Vegetable Pizza

Vegetable pizza is one of my favorite ways to enjoy a light, colorful, and flavor-packed meal that feels both comforting and fresh. Whether I go classic with tomato sauce and cheese or switch it up with a creamy base, this pizza lets me load up on all the veggies I love. It’s a perfect weeknight dinner, party snack, or even a next-day lunch.

Why You’ll Love This Recipe

I love this recipe because it’s endlessly flexible and incredibly satisfying. I can use whatever vegetables I have on hand, and the crispy crust holds everything together perfectly. It’s easy to make, fun to customize, and just as tasty without meat. Whether I’m making it from scratch or using store-bought dough for convenience, it always turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base:

• Pizza dough (homemade or store-bought)

• Olive oil

• Garlic (minced, optional)

• Salt and pepper

For the toppings:

• Shredded mozzarella cheese

• Bell peppers (sliced)

• Red onion (thinly sliced)

• Mushrooms (sliced)

• Cherry tomatoes (halved)

• Black olives (sliced)

• Spinach or arugula

• Optional: zucchini, broccoli florets, artichoke hearts, or roasted eggplant

Optional sauce choices:

• Marinara or pizza sauce

• Garlic white sauce

• Pesto

• Cream cheese or ranch-style spread (for a cold veggie pizza)

Directions

1. I preheat the oven to 475°F (245°C) and prepare a baking sheet or pizza stone.

2. I roll out the pizza dough on a floured surface to my desired thickness and transfer it to the baking sheet.

3. I brush the dough lightly with olive oil and sprinkle with salt, pepper, and garlic if using.

4. I spread the sauce evenly over the dough, then sprinkle a layer of shredded mozzarella.

5. I top it with the sliced vegetables—usually starting with mushrooms, onions, and peppers, then finishing with olives and tomatoes.

6. I bake the pizza for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

7. I let it rest for a few minutes before slicing, then top with fresh greens like arugula or spinach if I want an extra fresh bite.

Servings and timing

This recipe makes 1 large pizza (about 8 slices).
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: 30 minutes

Variations

Sometimes I use a creamy garlic sauce instead of red sauce for a richer twist. I’ve also made a cold veggie pizza with crescent roll dough, cream cheese spread, and raw chopped veggies. If I want a smoky flavor, I roast the vegetables beforehand. I’ve also added feta or goat cheese for a tangy finish, or used vegan cheese for a plant-based version.

Storage/reheating

I store leftover pizza slices in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a skillet to bring back the crispiness—I avoid the microwave if I want to keep the crust firm. It also tastes great cold, especially the veggie-loaded version.

FAQs

Can I use frozen vegetables?

Yes, I’ve used frozen veggies before. I just thaw and drain them well to avoid soggy pizza.

What’s the best crust for vegetable pizza?

I like using a thinner crust for veggie pizzas so it doesn’t get weighed down, but thicker crust works too if I pre-bake it slightly before adding toppings.

Can I make this pizza dairy-free?

Absolutely. I use dairy-free mozzarella and skip any creamy sauces if I want a completely vegan version.

Should I cook the veggies before putting them on the pizza?

Not always. I usually add them raw so they roast in the oven, but for firmer vegetables like broccoli or eggplant, I sometimes pre-cook or roast them first.

Can I grill this pizza?

Yes, I’ve grilled it on a pizza stone or directly on the grates (with care). It gives the crust a nice char and makes the veggies smoky and sweet.

Conclusion

Vegetable pizza is one of those meals I can always count on—simple, satisfying, and loaded with fresh flavor. I love how easy it is to personalize, and it’s a great way to get in a variety of veggies without sacrificing comfort. Whether I’m making it for myself or feeding a crowd, this pizza always disappears fast.