A quick and easy vegan sheet pan pizza loaded with fresh vegetables and dairy-free cheese, perfect for a delicious plant-based meal.
1 sheet of store-bought vegan pizza dough (about 12×16 inches)
1/2 cup vegan pizza sauce
1 cup shredded vegan mozzarella cheese
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
1/2 cup sliced red onion
1/2 cup sliced cremini mushrooms
1/4 cup sliced black olives
1/2 cup baby spinach leaves
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves for garnish
Preheat the oven to 425°F (220°C).
Lightly grease a large sheet pan with 1 tablespoon of olive oil.
Roll out the vegan pizza dough on a lightly floured surface to fit the sheet pan dimensions (about 12×16 inches).
Transfer the rolled dough to the prepared sheet pan and press it out evenly.
Spread 1/2 cup of vegan pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle 1 cup of shredded vegan mozzarella cheese evenly over the sauce.
Distribute the sliced red bell pepper, yellow bell pepper, red onion, cremini mushrooms, black olives, and baby spinach evenly over the cheese.
Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon crushed red pepper flakes evenly over the toppings.
Drizzle a little olive oil over the toppings to help them roast nicely.
Bake the pizza in the preheated oven for 18 to 20 minutes, or until the crust is golden and the cheese is melted.
Remove the pizza from the oven and let it cool for 5 minutes.
Garnish with fresh basil leaves before slicing and serving.