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–+ servings
A sliced vegetable pizza topped with cheese, red onions, zucchini, bell peppers, and fresh basil on a red tiled surface.
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4.75 from 4 ratings

East Roasted Veggie Pizza

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dishes, Pizzas
Cuisine: American, Italian
Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: vegetable pizza, veggie pizza
Diet: Vegetarian
Occasion: Birthdays, Game Day, Valentine's Day
Time: 45 minutes or less
Servings: 8 slices
Author: Sarah Bond

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

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
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