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!

Two vegan French bread pizzas on wire rack with fresh basil - 1

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.
Overhead view of ingredients for French bread pizza - 2

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. Or you can try my vegan salami recipe!
  • 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.

Overhead view of two toasted French bread loaf halves - 3

Toast the bread.

  • Prepare the bread. Set the bread on a parchment lined baking sheet. If you’d like, you can brush the top with olive oil and bake at 425ºF for 4 to 5 minutes to toast it for a crispier crust.
  • Top it . Spread the sauce over the bread, then add the remaining cheese and toppings.
  • Bake . Place the pizzas in a 425ºF oven and bake until the edges are crisp and the cheese is melted.
  • Serve . Cool slightly, then slice and add additional toppings before serving.
Fresh basil leaves scattered over vegan French bread pizza topped with salami - 4

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.

Overhead view of 2 vegan French bread pizzas on wire rack - 5

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!).

More Vegan Pizza Recipes

  • Birria Pizza
  • Vegan Pizza
  • English Muffin Pizza
  • Alfredo Sauce Pizza

Ingredients

For the Base:

  • 1 large loaf French bread , cut in half lengthwise – about 400 g
  • 2 tablespoons olive oil , 30 mL
  • 1 ½ cups pizza or marinara sauce , 360 mL

Topping 1 – Vegan Mozzarella, Basil & Vegan Salami:

  • 1 cup shredded vegan mozzarella , 100 g
  • 6-8 slices vegan salami , 50 g
  • Small handful fresh basil leaves , torn if large – 5 – 6 leaves

Topping 2 – Jalapeño & Black Olives:

  • 1 cup shredded vegan mozzarella , 100 g
  • 1 jalapeño , thinly sliced – about 15 g
  • ¼ cup sliced black olives , 40 g

Optional Garnishes:

  • Crushed red pepper flakes
  • Drizzle of olive oil
  • Fresh basil for serving

Instructions

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  • 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.
  • 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.
  • Spread a generous layer of pizza or marinara sauce over each bread half.
  • Use one topping set for each bread half, or mix and match as desired:
  • 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.
  • Jalapeño & Black Olives : Sprinkle the remaining vegan mozzarella on the other half. Add the jalapeño slices and black olives evenly across the surface.
  • Bake for 10–12 minutes, or until the cheese is melted and bubbling and the edges of the bread are crisp.
  • 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.

Notes

  • 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.
Overhead view of sliced vegan French bread pizza on wire rack - 6

French Bread Pizza Recipe

Ingredients

For the Base:

  • 1 large loaf French bread cut in half lengthwise – about 400 g
  • 2 tablespoons olive oil 30 mL
  • 1 ½ cups pizza or marinara sauce 360 mL

Topping 1 – Vegan Mozzarella, Basil & Vegan Salami:

  • 1 cup shredded vegan mozzarella 100 g
  • 6-8 slices vegan salami 50 g
  • Small handful fresh basil leaves torn if large – 5 – 6 leaves

Topping 2 – Jalapeño & Black Olives:

  • 1 cup shredded vegan mozzarella 100 g
  • 1 jalapeño thinly sliced – about 15 g
  • ¼ cup sliced black olives 40 g

Optional Garnishes:

  • Crushed red pepper flakes
  • Drizzle of olive oil
  • Fresh basil for serving

Instructions

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  • 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.
  • 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.
  • Spread a generous layer of pizza or marinara sauce over each bread half.
  • Use one topping set for each bread half, or mix and match as desired:
  • 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.
  • Jalapeño & Black Olives : Sprinkle the remaining vegan mozzarella on the other half. Add the jalapeño slices and black olives evenly across the surface.
  • Bake for 10–12 minutes, or until the cheese is melted and bubbling and the edges of the bread are crisp.
  • 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.

Notes

  • 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.

Nutrition

French Bread Pizza Recipe https://jessicainthekitchen.com/french-bread-pizza-recipe/ September 8, 2025

This vegan Baked Beans recipe has the sweet and tangy, slightly smoky flavour of the classic, without any meat! Starting with canned beans makes this recipe a cinch.

Overhead view of vegan baked beans with spoon - 7

Forget the cans, this homemade baked beans recipe is SO much better, friends! But I still take a little shortcut—instead of baking dry beans in the sauce, I start with cooked beans. I’ve tried a lot of traditional baked beans recipes in the past that have you cook the dried beans in the sauce, but they always end up crunchy and just a little off in terms of texture. Using beans that are already cooked (or canned) gives you the right texture and a homemade flavour that puts store-bought canned baked beans to shame.

Why These Are the Absolute Best Homemade Baked Beans

I don’t throw around the word “best” very lightly, but this recipe delivers!

  • That classic baked bean flavour in vegan form. This recipe proves that you don’t need bacon or ham to create a rich, deep flavour profile in your baked beans! I love how the maple syrup, smoked paprika, and apple cider vinegar bring just the right balance of sweet, smoky, and tangy.
  • Hearty and filling . With beans as the star ingredient, these baked beans are full of fibre and plant-based protein. While they’re usually served as a side dish, you can make them the centrepiece of your meal too!
  • No crunchy beans (pinky promise!) . If you’ve been disappointed by baked bean recipes that just don’t turn out and leave you with under-cooked dried beans, you’ll love this version. The beans are creamy and perfect since they’re cooked outside of the sauce!
Overhead view of ingredients for vegan baked beans - 8

Notes on Ingredients

The first step to making this baked beans recipe is gathering your ingredients! Here’s what you’ll need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Olive oil – Or another oil you like to cook with.
  • Yellow onion and garlic – These add savoury flavour to the beans.
  • Tomato paste – A great way to add some concentrated umami flavour.
  • Seasonings – Smoked paprika, ground mustard, and chili flakes, along with salt and pepper. (You can omit the chili flakes for mild baked beans).
  • Maple syrup and molasses – For sweetness with depth.
  • Apple cider vinegar – This adds that signature tang that makes baked beans so delicious!
  • Soy sauce or tamari – Use tamari for a gluten-free option.
  • Crushed tomatoes – These form the sauce. Be sure to use crushed tomatoes, not diced, which aren’t saucy.
  • Cooked navy beans or cannellini beans – You can cook them from dry or use drained and rinsed canned beans.

