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Maximum Veggie Pizza

This pizza is healthy and tasty. Use this recipe with our marinara sauce recipe and standard or gluten-free pizza crust recipes.

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Servings
2 slices
Calories Cholesterol Sat Fat Carbs
239 0mg 2g 24g
Recipe Footprint (for Recipe's Default # of Servings)
3.7 Water saved (gallons) [animal consumption only]
14.8 Manure (pounds) not deposited into the environment
16.6 Grains / feed (pounds) not consumed by animals
36.2 Methane (gallons) not created by animals
443.5 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
  • 1 tsp olive oil
  • 1 C yellow onions (chopped)
  • 1 C bell pepper (green) (chopped)
  • 2 C mushrooms (crimini) (sliced)
  • 2 garlic cloves (minced)
  • 2 C mozzarella cheese (almond) (shredded)
  • 14 oz artichoke hearts (canned drained and quartered)
  • 2 oz spinach leaves (baby)
  • 1/3 C basil leaves (fresh) (chopped)
  • 2 Tbsp oregano (fresh) (chopped)
  • 4 oz black olives (sliced)
  • 1/4 C Parmesan cheese (non-dairy grated)
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
  • 1 tsp olive oil
  • 1 C yellow onions (chopped)
  • 1 C bell pepper (green) (chopped)
  • 2 C mushrooms (crimini) (sliced)
  • 2 garlic cloves (minced)
  • 2 C mozzarella cheese (almond) (shredded)
  • 14 oz artichoke hearts (canned drained and quartered)
  • 2 oz spinach leaves (baby)
  • 1/3 C basil leaves (fresh) (chopped)
  • 2 Tbsp oregano (fresh) (chopped)
  • 4 oz black olives (sliced)
  • 1/4 C Parmesan cheese (non-dairy grated)
Servings
2 slices
Calories Cholesterol Sat Fat Carbs
239 0mg 2g 24g
Recipe Footprint (for Recipe's Default # of Servings)
3.7 Water saved (gallons) [animal consumption only]
14.8 Manure (pounds) not deposited into the environment
16.6 Grains / feed (pounds) not consumed by animals
36.2 Methane (gallons) not created by animals
443.5 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan, saute the onion, bell pepper, mushrooms and garlic in the oil over medium high heat for 10 minutes or until slightly tender.
    In a large pan, saute the onion, bell pepper, mushrooms and garlic in the oil over medium high heat for 10 minutes or until slightly tender.
  2. Spread the marinara sauce onto the prepared pizza crust; sprinkle with the mozzarella cheese; add the cooked veggies, artichoke hearts, spinach leaves, basil, oregano, olives, and Parmesan cheese. Bake at 375 degrees for 10 to 15 minutes or until the crust is brown and set.
    Spread the marinara sauce onto the prepared pizza crust; sprinkle with the mozzarella cheese; add the cooked veggies, artichoke hearts, spinach leaves, basil, oregano, olives, and Parmesan cheese. Bake at 375 degrees for 10 to 15 minutes or until the crust is brown and set.
Recipe Notes

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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