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Colorful Veggi Pizza

Colorful Veggi Pizza

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 1 pizza 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Plant Based
  • Diet: Kosher


Colorful Veggi Pizza is loaded with fabulously vibrant, healthy veggies. It’s incredibly visually appealing, and absolutely tastes as great as it looks.  The bright array of raw vegetables adds a wonderful crunch and freshness to every bite.


Units Scale

For the Crust

  • 1 2/3 cups flour (gluten free)
  • 2 (5.3-ounce) cartons plain nonfat Greek yogurt (300g), plant based
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil, for brushing

For the Pizza

  • 8ounces chive cream cheese, plant based, room temperature (I like Kite Hill)
  • 1/2 cup shredded carrots
  • 1 small red pepper, diced
  • 1 large yellow pepper, diced
  • 2 cups (150g) fresh baby broccoli or broccolini, chopped or 12-ounces frozed broccoli, defrosted then chopped
  • 2 cups purple cabbage, thinly sliced and cut into (approximately) 1-inch pieces


For the Crust

  1. Place a pizza stone onto the lowest rack of the oven.  Preheat oven to 400°F.
  2. Line a 13 or 15-inch pizza pan with parchment paper or a silicone mat.
  3. In a medium bowl, knead together the flour, yogurt, baking powder and salt until a round dough ball is formed.  Allow the dough to rest for 5 minutes.
  4. Evenly pat the dough onto the lined pizza pan.  Brush with the olive oil
  5. Bake for 15-20 minutes until the dough is slightly browned.
  6. Remove from the oven and allow to cool completely.

For the Pizza

  1. Evenly spread the cream cheese over the crust.
  2. Starting with the center of the pizza, place the carrots, red pepper, yellow pepper, broccoli and cabbage in concentric circles on the pizza crust.
  3. Cut into 8 slices and serve.


You can substitute your favorite vegetables if you desire.

I stored the leftover pizza slices in aluminum foil in the refrigerator.  They’re great for a quick grab-and-go healthy meal.  I even ate a slice for breakfast!

I recommend using a pizza ston.  It really helps the crust to crisp.

You can use dairy chive cream cheese if you like.  Use regular cream cheese rather than whipped as the texture is more suited for this pizza.


  • Serving Size:
  • Calories: 274
  • Sugar: 4.3 g
  • Sodium: 201.5 mg
  • Fat: 11.9 g
  • Saturated Fat: 6.1 g
  • Carbohydrates: 34.7 g
  • Fiber: 2.6 g
  • Protein: 8.6 g
  • Cholesterol: 30.5 mg
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.