Disclosure: This post is sponsored by Big Mountain Foods. All opinions are totally our own.
Delicious and loaded with protein and veggies, this Vegan Meat Lover’s Pizza features a trifecta of vegan meats. This one is a palate pleaser and makes for a great meal that’s ready in 30 minutes!
Hey Internet, we put together an amazing treat for you today. As part of a recipe contest for Big Mountain Foods, we created this awesome vegan meat lover’s pizza!
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This recipe features Big Mountain Foods, a company that creates and sells real, plant based food that’s simple and delicious. We’ve used three of their delicious products on our easy to make VEGAN pizza!
If you're looking to learn more about Big Mountain Foods, find them online here:
I had never tried their products before this and they sent us five to try out and incorporate whichever ones spoke to us in our recipe entries.
This might just be the best pizza we’ve ever tasted--and that says a lot, especially coming from a vegan pizza connoisseur like Mr. Zardyplants.
His love for pizza comes probably from birth--it’s always been his favorite food. I think I’ve mentioned before: when we were going vegan, all he was concerned about was being able to eat delicious pizza.
Well I’ve made it my job to make good vegan pizza for him and this is another one to put on (at the top) the list.
We’ve tried a lot of different meat alternatives on the market. But Big Mountain Foods really delivers.
First of all, and most importantly: THE FLAVOR. There’s so much flavor in these products.
Second, and almost just as important: the ingredients. These vegan meats are loaded with veggies and real ingredients you can pronounce.
The vegan meats we featured on our pizza are also gluten-free, nut-free, soy-free, common allergen-free, so perfect for allergy-saddled vegans. They’re even non-GMO, certified kosher, and the company is women-owned!
These products come packed in easy-to-open packaging and get stored in the fridge and stay good for a long time. They’re also reasonably priced, high in protein, and packed with micronutrients.
We loaded their goodies on top of our homemade 30 minute vegan pizza crust (though store-bought will work just as well!), pizza sauce, and vegan shredded mozzarella. After just 20 minutes in the oven, we had a delicious vegan pizza that pleased our palates and our stomachs!
Okay, let’s get a little more into these ingredients in our vegan meat lover’s pizza.
What You’ll Need
- Vegan pizza dough: Whether you make my homemade quick vegan pizza dough, buy some pre-made dough from the store (Whole Foods and Trader Joe’s both sell this--and you can also check whatever stores are local to you), or you can even buy a readymade crust that you just top all your goodies. You can also make pizza bagels or make it on baguette (Mr. Zardyplants loves French bread pizza). Use a gluten-free crust if needed.
- Pizza sauce: Any marinara will work, honestly. We love to level this up by using a basil or garlic marinara from the store, but use what you like!
- Vegan cheese: We have an easy homemade vegan mozzarella if you prefer homemade stuff, or you can use a store-bought vegan cheese. We particularly love how well Follow Your Heart Finely Shredded Mozzarella melts.
- Big Mountain Foods vegan meat: We used Big Mountain Foods Big Brat Veggie Links, MMM Mighty Mushroom Bites, and Cauli Crumble Veggie Grounds.
How To Make Our Vegan Meat Lover’s Pizza
- Start by preheating the oven to at least 425 degrees Fahrenheit (218 degrees Celsius). If you have a pizza stone you could go hotter--just depends how you like to cook pizza!
- Stretch out your dough to a pizza shape. Try to create a small lip around the outer edge for the crust to form. It’s better to gently stretch out your dough with balled fists moving in a circle around the edges of the dough, in the air, allowing gravity to stretch out the dough than to roll it out with a rolling pin. Check out tutorials on YouTube--there are people much better equipped to show you how to do this than I!
- Use a spoon to add your pizza sauce or marinara to the crust. I like to use the back of a spoon or spatula to spread the sauce out evenly, leaving the crust/lip edge of the pizza exposed.
- Sprinkle on your favorite vegan cheese--I go fairly heavy handed and use a full 8 ounce bag for this pizza.
- Add on your toppings. I started by creating 2 concentric circles of sliced Big Mountain Foods Big Brat Veggie Links, then followed it with quartered MMM MIghty Mushroom Bites and finally sprinkled the Cauli Crumble Veggie Grounds in the remaining spaces. I also tried to leave some negative space for the cheese to shine too! You could also add veggies at this point if you like, but what I loved about the meat alternatives I used was that they’re already loaded with veggies!
- Bake until the cheese melts and the crust is lightly golden brown. The vegan meats will brown a little, too.
