This classic Veggie Pizza recipe is loaded with colorful roasted vegetables. Vegetarian pizza night just got an upgrade!
In a delicious week entirely dedicated to pizza, obviously we had to squeeze in one of the classics…Veggie Pizza!
To be honest, I had never been a huge fan of vegetable pizza (I’m a quattro formaggi kind of gal 🧀). But then I tried making my own veggie pizza and something clicked into place and now I’m OBSESSED. Because it’s so flexible to whatever you have or like. It’s like choose your (veggie) adventure!
Veggie Pizza Toppings
We’re topping this veggie pizza with some classic vegetable toppings. While you can add just about any veggie you have in your fridge, here’s what we’re putting on it:
- Eggplant: We’ll briefly pre-roast the eggplant to get it nice and tender. You could also grill it if you have the BBQ going!
- Zucchini: As with the eggplant, we’ll quickly cook this in advance to tenderize it and remove the excess water. You can use zucchini or yellow summer squash here.
- Bell pepper: Red and yellow bell peppers add color and crunch to this rainbow veggie pizza.
- Spinach: It’s not a vegetable pizza without our favorite leafy green! Cook this in a pan before topping the pizza to remove the extra water.
- Red onion: Top it all off with sliced red onions for more color and zing.
- Cheese: And of course, the cheese. Use a low moisture shredded mozzarella for this classic veggie pizza.
- Tomato sauce: You can use store bought tomato sauce or homemade marinara sauce here (but don’t go overboard, it should just be a thin spread of sauce).
Should you cook vegetables before you put them on pizza? Sometimes! Veggies with a higher water content – like mushrooms, spinach, zucchini, or eggplant – should be cooked in advance to prevent the pizza from becoming soggy.
Pick your crust
You can use your favorite pizza crust to make this Veggie Pizza! Store bought dough will work, or you can make your own easy pizza dough. Looking for something low carb? This Cauliflower Pizza Crust holds toppings and won’t fall apart. In a pinch, you can even use tortillas or pita flatbreads!
Tips for making the best vegetable pizza
Should cheese go over or under the pizza toppings? So you wouldn’t think the order matters, but it does! If you put your veggie toppings on the pizza first, you’ll get a sad, soggy pizza crust. By putting the cheese on first, you create a barrier between the crust and the vegetables, making for a crispy crust and well-cooked veggies.
How can you get an even crispier crust? A trick I always use to create a pizza crust with a crispy bottom is to preheat the pizza pan in the oven before putting the pizza on it. While your oven preheats, throw the pizza pan in as well. When ready to cook your pizza, transfer it to the hot pan (assembling the pizza on parchment paper beforehand helps with this) and cook as usual.
- ½ eggplant
- ½ zucchini or yellow squash
- 3 Tbsp oil divided, 45 mL
- ½ cup sliced red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 handfuls fresh spinach
- 1 12-inch pizza dough 30 cm
- ½ cup tomato sauce 100 g
- 1 cup low moisture shredded mozzarella 125 g
- Roast Hard Veggies: Preheat oven to 450°F (232°C). Place your pizza pan in the oven to heat up as well. Halve eggplant and zucchini lengthwise then slice into ¼ inch pieces. Spread onto a baking sheet and drizzle with 1 Tbsp of oil. Roast for about 15 minutes, or until slightly tender. Do no turn off oven when veggies have finished.
- Saute Soft Veggie: Meanwhile, slice onion and peppers. Add to a saute pan with 1 Tbsp of oil and cook over medium/high until slightly soft, about 5 minutes. Remove from pan and add spinach. Cook until completely wilted down, about 3 minutes.
- Assemble: Roll out pizza dough onto parchment paper, lightly brushing the top with remaining oil. Spread on tomato sauce, sprinkle with cheese, then top with all your veggies. Slide the parchment paper and pizza onto your preheated pizza pan, then bake for 15 minutes, or until crust is golden brown. Serve warm with salt and/or pepper flakes as needed.