You’re going to love this simple and flavorful vegan broccoli pizza! Tender broccoli and creamy cannellini beans are sautéed with garlic and red pepper flakes, then piled onto a crispy pizza crust. It’s hearty, satisfying, and perfect for an easy weeknight dinner.
Why I Love This Recipe
Sometimes you want pizza… but you also want something that feels a little lighter and packed with vegetables. That’s exactly why I love this vegan broccoli pizza. This pizza was inspired by one of my favorite local restaurants, 8 1/2. They have a vegan white bean pizza that is similar to this one, except it’s made with broccoli rabe. I’ve made it both ways, but since broccoli rabe is a little harder to find, I decided to use regular broccoli.
Instead of relying on cheese for richness, this recipe uses cannellini beans and olive oil to create a hearty, filling topping. The beans add a creamy texture that balances the garlicky broccoli perfectly. A few pinches of red pepper flakes add just the right amount of heat, and the lemon zest at the end brightens everything up.
Best Pizza Crust for This Recipe
You can use just about any pizza crust for this recipe. My favorite option is homemade pizza dough because it creates that perfect crispy, chewy crust. If you already have dough on hand, use about ½ pound of dough and stretch it into a 12-inch pizza. If you’re short on time, store-bought pizza dough works great too. Many grocery stores sell fresh dough in the refrigerated section. If the crust is already baked or partially baked, you’ll just want to reduce the baking time a bit.
Fresh vs. Frozen Broccoli
Fresh broccoli works best for this recipe because it keeps a nice texture when sautéed. However, frozen broccoli can work in a pinch. Just thaw it first and pat it dry so the pizza doesn’t end up watery. Since the broccoli is briefly cooked in a skillet before going on the pizza, it becomes perfectly tender without overcooking in the oven.
How to Make Broccoli and White Bean Pizza
Tips for the Best Pizza
- Preheat the oven fully. A hot oven helps the crust become crispy and golden.
- Use a pizza stone if you have one. Preheating the stone in the oven helps create a restaurant-style crust.
- Don’t overload the pizza. Spread the broccoli mixture evenly so the crust cooks properly.
- Finish with lemon zest. It may seem like a small detail, but the lemon zest adds a bright, fresh flavor that really makes the pizza shine.
More Pizza Recipes
If you want a cheesy version, try my ricotta broccoli pizza. If you are looking for another vegan pizza recipe, try my vegan flatbread which is loaded with veggies. If you love to pile on the veggies, my roasted vegetable pizza is another family favorite!
PrintDescription
This vegan broccoli pizza is a simple and satisfying dinner! Garlicky broccoli and creamy cannellini beans are piled onto a crispy pizza crust and finished with lemon zest for a bright, flavorful plant-based meal.
- 12” pizza crust or 1/2 lb pizza dough
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (plus more to taste)
- 1 pound broccoli, stems removed and cut into 1-inch pieces
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/2 teaspoon salt
- Lemon zest
- Preheat the oven to 475 degrees. If using a pizza stone, place it in the oven while it preheats.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1–2 minutes until fragrant.
- Add the broccoli, cannellini beans, and salt. Cook for 4–6 minutes, stirring occasionally, until the broccoli is tender. Remove from heat.
- Stretch the pizza dough into a 12-inch round and transfer to a greased baking sheet or an oiled pizza stone. (If the stone is preheated, remember to be careful!)
- Spread the broccoli and bean mixture evenly over the dough.
- Bake for 10–12 minutes, until the crust is golden brown.
- Finish with lemon zest and additional red pepper flakes if desired. Slice and serve immediately.