I am looking for some vegetarian pizza ideas - recently became a vegetarian and desperatley need ideas for my favorite food.

Mushroom-Lover's Pizza

Ingredients
1 (10-ounce) can refrigerated pizza crust dough
1 tablespoon cornmeal
1 1/4 cups sliced oyster mushroom caps
1 1/4 cups sliced cremini mushrooms
1/4 cup thinly sliced shallots
1 teaspoon dried Italian seasoning
1/4 teaspoon pepper
1/4 cup grated fresh Parmesan cheese
1/4 cup shredded Swiss cheese

Preheat oven to 500°.Roll dough into a 13 x 9-inch rectangle; place on a baking sheet sprinkled with cornmeal. Arrange sliced mushrooms and shallots over dough. Sprinkle with Italian seasoning and pepper; top with cheeses. Bake at 500° for 10 minutes or until crust is golden brown.

Servings/Serving Size:
6 servings.

Nutrition Facts (per Serving):
160 calories
25.3 g carbohydrates
11 mg cholesteral
4.5 g fat
249 mg sodium
4.9 g protein
85 g calcium
0.8 g iron
0.6 g fiber

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Roasted Bell Pepper-and-Olive Pizza

2 large red bell peppers
2 large yellow bell peppers
1/2 cup sliced green olives
1/4 cup chopped fresh parsley
2 teaspoons drained capers
2 teaspoons red wine vinegar
3/4 teaspoon olive oil
1/8 teaspoon black pepper
2 Italian cheese-flavored pizza crusts
6 tablespoons freshly grated Parmesan cheese

Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 for minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, green olives, and next 5 ingredients (olives through black pepper) in a bowl.

Preheat oven to 350º.

Divide the bell pepper mixture evenly among pizza crusts; sprinkle with cheese. Bake at 350º for 7 minutes or until cheese melts. Cut each into 12 wedges.

Servings/Serving Size:
12 servings (serving size: 1 wedges)

Nutrition Facts (per Serving):
104 calories
15.5 g carbohydrates
2 mg cholesteral
3.2 g fat
301 mg sodium
4.6 g protein
62 g calcium
0.9 g iron
2.1 g fiber

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Greek Isles Pizza

Makes 6 servings

1/2 medium eggplant
1 teaspoon salt
1 (12 inch) pizza crust
2 tablespoons olive oil, divided
3 plum tomatoes, sliced
1/4 pound kalamata olives, pitted and halved
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
2 cups (8 ounces) pizza blend shredded cheese
fresh oregano sprigs to garnish

PEEL eggplant, and cut into 1-inch cubes. Sprinkle with salt, and press gently between paper towels; set aside.
BRUSH pizza crust with 1 tablespoon olive oil. Arrange tomato slices over crust. Sprinkle with eggplant, olive halves, and next 4 ingredients. Drizzle with remaining 1 tablespoon olive oil.
BAKE at 400 degrees for 20 minutes. Garnish, if desired

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Veggie Sausage Pizza

Makes 4 servings

8 (1-inch-thick) French bread slices
1 sweet onion, sliced
1 green bell pepper, sliced
vegetable cooking spray
1 cup low-fat tomato-and-basil pasta sauce
1 cup shredded fat-free mozzarella cheese
1 (8 ounce) package meatless breakfast patties, thawed and crumbled
1/2 cup shredded Parmesan cheese

BAKE bread slices on a baking sheet at 425 degrees for 5 minutes. Set aside.

SAUTE sliced onion and bell pepper in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes.

SPREAD pasta sauce evenly on one side of each bread slice. Top evenly with mozzarella cheese, onion mixture, crumbled patties, and Parmesan cheese.

BAKE at 425 degrees for 10 minutes or until thoroughly heated.

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Sun-dried tomato, thyme, and basil pizza

1 12-inch thin crust
4 cloves Garlic, minced
1/2 cup Skim ricotta cheese
1/2 cup Sun-dried tomatoes (dried not packed in oil),reconstituted & chopped
1 tsp Thyme
2 tsp Basil


Preheat oven to 425 F.

Arrange garlic, cheese, tomatoes around crust, then sprinkle basil and thyme evenly over entire pizza.

Bake on lowest rack of the oven for approximately 20 minutes, or until crust turns brown and the toppings are hot.

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Broccoli Rabe and Chickpea Pita Pizzas

6 Servings

1 large bunch broccoli rabe, chopped
1/4 cup water
1/2 teaspoon dried hot red pepper flakes
6 (6-inch) pocket-less pitas
1 1/2 cups hummus
1/2 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Spray a large heavy skillet with cooking spray and heat over moderately high heat. Cook broccoli rabe, turning it with tongs, until wilted. Add 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread pitas with hummus and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.

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Mexican Pizza

2 tortillas
Salsa
Monterey jack cheese, grated
Red pepper, diced
Canned green chiles
Black olives, sliced

Spread 2 tablespoons salsa over one side of tortilla. Top with cheese, red pepper, chiles and olives. Broil until cheese begins to bubble. Serve hot.

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Garden Salad Pizza

Serves 8

Prep: 15 min, Cook: 10 min.
1 (10-ounce) can refrigerated pizza crust
1/2 lb. chive flavored LF soft cream cheese, room temperature
1 cucumber, thinly sliced
2 cups cherry tomatoes, halved
1/4 cup black olives, sliced
1 green bell pepper, seeded and thinly sliced
1 onion, thinly sliced
1/4 cup parsley, chopped
1 tsp. basil

Preheat oven to 350°F. Roll dough into a 13 inch circle and place in a 12 inch pizza pan, pressing dough to edges of pan. Bake 10-12 minutes or until lightly browned. Keep bubbles from forming in the middle of pizza by pressing down 5 minutes into the baking cycle. Remove from oven and cool.

Spread crust with cream cheese. Arrange the vegetables in decorative patterns and top with onion rings. Sprinkle with chopped parsley, basil, and salt and pepper to taste. This can be made ahead and refrigerated.

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Thanks for all the recipes!!!!! I am going to be checking them out shortly. Thanks again - I have gotten alot of great recipes from you.

I thought a vegetarian didn't use any products from animals, like milk products as in cheese. My friend talked me into taking a one day vegetarian class with her so she could learn how to cook vegetables. This class didn't have any vegetable cooking in it. A true vegan type of cooking. Too extreme for me.

There are so many types of vegetarians now. The Vegans are the strictest that do no have animal products of any type. Do know gelatin is an animal product??? What a surprise.

I enjoy seafood and dairy products and I feel they are also provide essential nutrients. The veggies that do not include these have extra challenges of getting the nutrients & protein that their diet may lack.

Did ya'all see the new Smart Ones Vegetarian Pizza? The whole thing costs 9 points. I haven't tried it yet. I'm happy to see more Veggie entrees.

XXX