Go Back

Ratatouille Pizza

This impressive vegan ratatouille pizza is as gorgeous as it is delicious. It's homemade, easy, and loaded with classic Italian flavors.

Course Main Course
Cuisine Italian
Keyword basil, eggplant, onion, pizza, tomato, zucchini


  • 1 large or 2 medium ready-to-bake pizza crust(s)


  • 1 15oz can crushed tomatoes
  • 1 tbsp olive oil extra virgin
  • 1 tsp apple cider vinegar
  • 2 cloves minced garlic
  • 2 tbsp fresh basil chopped, plus more for garnish
  • 1 tbsp Italian seasoning
  • 1/4 tsp pepper
  • 1/4 tsp salt


  • 1/2 cup vegan mozzarella
  • 1 medium zucchini thinly sliced*
  • 1/2 medium red onion thinly sliced*
  • 1 medium Japanese eggplant thinly sliced*
  • 2 Roma tomatoes thinly sliced*


  1. Preheat oven according to crust package instructions and prepare a baking sheet or pizza stone as needed. Place the crust(s) on your prepared surface.

  2. Add all of the sauce ingredients to a medium bowl and stir until combined. Spread desired amount of sauce on crust(s).**

  3. Sprinkle mozzarella over top of the sauce.

  4. Line the pizza with the veggie slices in alternating patterns (zucchini, onion, eggplant, tomato, repeat, or however you desire). You can slightly overlap the veggies to fit maximum veggies on the pizza. Continue until the entire pizza is covered and you can no longer see the sauce and cheese underneath.

  5. Spray the top of the pizza with nonstick oil to encourage crisping in the oven.

  6. Bake your pizza(s) according to package instructions so that the veggies are slightly roasted and the cheese is melty.

  7. Once removed from the oven and cooled, garnish with additional chopped basil if desired.

Recipe Notes

*I used a mandolin at the thinnest setting to slice the zucchini and onion and then used a sharp knife for the tomatoes and eggplant since they were softer. The important thing here is that the veggies are around the same thickness.

**If you have extra sauce, store it and serve it later over pasta or potatoes or as a dipping sauce to my baked artichoke hearts.