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    Home > Vegan Kid Friendly Recipes

    Easy Vegan Leek and Scallion Pizza

    Posted: May 20, 2021 ยท Updated: Oct 1, 2021

    Jump to Recipe Pin Recipe
    Pin image of leek and scallion pizza with text inlay that says "easy vegan leek & scallion pizza"

    This vegan leek and scallion pizza has all the flavors of spring. It takes minutes to put together and its puff pastry crust makes it the kid-friendliest pizza ever.

    Overhead photo of a vegan leek and scallion puff pastry pizza with cherry tomatoes and fresh sprigs of thyme.

    When I'm pressed for time and looking for a quick lunch or dinner Jay won't turn his nose up at, I often pull out a sheet of puff pastry and top it with whatever veggies I have on hand.

    It's one way to get him to eat vegetables he won't easily eat otherwise, and it makes a great adult-friendly dinner too.

    There's very little work involved in making this pizza, which you could also call a tart, I suppose. The vegetables are sauteed in no more than 10 minutes, and after that all you need to do is assemble the pizza and bung it into the oven. Twenty minutes later, hello crispy, golden, delicious pizza!

    Photo of vegan leek and scallion pizza with crispy puff pastry crust and topped with scallions, leeks, cherry tomatoes and capers.

    What you'll love about this pizza

    • It's delicious. Fresh, alliaceous veggies like shallots, leeks and scallions on a crispy puff pastry crust with garden-fresh thyme. Can it get any better?
    • It's easy. You just need to saute the veggies a bit before putting them on the crust, and it takes no more than 10 minutes from chopping to finish. The crust comes out of a box and the oven does the rest. Can't get easier.
    • It has 10 ingredients--seven if you don't count the oil, salt and pepper, which you almost certainly have in your kitchen. You can add more toppings if you like.
    • It's versatile. You can definitely top this puff pastry pizza with other flavorful spring veggies like zucchini, asparagus and artichokes.
    • It's kid-friendly and adult-friendly. Kids will love the crispy, crackly crust, the salty flavors of the cheese and the freshness of the juicy cherry tomatoes. Adults will appreciate the oniony flavors of leeks and scallions and the textures of these cooked veggies that contrast so nicely with the crust.
    • It's healthy-ish. I won't pretend puff pastry is healthy, but it's just the vehicle here, and a very attractive one at that, for lots of vegetables. And as every mum knows, you have to give a little to get a lot.
    • You can easily double the recipe for more.
    Overhead photo of leek and scallion pizza with puff pastry crust.

    Ingredients

    • Puff pastry sheet
    • EVOO
    • Garlic
    • Shallots (or red onions)
    • Scallions or spring onions
    • Leeks
    • Thyme
    • Vegan Parmesan
    • Salt
    • Ground black pepper

    Optional ingredients for topping

    • Capers
    • Olives
    • Cherry tomatoes

    Tips and steps

    • Thaw the puff pastry before using. This usually takes just about an hour or two on the countertop. If the puff pastry has not thawed it can crack when you try to roll it. If I know I am likely to forget on a busy day, I put the frozen puff pastry in the refrigerator the day before so it's thawed by the time I can get to it the following day.
    • Crush and then slice the garlic. Crushing the garlic not only releases its delicious oils and flavors, it also is said to release beneficial enzymes. You can crush the garlic by placing the blade of the knife flat on the garlic clove and smacking it with the heel of your hand. Then slice it thinly.
    • Slice your veggies. I cut the onions or shallots in thin half-moons, cut the leeks in half, then slice them fairly thinly, and finally, I chop the scallions in 1-inch lengths. This helps them all cook together quickly and evenly.
    • Saute the veggies until soft and beginning to caramelize. You can let them brown longer than I did, but I like to stop at the stage where they get really soft, which takes no more than five to eight minutes after you've added the leeks and scallions to the pot. The veggies will continue to cook a bit longer in the oven.
    • Prepare the puff pastry. This is easy, but be sure to follow directions. Roll the puff pastry out slightly to about 10 by 12 inches. Brush on olive oil and then "dock" the pastry crust by using a fork to make holes evenly all over, leaving a 1-inch border all around. Spread vegan parmesan and then the cooked veggies evenly within the docked portion.
    • Bake in a 415 degree oven for 15 minutes or until the puff pastry is golden and crispy.

