CRUST – The Foundation of Flavor & Nutrition
✔️ Whole wheat crust – classic choice with more fiber
✔️ Cauliflower crust – low-carb, gluten-free, and surprisingly good when homemade (add egg, cheese.
✔️ Sweet potato crust – soft, flavorful, naturally sweet, and great for fiber and vitamin A.
Pro tips:
✅ Add ground flax or chia seeds (1 tbsp) to homemade doughs for a nutrient boost.
✅ Always pre-bake your crust at 425°F for 5–7 minutes to avoid sogginess, especially with veggie-heavy toppings.
🧀 CHEESE (OR NO CHEESE!)
Options:
✔️ Part-skim mozzarella – classic but lighter.
✔️ Goat cheese or feta – creamy, tangy, more digestible for many.
✔️ Homemade cashew cheese – super creamy, dairy-free, full of healthy fats.
✔️ Nutritional yeast – sprinkle on top after baking for that cheesy flavor + B12.
✅ Not doing cheese? Try a hummus base or blended white bean spread for creamy texture with fiber + protein. Or use store-bought vegan cheese.
✅ Layer cheese under the veggies so it doesn’t overpower the fresh flavors.
✅ Mix in herbs or garlic powder into your cheese for more flavor
🥦 VEGGIES
Best combos:
✔️ Fry or roast before putting on pizza(pre-cook): mushrooms, zucchini, eggplant, bell peppers, cherry tomatoes, broccoli, carrots, beets
✔️ Raw post-bake toppers: arugula, basil, sprouts, pickled red onions, sweet corn, artichokes, caramelized onions, kimchi or olives
BONUS FLAVOR BOOSTERS
✅ Brush crust edges with olive oil, and garlic, before baking for a golden, flavorful finish.
✅ After baking, drizzle with balsamic vinegar, or chili oil.
✅ Sprinkle hemp seeds, and pumpkin seeds for crunch and nutrients.
A veggie pizza isn’t just a treat — it’s a canvas for creativity and nutrition. The best pizza is the one that makes you feel good — inside and out. 💚
Ready to make yours?