Vegan Tomato and Basil Pizza


This Vegan Tomato and Basil Pizza is a good transitional recipe if you are new to eating vegan.

It uses vegan butter and cheese, so it’s not an unprocessed meal but it’s completely vegan and a better option than buying a boxed pizza.

For example, the ingredients for a Totino’s Triple Cheese boxed pizza can be quite lengthy and unhealthy:

Enriched Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Cheese Blend (Mozzarella Cheese Substitute [Water, Palm Oil, Rennet Casein, Soybean Oil, Potato Starch, Vital Wheat Gluten, Sodium Aluminum Phosphate, Salt, Potassium Chloride, Citric Acid, Potassium Sorbate(Preservative), Sodium Citrate, Sodium Phosphate, Titanium Dioxide (Artificial Color), Maltodextrin, Magnesium Oxide, Zinc Oxide, Riboflavin, Vitamin A Palmitate, Vitamin B12), Rehydrated Pasteurized Process Nonfat Mozzarella Cheese (Water,Nonfat Milk, Cheese Cultures, Salt, Enzymes, Citric Acid, Vitamin A Palmitate, Vitamin B6, Sodium Aluminum Phosphate, Sodium Citrate, Sodium Phosphate), Reduced Fat Monterey Jack Cheese (Milk, Nonfat Milk, Cultures, Salt, Modified Corn Starch [Ingredient Not in Monterey Jack Cheddar Cheese], Natural Flavor [Ingredient Not in Regular Monterey Jack Cheese], Vitamin A Palmitate, Enzymes), Reduced Fat Cheddar Cheese (Milk, Nonfat Milk, Cultures, Salt, Modified Corn Starch [Ingredient Not in Regular Cheddar Cheese], Natural Flavor [Ingredient Not in Regular Cheddar Cheese], Annatto, Vitamin A Palmitate, Enzymes), Rehydrated Enzyme Modified Cheese (Water, Milk, Cheese Cultures, Salt, Enzymes), Tomato Puree (Water, Tomato Paste), Oil Blend (Canola, Soybean and/or Partially Hydrogenated Soybean Oil). Contains Less than 2% of: Sugar, Modified Corn Starch, Salt, Dry Yeast, Defatted Soy Flour, Dextrose, Spice, Monocalcium Phosphate, Sodium Bicarbonate, Beet Powder, Citric Acid, Malic Acid, Xanthan Gum, Sorbitan, Monostearate, Ascorbic Acid, Natural Flavor (source)

  • Soybean Oil – soy is a well known and documented GMO ingredient.  Unless it is labeled “organic” or is labeled “Non-GMO Project Verified”, we can only assume it’s made from GMO soy.
  • Modified Corn Starch – corn is a well known and documented GMO ingredient.  Unless it is labeled “organic” or is labeled “Non-GMO Project Verified”, we can only assume it’s made from GMO corn.
  • Canola Oil – canola oil is a well known and documented GMO ingredient.  Unless it is labeled “organic” or is labeled “Non-GMO Project Verified”, we can only assume it’s made from GMO canola oil.
  • Salt – processed, toxic iodized salt
  • Sugar – refined, processed, bleached sugar

When you make your meals from scratch, you have total control over the ingredients that you use.

I happened to have some fresh basil from the Farmer’s Market and some leftover Vegan Pot Pie Crust dough so I decided to try it out as a pizza crust.

The dough isn’t like regular pizza dough, but a lighter, thin crust that’s actually more like a tart crust.
















Vegan Pot Pie Crust The Healthy Family and Home


  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon vegan sugar (or Raw Turbinado Sugar)
  • 1/2 teaspoon pink himalayan salt
  • 1 1/4 cup vegan (Earth Balance brand)
  • 2/3 cups distilled water (ice cold)
  • 2 teaspoons golden flax seeds (ground)


Step 1 Whisk flour, pink himalayn salt, vegan sugar together in a large bowl.

Cut in butter until flour mixture is crumbly.

Whisk ground flax seed and water together.

Add the ground flax seed mixture to the flour mixture.

Mix together with spoon and/or hands until a soft dough forms.

