This vegan French Bread Pizza recipe is cheesy, easy, and that thick, toasty bread base puts regular crust to shame. I’ve got two fun topping options (basil and salami or jalapeño and olive), or come up with your own!
If you grew up eating frozen French bread pizzas, you probably have some warm and fuzzy memories of that ultra-crisp crust, the tender bread underneath the zesty tomato sauce, the gooey cheese—and, of course, the independence you felt being able to microwave your own meal. This vegan version of French bread pizza captures all the good vibes, in a more elevated (and plant-based!) way. Starting with your own Homemade French Bread would make it extra awesome, but store-bought is just fine too!
Why This French Bread Pizza Is Even Better Than You Remember
This recipe is a treat! Here’s why you’re going to love it.
- Quick and easy. Okay, not “heat in the microwave” easy like those frozen pizzas, but it’s still pretty darn easy! French bread pizza is perfect for weeknight dinners or spontaneous snacking since there’s no dough to knead.
- Customisable toppings. You do NOT need to use my suggestions—you can go with the classic frozen French bread pizza options like plain cheese or (vegan) pepperoni, or come up with your own!
- That crispy, golden crust. If you’re a bread lover, you will appreciate the fabulous bready goodness of this French bread pizza. The crust is golden and crisp and satisfying.
Notes on Ingredients
Here are the ingredients you’ll need to make your own vegan French bread pizza. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Base:
- French bread – You can use store-bought or homemade; cut it in half lengthwise.
- Olive oil
- Pizza or marinara sauce – Use my Homemade Marinara Sauce or store-bought.
Vegan Mozzarella, Basil & Vegan Salami Option:
- Vegan mozzarella – Any brand you like will work!
- Vegan salami – If you can’t find salami, pepperoni is a good substitute.
- Fresh basil leaves
Jalapeño & Black Olive Option:
- Vegan mozzarella
- Jalapeño – Use as much or as little as you want. You can scrape out the seeds and ribs to tame some of the heat.
- Black olives – Save yourself some time and buy the kind that are already sliced!
Optional Garnishes:
- Crushed red pepper flakes
- Olive oil
- Fresh basil
How to Make French Bread Pizza
Let’s get started! Here’s what you’ll need to do.
Tips and Variation Ideas
I’ve got a few more pointers for perfect French bread pizza!
- Use stale bread. You don’t want it to be rock hard, of course, but if it’s a little bit stale, this recipe can be a great way to give your day-old French bread a second life!
- Go light on the sauce. If you use too much, the bread will get soggy. A thin layer is just fine!
- Try other sauces. Basil Pesto makes a fantastic base for pizza, or use cashew cream for an Alfredo-like sauce.
- And switch up the toppings. Try pineapple and Tofu Bacon for a Hawaiian-style vegan pizza, crumble plant-based Italian sausage on top, or come up with your own ideas!
Serving Suggestions
Pair your French bread pizzas with a simple, light salad like my Easy Vegan Caesar Salad to make it a meal.
How to Store and Reheat Leftovers
- Refrigerator: Leftover vegan French bread pizza can be stored in the refrigerator for up to 3 days. Place them in an airtight container or wrap them in foil.
- Freezer: You can freeze these pizzas before or after baking. Wrap each pizza tightly in plastic wrap or foil and store them in a freezer bag. You can reheat them directly from frozen.
- To reheat: Bake at 425°F until hot and crispy, or warm in the microwave (which is less ideal, but sometimes that’s your only option!).
Enjoy friends! If you make this French bread pizza recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
French Bread Pizza Recipe
This vegan French Bread Pizza recipe is cheesy, easy and that thick, toasty base puts regular crust to shame. I’ve got two topping options!
Prevent your screen from going dark
For the Base:
- 1 large loaf French bread, cut in half lengthwise – about 400g
- 2 tablespoons olive oil, 30mL
- 1 ½ cups pizza or marinara sauce, 360mL
Topping 1 – Vegan Mozzarella, Basil & Vegan Salami:
- 1 cup shredded vegan mozzarella, 100g
- 6-8 slices vegan salami, 50g
- Small handful fresh basil leaves, torn if large – 5–6 leaves
Topping 2 – Jalapeño & Black Olives:
- 1 cup shredded vegan mozzarella, 100g
- 1 jalapeño, thinly sliced – about 15g
- ¼ cup sliced black olives, 40g
Optional Garnishes:
- Crushed red pepper flakes
- Drizzle of olive oil
- Fresh basil for serving
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
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Slice the French bread in half lengthwise. If the loaf is especially thick, you may also slice it horizontally to reduce bulk. Place the bread halves cut side up on the prepared baking sheet.
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Brush each bread half with olive oil and bake for 4–5 minutes until lightly golden. This helps create a barrier to prevent sogginess once topped.
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Spread a generous layer of pizza or marinara sauce over each bread half.
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Use one topping set for each bread half, or mix and match as desired:
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Vegan Mozzarella, Basil & Vegan Salami: Sprinkle half of the shredded vegan mozzarella over one half of the bread. Arrange the vegan salami slices evenly, and top with torn basil leaves.
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Jalapeño & Black Olives: Sprinkle the remaining vegan mozzarella on the other half. Add the jalapeño slices and black olives evenly across the surface.
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Bake for 10–12 minutes, or until the cheese is melted and bubbling and the edges of the bread are crisp.
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Let the pizzas cool slightly before slicing into portions. Garnish with optional crushed red pepper flakes, a drizzle of olive oil, and fresh basil, if desired.
- Refrigerator: Leftover vegan French bread pizza can be stored in the refrigerator for up to 3 days. Place them in an airtight container or wrap them in foil.
- Freezer: You can freeze these pizzas before or after baking. Wrap each pizza tightly in plastic wrap or foil and store them in a freezer bag. You can reheat them directly from frozen.
- To reheat: Bake at 425°F until hot and crispy, or warm in the microwave (which is less ideal, but sometimes that’s your only option!).
- Nutritional data is calculated with sauce and cheese, but without toppings, as the numbers will change depending on the toppings you choose.
Calories: 239kcal, Carbohydrates: 24g, Protein: 5g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 860mg, Potassium: 301mg, Fiber: 3g, Sugar: 4g, Vitamin A: 398IU, Vitamin C: 6mg, Calcium: 45mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
