Heirloom Tomato Olive Vegan Pizza
Prep time
Cook time
Total time
Recipe and photo from the Vegan Culinary Experience.
Serves: 1
  • 3 to 4 heirloom tomatoes, various sizes
  • ¼ to ⅓ cup prepared olive tapenade*
  • 6 to 8 large fresh basil leaves
  • 8 to 10 kalamata olives, pitted
  • 8 to 10 garlic-stuffed green olives
  • ½ of the Roasted Garlic Chile Crust Recipe (half the recipe will produce one crust)
  1. After prebaking the crust (see Roasted Garlic Chile Crust Recipe) keep the oven on 450ºF.
  2. Spread with the tapenade.
  3. Slice the tomatoes about ¼ of an inch thin.
  4. Arrange so there are different colors on each slice.
  5. Slice the olives and sprinkle around. Chiffonade the basil and sprinkle on top.
  6. Return to the oven and bake for ten minutes.
  7. Remove from heat and allow the pizza to cool before slicing.
Chef Jason recommends serving the pizza directly on a pizza stone or pan (but slicing it on a cutting board before serving to avoid damaging the pan), and accompanying the meal with a smooth red wine and a spicy olive oil to drizzle on at the table.
Nutrition Information
Serving size: 14-inch pizza
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tomato-olive-vegan-pizza-recipe