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Crispy Vegan Pizza with Roasted Veggies and Herb Pesto

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A quick and easy vegan pizza featuring a crispy crust, caramelized roasted veggies, and a bright, fresh herb pesto. Perfect for a wholesome, fuss-free meal that’s packed with flavor and texture.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup (240ml) warm water (about 110°F / 43°C)
  • 2 tbsp olive oil (for dough)
  • 1 tsp sugar
  • 1 tsp salt (for dough)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, sliced thinly
  • ½ medium red onion, sliced into rings
  • 2 tbsp olive oil (for roasting veggies)
  • Salt and freshly ground black pepper, to taste
  • 1 tsp dried oregano (optional)
  • 1 cup packed fresh basil leaves
  • ½ cup packed fresh parsley
  • 2 medium garlic cloves, peeled
  • ⅓ cup (80ml) olive oil (for pesto)
  • 1 tbsp lemon juice
  • ¼ cup (30g) pine nuts or walnuts, lightly toasted
  • Salt and pepper, to taste
  • Optional toppings: sliced black olives, artichoke hearts, or vegan cheese shreds

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (1 cup/240ml) with sugar (1 tsp) and sprinkle the yeast (2 ¼ tsp) on top. Let it sit for about 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, mix the flour (2 ½ cups/320g) and salt (1 tsp). Pour in the yeast mixture and olive oil (2 tbsp). Stir until dough starts to come together. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. Let the dough rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  4. Roast the veggies: Preheat oven to 425°F (220°C). Toss cherry tomatoes, bell pepper, zucchini, and onion with olive oil (2 tbsp), salt, pepper, and oregano. Spread on a baking sheet and roast for 15-20 minutes until tender and caramelized.
  5. Prepare the herb pesto: In a food processor, combine basil, parsley, garlic, nuts, lemon juice, salt, and pepper. Pulse a few times, then slowly add olive oil (⅓ cup/80ml) while blending until smooth but slightly textured.
  6. Shape the pizza: Punch down the dough and roll or stretch into a 12-inch (30 cm) circle. Transfer to a pizza stone or baking sheet dusted with flour or cornmeal.
  7. Assemble and bake: Spread a thin layer of herb pesto over the dough, leaving a border. Arrange roasted veggies on top. Add optional toppings if desired. Bake at 450°F (232°C) for 12-15 minutes until crust is golden and crisp.
  8. Cool and serve: Let pizza cool on a wire rack for 5 minutes before slicing to prevent sogginess.

Notes

[‘Use a pizza stone preheated for at least 30 minutes for extra crisp crust.’, ‘Roast veggies separately to avoid soggy crust.’, ‘Keep pesto thinly spread to prevent weighing down the crust.’, ‘Let dough rise fully for a light, airy crust.’, ‘Reheat leftovers in a hot skillet or oven to maintain crispiness.’, ‘For gluten-free option, substitute crust with gluten-free dough or almond flour blend.’, ‘Nuts in pesto can be swapped for seeds for nut-free version.’]

Nutrition

Keywords: vegan pizza, crispy pizza, roasted veggies, herb pesto, plant-based, dairy-free, egg-free, easy pizza recipe

Find it online: https://eliplate.com/crispy-vegan-pizza-recipe-easy-roasted-veggies-herb-pesto-guide/