    More vegan kid-friendly recipes

    • The Best Vegan Pot Pie
    • Vegan Sausage Breakfast Pizza (with a biscuit crust)
    • Crispy Samosa Puff Pastry Squares
    • One-Pot Vegan Tater Tot Casserole
    • Vegan Chickpea Mushroom Turnovers
    Closeup of vegan leek and scallion pizza showing the crispy puff pastry crust.
    Closeup of vegan leek scallion pizza with cherry tomatoes, capers and fresh sprigs of thyme

    Easy Vegan Leek and Scallion Pizza

    This vegan leek and scallion pizza has all the flavors of spring. It takes minutes to put together and its puff pastry crust makes it the kid-friendliest pizza ever.
    5 from 5 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Appetizer/side/snack, Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan Leek and Scallion Pizza
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings: 8 slices
    Calories: 247kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 sheet puff pastry (I used Pepperidge Farm's puff pastry sheets, which are vegan)
    • 1ยฝ tablespoon extra virgin olive oil (divided)
    • 2 cloves garlic (crushed and then thinly sliced)
    • 2 shallots (thinly sliced in half-moons)
    • 1 leek (halved lengthwise. Clean all grit hiding within the leaves and slice thinly)
    • 6 scallions (spring onions, chopped into 1-inch lengths)
    • 1 tablespoon thyme (chopped roughly)
    • Salt and ground black pepper to taste
    • ยฝ cup vegan parmesan cheese

    Optional toppings

    • capers
    • cherry tomatoes (halved or quartered)
    • kalamata olives or black olives (sliced)
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    Instructions

    • Heat ยฝ tablespoon oil in a skillet. Add the onions along with garlic, salt, ground black pepper. Saute for a minute.
      Onions cooking in skillet with garlic, salt and black pepper.
    • Add the leeks and scallions and continue to saute, stirring frequently, until the onion starts to caramelize and the veggies are soft, about 5-8 minutes. Stir in thyme.
      Leeks and scallions sauteeing in skillet with onions and garlic
    • Preheat the oven to 415 degrees Fahrenheit.
    • Roll out the puff pastry a little to about 10 by 14 inches. Place on a baking sheet, then use the tines of a fork to make holes all over, leaving a 1-inch border all around the edges.
      Puff pastry sheet docked with tines of fork
    • Spread the vegan parm and then the veggies over the crust, leaving the 1-inch border clear.
      Puff pastry crust with leek scallion topping
    • Bake 15 minutes or until the puff pastry is golden and crispy. Remove the pizza from the oven and scatter on one or more of the optional toppings.
    • Slice and serve.

    Recipe notes

    • Nutrition info doesn't include optional toppings of capers, cherry tomatoes and olives.

    Nutrition

    Serving: 1slice | Calories: 247kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Lisa Borodovsky

      June 10, 2021 at 5:59 pm

      5 stars
      Absolutely easy and delicious! This is now a favorite. My non-vegan friends went wild for this pizza (I tried not to say, "I told you so...")

      Reply
    2. Lisa Borodovsky

      June 10, 2021 at 5:58 pm

      5 stars
      Absolutely easy and delicious! This is now a favorite. My non-vegan friends went wild for this pizza (I tried not to say, "I told you so...")

      Reply
    3. Clifford

      May 21, 2021 at 12:36 pm

      5 stars
      Instead of pastry, try store-bought flatbread, brushed w/olive oil and sprinkled w/nutritional yeast.

      Reply
      • Vaishali

        May 21, 2021 at 2:34 pm

        Great tip!

        Reply
    4. Yosh

      May 20, 2021 at 12:36 pm

      Isn't puff pastry made with butter??

      Reply
      • Vaishali

        May 20, 2021 at 3:51 pm

        Most storebought puff pastry brands are made without butter and are vegan, including Pepperidge Farm.

        Reply
    5. Ruchama

      May 20, 2021 at 11:22 am

      Please suggest a simple substitute for the puff pastry. For some unknown reason Pepperidge farm puff pastry is now impossible to get.And, I have not found a vegan substitute. Not sure why the pandemic should have caused this shortage, but apparently it has!

      Reply
      • Vaishali

        May 20, 2021 at 3:56 pm

        Hi Ruchama, I have a puff pastry recipe on the blog as part of my vegetable puffs recipe. You can make your own--it's quite easy-- or use a vegan pizza crust/tart dough like that I used in my caramelized onion tart. I'll link to that as well below.
        https://holycowvegan.net/vegetable-puffs-with-homemade-puff/
        https://holycowvegan.net/caramelized-onion-tart-with-olives/

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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