Veggie Pizza Recipe

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

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.

Latest Recipe Video!

🥘 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! 

📖 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