How to Make Baked Beans

Baked beans are literally that—they are baked in the oven! This infuses the beans with flavour and thickens the sauce. Here’s how it’s done.

Overhead view of tomato paste cooking in pot - 9

Cook the aromatics.

  • Sauté . Warm the oil in a large oven-safe skillet over medium heat. Cook the onion until it softens, then stir in the garlic and cook for a minute more.
  • Make the sauce . Stir in the tomato paste, paprika, mustard, and chili flakes. Cook until the tomato paste darkens, then stir in the maple syrup, molasses, apple cider vinegar, soy sauce, salt, pepper, and crushed tomatoes. Simmer for 5 minutes.
  • Bake . Stir in the beans and return to a simmer. Then, cover the pan and bake in a 350ºF oven for 45 minutes. Uncover and bake for 20 to 30 minutes more, or until the sauce has thickened.
Overhead view of vegan baked beans in pot with spoon - 10

Tips and Variations

Here are a few more pointers to help you along the way.

  • Soak dried beans . If you’re cooking dried beans to use in this baked beans recipe, soak them overnight for easier cooking. Soaking helps reduce cooking time and makes them more digestible.
  • Use the right molasses . Opt for unsulfured dark molasses or blackstrap molasses for the best flavour. If you don’t have molasses on hand, you can substitute with extra maple syrup, but the sauce won’t be nearly as rich and robust.
  • Make it in your slow cooker. You can start the recipe as written, then instead of baking, add everything to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours.

What to Serve With This Baked Beans Recipe

This is a multitasking side dish! Baked beans always pair well with comfort food favourites like Baked Vegan Mac and Cheese , BBQ Cauliflower Wings , and Vegan Fried Chicken . But you can also pair them with a Vegan Burger or sandwich—or even spoon them onto a slice of toasted Sandwich Bread and smash them a bit for a simple lunch.

Spoonful of baked beans in pot - 11

How to Store and Reheat Leftovers

  • Refrigerator : Leftover baked beans can be stored in an airtight container in the refrigerator for 4 to 5 days.
  • Freezer: Transfer the beans to a freezer-safe container or freezer bag. They will keep for up to 3 months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight.
  • To reheat: Warm the beans in a pan on the stovetop over low heat or use the microwave.

More Vegan Bean Recipes

  • Black Bean and Corn Quesadillas
  • Congri (Cuban Rice and Black Beans)
  • Tuscan White Bean Soup Recipe
  • Mediterranean Chickpea Salad

Ingredients

  • 1 tablespoon olive oil , 15 mL
  • 1 small yellow onion , finely chopped – 1 cup / 130 g
  • 3 cloves garlic , minced – 1 tablespoon / 9 g
  • 1 tablespoon tomato paste , 15 g
  • 1 ½ teaspoons smoked paprika , 3 g
  • 1 teaspoon ground mustard , or 1 tablespoon Dijon – 2 g / 15 g
  • ½ teaspoon chili flakes , optional – 1 g
  • ¼ cup maple syrup , 60 mL
  • ¼ cup molasses , 60 mL
  • 2 tablespoons apple cider vinegar , 30 mL
  • 1 tablespoon soy sauce or tamari , 15 mL
  • 1 teaspoon salt , 6 g
  • ½ teaspoon black pepper , 1 g
  • 2 cups canned crushed tomatoes , 480 mL
  • 3 ½ cups cooked navy beans or cannellini beans , or 2 cans, drained and rinsed – 560 g

Instructions

  • Heat olive oil in a large oven-safe skillet or pot over medium heat. Add chopped onion and sauté for 5–6 minutes until soft and translucent. Add minced garlic and cook for 1 more minute.
  • Stir in the tomato paste, smoked paprika, ground mustard (or Dijon), and optional chili flakes. Cook for 1–2 minutes to develop flavor.
  • Pour in maple syrup, molasses, apple cider vinegar, soy sauce, salt, pepper, and crushed tomatoes. Stir well to combine and simmer for 5 minutes.
  • Stir in the cooked or canned beans. Bring the mixture to a simmer again.
  • Preheat your oven to 350°F (175°C). If using an oven-safe skillet, keep the beans in the skillet. Otherwise, transfer the mixture to a baking dish. Cover with a lid or aluminum foil and bake for 45 minutes. Then uncover and bake for an additional 20–30 minutes, or until the sauce is thick and bubbling. If the sauce becomes too thick during baking, stir in a splash of water to loosen it.
  • Let cool slightly and serve warm.

Notes

  • Refrigerator: Leftover baked beans can be stored in an airtight container in the refrigerator for 4 to 5 days.
  • Freezer: Transfer the beans to a freezer-safe container or freezer bag. They will keep for up to 3 months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight.
  • To reheat: Warm the beans in a pan on the stovetop over low heat or use the microwave.