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Whole pizza pie on metal tray.
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5 from 2 votes

Vegan cheeseburger pizza with special sauce

This All-American favorite is topped with browned veggie burger, lettuce, tomatoes, pickles, onions, and special sauce. By using short-cuts like a frozen pizza crust & store-bought veggie burger, this easy weeknight meal is ready in just 20 minutes. The whole family will love it!
The pizza serves 3 people with two slices per person.
Prep Time3 mins
Cook Time17 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Vegan
Keyword: comfort food, semi-homemade, weeknight friendly
Servings: 3 people
Calories: 163kcal
Author: Cadry Nelson


Vegan cheeseburger pizza

  • ½ teaspoon organic canola oil or other neutral-flavored, high heat oil
  • 1 veggie burger thawed if necessary
  • 1 10-inch frozen pizza crust I use frozen Monteli crust from Trader Joe's
  • ½ cup marinara or pizza sauce
  • ¼ cup shredded non-dairy cheese I use a mixture of mozzarella & cheddar
  • 2 romaine leaves chopped
  • ¼ cup chopped tomatoes or 6 sliced cherry tomatoes
  • ¼ cup dill pickle slices
  • 1 Tablespoon minced onion

Special sauce (Vegan Thousand Island dressing)

  • 2 Tablespoons vegan mayonnaise I use Vegenaise
  • 1 Tablespoon ketchup
  • ½ teaspoon lemon juice
  • 1 Tablespoon finely chopped dill pickles


To make vegan cheeseburger pizza

  • Preheat oven to 420 degrees. (If you are using a different frozen or store-bought crust, follow the directions on the package for the correct temperature for pre-heating & cooking time.)
  • Bring a non-stick skillet to a medium heat along with oil. Crumble the veggie burger into the skillet. Saute a few minutes, until browned. Then remove from heat & set aside.
  • Use a spoon to cover the pizza crust in marinara. Top with browned veggie burger and shredded non-dairy cheese.
  • Put the pizza directly onto the oven grate & bake for 12 minutes. (The Monteli package recommends 6 to 7 minutes for baking, but I think the crust isn't crisp enough at that point.)
  • While the pizza is baking, chop the vegetable toppings for the pizza and make the special sauce.
  • When the pizza is done, remove it from the oven and cut it into 6 slices. Top it with chopped romaine, tomatoes, dill pickle slices, and minced onion. Finish with drizzles of special sauce across the pizza and serve.

To make special sauce (vegan Thousand Island dressing)

  • In a small bowl, combine vegan mayonnaise, ketchup, lemon juice, and dill pickles. Set aside.


I use a frozen Monteli brand pizza crust from Trader Joe's. They come two to a package. However, you can use the crust of your choice. Either make your own from scratch, or use store-bought crust or dough. Follow the directions specific to your crust for the oven temperature and cooking time.
For the veggie burger, I used a Gardein beefless burger. They come frozen. So I quickly thawed one in the microwave using the defrost function for 30 seconds to a minute. Then use your hands to crumble it into the pan.
Feel free to use your favorite veggie burger for the pizza. Other good veggie burger options for this pizza include Herbivorous Butcher, Field Roast, Upton's Naturals, or Beyond Meat. Or you can use beefless crumbles.
For the cheese, I like to do a half and half mixture of shredded non-dairy cheddar and mozzarella. 
If you have leftovers, I recommend removing the cold ingredients before reheating the pizza. It's not as good with warm romaine and pickles. You can put them back onto the slices once they are reheated.


Calories: 163kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 719mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1874IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg