Vegan Rainbow Veggie Pizza with Cornmeal Crust


Coloration is all the fad in meals…so why not in a plant-based pizza? Particularly if it’s full of colourful, nutrient-rich veggies in each shade of the rainbow. I provide you with my masterpiece: Vegan Rainbow Veggie Pizza with Cornmeal Crust. This home-crafted pizza includes a crunchy, complete grain crust, slathered with tomato marinara, sprinkled with plant-based cheese, and topped with the colours of the rainbow: zucchini, yellow summer season squash, orange bell peppers, and pink onions—with a beneficiant sprinkling of contemporary herbs and pine nuts. It’s as yummy as it’s fairly. Every recipe makes two pizzas, so you may feed a crowd, or have leftovers for the subsequent day. Make this for a celebration, household dinner, or build-your-own pizza meal. Simply serve it with a side-salad to construct out your menu. You may also swap the plant-based cheese shred for my cashew cheese. Make it gluten-free by swapping out wheat flour on your favourite gluten-free mix. Watch me make this pizza in my Instagram Plant-Powered Stay Present right here.

Watch Sharon make this recipe on her Instagram Plant-Powered Stay Present right here.


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Vegan Rainbow Veggie Pizza with Cornmeal Crust

  • Creator:
    The Plant-Powered Dietitian

  • Prep Time:
    25 minutes

  • Cook dinner Time:
    25 minutes

  • Whole Time:
    1 hour quarter-hour

  • Yield:
    8 servings (2 slices every) 1x

  • Weight loss program:


Make this attractive, wholesome Vegan Rainbow Veggie Pizza with Cornbread Crust with a rainbow of colourful veggies, a crispy complete grain crust, plant-based cheese, and contemporary herbs.

Cornmeal Crust:

  • 3/4 cup water, luke heat
  • ½ cup plant-based milk, plain, unsweetened, luke heat
  • 1 tablespoon brown sugar
  • 2 (.25 ounce every) packages lively dry yeast (complete of 1 1/2 tablespoons)
  • 2 tablespoons additional virgin olive oil
  • 1 cup cornmeal + extra for lining pizza pan
  • Pinch sea salt
  • 22 ½ cups complete wheat flour + extra for kneading


  • 1 cup marinara sauce
  • 1 ½ cups shredded plant-based Mozzarella “cheese” (i.e., Daiya)
  • 1 small pink onion, chopped
  • 2 small (8-ounces every) zucchinis, chopped
  • 2 small (8 ounces every) yellow summer season squash, chopped
  • 1 bell pepper, orange, chopped
  • 4 cloves garlic, minced
  • 2/3 cup pine nuts
  • Freshly floor black pepper (as desired)
  • ¼ cup chopped contemporary herbs (i.e., basil, oregano, tarragon, parsley, rosemary, thyme)


  1. Put together cornmeal crust by mixing luke heat water and plant-based milk with brown sugar in a big mixing bowl. Sprinkle with yeast and permit to face for five minutes, till bubbly. Add olive oil, cornmeal, salt, and sufficient wheat flour to make a tender dough (begin with 2 cups, and add extra as wanted) that isn’t sticky. Place dough on a floured floor and knead for five minutes, till it’s easy (not sticky, but not dry). Place it in an oiled mixing bowl in a heat (however not scorching) place and permit to rise for about 1 hour.
  2. In the meantime, put together toppings for pizza.
  3. Preheat oven to 375 F.
  4. Take away dough from bowl and divide into two balls. Roll out every ball on a floured floor to about 15-inches in diameter.
  5. Sprinkle a spoonful of cornmeal on every of two 16-inch pizza pans, pizza stones, (or might use baking sheets) and distribute it over the floor of the pan.
  6. Place one pizza dough on every pan.
  7. Unfold every pizza uniformly with ½ cup marinara sauce.
  8. Sprinkle every pizza with ¾ cup shredded plant-based cheese
  9. Mound the chopped pink onions within the middle of every pizza.
  10. On every pizza, encircle the pink onions with a round row of chopped zucchini, then chopped yellow squash, then chopped orange bell pepper, dividing them equally amongst each pizzas.
  11. Sprinkle every pizza with minced garlic, pine nuts, and black pepper, dividing them equally among the many pizzas.
  12. Sprinkle every pizza with freshly floor black pepper as desired.
  13. Place within the oven and bake for 20-25 minutes, till crust is cooked by way of and greens are crisp-tender.
  14. Take away from oven and sprinkle with contemporary herbs, dividing them equally among the many pizzas.
  15. Makes 2 items, 8 slices per pizza.


To make this recipe gluten-free substitute wheat flour with a gluten free flour of your selection.

  • Class: Entree
  • Delicacies: American


  • Serving Dimension: 2 slices
  • Energy: 488
  • Sugar: 9 g
  • Sodium: 156 mg
  • Fats: 18 g
  • Saturated Fats: 4 g
  • Carbohydrates: 65 g
  • Fiber: 7 g
  • Protein: 18 g
  • Ldl cholesterol: 12 mg

Key phrases: vegan pizza, selfmade vegan pizza, veggie pizza

For extra pizza recipes, take a look at the next: 

Vegan Cantaloupe Basil Flatbread Pizza
Potato Crust Pizza with Tempeh and Greens
Arugula Salad Pizza

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Extra Instruments for Consuming and Residing the Goodness

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