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Artichoke Sun-Dried Tomato Pizza

Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.

5.0 · 1 reviewsRecipe card by Shannon HolmesEditorial by recipesvibrant · Updated October 13, 2026
VegetableLactose FreeVeganEgg FreeFree Of...< 60 Mins
Artichoke Sun-Dried Tomato Pizza

Total time

55 min

Servings

4

Calories

436.4

Category

Onions

Indulge in a gourmet Mediterranean experience with our Artichoke Sun-Dried Tomato Pizza. This vibrant vegan pizza combines tangy sun-dried tomatoes, tender artichoke hearts, and a savory onion base for a flavor-packed plant-based meal that is completely dairy-free, egg-free, and ready in under an hour.

Ingredients

Makes 4 servings

  • 1 warm water
  • 1 1/4 sugar
  • 1 salt
  • 1/2 olive oil
  • 1 flour
  • 2 1/2 - 3 olive oil
  • 1 garlic
  • 1 tomato sauce
  • 1 -2 oregano
  • 4 black pepper
  • 1/4 red pepper flakes
  • 1/4 garlic powder
  • 1/4 onion
  • 1/4 mushrooms
  • 1/4 black olives
  • 4 -5 sun-dried tomatoes
  • 1/4 hot water
  • 3 vegan mozzarella cheese
  • 10 vegan mozzarella cheese
  • 5 olive oil

Method

  1. Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.

  2. Add the garlic, oil, salt and herbs.

  3. Add about 1 1/2-2 cups flour, mix well.

  4. Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).

  5. Cover with the mixing bowl.

  6. Let rise about 20-30 minutes or until doubled in bulk.

  7. Punch dough down, knead on lightly floured board, set aside.

  8. Coat your pizza pan with olive oil.

  9. Place the dough in pan, roll out in pan.

  10. Preheat oven to 425 degrees F.

  11. Spoon and spread the dough with the sauce.

  12. Sprinkle with the herbs and seasonings.

  13. Decorate with the artichokes, olives, onions, black olives,.

  14. and sundried tomatoes.

  15. Sprinkle with the cheese.

  16. Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.

  17. Let stand 2 minutes, cut and enjoy.

  18. FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

Cook's notes

  • Preheat your pizza stone or baking sheet for at least 20 minutes to ensure a perfectly crispy crust.
  • Pat the artichoke hearts dry with a paper towel before adding them to the pizza to prevent the crust from getting soggy.
  • For extra depth of flavor, marinate the onions in a little balsamic vinegar for 10 minutes before assembling.

Easy swaps

  • Use store-bought vegan mozzarella or a cashew-based cream sauce if you prefer a 'cheesy' texture.
  • Swap regular pizza dough for a gluten-free crust to meet specific dietary needs.
  • Add fresh spinach or arugula after baking for a burst of extra greens.

Frequently asked

Is this Artichoke Sun-Dried Tomato Pizza vegan?

Yes, this recipe is 100% vegan, egg-free, and lactose-free.

How long does it take to make this pizza?

The total preparation and cooking time is approximately 55 minutes.

Can I make the dough from scratch?

Absolutely! You can use your favorite homemade pizza dough recipe or a high-quality store-bought vegan dough to save time.

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