A quick and easy vegan sheet pan pizza loaded with vibrant vegetables and a flavorful tomato sauce, perfect for a delicious plant-based meal.
1 sheet of store-bought vegan pizza dough (about 12×16 inches)
1 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 cup vegan shredded mozzarella-style cheese
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced red onion
1/2 cup sliced black olives
1/2 cup sliced mushrooms
1/2 cup baby spinach leaves
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon nutritional yeast (optional, for extra cheesy flavor)
Fresh basil leaves for garnish (about 8 leaves)
Preheat the oven to 425°F (220°C).
Lightly grease a large sheet pan with 1 tablespoon of olive oil.
Place the vegan pizza dough on the sheet pan and gently stretch it to fit the pan, creating a slight lip around the edges.
In a small bowl, mix the tomato sauce with dried oregano, dried basil, and garlic powder.
Spread the seasoned tomato sauce evenly over the pizza dough, leaving about a 1/2-inch border around the edges.
Sprinkle the vegan shredded mozzarella-style cheese evenly over the sauce.
Arrange the sliced red bell pepper, yellow bell pepper, red onion, black olives, mushrooms, and baby spinach evenly over the cheese.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and sprinkle with salt and black pepper.
Place the sheet pan in the preheated oven and bake for 18 to 20 minutes, or until the crust is golden and the cheese is melted.
Remove the pizza from the oven and sprinkle with nutritional yeast if using.
Garnish with fresh basil leaves before slicing and serving.