil
1/2 c Pizza or tomato sauce
1 12" or 4 6" Boboli shells
1 c Cheddar; shredded
4 Sun-dried tomatoes; cut in -strips, dry-pk

Saute mushrooms in oil 2 minutes. Spread sauce on Boboli; sprinkle cheese over. Top with mushrooms and tomatoes. Bake at 450~ for 10 minutes. Recipe Makes 1 - 12" Pizza or 4 x 6".

Cool Veggie Pizza

1 cn (8 oz)refrigerated crescent Rolls
2 pk (8 oz each) cream cheese, Softened
1 1/2 tb Mayonnaise
1 tb Dill weed
Salt and pepper to taste
assorted fresh vegetables, mushrooms, zuccini
tomatoes, cucumber, green pepper, green onion

Preheat oven to 350 degrees. spread crescent roll dough on 13-inch baking stone and pinch seams together. Bake 10-12 min. until lightly brown. remove from oven and let cool completely. blend cream cheese, mayo, dill weed, salt and pepper. spread the cheese mixture on top of cooled crust.

Topping: all finely chopped: zucchini green onions mushrooms tomatoes, seeded green peppers cucumbers, seeded sprinkle layer of each vegetable over cheese mixture. refrigerate before serving.

Easy Recipe for Vegetarian Pizza

1 - 12 inch Boboli crust
1 Tomato, cut into thin wedges
1 c Broccoli flowerets
1/2 c Red onion rings
Dried basil leaves
2 c (8oz) shredded low-moisture Part-skim mozzarella cheese

Heat oven to 350F. Place crust on cookie sheet. Top with vegetables. Bake 10-15 minutes or until cheese is melted and topping thoroughly heated. Recipe Makes 12" Pizza

Garden Fresh Veg Pizza

Appetizer Recipe
2 cans Pillsbury Crescent Rolls
8 oz Sour cream
1 1/2 tb Prepared horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fresh mushrooms, chopped
1 c Chopped, seeded tomatoes
1 c Small broccoli florets
1/2 c Chopped green peppers
1/2 c Chopped green onions

Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely.

Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.

Spinach Pizza Recipe

2 Or 3 whole Pita Bread
1 10oz pkg frozen spinach
1/3 c Nutritional yeast
1 md Onion
5 Or 6 plum tomatoes
8 oz Pkg fresh mushrooms
3 To 4 cloves garlic
1 ts Each of the following Spices: basil, parsley, Cayenne pepper
1/2 To 1 cup rice milk
4 tb Flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3-4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done.

Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice.

Bake for 5 to 7 min. Watch closely so that the edges of the pita don't burn. Makes a nice crunchy crust. This makes enough for 5 individual pizzas.

Tofu-Vegetable Pizza

1 pizza crust (recipe above)
2 tb Olive oil
1 md Onion, finely chopped
2 ea Garlic clove, chopped
1 ea Red bell pepper, chopped
1 ea Green bell pepper, chopped
1 1/2 ts Basil
2 c Tomatoes, chopped
8 oz Tofu, frozen, thawed & -- shredded
1/2 c Parsley, chopped
1/4 c Black olives, chopped
Nutritional yeast

Saute the onion & garlic in the olive oil until the onions are translucent. Add the basil & bell peppers & saute for 5 minutes. Add the shredded tofu & cook 3 minutes or so. Add the parsley, tomatoes & olives. Remove from the heat. Spread the vegetables on prepared pizza crust & sprinkle with the nutritional yeast.

Bake for 5 to 10 minutes at 450F until the crust is golden & the vegetables are sizzling. Recipe Notes: The baking time is dependent upon how thick your crust is.

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