Color is all the rage in food…so why not in a plant-based pizza? Especially if it’s packed with colorful, nutrient-rich veggies in every shade of the rainbow. I give you my masterpiece: Vegan Rainbow Veggie Pizza with Cornmeal Crust. This home-crafted pizza features a crunchy, whole grain crust, slathered with tomato marinara, sprinkled with plant-based cheese, and topped with the colors of the rainbow: zucchini, yellow summer squash, orange bell peppers, and red onions—with a generous sprinkling of fresh herbs and pine nuts. It’s as yummy as it is pretty. Each recipe makes two pizzas, so you can feed a crowd, or have leftovers for the next day. Make this for a party, family dinner, or build-your-own pizza meal. Just serve it with a side-salad to build out your menu. You can also swap the plant-based cheese shred for my cashew cheese. Make it gluten-free by swapping out wheat flour for your favorite gluten-free blend. Watch me make this pizza in my Instagram Plant-Powered Live Show here.
Make this gorgeous, healthy Vegan Rainbow Veggie Pizza with Cornbread Crust with a rainbow of colorful veggies, a crispy whole grain crust, plant-based cheese, and fresh herbs.
- 3/4 cup water, luke warm
- ½ cup plant-based milk, plain, unsweetened, luke warm
- 1 tablespoon brown sugar
- 2 (.25 ounce each) packages active dry yeast (total of 1 1/2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 cup cornmeal + additional for lining pizza pan
- Pinch sea salt
- 2 – 2 ½ cups whole wheat flour + additional for kneading
- 1 cup marinara sauce
- 1 ½ cups shredded plant-based Mozzarella “cheese” (i.e., Daiya)
- 1 small red onion, chopped
- 2 small (8-ounces each) zucchinis, chopped
- 2 small (8 ounces each) yellow summer squash, chopped
- 1 bell pepper, orange, chopped
- 4 cloves garlic, minced
- 2/3 cup pine nuts
- Freshly ground black pepper (as desired)
- ¼ cup chopped fresh herbs (i.e., basil, oregano, tarragon, parsley, rosemary, thyme)
- Prepare cornmeal crust by mixing luke warm water and plant-based milk with brown sugar in a large mixing bowl. Sprinkle with yeast and allow to stand for 5 minutes, until bubbly. Add olive oil, cornmeal, salt, and enough wheat flour to make a soft dough (start with 2 cups, and add more as needed) that is not sticky. Place dough on a floured surface and knead for 5 minutes, until it is smooth (not sticky, yet not dry). Place it in an oiled mixing bowl in a warm (but not hot) place and allow to rise for about 1 hour.
- Meanwhile, prepare toppings for pizza.
- Preheat oven to 375 F.
- Remove dough from bowl and divide into two balls. Roll out each ball on a floured surface to about 15-inches in diameter.
- Sprinkle a spoonful of cornmeal on each of two 16-inch pizza pans, pizza stones, (or may use baking sheets) and distribute it over the surface of the pan.
- Place one pizza dough on each pan.
- Spread each pizza uniformly with ½ cup marinara sauce.
- Sprinkle each pizza with ¾ cup shredded plant-based cheese
- Mound the chopped red onions in the center of each pizza.
- On each pizza, encircle the red onions with a circular row of chopped zucchini, then chopped yellow squash, then chopped orange bell pepper, dividing them equally among both pizzas.
- Sprinkle each pizza with minced garlic, pine nuts, and black pepper, dividing them equally among the pizzas.
- Sprinkle each pizza with freshly ground black pepper as desired.
- Place in the oven and bake for 20-25 minutes, until crust is cooked through and vegetables are crisp-tender.
- Remove from oven and sprinkle with fresh herbs, dividing them equally among the pizzas.
- Makes 2 pieces, 8 slices per pizza.
To make this recipe gluten-free substitute wheat flour with a gluten free flour of your choice.
- Category: Entree
- Cuisine: American
- Serving Size: 2 slices
- Calories: 488
- Sugar: 9 g
- Sodium: 156 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 12 mg
Keywords: vegan pizza, homemade vegan pizza, veggie pizza
For more pizza recipes, check out the following:
This post may contain affiliate links. For more information, click here.