21 Healthy Vegetarian Pizza Recipes Perfect for Summer

Make no mistake, this healthy pizza recipe is all about the mushrooms; lemon oil and arugula add just enough citrus and spiciness to accent without overwhelming. To that end, Sardinian or Tuscan Pecorino cheese (milder than Pecorino Romano) is called for, but other mellow grating cheeses, such as Parmigiano-Reggiano, will work. Source: EatingWell Magazine, May/June 2015

Here a garden salad packed with lettuce, bell pepper and avocado rests atop a provolone cheese pizza. And it's all drizzled with tangy homemade ranch dressing. We recommend a knife, fork and plenty of napkins to dig into this pizz'alad! Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips. Source: EatingWell Magazine, July/August 2013

These cute mini pizzas are topped with asparagus, walnuts, mint, orange and smoked mozzarella cheese for what may sound like a crazy combination of pizza toppings, but try it for yourself. The mix puts a downright delicious spin on pizza night. Source: EatingWell Magazine, March 2019

A fragrant white bean puree and fresh tomato slices top this crisp pizza.

The combination of squash, tomatoes and basil give this pizza a summery-fresh vibe. The cauliflower crust resembles a lower-carb Boboli crust with cruciferous undertones--it's soft and tender, but has very nice caramelization. If you can't find cauliflower rice, chop up a pound and a half of florets and process them in the food processor. Source: EatingWell.com, October 2019

This light and flavorful caprese pizza is ready when the tomatoes are just heated through and the mozzarella cheese is slightly melted. If you want a little more on this pizza, it'd be delicious with a few slices of prosciutto. Chef tip: let your dough come up to room temperature before you stretch it--it'll make it much easier to work with. Source: EatingWell.com, October 2019

The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and a tangy vinaigrette and dinner is on the table in no time. Source: EatingWell Magazine, June/July 2006

Spreading roasted red pepper hummus on this easy grilled pizza makes a fast and easy base for tender summer squash and salty chunks of feta. Best of all? This healthy pizza is ready in 20 minutes. Source: EatingWell Magazine, May/June 2018

A flavorful combination of chickpeas, cashews, and garlic forms a protein-rich base for this homemade flatbread. Store-bought crust makes prep a breeze. Source: Diabetic Living Magazine, Summer 2020

This sheet-pan technique produces pizza that looks and tastes like it was made in a wood-fired oven. The trick is partially cooking the crust before topping it, then cranking up the broiler to get a golden brown and crispy crust. Source: EatingWell Magazine, March 2020

Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Source: EatingWell Magazine, July/August 2008

If you haven't tried kohlrabi yet, this is the perfect way to start. This easy pizza recipe with leeks, thyme and cheese is a great vehicle for eating the sweet, earthy vegetable. Source: EatingWell Magazine, July/August 2016

Thai peanut sauce is an addictive base for homemade grilled pizza. Purchase your preferred brand at any large supermarket or Asian grocery store for an easy, veggie-loaded pizza made right at home. Source: EatingWell Magazine, May/June 2018

Lemon and pecorino top off this delicious and easy homemade pizza that gets vibrant color from asparagus and artichoke. Shiso is a fuzzy-leafed herb in the mint family that's used in a variety of Asian cuisines. Devoted fans grow it in their gardens; look for it at Asian and farmers' markets. Note: Baby artichokes hardly have chokes, so you can use a paring knife to extricate any fluff. Source: EatingWell Magazine, April 2020

Fresh tomato slices and chopped olives make a simple topping for this easy homemade pizza. If you want something more hearty, add slices of precooked chicken sausage before topping it with cheese. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils. Serve with a mixed green salad tossed with a creamy herb dressing. Source: EatingWell Magazine, September/October 2011

Roasted vegetables, fresh herbs, and queso fresco cheese give this vegetarian pizza so much flavor, that no sauce is needed! Source: Diabetic Living Magazine

You can make healthy veggie-packed pizza in just 15 minutes with store-bought pizza dough, a few simple ingredients and a hot grill. Slice the fennel as thinly as possible--it'll caramelize and melt into the creamy, nutty fontina cheese. Source: EatingWell Magazine, May/June 2018

In this healthy, gluten-free cauliflower "pizza" recipe, shredded cauliflower is mixed with mozzarella and oregano to make a flourless crust that echoes the flavor of a traditional pizza pie. The Meyer lemon, olive and sun-dried tomato topping adds a sophisticated Mediterranean flavor, but feel free to try more traditional pizza toppings, such as marinara sauce and mushrooms--even pepperoni. Source: EatingWell Magazine, January/February 2014

Using premade pizza crusts means this dinner can be on the table in just 30 minutes. The vegetable sauce is prepared on the stove and the pizzas are finished up quickly on the grill. Source: Diabetic Living Magazine

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar. Source: EatingWell Magazine, Summer 2002

Bell pepper, zucchini and a fresh tomato sauce give this vegetarian pizza a taste of summer. Beer pairing: Look for a brew without overpowering flavors, such as a lager or a less yeasty witbier, so the pizza's fresh, subtle flavors can shine. Source: EatingWell Magazine, July/August 2008