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Making pizza at home is one of my family’s favorite traditions, and this veggie supreme pizza is the best way to get all the comfort and nutrition. I top the crisp crust with rich marinara sauce, gooey mozzarella, and colorful, tasty vegetables. This comes together in just 30 minutes, but it is so delicious that it disappears in seconds!
This veggie supreme pizza is something of a hack. I can provide my kids with their favorite fast food but cram it full of veggies. It is so tasty, they do not even realize how healthy it actually is. If you prefer a simpler pizza without a huge variety of toppings, my Florentine pizza is just the thing for you. Try it the next time you make homemade pizza.
I created this pizza a few years ago, after buying way too much produce at the farmers’ market. I made sure to keep that classic pizza texture and flavor, without overwhelming the dish with vegetables. And unlike most takeout veggie supreme pizzas, I was not going to skimp on the vegetables either. It was so successful that I even incorporated some of the vegetables into a keto pizza bowl for lunch the next day. I recommend trying it out and adapting it to your own tastes. Have fun with it!
As a nutritionist and a busy mom of kids who can be picky eaters, I appreciate that this veggie supreme pizza delivers flavor, nutrition, and absolute satisfaction. I pack mushrooms, bell peppers, tomatoes, and olives onto a crispy base providing fiber, antioxidants, essential vitamins, and fresh flavor. The melted mozzarella delivers that iconic gooey cheese, enhancing the natural sweetness of the cooked veggies.
The cooking technique is simple, but important for achieving the best results. I start by lightly prebaking the crust before adding the sauce and toppings so the base stays crisp while the vegetables cook. Thinly sliced vegetables also help everything cook properly, without releasing too much moisture into the dough. This technique ensures that I have a crispy crust instead of something resembling flatbread.
Pizza has always been a menu staple in our house, but the homemade versions were essential during lockdown and were featured at least twice a week. I love the convenience of takeout pizza, but there is a certain quality that only comes from a homemade dough and carefully selected toppings.
One afternoon, I was video calling with a few friends while munching on a slice of my veggie supreme pizza, and everyone commented on how it looked like it had come straight from a pizzeria. I sent the recipe to everyone, and it became so popular in our friend group that sometimes it is still referred to as “lockdown pizza”. Ha! I recommend making this to impress all the pizza connoisseurs in your life.
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🥘 Ingredients
I have made sure to keep the ingredients simple and fresh for this veggie supreme pizza, giving each topping a chance to shine. This is what I use:
Pizza dough: For this recipe, I use premade homemade pizza dough. You can buy it from a store, or you could try my poolish pizza dough, or the low calorie pizza base.
Marinara sauce: I spread a layer of good-quality marinara or pizza sauce over the base for that classic tomato flavor. I recommend making my keto marinara sauce.
Vegetables: For a supreme veggie topping, I use sliced button mushrooms, green bell pepper, red onion, and Roma tomatoes. Together, these give my topping a cohesive flavor profile.
Kalamata olives: I use pitted Kalamata olives for a bold and briny flavor that balances the vegetables.
Mozzarella: I use fresh mozzarella for the best melt. Shredded mozzarella works well, too.
Fresh basil: As a finishing touch, I sprinkle a few fresh basil leaves over, for a peppery Italian aroma.
🔪 How To Make
I follow easy, but intentional steps to build a crispy, creamy, and fragrant veggie supreme pizza. This is how I make it:
Preheat and prepare: I preheat my oven to 400F, or follow the heating instructions on the packaging if using store-bought dough. Then I line a round baking sheet with parchment paper.
Roll dough and bake: Next, I roll the pizza dough on a clean countertop or large cutting board. Then I place it onto the prepared baking tray, and bake for 5-8 minutes.
Add sauce: Once the base is cooked, I remove it from the oven and spread a layer of tomato sauce over the cooked pizza base.
Add toppings: I top the sauce with sliced mushrooms, green peppers, red onion, tomatoes, and olives. Then I place slices of fresh mozzarella on top of the pizza along with some fresh basil leaves.
Cook: Next, I return the pizza to the oven for 10-15 minutes or until the toppings have cooked, the cheese is melted, and the base is crunchy.
Slice and serve: I remove the pizza from the oven, add a few more fresh basil leaves to the top, and let it cool on a wire rack for 5 minutes. Then I slice it into 8 equal portions and serve.
My #1 Secret Tip for this veggie supreme pizza recipe is to prebake the crust. This step allows me to create a sturdy base and crispy edges, even with juicy toppings. This is the best way to mimic the texture of a wood-fired pizza in my oven at home.
Other Tips To Keep In Mind:
- Slice veggies thinly: I slice the vegetables thinly so that they cook quickly and release less moisture into the pizza.
- Remove pits from olives: I make sure my olives are pitted so that the pizza can be enjoyed without any fuss.
