My all-time favorite pizza topping! These roasted cherry tomatoes have an intense umami flavor and an irresistible chewy texture, and they go well with so many other pizza topping ideas.  In the picture above, I’ve paired them with plant-based sausage, artichoke hearts, red onion, roasted red peppers, and dollops of vegan pesto.

Pat the peppers dry and thinly slice them before piling them onto your pizza.

Fresh baby artichokes have a short, sweet season, so put them on your pizza while you can!  I roast halves and then quarter or roughly chop them before baking them on a pizza.

The ultimate topping for a fall or winter pie!  It’s great with fresh sage, thinly sliced red onion, and my vegan cashew cream.

Roast it until the florets are just beginning to brown. They’ll brown up more on top of the pizza!

Because fennel seed is a classic ingredient in sausage, I love using roasted fennel to add complex, “sausage-y” flavor to a vegetarian pizza.  Roast it in wedges. Roughly chop them before adding them to your pizza.

Nutty and caramelized, roasted cauliflower is SUCH an underrated veggie pizza topping! Find the recipe for this Roasted Cauliflower & Pear Pizza on page 105 of my first cookbook.

Season them with tamari and rice vinegar for an extra-savory, satisfying pizza topping.

We’ve all ordered sautéed spinach on a pizza from a restaurant.  Why not sautéed kale? Try pairing these tender, garlicky greens with sautéed mushrooms and roasted fennel or roasted butternut squash and caramelized onions.

One of our go-to pizza topping ideas in the summer!  We like the charred, meaty eggplant with grilled zucchini, roasted tomatoes, and lots of fresh basil. Tip: chop it up before putting it on your pizza!

Another summer favorite. Chop it up as it comes off the grill.  Then, serve it on a pie with roasted red peppers and dollops of pesto.

For a vegetarian twist on a Hawaiian pizza, top your pizza with chopped grilled pineapple and my vegan shiitake bacon.  This combo checks all the classic sweet/smoky/savory boxes!

Arrange whole cloves across your pizza, or chop them up for a subtler garlicky bite.  Try pairing them with sautéed mushrooms, kale, and a blend of Gruyère and mozzarella cheese.

Once you start using these sweet, jammy onions as a pizza topping, you’ll never want to make a pizza without them!  I love using them on a white pizza with roasted butternut squash, chopped sage, dollops of ricotta, and a shower of Parmesan cheese.

Use them on any pizza that could benefit from some pop, spice, and crunch. Pat them dry before using!

They give a pizza the same sweet, oniony flavor that regular red onions do, but with an extra-bright, tangy finish. Pat them dry before you use them.

Move over, olives! Capers are a delicious pizza topping, too. I always have a jar on hand, so I often scatter a spoonful across a homemade pizza before I stick it in the oven.  They add unique salty, briny flavor.

My go-to base for a classic homemade pizza.  Spread it over your pizza dough, and top it with mozzarella cheese and whatever toppings you like. P.S. Leftover sauce freezes well!

Want to make a white pizza without all the cheese? This lemon cashew cream sauce is just what you need. Spread a layer over the dough before adding toppings.  After the pizza comes out of the oven, drizzle on more cashew cream before serving. The pizza will be totally vegan, but just as satisfying as one made with cheese!

Who doesn’t love a pesto pizza?! Spread a thin layer of pesto over the dough before adding toppings.  After the pizza bakes, dollop on more. That way, you’ll really be able to taste the pesto’s aromatic flavor.

Drizzle this sweet, tangy reduction over your pizza when it comes out of the oven.  It’s fantastic on everything from a summer Margherita pizza to a wintry white pizza topped with ricotta, squash, and caramelized onions.

I love adding dollops of this creamy, tangy cheese to a white, sauceless pizza after it bakes.  If you want to achieve something similar and you don’t have time to make labneh (it has to strain overnight!), use soft goat cheese instead.

This tangy, aromatic Middle Eastern spice blend is a wonderful finishing touch for a homemade pizza.  Stir some into olive oil and drizzle it on top, or sprinkle the spice blend on directly. I love it with toppings like sautéed mushrooms or roasted garlic and grilled zucchini.

If you try just one of the pizza topping ideas in this post, let it be this one.  Fresh herbs like basil, tarragon, and thyme will elevate even the simplest cheese pizza. Once you start using them, you’ll never go back!