Vegetarian Pizza Recipes You'll Make Time and Time Again

Easy enough for a weeknight dinner, these individual grilled pizzas start with store-bought naan or another type of pre-baked flatbread. The toppings are also not traditional pizza stuff, they're inspired by Mexican street corn. A combination of sour cream, mayonnaise, lime, and garlic lends tangy creaminess, while charred corn kernels provide juicy sweetness, and we add add in mozzarella for creamy heft. 

No list of pizzas is complete without margarita. The classic combination of tomato, mozzarella, and basil will never go out of style, and our version stays true to this classic pie's simple, enduring flavors.  

Put an egg on it they say, so we did! But first the dough is spread with creamy ricotta cheese and sprinkled with Parmesan. Zucchini and a generous amount of squash blossoms are scattered on top, giving the pie a welcome sweetness. The egg is added for the last five minutes of baking and its yolk dresses this veggie pizza.

Escarole and thinly sliced radicchio crisp up to a lovely golden brown when they're baked alongside savory provolone and a sprinkle of red-pepper flakes atop this vegetarian pizza. Before serving, sweeten and cool the pie's assertive flavors with a scattering of cherry-tomato halves. 

Gouda cheese gives classic white pizza another layer of flavor, charred broccoli florets add a dose of green, and thinly sliced lemon offers a punch of tart brightness to every bite. 

For these individual veggie pizzas, lightly char rounds of homemade dough and top with creamy ricotta cheese, lemon zest, and grilled asparagus. Simmer garlic and rosemary in extra-virgin olive oil to make the fragrant, infused oil for brushing the dough.

Roasted hazelnut meal and sage give this homemade dough an earthy, toasted flavor. It's the perfect base for a topping of sweet butternut squash and a finish of chopped hazelnuts. 

Pressing scallions and a combination of sliced fresh mushrooms (such as portobello, cremini, button, and beech) into a dough that has been sprinkled with Parmesan cheese will create a pie that's as delicious as it is visually stunning. 

A genius combination of textures, this pie is also bursting with color and sure to become a favorite with your crowd. The dough is baked with thinly sliced eggplant, then it's brought to life with a colorful topping of salted pistachios, pomegranate seeds, tangy feta, and cilantro leaves.

In this veggie pizza recipe, the dough is grilled until it's slightly charred and then finished off with your choice of toppings such as the classic tomato sauce, mozzarella cheese, and basil combo shown here. It's a no-fuss, five-ingredient pizza that can stand alone, but we love it paired with a side salad for dinner.   

Bring the garden to pizza night by topping the dough with greens and vegetables such  as radicchio, fennel, and cherry tomatoes. It's a fresh take on pizza that keeps the pie light and nutritious. 

Store-bought dough is a smart shortcut if you're making pizza for a weeknight dinner. We use it for this pie that's topped with fresh plum tomatoes in place of sauce and piles avocado, fresh spinach, and goat cheese high on top of the grilled crust. 

Pan-bagnat, a sandwich popular in southern France, inspired this pizza recipe that features chopped anchovies, roasted peppers, capers, and parsley on top of homemade dough (though of course you could sub store-bought pizza dough). This recipe is light on the tomato sauce to really let the other ingredients shine through. 

No sauce is needed for this pie, it's topped with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint.

Peppers, onions, broccolini, artichokes, and more, there are vegetables galore on this colorful pizza. The pie is built in the style of Chicago deep-dish with butter in the dough, mozzarella cheese on the bottom, and sauce on top. 

For this gluten-free pizza, cauliflower is blitzed in a food processor and bound together with egg, grated mozzarella, and Parmesan cheese, forming a delicious base for favorite pizza toppings. 

A preheated cast-iron skillet is the secret to making a crispy crust for this pizza. Two cheeses—ricotta and mozzarella—are used in place of sauce for this white pie that's topped with artichoke hearts and spinach.  

Store-bought flatbreads replace pizza dough in this veggie pizza recipe. Once charred on the grill, the flatbreads are layered with mozzarella cheese and a selection of grilled produce—try mushrooms, zucchini, red onion, and kale. Then top with a sprinkling of blue cheese, more mozzarella, and drizzle with a mustard vinaigrette—no tomato sauce here!

Cream and white wine are simmered with sautéed mixed wild mushrooms and shallots until bubbling and fragrant. Once ready, the mixture is spooned over pizza dough, then topped with Fontina cheese and baked to golden brown perfection.