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Antipasto Pizza on a metal circular tray.

Antipasto Vegetarian Pizza

This Antipasto Vegetarian Pizza is made with a fresh creamy garlic sauce then topped with mozzarella cheese, tomatoes, fresh basil, artichokes, and avocado. Fresh, filling and tasty, you'll never miss the meat!

Course Main Course, Dinner
Cuisine Italian
Keyword Pizza
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 293kcal
Author Emily Walker


Garlic Cream Sauce


  • Roll the dough out into a circle a little larger than your pizza pan, then gently fold the edges over to make the crust. Use a fork to create holes all over the dough, then bake at 400 degrees for 10 minutes. Then let the crust cool for 5 minutes.
  • While cooking the dough, make the garlic sauce by melting the butter in a small saucepan over medium heat. Add the garlic and let simmer til the garlic starts to brown. Stir in the flour then immediately start stirring in the milk, a little at a time. Once milk is stirred in add, salt, pepper, basil, and oregano and bring to a boil. Remove from heat and let cool for 5 minutes.
  • Smooth the garlic sauce over the crust, then sprinkle generously with cheese and top with all the veggies (except the avocado). Bake at 400 degrees for 15 minutes, then remove from oven to cool. Sprinkle with freshly diced avocado.


Calories: 293kcal | Carbohydrates: 12g | Protein: 10g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 1089mg | Potassium: 462mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3706IU | Vitamin C: 31mg | Calcium: 259mg | Iron: 2mg