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Pizza is one of those foods associated with unhealthy, heavy, oily ingredients, but this veggie pizza changes the game. I use whole wheat dough, fresh bell peppers, and juicy tomatoes for a homemade meal that comes together in just 30 minutes, providing all the traditional comforts of pizza while remaining wholesome.
This homemade veggie pizza is one of my favorite ways to turn simple vegetables into a satisfying meal or an impressive appetizer. I layer the whole wheat pizza dough with bell peppers, onions, tomatoes, and melted cheese for that unmistakable pizza flavor. My spinach pizza is just as wholesome and delectable, but with a simpler spread of toppings. Try it out if you like keeping your pizza relatively uncomplicated.
I usually make my veggie supreme pizza chock full of colorful veggies and a crispy base. But my kids are not always keen on olives, and still have their picky moments. That is when I started making this veggie pizza instead. I have made it so often that it actually gave my kids a chance to miss olives. Last week, I was asked if they could please have olives on their pizzas. Ha! I happily obliged.
This veggie pizza combines fresh vegetables, a wholesome crust, and that classic pizza flavor. What is not to love? The green peppers add a crisp peppery bite, with red onion bringing a gentle sweetness, while the fresh tomatoes bring a juicy, savory brightness. From a nutritionist’s perspective, I love that this pizza delivers fiber, vitamins, and antioxidants without compromising on flavors and textures. And as a mom, I love that it comes together quickly and has been personally approved by my little picky eaters.
The baking method keeps my crust crisp while the toppings cook to perfection. I make sure to stretch the dough out thinly, allowing for a quick bake in a hot oven, which turns the top layer of cheese bubbly and golden. This process also roasts the vegetables slightly, concentrating their flavor without overcooking and making the pizza watery.
I took my kids to a pizzeria a few months ago, and my eldest was insistent on ordering from the grown-ups’ menu, selecting a pizza that had nearly every topping imaginable. And then proceeded to ask the waiter if he could have it without mushrooms, and pepper, and onion, and and and…. Ha! If this order sounds like something your kids would love, I recommend my margherita flatbread. That is basically what my kid ended up ordering.
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🥘 Ingredients
All I need is a handful of simple ingredients to make this delicious veggie pizza. This is exactly what I use:
Green bell pepper: I use sliced green pepper for a crunchy topping that adds a slightly peppery flavor.
Red onion: Thin slices of red onion release natural sugars as they cook, giving my pizza a subtle bit of sweetness.
Tomatoes: I use fresh Roma tomatoes, which I slice and layer on my pizza for the quintessential fresh tomato flavor.
Cheese: For this pizza, I like using a good helping of freshly grated parmesan, but a few pieces of mozzarella work if you prefer a gooier topping.
Pizza sauce: I spread a thin layer of good-quality pizza sauce across the dough for a classic tomato base.
Pizza dough: If I do not have time to make my own, I buy prepared whole wheat pizza dough. But you could also try my homemade poolish pizza dough instead.
Seasonings: I sprinkle dried oregano, garlic powder, and crushed red pepper for classic flavoring that does not detract from the ingredients. You could also use cracked black pepper if you prefer.
🔪 How To Make
This veggie pizza comes together quickly and easily, making it ideal for a quick snack, last-minute appetizer, or as a fuss-free dinner. These are the steps I follow when making my pizza:
Prepare vegetables and dough: First, I preheat my oven to 450F, then prepare the vegetables and spread the dough out on a clean flat surface.
Assemble pizza: Next, I layer the top of my dough with sauce and seasoning.
Continue with toppings: Then I layer my fresh veggies onto the sauce, and cover generously with the grated cheese.
Bake: I place the pizza in the oven, either on a pizza stone or a baking sheet, and bake for 10 minutes until the crust is golden brown.
Serve: Finally, I remove the pizza from the oven, allow it to cool for 5 minutes, slice, serve, and enjoy!
My #1 Secret Tip for this veggie pizza recipe is to bake the pizza on a very hot surface, such as a pizza stone or a preheated baking sheet. This helps my crust cook quickly and creates a crisp base that supports the toppings rather than absorbing all the moisture.
Other Tips To Keep In Mind:
- Roll out onto a floured surface: I cut my dough into even pieces and roll out on a floured surface. This makes it easier to transfer onto a baking sheet without sticking.
- Brush with olive oil: For a more caramelized crust, I brush my dough with a bit of olive oil.
