Veggie Pizza isn’t just a healthier choice—it’s a celebration of bold flavors and vibrant textures that come straight from the garden. Whether you’re a lifelong vegetarian or simply craving a meatless meal that doesn’t skimp on satisfaction, this veggie pizza delivers in every bite. Loaded with a colorful medley of cherry tomatoes, bell peppers, artichokes, and more, it’s layered with golden, bubbling mozzarella atop a rich tomato base.
The secret? It’s all in the oven time—allowing those fresh toppings to roast slightly and meld together into something truly irresistible. This is the ultimate veggie pizza recipe you’ll want to make again and again.
Table of Contents
❤️ Why You’ll Love This Recipe
- Loaded with Flavor: From tangy artichokes to sweet cherry tomatoes and briny Kalamata olives, every ingredient earns its place.
- Crispy Yet Cheesy: The perfect balance of crisp crust and gooey mozzarella makes every bite memorable.
- Flexible Toppings: Don’t like olives? Swap them. Want more spinach? Pile it on. This veggie pizza is yours to customize.
- Healthier Alternative: Packed with vegetables and baked—not fried—it’s a lighter meal that doesn’t compromise on taste.
- Quick and Easy: With store-bought dough and jarred sauce, this pizza comes together in under an hour.
🧄 Ingredients
Here’s everything you’ll need to make your own ultimate veggie pizza at home:
- 1 batch whole wheat pizza dough (or 1 lb store-bought dough)
- 1 cup pizza sauce or marinara
- 2 cups baby spinach (optional but recommended)
- 2 to 3 cups shredded low-moisture part-skim mozzarella cheese
- ½ cup artichoke hearts, chopped into bite-sized pieces
- ½ cup red or orange bell pepper, thinly sliced
- ½ cup red onion, cut into thin wedges
- ½ cup cherry tomatoes, halved
- ½ cup Kalamata olives, halved lengthwise
- ½ cup sliced almonds (optional for crunch)
Optional Garnishes:
- Fresh basil leaves (torn or whole)
- Red pepper flakes
- Finely grated Parmesan cheese
🍕 Instructions
Follow these steps to make your veggie pizza come out perfectly every time:
- Preheat the oven to 500°F (260°C). Place a baking stone or steel on the upper oven rack if using.
- Prepare the dough according to your recipe or package instructions. Roll or stretch into two 11-inch rounds (or one large pizza).
- Spread the sauce evenly over the pizza base, leaving about a 1-inch border around the edges.
- Layer with spinach, distributing it evenly on top of the sauce.
- Add shredded mozzarella, using 2–3 cups depending on your cheese preference.
- Top with vegetables: Arrange artichokes, bell peppers, onions, cherry tomatoes, olives, and almonds (if using) across the pizza.
- Bake each pizza individually on the top rack for 10–12 minutes, or until the crust is golden and cheese is bubbly and browned in spots.
- Remove from oven, transfer to a cutting board, and garnish with basil, red pepper flakes, and Parmesan, if desired.
- Slice and serve immediately. Store leftovers in the fridge for up to 4 days or freeze for longer storage.
🕒 Recipe Details & Nutrition
Prep Time
- 20 minutes (includes dough prep and topping assembly)
Cook Time
- 10–12 minutes per pizza
Total Time
- Approximately 35–45 minutes
Servings
- Makes two 11-inch pizzas (serves 6–8)
🥗 Estimated Nutrition Facts (Per Serving, Approximate)
- Calories: ~280–320 kcal
- Protein: 13g
- Carbohydrates: 28g
- Fat: 15g
- Saturated Fat: 6g
- Fiber: 4g
- Sugars: 4g
- Sodium: 550mg
- Calcium: 20% DV
- Iron: 10% DV
Note: Nutrition values vary based on specific ingredients and portion sizes used.
🔄 Tips & Variations
Here are some handy tips and creative twists to make this veggie pizza your own:
💡 Tips for Success
- Bake Hot and High: A hot oven (500°F) is key to getting that perfect crisp crust and golden cheese. Don’t rush it.
- Slice Veggies Thin: Thinner slices cook more evenly and won’t weigh down the dough.
- Use a Pizza Stone or Steel: For the crispiest base, preheat a pizza stone or steel—it makes a big difference.
🍕 Tasty Variations
- Make It Vegan: Use dairy-free mozzarella and skip the Parmesan garnish.
- Add Heat: Sprinkle crushed red pepper flakes before baking for a spicy kick.
- Try a Pesto Base: Swap tomato sauce for basil pesto for a Mediterranean twist.
- Mix in Roasted Veggies: Add roasted zucchini, mushrooms, or eggplant for extra depth of flavor.
Veggie Pizza
Ingredients
Equipment
Method
- Preheat oven to 500°F (260°C). Place pizza stone or steel in top third of oven if using.
- Prepare dough and shape into two 11-inch rounds or one large crust.
- Spread sauce evenly, leaving a 1-inch border.
- Layer spinach, then sprinkle mozzarella over each pizza.
- Add toppings: artichokes, bell pepper, onion, tomatoes, olives, and almonds.
- Bake each pizza for 10–12 minutes until crust is golden and cheese is bubbly.
- Remove from oven, garnish with basil, red pepper flakes, and Parmesan.
- Slice and serve hot!
Notes
– Customize toppings based on what’s in season or your preferences.
– Leftovers keep well refrigerated for 4 days or frozen for 2 months.
❓ FAQs
Can I use store-bought pizza dough?
Absolutely! One pound of store-bought dough works perfectly. Just bring it to room temperature before stretching to make it easier to handle.
Can I freeze leftover veggie pizza?
Yes! Let slices cool completely, then wrap them tightly and freeze for up to 2 months. Reheat in a toaster oven or conventional oven until warmed through.
Can I make this recipe vegan?
Yes! Use a vegan mozzarella substitute and skip the Parmesan garnish. All the veggie toppings are naturally vegan-friendly.
Do I have to use all the toppings listed?
Not at all. Feel free to skip or swap based on your preferences. Just keep the total topping volume balanced—too much can make the crust soggy.
Conclusion
This veggie pizza is everything a great pizza should be—cheesy, colorful, and absolutely satisfying without a single bite of meat. Whether you’re cooking for a busy weeknight or a casual get-together, this recipe is simple to make and guaranteed to impress. Customize it your way, serve it fresh from the oven, and watch it disappear slice by slice.