- 1 Raw Pizza Dough Ball
- 2 Tablespoons Coarse Grind Cornmeal
- 1 cup Pizza Sauce
- 1 cup, chopped Green Bell Pepper
- 1 cup, thinly sliced Red Onion
- 0.5 cup, chopped Arugula
- 0.25 cup Nutritional Yeast
- 0.25 cup Dairy Free Parmesan Cheese
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Flaky Sea Salt
Healthy vegetable pizza topped with peppery arugula and a dairy free cheese mix!
We sure do love pizza around here and making it at home allows us to customize it to our liking!
Since going plant-based, my husband still craves his pizza but now we make it dairy free and load it up with colorful vegetables.
Though you can certainly use a store-bought pizza dough, I recommend making my homemade pizza dough which is so easy to make and results in a crispy yet soft and airy pizza crust!
The best alternative to jarred tomato or marinara sauce is a 3-ingredient pizza sauce it comes together in under 2 minutes and is the healthiest tomato sauce ever!
I love bell pepper and red onion on my pizza but you can also add or substitute for any vegetable you like or have on hand.
Zucchini, corn, kale and olives are also great!
Arugula adds a fresh and peppery bite and I highly recommend it.
This recipe makes one, extra large pizza or two medium pizzas.
I recommend dividing the pizza dough into two pizzas. You can bake them at the same time or one at a time.
Make this healthy vegetable pizza, snap a pic and send it to me via Instagram!
Prep The Ingredients
As mentioned, you can certainly buy a store-bought pizza dough ball but I do recommend making your own homemade pizza dough. The dough is so easy to make and comes out crispy, chewy and light!
For the pizza sauce, use any sauce you have on hand or make my healthy 3-ingredient pizza sauce it comes together in under 2 minutes.
You will want to shape the dough into a ball and allow it to rest at room temperature for 20-30 minutes. This will relax the gluten and allow it to come up to room temperature.
While the dough rests, prep the other ingredients.
First, preheat your oven to 525°F or the highest temperature your oven allows for.
Wash and dice the bell pepper.
Peel and thinly slice the red onion.
Wash and dry the arugula and roughly chop.
Make the dairy-free cheese mixture my combining nutritional yeast and vegan parmesan cheese.
Stretch The Pizza Dough
Either divide the pizza dough into two halves to make two medium pizzas or leave to make one large pizza.
Place the dough ball on a clean and floured surface.
Lightly flour your hands then dimple the dough with your fingers and flatten it into a disk shape.
Next, lightly press along the edges to create the crust.
Press with your fingers to flatten and lightly stretch and rotate until it is your desired shape, circle or rectangular.
Use the biggest baking sheet you own and sprinkle with coarse ground cornmeal.
The cornmeal will ensure that your dough will not stick to the baking sheet as well as allow heat to get under the pizza dough for an evenly baked crust!
If you are making one large pizza, spread it out into each corner of the baking sheet. You will have a rectangle pizza instead of round.
Add The Toppings
If you are making two pizzas, only use half the amount of the topping ingredients per pizza.
Start by adding some of the pizza sauce to the center of the dough.
Use a spoon to spread it out evenly making sure to leave the crust without any sauce.
Next, sprinkle over the chopped bell pepper and sliced onion.
Add The Finishing Touches
Once the pizza comes out of the oven, move it to a cutting board and top with the the dairy free cheese mixture, roughly chopped arugula, a drizzle of extra virgin olive oil and a sprinkle of flakey salt.
Use a large chef's knife or a pizza cutter and cut it into 8 slices for the medium pizza and 12 squares for the large rectangular pizza.