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3 Rustic vegetarian pizzas you'll enjoy this autumn

A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She Knows.com and "mom" to a furbaby. Wife of a social media ...

These crispy, cheesy and delicious veggie-full pizzas are perfect for fall

Pizza is the one food I could eat daily without boredom. Of course, such activities would lead to a life of morbid obesity, but I digress. Unlike my husband, who is a meat-lovers pizza fan, I tend to gravitate toward the veggie-loaded, spicy and unique pies — the ones you won't find on a Papa John's menu.

Pizzas like this balsamic vinegar, spicy Thai curry and crispy tofu are the kinds of pies I love to eat (and make at home, much to my husband's dismay). These are the perfect rustic pizzas for fall enjoyment, since they use mostly autumn vegetables (and a whole lot of 'em). Let your pie-eating commence!

Arugula and balsamic vinegar pizza recipe

These crispy, cheesy and delicious veggie-full pizzas are perfect for fall

Who needs meat when you have balsamic vinegar? This amazing pizza will instantly be a favorite with your family.

Serves 8-10

Prep time: 10 minutes | Cook time: 22 minutes | Total time: 32 minutes

Ingredients:

  • 1 batch pizza dough (use this easy recipe or your favorite)
  • 2-4 tablespoons extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can diced or crushed tomatoes, drained
  • 1 teaspoon crushed red pepper
  • 2 tablespoons chopped basil
  • 6 ounces sliced fresh mozzarella
  • 1 large heirloom tomato, sliced
  • 1 cup baby arugula
  • 2-4 tablespoons high-quality balsamic vinegar
  • 2 tablespoons freshly grated Parmesan cheese
  • Salt and pepper, to taste

Directions: 

  1. Prepare the crust according to the directions. Using a floured rolling pin, roll out the dough to about 1/4 inch in thickness. Preheat the oven to 450 degrees F, and dust a pizza stone with cornmeal.
  2. To make the sauce, heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the onions and garlic, and cook until just softened, about 3 to 4 minutes. Add in the tomatoes, reduce the heat to low, and let simmer until slightly thickened, about 15 minutes. Stir in the salt, pepper and crushed red pepper. Mix in the chopped basil.
  3. Remove from heat, and spread the sauce over the pizza crust to liberally coat. Bake for about 6 to 8 minutes. Remove from the oven, and place the mozzarella on top of the sauce. Add the slices of tomato on top of the cheese. Bake for about 8 more minutes or until the cheese has melted and the crust is golden brown.
  4. Sprinkle the top liberally with arugula. Drizzle the balsamic vinegar over the pizza, and slice it into pieces. Serve immediately with cracked pepper and Parmesan cheese.

Spicy Thai curry vegetable pizza recipe

These crispy, cheesy and delicious veggie-full pizzas are perfect for fall

This pizza combines all your favorite Thai curry flavors into a cheesy pizza bite! The best part is you can sub in your favorite vegetables for the ones listed.

Serves 8-10

Prep time: 10 minutes | Cook time: 46 minutes | Total time: 56 minutes

Ingredients:

  • 1 batch pizza dough (use this easy recipe or your favorite)
  • 1/2 head cauliflower, cut into florets
  • 8 Brussels sprouts
  • 1 cup cubed butternut squash
  • 2 large carrots
  • 1/2 medium onion
  • 3 whole garlic cloves
  • 2-3 tablespoons olive oil
  • 2 tablespoons Thai seasoning
  • 1/2 cup coconut milk, cold
  • 1-1/2 tablespoons Thai red curry paste
  • 1-1/2 tablespoons tomato sauce
  • 1/2 teaspoon fish sauce
  • 1 teaspoon Sriracha sauce
  • 1/2 teaspoon soy sauce
  • 2 cups shredded cheddar cheese
  • 1/2 cup fresh cilantro
  • Salt and pepper, to taste

Directions: 

  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil. Carefully spread the cauliflower, Brussels sprouts, butternut squash, carrots, onions and garlic over the sheet. Drizzle with olive oil, and then sprinkle with Thai seasoning.
  2. Roast for about 20 minutes, remove to toss the vegetables so they cook evenly, and then roast another 10 to 15 minutes or until browned and soft. Remove from the oven.
  3. Once the vegetables have cooled slightly, chop the carrots and Brussels sprouts.
  4. While the vegetables are roasting, make the pizza sauce. Open the coconut milk, remove the cream from the top, and pour into a bowl. Add about 1 teaspoon of the liquid to the bowl. Mix in the curry paste and the tomato, fish, Sriracha and soy sauces with a whisk until combined. Add additional spice to taste.
  5. Roll the pizza dough out into a large rectangle. Spread the sauce over the pizza dough, leaving a border along the edges for crust. Top the sauce with 1-1/2 cups of the cheese. Liberally add the vegetables on top of the cheese, making sure they are spread out. Cover with the remaining cheese.
  6. Bake for about 16 minutes or until the crust is golden brown and the cheese has melted. Add the cilantro, some salt and pepper, and serve.

Crispy tofu and kale pizza recipe

These crispy, cheesy and delicious veggie-full pizzas are perfect for fall

The crispy tofu on this pizza gives the perfect textural contrast and adds a great Asian flavor to the entire dish. If you want, you can skip the sauces and just bake the tofu with a dash of salt and pepper.

Serves 8-10

Prep time: 10 minutes | Cook time: 40-50 minutes | Total time: 50-60 minutes

Ingredients:

  • 1 batch pizza dough (use this easy recipe or your favorite)
  • 1 (14 ounce) package extra-firm tofu, pressed
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 cup shiitake mushrooms
  • 2 cups kale
  • 1/2 cup tomato sauce
  • 1-1/2 cups shredded mozzarella cheese

Directions:

  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil, and spray with nonstick cooking spray.
  2. Cut the pressed tofu into cubes, and spread them over the baking sheet. In a bowl, mix together the hoisin, soy sauce, salt and pepper. Pour over the tofu.
  3. Bake for 15 minutes, remove to carefully stir and flip the tofu, and then bake for another 30 to 35 minutes or until browned and crispy. Remove from the oven.
  4. While the tofu is baking, in a skillet over medium heat, heat 1-1/2 tablespoons of olive oil. Add the onions, and cook for about 2 minutes or until they just start to soften. Add the garlic and mushrooms. Cook for about 4 to 6 minutes or until the vegetables are softened. Remove from heat. To the same pan, add the remaining olive oil. Add in the kale, and cook for about 5 to 6 minutes, stirring constantly, until the kale is slightly wilted. Remove from heat.
  5. Roll the pizza dough out to either 2 medium-size pies or 1 large one. Spread with tomato sauce, leaving a border along the edges for the crust. Top with 1 cup of cheese. Sprinkle with the tofu, onions, garlic and the mushroom mixture. Add the remaining 1/2 cup of cheese and some salt and pepper, to taste.
  6. Place the pizza onto a cornmeal-dusted pizza pan, and bake for about 14 to 16 minutes or until the cheese has melted. Remove from the oven, and top with the wilted kale.

More pizza recipes

Surf and turf pizza
Cheeseburger pizza
Kale, butternut squash and pancetta pizza

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