- Shape directly on baking tray: For easier management, I sometimes shape my dough directly onto my baking sheet to keep the thin shape.
- Use a light layer of sauce: I make sure to spread a thin layer of sauce so the crust does not become soggy.
- Rest before cutting: I allow my pizza to rest on a wire rack before cutting. This gives the toppings a chance to settle and allows for cleaner slices.
📖 Variations
There is no limit to how I have experimented with this veggie pizza recipe. These are three of my favorite variations, but be sure to check out my guide on 45 healthy pizza toppings and get creative with your own recipes:
Mediterranean style: For this version, I add 1/4 cup sliced olives, 1/4 cup chopped spinach, 3 tablespoons of crumbled feta, and 2 chopped sundried tomatoes. I love a drizzle of balsamic reduction over this pizza.
Vegan friendly: To make this veggie pizza vegan-friendly, I replace the cheese with 1/2 shredded dairy-free cheese and add 2 tablespoons of nutritional yeast for an extra cheesy flavor.
Mexican medley: For a Mexican take, I add 1 seeded and sliced serrano chili into my veggies, and season with 1 teaspoon of my easy homemade taco seasoning. If I am serving this for dinner, I add in extra protein with 1 cup of my mushroom walnut taco meat.
🍽 Serving Suggestions
I love serving this veggie pizza with fresh sides that balance it out. The best pairings, in my opinion, are ones that balance crunch and acidity, so next time you make this pizza, I recommend making it with a bowl of my kale salad with lemon dressing. And if you are serving it as an appetizer, make sure you have a few bowls of Parmesan kale chips too!
A bit of trivia about veggie pizza, its colors represent the Italian flag. Recently, I decided to make a low-carb version of this pizza and really play off the colors. Instead of a whole wheat base, I made my own low calorie pizza base and topped it with some of my keto marinara sauce instead of bottled pizza sauce, and finished it off with bright green blobs of vegan basil pesto before serving.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover pizza slices in an airtight container in the refrigerator for up to 4 days.
Freezing: For freezing, I wrap individual slices and place them in a freezer-safe container for up to 3 months.
Reheating: I reheat pizza slices in the oven at 350F, until warmed through and the crust is crisp again.
❓Recipe FAQs
I like using vegetables that cook quickly and add texture. Bell peppers, onion, tomatoes, and mushrooms work really well. I avoid vegetables that release a lot of moisture, such as eggplant and zucchini.
To avoid overcooking, I slice my veggies thinly and spread them out across the base. This gives them enough time and space to cook without steaming. When using toppings like tomatoes, which have a naturally high water content, I make sure to use them sparingly and not overload the base, and slice them extra thin.
For a quick at-home pizza sauce, I use 1 can of tomato sauce, 1 clove of garlic, 6 oz of tomato paste, 1 teaspoon of dried oregano and basil, and 1 teaspoon of sugar to balance out the acidity and whisk it together for a quick sauce. If the sauce seems too thin, I place it in a saucepan and simmer over a medium heat until thickened and reduced.
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Veggie Pizza Recipe
Pizza is one of those foods associated with unhealthy, heavy, oily ingredients, but this veggie pizza changes the game. I use whole wheat dough, fresh bell peppers, and juicy tomatoes for a homemade meal that comes together in just 30 minutes, providing all the traditional comforts of pizza while remaining wholesome.
Servings: 8 servings
Calories: 219kcal
- My #1 Secret Tip for this veggie pizza recipe is to bake the pizza on a very hot surface, such as a pizza stone or a preheated baking sheet. This helps my crust cook quickly and creates a crisp base that supports the toppings rather than absorbing all the moisture.
- Roll out onto a floured surface: I cut my dough into even pieces and roll out on a floured surface. This makes it easier to transfer onto a baking sheet without sticking.
- Brush with olive oil: For a more caramelized crust, I brush my dough with a bit of olive oil.
- Shape directly on baking tray: For easier management, I sometimes shape my dough directly onto my baking sheet to keep the thin shape.
- Use a light layer of sauce: I make sure to spread a thin layer of sauce so the crust does not become soggy.
- Rest before cutting: I allow my pizza to rest on a wire rack before cutting. This gives the toppings a chance to settle and allows for cleaner slices.
Serving: 1slice | Calories: 219kcal | Carbohydrates: 30.7g | Protein: 10.5g | Fat: 5.7g | Sodium: 606mg | Fiber: 4.5g | Sugar: 3.9g