Veggie pizza slices on red background

Veggie Pizza

This classic Veggie Pizza recipe is loaded with colorful roasted vegetables. Vegetarian pizza night just got an upgrade!
Course Main Dishes, Pizzas
Cuisine American, Italian
Keyword vegetable pizza, veggie pizza
Diet Vegetarian
Occasion Birthdays, Game Day, Valentine's Day
Time 45 minutes or less
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 200kcal
Author Sarah Bond


  • 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.


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