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Loaded Veggie Pizza


loaded veggie pizza.png

1 Feel Good Dough Italian Herb Doughball

1 tomato, sliced

1 jar artichoke hearts, drained

1 jar fire roasted red peppers, drained and sliced

1 red onion

1 small can black olives

1/4 cup balsamic vinegar

1/4 cup sugar

1/4 cup vegan mozzarella shreds


  • Thaw dough overnight in the fridge, or for two hours on the counter. 

  • Preheat oven to 425F.

  • Stretch dough into desired shape for the pizza. Bake for 5-7 minutes to make a puffy crust.


  • As the crust bakes, heat the onion in a pan until it begins to caramelize. Remove the onion from the pan. Add balsamic and sugar, reducing it into a glaze. When thick, add the glaze to the onion and toss.


  • When crust is finished, layer tomato slices, artichokes, red peppers, olives, onions and cheese shreds. Bake an additional 4-5 minutes or until toppings are hot and cheese begins to melt and brown.

  • Serve hot.

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