Classic Veggie Pizza

Here’s a super easy, classic veggie pizza you can make on a Friday night to satisfy your weeknight pizza cravings!

Classic Veggie Pizza

Classic Veggie Pizza

Serves 2-4

Classic Veggie Pizza

Sauce Ingredients
  • 1 onion, diced
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 1 16oz can diced or crushed tomatoes
  • 1/2 can tomato paste
  • 2 tbsp dried basil
  • 1 tbsp dried oregano

  • Topping Ingredients
  • 1/4 red onion, sliced
  • 1/2 red bell pepper, sliced
  • 4 mushrooms, sliced
  • 1 tbsp black olives, sliced
  • 1 link cooked Field Roast Italian Veggie Sausage, sliced (optional)

  • Cashew Cheese Ingredients
  • 1 cup raw cashews
  • 1/4 cup nutrtional yeast
  • 1 garlic clove
  • 1/4 cup water

  • Prep the Dough

    I used a 12” pizza pan to make this pizza.

    The TraderJoe’s Pizza Dough calls to remove the dough from the package and let sit at room temperature for 25-30 minutes. Do this first. Once the sauce, veggies, and cashew cheese are prepped the dough should be ready for you to use.

    Chop the Veggies

    Chop the red onion, bell pepper, mushrooms, and black olives and set aside.

    Make the Sauce

    In a large pot on your stove, cook the diced onion in 1/2 cup of water for about 5 minutes. Add in the garlic and cook another few minutes.

    While the onions and garlic are cooking, combine the diced or crushed tomatoes and the tomato paste in your Vitamix, food processor, or blender, and blend for about a minute. Pour the sauce over the onions and garlic and add in the dried basil and oregano and let cook while the veggies are roasting in the oven.

    Make the Cashew Cheese

    While the veggies are cooking, fill up a 1 cup measuring cup with raw cashews and then fill with water over the cashews. Add this to your Vitamix, food processor, or blender with the nutritional yeast, garlic clove, and an additional 1/4 cup of water. Blend until smooth.

    Assemble the Pizza & Bake

    Stretch the dough until its large enough to fit into the dish. This is the part I’m terrible at. I got discouraged, opened a bottle of wine and had a long drink while trying to get the dough to fit. Don’t be discouraged! It will work, just do the best you can to get as much of the dough to the edges. (And if a glass or wine or two helps you work, go for it.)

    Spoon some of the cashew cheese over the dough and spread out. Then spoon some sauce on top of the cashew cheese and spread over that. Top with the chopped veggies and optional Field Roast veggie sausage.

    Bake at 450 degrees for about 20-25 minutes, checking to make sure the crust is golden underneath (you may have to remove the pizza from the pan and place directly on the rack). Remove from your oven and let stand for 5 minutes before cutting and serving.

    Classic Veggie Pizza

    Classic Veggie Pizza