Vegetarian Pizza Recipes You'll Make Time and Time Again

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. Before serving, sweeten and cool the pie's assertive flavors with a scattering of cherry-tomato halves. 

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

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.  

Lightly char rounds of homemade pizza 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. 

Texturally genius and bursting with color, this pizza will become an instant crowd favorite. 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 recipe, the dough is grilled until it's slightly charred and then finished off with your choice of toppings. Here, we use tomato sauce, mozzarella cheese, and basil. The no-fuss, five-ingredient pizza can stand alone, but we love it paired with a side salad.   

Bring some of your garden to pizza night by topping the dough with greens and vegetables. Here, we use radicchio, fennel, and cherry tomatoes for a fresh take that keeps the pie light and nutritious. 

Store-bought dough is a great shortcut if you're making pizza for a weeknight dinner. We use it to make the pie seen here, which uses fresh plum tomatoes in place of sauce and piles avocado, fresh spinach, and goat cheese high on top of a grilled crust. 

Pan-bagnat, a sandwich popular in France, inspired this pizza recipe that features chopped anchovies, roasted peppers, capers, and parsley on top of homemade dough. It's 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.

This colorful pizza features a variety of vegetables, including peppers, onions, broccolini, and artichokes. The ingredients are 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 your 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.  

Grilled flatbreads are used here rather than traditional pizza dough. Once charred, layer the individual-sized vessels with mozzarella cheese and a heaping of grilled produce—try mushrooms, zucchini, red onion, and kale. Then top with a sprinkling of blue cheese and more mozzarella.

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.