Vegan French Bread Pizza

Yield: 4 servings (8 slices)
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: about 30 minutes

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Ingredients

Bread Base

• 1 large loaf French bread

• 2 tbsp olive oil

• 1 clove garlic, finely minced or grated

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Pizza Sauce

• 3/4 cup tomato sauce or pizza sauce

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• pinch chili flakes (optional)

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Toppings

• 1–1 1/2 cups shredded vegan mozzarella

• 1/4 cup sliced black olives

• 1/2 small red onion, thinly sliced

• 1/2 bell pepper, thinly sliced

• 1/2 cup sliced mushrooms

• 1/4 cup corn kernels (optional)

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Optional Garnishes

• fresh basil leaves

• crushed red pepper flakes

• drizzle of olive oil

• vegan parmesan

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Instructions

1. Prepare the Bread

1. Preheat oven to 200°C (400°F).

2. Slice the French bread lengthwise to create two long halves.

3. Place the halves on a baking tray cut-side up.

4. Mix olive oil and minced garlic.

5. Brush the mixture evenly over the bread.

Bake for 5 minutes to lightly toast the bread. This step prevents sogginess.

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2. Prepare the Sauce

In a small bowl combine:

• tomato sauce

• oregano

• basil

• garlic powder

• salt

• pepper

• chili flakes (optional)

Mix well.

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3. Assemble the Pizza

1. Spread the sauce evenly over the toasted bread halves.

2. Sprinkle shredded vegan mozzarella over the sauce.

3. Add toppings evenly:

   • mushrooms

   • onions

   • bell peppers

   • olives

   • corn

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4. Bake

Return the bread to the oven and bake for 10–12 minutes until:

• cheese is melted

• edges are crispy

• vegetables are slightly roasted

For extra browning, broil for 1–2 minutes at the end.

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5. Slice and Serve

Remove from oven and let rest 2 minutes.

Slice each half into 3–4 pieces and garnish with:

• fresh basil

• chili flakes

• drizzle of olive oil

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Flavor Variations

Mediterranean Version

Add:

• sun-dried tomatoes

• spinach

• artichokes

BBQ Vegan Pizza

Use BBQ sauce instead of tomato sauce and top with:

• roasted mushrooms

• red onion

• vegan cheddar

Spicy Version

Add:

• jalapeños

• chili oil drizzle

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Storage

Refrigerator
Store leftovers in an airtight container for 2–3 days.

Reheating
Bake at 180°C (350°F) for 8–10 minutes until crispy again.