If you’re craving a fresh, colorful meal that’s easy to make and full of flavor, this veggie pizza is just the ticket! Whip up a batch of homemade dough or take a store-bought shortcut, and pile on your favorite veggies for a delicious, family-friendly dinner.
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Looking for even more pizza recipes? Try cast iron deep dish pizza, 15-minute flatbread pizza, and flatbread bbq chicken pizza, too!
This is the veggie pizza recipe that will convert non-veggie-lovers into enthusiastic herbivores! Well, that might be an exaggeration, but I can promise you this: even my husband who insisted that he didn’t like veggie pizza devoured and raved about this particular version. I considered that a major WIN.
This Veggie Pizza Recipe is a Great Way to Clean Out Your Fridge
You’re going to love this easy meal because it’s as simple as it is satisfying! With no need to sauté or precook the vegetables, you can get everything assembled and into the oven in no time. It’s also incredibly versatile — you can mix and match whatever veggies you have on hand, creating a new flavor combination every time. Plus, it’s budget-friendly: using up leftover produce and skipping the meat keeps both food waste and your grocery bill low, without sacrificing flavor or heartiness.
Ingredient Notes and Tips for Success
- For a shortcut, look for a ball of fresh, refrigerated pizza dough (often in the deli section) at your grocery store. If you have a little bit of extra time, this easy pizza dough is our favorite homemade crust.
- Use pizza sauce or marinara sauce — they both work well. Pizza sauce is thicker than marinara, so there’s no risk of soggy dough. That said, I often use jarred marinara when I have some leftover in the fridge. Pomodoro sauce can be a fun substitute, too.
- We like a shredded Italian cheese blend that includes mozzarella, provolone, parmesan, Romano, fontina, and asiago cheeses. If you prefer, you can use a package of shredded mozzarella or even sliced fresh mozzarella.
- Have fun with the toppings! I’ve included the classics here (cremini or white button mushrooms, red onions, olives, and peppers); however, you can use just about any veggies that you’ve got on hand. Try finely diced tomatoes, fresh spinach, sundried tomatoes, broccoli or cauliflower florets, shredded carrot, roasted red peppers, thinly-sliced roasted eggplant, caramelized onions, or jalapeños.
- The ingredient measurements included in the recipe are just a guideline. You might not need all of those vegetables, or you might prefer to pile on even more produce. That’s the beauty of a homemade pizza — you can make it exactly how YOU like it!
How to Make Veggie Pizza
It can be tough to find meatless dinner options that everyone at the table agrees on. This vegetable pizza is one of those true gems! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Step 1: Make your homemade pizza dough, or allow the refrigerated store-bought dough to sit on the counter for about 1 hour.
- Step 2: Shape the dough into a round or oval. Place it on an extra large sheet pan lined with parchment paper or on a floured pizza peel.
- Step 3: Brush the pizza crust with a thin layer of olive oil. This creates a barrier that helps prevent the sauce and veggie juices from soaking into the dough, which keeps the crust nice and crisp. It also helps with browning. Then spread a thin layer of sauce on top, but not too much. You don’t want a soggy crust from too much sauce. Sprinkle with cheese.
- Step 4: Arrange the veggies on top. Remember, you don’t have to use all of the vegetables called for in the recipe. You might want more or less of something! Season with herbs and garlic salt — don’t forget about the crust here, too. Drizzle a little bit more olive oil on top. This extra bit of oil is optional, but it enhances the flavor of the veggies, promotes caramelization, and adds a nice shine to the finished pie.
- Step 5: Bake the pizza in a very hot oven for about 14-17 minutes. You’ll know it’s done when the crust is golden brown, the cheese melts, and the veggies soften.
Serving Suggestions
Garnish the veggie pizza with red pepper flakes for some spicy kick, grated Parmesan cheese, fresh basil leaves or other fresh herbs, or a drizzle of hot honey (my personal favorite), ranch, or balsamic glaze. On the side, you might like a green salad dressed in balsamic vinaigrette, Dijon vinaigrette, or lemon vinaigrette. It’s also great with garlic breadsticks, minestrone or tomato basil soup, or a fresh fruit salad.
Preparation and Storage Tips
- If you’re starting with refrigerated dough, allow about 1 hour for the dough to sit at room temperature. Warmer dough is easier to stretch and shape.
- Wrapped tightly or packaged in an airtight container, leftover pizza will keep in the fridge for 3-4 days or in the freezer for up to 3 months.
- How to Reheat Leftovers: Place the pizza in a dry skillet over medium heat. Cover loosely with a lid and cook for about 5 to 8 minutes, until the cheese is melted and the bottom is crisp. In the oven, place the pizza slices directly on the oven rack (or on a baking sheet). Bake for about 8 to 10 minutes at 375°F, or until heated through and the crust is crisp. If you prefer the air fryer, heat the pizza for 3 to 4 minutes at 350°F. Or, you can be like my teenage boys and just eat it cold — straight from the fridge. hah!
Veggie Pizza
Ingredients
- 1 lb. store-bought or homemade pizza dough
- 2 tablespoons olive oil, divided
- ⅔ cup pizza sauce or marinara sauce
- 2 cups shredded mozzarella cheese or Italian cheese blend
- ½ small red onion, thinly sliced
- ½ medium green bell pepper, thinly sliced
- 4 ounces sliced fresh mushrooms
- ¼ cup sliced black olives or banana peppers, optional
- ¼ teaspoon garlic salt
- ¼ teaspoon dried oregano
- Optional garnish: crushed red pepper flakes, fresh basil, a drizzle of hot honey or balsamic glaze
Instructions
Preheat the Oven
- If using store-bought or refrigerated pizza dough, let it sit covered at room temperature for about 1 hour. Preheat your oven to 475°F. If using a pizza stone or steel, place it in the oven now.
Prep the Dough
- On a lightly floured surface, stretch or roll your pizza dough into a 12-inch round or oval. Transfer to a parchment-lined baking sheet or a floured pizza peel.
Assemble the Pizza
- Brush the crust lightly with 1 tablespoon of olive oil. Spread pizza sauce over the dough, leaving a small border. Sprinkle evenly with the mozzarella.
Top with Veggies
- Layer the onion, bell pepper, mushrooms, and olives (if using) evenly across the pizza. You might not need all of the vegetables; just use as many as you like. The thin slices will soften and roast right in the oven. Sprinkle the top of the pizza and the crust with garlic salt and oregano. Drizzle with the remaining 1 tablespoon of olive oil.
Bake
- Bake until the crust is golden, the cheese melts, and the veggies soften, about 14-17 minutes. Garnish with fresh herbs, red pepper flakes, or a drizzle of hot honey or balsamic glaze. Slice and serve warm.
Nutrition
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