Vegan Greek Pizza

Pizza that is healthy AND Vegan? Yes, it can be done! See Chef Kari Karch’s Greek Vegan Pizza.


preparation Time
20 mins

cook Time
120 mins


4297 per serving


  • 1 pounds Whole Wheat Pizza Dough
  • pounds Whole Wheat Flour, for Dusting
  • 2 pounds Grape Tomatoes
  • 1 Head of Garlic, Sliced
  • 4 pounds Stems Fresh Oregano
  • 1/2 tablespoons Chopped Oregano
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoons Kosher Salt
  • 1/2 teaspoons Black Pepper
  • 2 pounds Small Japanese Eggplant, Thin Sliced
  • 1 tablespoons Kosher Salt
  • 1 teaspoons Olive Oil
  • 1/2 teaspoons Cumin
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Corlander, Ground
  • 1/2 pounds Kalamata Olives, Sliced
  • 1/2 pounds Soy Mozzarella Cheese (Vegan), Shredded



Preheat oven to 400*. On a sheet tray, toss tomatoes, garlic, oregano, salt, pepper, and oil. Roast for 45 minutes. Set aside to cool. While tomatoes are roasting, place eggplant in a colander and sprinkle salt on top. Let sit in colander in the sink for 30 minutes. Rinse well and pat dry. Heat a grill pan to medium high. In a bowl, toss eggplant, spices, and oil. Grill till golden brown. Set aside. When tomatoes have cooled, remove garlic from their skins and squeeze into a food processor. Add tomatoes (remove any stems). Blend until combined. This is the tomato sauce for the pizza crust. Flour a large surface and roll out pizza dough. Oil a pizza pan and place dough on top. Ladle tomato sauce, layer with eggplant, and sprinkle soy cheese. Bake for 15-17 minutes or until crust is golden. Remove and sprinkle olives, a little sea salt, black pepper, and a dash of good quality olive oil on top before slicing and serving.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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