Very Veggie Vegan Pizza

In Main Courses/ Recipes

Very Veggie Vegan Pizza | A Couple Cooks

Very Veggie Vegan Pizza | A Couple Cooks

Very Veggie Vegan Pizza | A Couple Cooks

Very Veggie Vegan Pizza | A Couple Cooks
Very Veggie Vegan Pizza | A Couple Cooks

Very Veggie Vegan Pizza | A Couple Cooks

Very Veggie Vegan Pizza | A Couple Cooks

Very Veggie Vegan Pizza | A Couple Cooks

Very veggie vegan pizza

What are your “I could never”s? We all say it, right? I could never…go to the gym. Eat healthy. Run a marathon. Speak in public. Learn the piano. My “I could never” for the longest time was “I could never learn to cook.” No, seriously. It was my scapegoat so I could get out caring about what I put into my body. Content with my microwave meals, I was good to go because cooking was not my thing.

As life has rolled along it revealed hidden “I could nevers” that I have overcome, not realizing their existence until they had passed. I could never eat vegetarian. I could never overcome cancer. I could never weather a miscarriage. The more life has thrown at me, the more I realize the limiting power of our speech, those words. Because really, we can.

I tell people all the time that writing about food and health is the last thing I thought I’d be doing. But somehow through a series of small “I can’s”, I’ve ended up here. Simple as it sounds, the impossible can become possible merely by opening our minds to the idea.

This recipe was born of another I could never, which Alex and I honestly both had before we tried it: I could never eat pizza without cheese. We’re huge (huge) pizza aficionados, and while we eat mainly vegetarian in our daily lives, there’s always a place for cheese at the table. However, we’re always up for trying new things, and as of late we’ve been trying to take it a little easier on the cheese food group when we can. As our first ever vegan pizza, we can attest that — good news — it is still pizza! The umami of the mushrooms and artichokes + our favorite tomatoes (Muir Glen Organic fire roasted) + a little fresh basil made for a surprisingly satisfying explosion of flavor. The one caveat is that it doesn’t hold together quite as easily as cheese-ladden pizza, so take care for sliding toppings. But it’s a small price to pay. Consider it another I could never, accomplished.


Very Veggie Vegan Pizza

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author: a Couple Cooks
  • Yield: 1 large pizza



  1. Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
  2. Place a pizza stone in the oven and preheat to 550°F.
  3. Prepare the toppings: Slice the jarred red pepper into thin strips and set aside. Mince 3 cloves garlic. Slice the mushrooms and red onion. Drain and rinse the chickpeas. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, mushrooms, onion, chickpeas, and spinach and ½ teaspoon kosher salt; saute until the mushrooms are tender and the spinach is wilted, about 5 minutes.
  4. When the oven is ready, stretch the dough into a circle (see this video for instructions). Place the dough on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
  5. Quickly assemble the pizza: Spread a thin layer of crushed tomatoes across the dough and sprinkle with a few pinches kosher salt. Add the sauteed vegetables, then top with red pepper strips and artichoke quarters. Lightly brush the crust with olive oil.
  6. Transfer the pizza to the oven on the pizza peel, and bake until the crust is browned, about 5 to 7 minutes. While the pizza bakes, cut the basil into thin strips (chiffonade). Allow to cool slightly, then top with basil and serve.

This veggie vegan pizza is sponsored by Muir Glen Organic. All opinions are our own; we love their tomatoes and use them often. Thank you for supporting the sponsors who keep A Couple Cooks in action! 


  • Reply
    February 29, 2016 at 8:06 am

    Veggie party!!! Love this pizza! So much colour and good stuff on there!

  • Reply
    Katie @ Whole Nourishment
    February 29, 2016 at 8:17 am

    Sonja, seriously. This was a beautifully written piece. Brought tears to my eyes. Self-talk is huge in my book too. I’ve personally experienced how much better I can be or more I can achieve when I’m aware of my “I can nevers” and take the time to make small shifts in perspectives to turn the negative talk into something positive and proactive.

    And the pizza looks really hearty and delicious. Sliding toppings. Ha! No biggie. ;-)

  • Reply
    Puja Darshan
    February 29, 2016 at 8:32 am

    Homemade Pizza…Mmm simply awesome!!!
    So colorful and delicious recipe….

  • Reply
    Sarah | Well and Full
    February 29, 2016 at 10:38 am

    This looks like the vegan pizza of my dreams!! :D

  • Reply
    Amy - Parsley In My Teeth
    February 29, 2016 at 11:01 am

    I remember when I also thought I could never eat a pizza without cheese. And then I found out how awesome they can be. You’re looks so fab and delicious – can’t wait to try!

  • Reply
    February 29, 2016 at 7:00 pm

    These photos are insanely beautiful – the color on those veggies *swoon*
    And yes to overcoming the “I could never” statements – you literally read my mind sometimes!!!

  • Reply
    March 1, 2016 at 1:55 pm

    This is what dreams are made of!

  • Reply
    March 3, 2016 at 2:41 pm

    This pizza looks amazing, and you take such beautiful photos! I too need to be better about using “I can” instead of “I could never.” Thanks for the recipe and the reminder!

  • Reply
    March 12, 2016 at 6:08 pm

    These photos are gorgeous, and that pizza looks super tempting! I also love what you wrote. It’s important to remember seemingly impossible obstacles that we’ve overcome. It’s so empowering, especially in the face of new challenges.

    Also, I had to laugh at your microwaved meals comment – I used to be a top ramen sort of girl myself, and now cooking from scratch is a passion :)


  • Reply
    Janely ramos
    January 31, 2017 at 9:56 pm

    I have a few questions about the measurements how much jarred red peppers is needed?

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.