The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sauteed veggies, and vegan parmesan cheese. Thin crust, tons of flavor, and ridiculously satisfying.


  1. 1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten-free recipe)
  2. 1/2 cup each red, green, and orange bell pepper (loosely chopped)
  3. 1/3 cup red onion (chopped)
  4. 1 cup button mushrooms (chopped)
  5. 1/2 tsp each dried or fresh basil, oregano, and garlic powder
  6. 1/4 tsp sea salt

  1. 1 15-ounce can tomato sauce* (organic when possible)
  2. 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
  3. ~1/4 tsp sea salt (to taste)

  1. 1/2 cup vegan parmesan cheese
  2. Red pepper flake + dried oregano

  • Preheat oven to 425 degrees F (218 C) and position a rack in the middle of the oven.
  • Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
  • Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
  • Prepare vegan parmesan if you haven’t already by blitzing raw cashews, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.