top down view of freshly baked pineapple veggie lovers pizza on a cast iron pizza pan sliced.

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5 from 1 review

Pineapple Veggie Lovers Pizza combines sweet, salty and spicy flavors for a most delicious vegan pizza!


Units Scale
  • Prepared pizza crust or dough (see notes)
  • Marinara sauce or any pizza sauce of choice
  • 1/2 cup pineapple, diced
  • 12 jalapeno, seeds removed and diced
  • small handful mushrooms, sliced
  • 1/2 bell pepper, I used orange
  • 45 grape tomatoes, quartered or halved
  • 1/2 small red onion, diced
  • red pepper flakes, to taste
  • Salt + pepper, to taste

To serve


Prepare and cook pizza dough according to package directions. If using pre-made thin crust like I’ve done here, simply top and bake.

Top with 1/3 – 1/2 cup tomato sauce.

Add a layer of the pizza topping.

Bake on a lined cookie sheet or pizza pan for 10 – 15 minutes (or according to package directions).

Serve with chopped basil and light dusting of almond parmesan. For the pizza shown in the recipe, I cut mine into 4 slices, and ate folding my slice in half.


Crust types: I used this Simple Organic Pizza Crust here, but this Stonefire pizza crust looks great too if you can find it! Or make homemade pizza dough using this Artisan Bread recipe.

Using Bob’s Gluten Free Pizza Dough Mix: In place of using eggs, use 2 flax eggs (2 tablespoons flax seed meal & 6 tablespoons water, mix and let set for 10 min).

Using regular dough: If making your own dough or using prepared pizza dough, I suggest par-baking the dough for 10 minutes at 425 degrees before layering with toppings. This will ensure the center cooks through. I’ve had many times of adding the topping to the raw dough, baking, and having the center be doughy because the toppings didn’t allow it to cook properly.

RECOMMENDED EQUIPMENT: For baking the pizza, I used this Lodge Cast Iron Pizza Pan and these handy pre-cut parchment paper liners (affiliate links).