Form into 1 - 2 balls and wrap in plastic wrap.

Put in the refrigerator for 1/2 hour.

Remove and roll out on flat surface and use for the bottom and top of the pot pie crust.

Fill with your favorite vegetable ingredients and put a top layer of dough (pinching around the top edges).

Cut a slit in the top to allow steam to escape.

Spread vegan butter and sesame seeds on top, if desired.



Recipe source:


Vegan Tomato and Basil Pizza


  • "Vegan Pot Pie Crust" dough (see recipe above)
  • fresh basil
  • 1/2 cup organic tomato
  • 1/2 cup tomato pasta sauce
  • 1/2 cup vegan mozzarella style shreds (Daiya brand)


Step 1 Prepare the dough from the "Vegan Pot Pie Crust" recipe listed above.

Roll out onto your pizza pan.

Add sauce, then the vegan cheese, then the tomatoes then the basil.

Bake at 350 degrees for approximately 20 - 25 minutes or until cheese is golden and bubbly.

Serve while hot.



Measurements are approximate, use as much sauce, vegan cheese, tomatoes and basil as you like.


Raw Organic Kosher Gluten-Free Vegan Superfoods


Simple Meal Planning - Plan to Eat



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  1. Richard Bradley says

    I have been searching the internet trying to find a healthy pizza crust. Would you please explain to me the ingredient vegan Earth Balance brand used in the Vegan Pot Pie Crust. I have found both a butter and a margarine. Which one do you recommend? Also, isn’t there a healthier substitute for butter and margarine?

    Thank you.


    • Karielyn says

      Hi Richard! Thanks for your questions.

      This was one of my earlier recipes when I first started my website so I’ve kind of “evolved” a little in my food journey since then. I actually don’t use the vegan cheese or butter anymore because I’ve been trying to use as many non-processed foods as possible. And, I’ve also been trying to convert my white flour recipes to gluten-free.

      But I thought I’d leave the recipe on my website because I know there are lots of readers who are transitioning, just starting to eat healthy, or who may not even want to go as far as eliminating butter/cheese completely,so using the vegan butter and cheese would be the best non-dairy alternative.

      Regarding the Earth Balance, there is a typo in the recipe (so I’m really glad you asked the question!) and it should say “Earth Balance Vegan Butter”. I would definitely go with the butter vs margarine (vegan or non-vegan). You could use another brand of vegan butter if you prefer, or even an organic pasture butter if you don’t need it to be vegan.

      This is the recipe I use now for pizza crusts/calzones, etc (which I don’t eat because it isn’t gluten-free but I make it for my family) and instead of using butter or margarine it uses olive oil and it’s still vegan:

      Vegan Pizza Crust
      – 2 1/4 teaspoons of active dry yeast
      – 1 teaspoon of granulated vegan sugar
      – 1 cup warm water
      – 2 1/2 cups of organic bread flour
      – 2 tablespoons of extra virgin olive oil
      – 1 teaspoon of pink himalayan salt
      Directions: 1) In a medium bowl, dissolve yeast and sugar in warm water. 2) Let stand until creamy, about 10 minutes. 3) Stir in flour, salt and oil. 4) Beat until smooth. 5) Let rest for 5 minutes. 6) Turn dough out on a lightly floured surface and pat or roll into a round. 7) Transfer crust to a lightly greased pizza pan. 8) Spread with desired toppings. 9) Bake in a preheated oven at 450 degrees for 15 – 20 minutes or until golden brown. 10) Let baked pizza cool for 5 minutes before serving.

      Gluten-Free Option: You could try a cauliflower pizza crust which is very popular now and it doesn’t use butter but it does use eggs so it’s not vegan. That’s the only reason I haven’t tried it yet.

      Gluten-Free/Vegan Option: I’ve made a almond flour pizza crust which I really liked and could get you the recipe it you’d like. Just let me know.

      I’ve also been in the process of converting my older recipes that use vegan butter to coconut oil which only has one ingredient – 100% organic coconut oil and lots of health benefits.

      Thanks so much for your questions and I hope one of the options listed above will work 😉

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