- Transfer to a cutting board, slice, and enjoy!
- Refrigerate leftovers for 3-5 days in an airtight container in the refrigerator. I like to reheat pizza in the air fryer, toaster oven, or oven as opposed to the microwave. Actually, cold pizza is really good too! It’s one of my favorite breakfasts!
More Meaty Yet Fully Vegan Recipes
My husband and I gave up meat (and all animal products) over 4 years ago, but that doesn’t mean we can’t emulate some of our favorite flavors and textures in a cruelty-free way. Here are some of our favorite recipes for homemade meat alternatives.
- Vegan Philly Cheesesteak
- Vegan Swedish Meatballs
- Lentil Mushroom Loaf
- Vegan Carbonara with Portobello Bacon
- Vegan Steak
- Pasta with Vegan Ragu
- Vegan Ham
- Vegan Goulash (American) (Hungarian version coming soon!)
Anything Else?
As always, I hope you love this recipe–I know I do, and Mr. Zardyplants does too. I definitely got the coveted reaction from him when he first tried it: eyes closed and “Mmmmpppphhhh” while chewing. I just love that.
This vegan meat lover’s pizza is:
- Loaded
- Cheesy
- Meaty (but without the cruelty!)
- Smoky
- FLAVORFUL
- Chewy
- Packed with nutrients
- And perfect for an easy, satisfying family meal!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Meat Lover’s Pizza Featuring Big Mountain Foods!
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Vegan
Description
Delicious and loaded with protein and veggies, this Vegan Meat Lover’s Pizza features a trifecta of vegan meats.
Ingredients
- 16 ounces vegan pizza dough (see note 1)
- 1 cup (as needed) pizza sauce or marinara
- Approx. 8 ounces shredded vegan cheese (see note 2)
- 2 links Big Mountain Foods Big Brat Veggie Links
- 4-5 Big Mountain Foods MMM Mighty Mushroom Bites, quartered
- 1 cup (as needed) Big Mountain Foods Cauli Crumble Veggie Grounds
- Any other toppings, as desired
Instructions
- Prep: Start by preheating the oven to at least 425 degrees Fahrenheit (218 degrees Celsius). If you have a pizza stone you could go hotter--just depends how you like to cook pizza!
- Stretch dough: Stretch out your dough to a pizza shape. Try to create a small lip around the outer edge for the crust to form. It’s better to gently stretch out your dough with balled fists moving in a circle around the edges of the dough, in the air, allowing gravity to stretch out the dough than to roll it out with a rolling pin. Check out tutorials on YouTube--there are people much better equipped to show you how to do this than I!
- Add pizza sauce: Use a spoon to add your pizza sauce or marinara to the crust. I like to use the back of a spoon or spatula to spread the sauce out evenly, leaving the crust/lip edge of the pizza exposed.
- Add vegan cheese: Sprinkle on your favorite vegan cheese--I go fairly heavy handed and use a full 8 ounce bag for this pizza.
- Add on your toppings: I started by creating 2 concentric circles of sliced Big Mountain Foods Big Brat Veggie Links, then followed it with quartered MMM MIghty Mushroom Bites and finally sprinkled the Cauli Crumble Veggie Grounds in the remaining spaces. I also tried to leave some negative space for the cheese to shine too! You could also add veggies at this point if you like, but what I loved about the meat alternatives I used was that they’re already loaded with veggies!
- Bake: Bake until the cheese melts and the crust is lightly golden brown. The vegan meats will brown a little, too.
- Serve: Transfer to a cutting board, slice, and enjoy!
- Store: Refrigerate leftovers for 3-5 days in an airtight container in the refrigerator. I like to reheat pizza in the air fryer, toaster oven, or oven as opposed to the microwave. Actually, cold pizza is really good too! It’s one of my favorite breakfasts!
Notes
- Note 1: Whether you make my homemade quick vegan pizza dough, buy some pre-made dough from the store (Whole Foods and Trader Joe’s both sell this--and you can also check whatever stores are local to you), or you can even buy a readymade crust that you just top all your goodies. You can also make pizza bagels or make it on baguette (Mr. Zardyplants loves French bread pizza). Use a gluten-free crust if needed.
- Note 2: We have an easy homemade vegan mozzarella if you prefer homemade stuff, or you can use a store-bought vegan cheese. We particularly love how well Follow Your Heart Finely Shredded Mozzarella melts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree, Pizza
- Method: Baking
- Cuisine: American
Keywords: Vegan, Vegan Pizza, Vegan Meat Lovers Pizza
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