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+ servings

Vegan Pizza Recipe

This easy vegan pizza comes together in a snap! Simple store-bought flatbread gets transformed with an easy vegan pesto sauce, roasted bell peppers, artichoke hearts, red onions, kale, and crunchy pomegranates.
Cuisine American
Keyword easy, pizza, fall harvest pizza, Vegan Pizza, dinner, easy recipe, healthy, recipe, weeknight meals, homemade
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 733kcal
Author Dani Meyer


  • 1 flatbread or pizza crust of your choice
  • 4-5 tablespoons pesto vegan if desired make your own vegan pesto from scratch
  • 1/2 cup Daiya Mozzarella Cutting Board Collection Shreds
  • kale torn into pieces with stems removed
  • 1 charred bell pepper sliced and seeds removed *see notes*
  • 4-5 artichoke hearts I like the water packed varieties
  • pomegranate seeds
  • arugula
  • Optional: crushed red pepper flakes jalapeños hot sauce, etc.


  • 1. Preheat oven to 375.
    2. Spread flatbread with pesto. Top with cheese, kale, roasted bell pepper, and artichoke hearts. Add jalapeños here if desired.
    3. Cook 5-7 minutes until warmed through and flatbread is crispy.
    4. Top with pomegranate seeds, fresh arugula and any spice addictions if desired.
    5. Enjoy!


Char the bell peppers by holding them over the flames of a gas stove with metal tongs, rotating until skin is blackened in at least 50% of the surface. Or use the broiler of the oven to achieve the same result.


Serving: 1g | Calories: 733kcal | Carbohydrates: 98g | Protein: 21g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Cholesterol: 20mg | Sodium: 1039mg | Fiber: 9g | Sugar: 13g