Ingredients Needed

Here’s what goes into this vegan pizza recipe, along with a few notes on why each ingredient matters:

• Pizza dough: I use my Best Homemade Pizza Dough for a classic flavor, but you can also use my Easy Thin Crust Pizza Dough (which is easier and lighter). Store-bought pizza dough is a great substitute to save time.
• Homemade pizza sauce: Fire-roasted tomatoes add a subtle sweetness and smokiness: try my 5-Minute Pizza Sauce Recipe.
• Veggies: Sauteed mushrooms add a meaty flavor and canned artichoke hearts bring tangy flavor (don’t omit!). Spinach, red onion, and jarred peppers add color and nutrition. Sauté everything with garlic and olive oil. Add chickpeas for more protein if desired.
• Fresh basil: Added after baking, chiffonade-cut basil leaves bring a fragrant brightness that finishes the pizza beautifully.

How to Make This Vegan Pizza Recipe

Here’s a summary of how to make my favorite vegan pizza:

1. Preheat the oven with a pizza stone. Place your pizza stone in the oven and preheat to 500°F. A pizza stone is one of the best ways to make the most delicious, authentic crust texture: it essentially mimics a brick oven. See my guide on How to Use a Pizza Stone for more.

2. Sauté the veggies. In a large skillet, heat olive oil over medium-high heat and sauté the vegetables for about 5 minutes, until the mushrooms are tender and the spinach is fully wilted. This step is very important: raw vegetables release too much moisture on the pizza and make the crust soggy.

3. Stretch the pizza dough. Dust a pizza peel with cornmeal or semolina flour to prevent sticking. Stretch your pizza dough by hand into a circle: check out my guide on How to Stretch Pizza Dough.

4. Assemble the pizza quickly. Spread a thin layer of tomato sauce (or marinara sauce), then the sautéed vegetables, roasted red pepper strips and artichoke hearts.

5. Bake until golden brown. Slide the pizza onto the hot stone and bake for 5 to 7 minutes, until the pizza crust is golden brown. Cool slightly, then scatter the basil leaves on top.

Topping Ideas

Of course, you can put any toppings you’d like on a dairy-free pizza! The veggie toppings below all work well: you can mix and match based on what’s in your fridge:

• Sautéed spinach and mushrooms
• Jarred roasted red peppers
• Black olives or kalamata olives
• Canned artichoke hearts
• Bell peppers: make them roasted or sautéed
• Arugula: Add fresh after baking for a peppery bite (see FAQ below for timing)
• Shaved Brussels sprouts: thin-shaved and sautéed
• Roasted sweet potatoes or squash: For a heartier, sweeter pizza — try my air fryer sweet potatoes for a quick fix
• Red pepper flakes: Sprinkle on after baking for heat
• Jalapeños: Thinly sliced, for a spicy kick

Quick Serving Tip

The one caveat is that vegan pizza doesn’t stick together quite as easily as with the glue of cheese-ladden pizza, so watch for sliding toppings when you grab a slice. But it’s a small price to pay.

Though it’s a no cheese pizza, our best vegan pizza recipe has been a hit with my friends and family! Vegan comfort food, at its finest. What do you think of pizza without cheese — would you try it? Let me know in the comments below.

More Sweet Potato Recipes to Try

• Stuffed Sweet Potatoes
• Sweet Potato Nachos
• Sweet Potato Fries
• Grilled Sweet Potatoes
• Mashed Sweet Potatoes

Serving Ideas

I can’t even count the number of times I’ve made these salmon bites! Here are some of my favorite ways to serve them:

• Rice bowls: Make my salmon rice crunch bowls with the flavors of a sushi roll, or simple salmon bowls with broccoli
• Grain bowls: Try them over quinoa or farro, like this easy grain bowl
• Salads: Toss over greens or try them in a Greek salmon salad or a salmon Caesar salad
• Tacos: Make salmon tacos and pile them into warm tortillas with cabbage slaw
• With dipping sauce: Serve with dipping sauces: tartar sauce, remoulade, or spicy mayo

Ingredients You’ll Need

This shrimp and rice skillet recipe is full of bright, fresh flavors. The base of the rice is similar to this spinach rice recipe, with spinach, feta, garlic, onion and dill. It’s topped with seasoned shrimp, which you’ll place on top once the rice is done and steam on low heat until it’s just tender. Here’s what you’ll need for this flavor-packed recipe:

• Medium shrimp: I find medium (41–50 count per pound) to be the ideal size for this dish. Tail-on looks the best in the pan; tail-off is more practical for easy eating. You can use either! Frozen also works, just make sure to thaw the shrimp first.
• Long grain white rice: White rice is best here; don’t swap in brown rice; it has a much longer cook time and won’t work with this method.
• Baby spinach: It wilts down dramatically, so 6 cups may look like a lot but cooks down to just the right amount.
• Dried dill: Dill gives this a lightly herby, almost Greek-inspired quality.
• Feta cheese: Adds a salty, creamy punch that ties everything together. Skip it for a dairy-free version.
• Lemon: A half lemon squeezed over the finished skillet brightens everything.
• Cumin and cayenne: These go on the shrimp and add a savory, slightly smoky flavor.

Serving Suggestions

This shrimp and rice skillet is a complete meal on its own, but here are a few ways to round out the table:

• A simple green salad: Something light with lemon vinaigrette is a natural pairing. I like this arugula salad or Mediterranean salad.
• Crusty bread or warm pita: Great for scooping up any rice left in the pan.
• Sauteed vegetables: Zucchini, bell peppers, or asparagus would all work beautifully alongside.