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This recipe takes the classic veggie pizza and gives it a serious glow-up. It’s loaded with roasted veggies that make it ultra-satisfying (even the most die-hard meat lovers will be sneaking seconds!). This vegetable pie is guaranteed to win over everyone at the table.

A vegetable pizza topped with yellow bell peppers, zucchini, red onions, and fresh basil sits on a brown tray, with one slice slightly pulled out. Bowls of cheese and chili flakes are nearby.
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The Ultimate Pizza

Because it’s so flexible to whatever ingredients you have or like, you can really get creative here. Top it off with a handful of cheese (or go dairy-free if that’s your style) and pop it in the oven for a perfectly melty, golden-brown finish.

Whether you’re hosting the next pizza night with friends or just looking for a delicious way to get your veggie fix, this recipe always hits the spot.

A sliced vegetable pizza topped with yellow bell peppers, red onion, zucchini, basil leaves, and tomato sauce on a round baking tray.
A sliced vegetable pizza topped with cheese, red onions, zucchini, bell peppers, and fresh basil on a red tiled surface.

Key Ingredients

We’re crafting this veggie pizza with some classic toppings. You can add just about any veggie you have in your fridge, but here’s what we love (jump to the recipe card for all measurements!):

  • Veggies: We’ve got a rainbow of veggies on this pizza, to include eggplant, zucchini, bell pepper, and spinach. We’ll briefly pre-roast these to get them nice and tender, and to remove the excess water.
  • Cheese: Use low-moisture shredded mozzarella cheese for meltiness, and Pecorino romano for zingy umami flavor.
  • Pizza Sauce: You can use store-bought tomato sauce or homemade marinara sauce here (but don’t go overboard—it should just be a thin layer of sauce).

Pick Your Crust

Store-bought dough or rolled-out crescent rolls are super convenient. Homemade pizza dough is my favorite since it’s easy to make your own pizza dough (or a gluten-free chickpea crust). For a low-carb meal, make this cauliflower pizza crust, or try something unique with spaghetti pizza (the pasta is the crust!).

Pizza ingredients on a red tile surface: dough, shredded mozzarella, pecorino cheese, olive oil, sliced veggies, marinara sauce, eggplant, and cornmeal.

To Pre-cook Veggies Or Not?

Sometimes! Veggies with a high water content (like mushrooms, spinach, zucchini, and eggplant) should be cooked in advance to prevent the pizza from becoming soggy.

Roasting/sautéing also concentrates the natural sugars in the veggies, bringing out a deeper, richer flavor. I don’t recommend skipping this step!

A freshly baked vegetable pizza with sliced zucchini, tomatoes, red onions, and basil on a wooden pizza board, with one slice being served.

Best Vegetable Pairings

This veggie pizza is incredibly customizable, and you can add or swap veggies to suit your taste! In no particular order, here are a bunch of our favorites:

  • Broccoli
  • Sun-dried tomatoes
  • Peppers (bell, banana, jalapeño)
  • Roasted red peppers
  • Eggplant
  • Mushrooms
  • Artichoke hearts
  • Olives
  • Carrots
  • Arugula (add it after cooking)
  • Fresh basil leaves
A vegetable pizza with sliced zucchini, bell peppers, red onions, and fresh basil is cut into slices and served on a round wooden board over a red tiled surface.
A sliced vegetable pizza topped with cheese, red onions, zucchini, bell peppers, and fresh basil on a red tiled surface.
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East Roasted Veggie Pizza

4.75 from 4 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 slices
This veggie pizza gets a serious upgrade with roasted vegetables for rich, satisfying flavor—even meat lovers will want seconds! A crowd-pleasing twist on the classic.

Ingredients 

  • ½ medium eggplant, cut into ¼-inch half moons
  • ½ medium zucchini or yellow squash, cut into ¼-inch half moons
  • ½ medium red onion, sliced
  • ½ yellow bell pepper, sliced
  • 2 Tbsp oil, 30 mL
  • 1 lb pizza dough
  • ½ cup pizza sauce, 100 g
  • 1 cup low-moisture shredded mozzarella, 125 g
  • ½ cup grated pecorino cheese
  • cornmeal, for the pizza sheet
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Instructions 

  • Roast Veggies: Preheat oven to 450°F (232°C). Place your pizza baking sheet in the oven to heat up.
    Spread ½ medium eggplant (sliced), ½ medium zucchini or yellow squash (sliced), ½ medium red onion (sliced), and ½ yellow bell pepper (sliced), onto a separate baking sheet and drizzle with 2 Tbsp oil. Roast for about 15 minutes until slightly tender (keep in mind these will cook more on the pizza).
    When veggies are finished, increase oven temp to 500°F (260°C).
    A baking sheet with sliced zucchini, red onion, yellow and red bell peppers, and eggplant, arranged in sections on a red tiled surface.
  • Assemble: Sprinkle cornmeal onto your hot pizza baking sheet. Roll out the 1 lb pizza dough, then transfer it the the baking sheet and shape it into a large circle.
    Spread on ½ cup pizza sauce, sprinkle with 1 cup low-moisture shredded mozzarella and ½ cup grated pecorino cheese, then top with all your veggies.
    A round vegetable pizza with sliced red onions, bell peppers, and zucchini on a red tiled surface.
  • Bake for 8 to 12 minutes, or until the crust is golden brown. Cut into slices and serve with fresh basil, grated parmesan, and crushed red pepper flakes.
    A vegetable pizza with sliced zucchini, yellow bell peppers, red onion, basil leaves, and cheese on a round board, set on a red tiled surface with a striped napkin and bowls nearby.

Notes

Air Frying: Alternatively, you can cook the pizza in an air fryer!
Don’t Overload The Toppings: It might be tempting to pile the veggies high, but too many toppings can result in a soggy pizza. Keep it balanced by adding just a few toppings—a little goes a long way!
For The Crispiest 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 you’re ready to cook, transfer the pizza to the hot pan (assembling the pizza on parchment paper beforehand helps with this) and cook as usual.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 28.7g | Protein: 6.5g | Fat: 8.2g | Saturated Fat: 1.2g | Cholesterol: 3mg | Sodium: 290mg | Potassium: 150mg | Fiber: 4g | Sugar: 2.4g | Calcium: 22mg | Iron: 1mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.75 from 4 votes (3 ratings without comment)

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3 Comments

  1. Ajay Kumar says:

    5 stars
    Its so nice to know this recipe. Tips are very helping and knowledge adding. Thanks a lot.

    Reply
  2. Diana says:

    When it comes to spinach it’s usually recommended that it be uncooked:))

    Reply
    1. Sarah Bond says:

      I agree it is healthier uncooked, but on pizza you’ll want to cook it to prevent a soggy pizza! 😀