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5 from 7 votes

Best BBQ Meatball Pizza [Vegetarian]

This Vegetarian BBQ Meatball Pizza is the best meatless pizza you'll ever taste! It comes based in a spicy-sweet marriage of BBQ + Sriracha sauces, maple syrup and is loaded with mozzarella cheese for a beautiful gooeyness in every bite. It’s the perfect vegetarian and weeknight meal for the entire family and it’s bursting with savoriness and flavor. Easy homemade crust, well seasoned, and made in just 30 short minutes. Vegan + Gluten-free option.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Keyword: baked, bbq, classic, crust, dinner, easy, fluffy, food, healthy, homemade, indulge, maple, meatballs, pizza, plant-based, recipe, savory, skillet, soft, spicy, sriracha, sweet, vegetarian
Servings: 6 servings
Calories: 325kcal
Author: Shanika

Ingredients

PIZZA DOUGH:

  • 2 ¾ cups organic all-purpose flour (For a GF option, See Notes!)
  • 1 ccup WARM water
  • 1 tablespoon raw honey, organic
  • 1 packet rapid-rise yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt

TOPPINGS:

  • 2 cups vegan BBQ meatballs (See Notes; You can also use regular meatballs if desired)
  • ½ cup BBQ Sauce, homemade or store-bought
  • 2 cups shredded mozzarella cheese (You can also use 8 oz. fresh mozzarella cheese, sliced)
  • 8 oz. provolone cheese, organic (You'll need to slice this)
  • 1 (14 oz.) can green chiles, optional

OPTIONAL GARNISH:

  • Sriracha sauce, for drizzle

Instructions

TO MAKE THE PIZZA CRUST:

  • In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
  • Slowly add the flour, garlic powder, and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time).
  • Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
  • Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.

ADD THE TOPPINGS + BAKE:

  • Preheat the oven to 500 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
  • Add a few spoonfuls of BBQ sauce (about ½ cup works) unto the top of center of crust until evenly spread out.
  • Generously sprinkle the shredded mozzarella cheese atop the BBQ sauce followed by pieces of fresh provolone cheese, leaving a bit of crust bare for the edges. Now add the BBQ meatballs and green chiles, if using until the tops are covered.
  • Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown.
  • Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella + provolone have melted (and becomes bubbly) and the crust is crispy and golden brown.
  • Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous slices, using a pizza cutter.
  • Serve and enjoy!
  • Bon Appetit!

Notes

  • PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan, which can be found at Target!
  • STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
  • GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
  • GREENS: If preferred, you can always add greens to the mix like Kale, Spinach, Broccoli, Brussels Sprouts, or Collard Greens to the pizza.
  • BBQ Meatballs: To make vegan meatballs, you can follow my Vegan BBQ Meatballs with Creamy Polenta recipe. 
 

Nutrition

Calories: 325kcal | Carbohydrates: 45g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 430mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 0.01mg | Calcium: 198mg | Iron: 3mg