Potato Crust Pizza with Roasted Eggplant & Peppers
Try this gluten-free recipe when pizza night needs a little spicing up
Try this gluten-free recipe when pizza night needs a little spicing up
Warning: Teenage Mutant Ninja Turtles might randomly start showing up at your house
The thick, sauce-striped pizza style that's become a national trend happens to work really well for vegans
“I created it because I love pizza," says chef-owner Alex Koons. "And I know that I can make pizza as good as any other pizzeria.”
Give Joan Jett and PETA a pizza your heart
How Brooklyn-made, plant-based mozzarella NUMU is capturing the attention of picky pizzaiolos
The latest from Miyoko's Creamery is a pourable mozz that oozes and bubbles on your pizza
Try partially baking the crust on a pizza stone before adding the toppings for a crisp texture
When the pizza impulse hits, this recipe will have you eating a (relatively healthy) version in no time
Hormel Foods, the maker of the top-selling pork pepperoni in the country, is hopping on the plant-based train with a new product aimed at restaurants adding veggie options
When you want a crust that's actually crust-y, call polenta
This dough is super-easy, super-duper-fast, vegan, and beginner-friendly
Outdoor pizza ovens are the new backyard grills
Everyone loves pizza! And going meat free doesn't mean you have to give up your favorite foods. From zucchini and goat cheese to a simple tomato and herb pie, we share 10 of our favorite vegetarian pizza recipes.
Cauliflower makes an intriguing and nutritious grain-free crust in this Paleo vegan alternative to pizza.
These fun little flatbreads are a nice change of pace from pizza. Plus, they make a quick and easy weeknight dinner.
A gluten-free pizza alternative that's also vegan
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Is it a pizza? Is it a quesadilla? No, it's a pizza-dilla.
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Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza.
This GF pizza crust has the chewy-crunchy combo you crave
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Herbs take center stage on this tangy tomato pizza.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.
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Cheese pizza is a perennial veg favorite, but it often comes with a hefty calorie count. Here, goat cheese and thinly sliced veggies offer lighter alternatives to shredded mozzarella.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Among the most missed foods reported by those with gluten intolerance, pizza is within reach thanks to a deliciously chewy gluten-free crust made from brown rice flour and teff flour. Broiling crisps the crust and wilts the greens atop this pizza. Feel free to switch out toppings here for your favorites.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This sweet and savory pizza is sure to become a weeknight fave.
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Check out Vegetarian Times Editors's author page.
This crust uses a poolish, a sourdough-like starter allowed to ferment several hours, which makes the final result crisp without being cracker-like.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
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Prepared vegan Chic'n Strips make short work of this delightfully spicy pizza that will become a family favorite.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
The goat cheese does not melt completely, but will flatten and brown slightly.
This versatile pie originated in Naples in the 1800s. Tradition has it that a local pizza baker was commissioned to create a special pizza to honor visiting Italian royalty, King Umberto and his Queen Margherita. Hence, this pie.
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