- Season vegetables: For an extra boost of flavor, I lightly coat my vegetables in a pinch of salt, 1 teaspoon of dried Italian seasoning, and 1 teaspoon of minced garlic.
- Use a hot oven: A properly heated oven helps brown the crust while the cheese melts smoothly.
- Rest before cutting: I give my pizza a few minutes to rest after baking to allow the cheese to settle. Placing it on a wire rack prevents the base from becoming soggy.
📖 Variations
Pizzas are one of the things that are super customizable. Be sure to check out my list of 45 healthy pizza toppings to customize your own recipe. These are a few of my favorite ways I have adapted this recipe:
Pesto base: I swap the marinara for 1/3 cup basil pesto, or use my pesto without pine nuts. The rest of the recipe stays the same and has a bright herby flavor. My husband favors a pesto base as it is less acidic than marinara and easier on his stomach.
Spicy veggie: For an extra kick, I add 1/2 teaspoon of red chili flakes and 1/2 teaspoon smoked paprika. This gives my pizza a hot and smoky flavor. My friends, who handle heat really well, even add a few slices of pickled jalapeno on top.
Stuffed crust: I copied this from the pizza chains. I use an extra bit of pizza dough, about 1/3 of a ball, and roll out my base so that it is bigger than usual. Then I put some low-moisture string cheese near the edge and roll it until the cheese is just covered in dough. Crusts never go to waste with this version!
🍽 Serving Suggestions
Pizza parties may seem juvenile, but I serve my veggie supreme pizza without other sophisticated flavors when I want an easy but striking selection. If you like toppings that are not your typical cheese and tomato, I recommend trying my pear and gorgonzola pizza with walnuts. The contrast of flavors in this one is delectable, just like my goat cheese and caramelized onion pizza. I could not pick one over the other. So try them both!
A few years ago, my kids saw a frozen box of chocolate pizza in the grocery store. They were not impressed, mainly because they thought it still had all the other savory elements. Ha! After explaining it was a dessert, they were very much interested. The next night, I surprised them with my Nutella pizza with banana. Since then, we have upgraded our toppings and use my healthier homemade vegan Nutella, and caramelized bananas. Next time you are having pizza night, make sure you have it for dessert too!
🧊 Storing And ♨️ Reheating
Refrigeration: I allow my leftover pizza to cool completely, then store slices in an airtight container in the refrigerator for up to 4 days.
Freezing: I place individually wrapped cooled slices into a freezer-safe container and freeze for up to 1 month.
Reheating: Whether frozen or refrigerated, I reheat my pizza slices in a 350F oven for 8-15 minutes until warmed through, and the crust is crispy.
❓Recipe FAQs
This happens when the vegetables release too much moisture during baking, or when the toppings have not been spread out enough. Tomatoes, mushrooms, and onions naturally contain water, and if not sliced thin enough, they release liquid into the base. This is why I always slice my vegetables thinly.
Yes! You can definitely make this veggie supreme pizza totally plant-based. I recommend using vegan mozzarella or cashew cheese for one that melts best. Or a shredded blend that is made specifically for pizza is great too! Avoid very firm or crumbly vegan cheese if you want a gooey texture.
This is likely a result of an overworked dough. I always roll my dough out gently to avoid overworking the gluten strand which keeps the crust tender and crisp. If the dough resists stretching, give it a few minutes to rest in the refrigerator. This gives the gluten a chance to relax and makes it easier to roll out.
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📋 Recipe Card
Veggie Supreme Pizza
Making pizza at home is one of my family’s favorite traditions, and this veggie supreme pizza is the best way to get all the comfort and nutrition. I top the crisp crust with rich marinara sauce, gooey mozzarella, and colorful, tasty vegetables. This comes together in just 30 minutes, but it is so delicious that it disappears in seconds!
Servings: 8 slices
Calories: 158kcal
- My #1 Secret Tip for this veggie supreme pizza recipe is to prebake the crust. This step allows me to create a sturdy base and crispy edges, even with juicy toppings. This is the best way to mimic the texture of a wood-fired pizza in my oven at home.
- Slice veggies thinly: I slice the vegetables thinly so that they cook quickly and release less moisture into the pizza.
- Remove pits from olives: I make sure my olives are pitted so that the pizza can be enjoyed without any fuss.
- Season vegetables: For an extra boost of flavor, I lightly coat my vegetables in a pinch of salt, 1 teaspoon of dried Italian seasoning, and 1 teaspoon of minced garlic.
- Use a hot oven: A properly heated oven helps brown the crust while the cheese melts smoothly.
- Rest before cutting: I give my pizza a few minutes to rest after baking to allow the cheese to settle. Placing it on a wire rack prevents the base from becoming soggy.
Serving: 1slice | Calories: 158kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 379mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g