Spring Vegetable Puff Pastry Pizza

I love pizza, just like most of us do. But making a proper pizza dough is art. That’s why I think many of you will love this alternative, using a puff pastry topped with seasonal vegetables. Of course, it’s questionable which version, puff pastry or yeast dough, has more calories. This recipe definitely feels lighter in comparison to a standard homemade pizza.

Talking about spring vegetables, I’ve used asparagus, courgettes, and eggplant for this version. However, you can alternate depending on what season you are currently in. I’ve seen people using sliced tomatoes with basil, olive oil, and some mozzarella or feta cheese, as well as carrots or any other vegetables you fancy!

How to pick the right vegetables?

The vegetables we want to be using for this recipe should be somewhat sturdy yet bake quickly. My personal favourite is green asparagus. It not only looks great it also taste amazing and thanks to its rather tough character, it keeps the dough from becoming soggy. An excellent alternative, as per the photos above, is courgette or eggplant together with some juicy red onion. Make sure you slice these thinly and distribute them evenly on top of the pastry before baking! In case you don’t have any of these laying around in your fridge, a simple margarita style puff pastry pizza could be an option (because who does not have a spare can of tomatoes at home ;)!

Want to make this recipe vegan?

It’s pretty easy to please vegans with this puff pastry pizza recipe. Surprisingly enough, the dough itself is often vegan already. Just make sure to check for the vegan labels on packages of the pre-made rolled puff pastry at your supermarket. I personally like to use an easy base spread that usually consists of mustard, vegan or double cream, salt, and pepper but you can also go with mustard only. It gives the pizza a nice tangy taste plus it helps soften the veggies from the bottom. The last obstacle to a perfectly vegan puff pastry pizza is the cheesy toppings. Nowadays, finding an alternative to cheese is simple. Most of the vegan shredded cheese is made with coconut oil or the likes but I seem to have issues with its melting qualities. Maybe some fellow Berliners can suggest me a well-melting vegan cheese brand to use for my next vegan-friendly recipe! If you are also struggling with the shredded cheese for vegans, I’d suggest investing a few more minutes into creating a vegan cheese dip. It goes very well with this dish and the leftovers can be stored for your next movie night with nachos!


1 pre-made puff pastry dough
1 tsp mustard
2 Tbsp plain vegan yoghurt / double cream

1 egg, whipped
Vegan cheese dip


1/2 bunch of asparagus
1 courgette, sliced into circles
1/2 red onion, sliced
100g of shredded cheese (mozzarella/cheddar/a cheese mix)

Serve with:
Light seasonal vegetable salad
Vegan Cheese dip
Olive oil, salt & pepper