The Ultimate Veggie Pizza Recipe
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The Ultimate Veggie Pizza Recipe
I absolutely love The Ultimate Veggie Pizza Recipe—it's hands down one of my favorite homemade vegetarian pizzas ever. On a base of basil-infused pesto sauce and loaded with tasty veggies like zucchini, bell peppers, kale, and jalapeños, it's topped with melty fresh mozzarella + tomatoes, all on a crispy, fluffy crust. It's simple yet bursting with flavor and perfect for any meatless vegetarian meal, ready in under 30 minutes. Vegan + Gluten-free option!
It's not hard to convince me to have a pizza night... I even recently wrote about The Best Pizza Topping For Any Night, from Vegan Hawaiian Buffalo Chicken Pizza and Chickpea + Veggie Gluten-Free Pesto Pizza to the Best BBQ Meatball Pizza I'm here for every kind of pie. I live in New York after all, where we take our pizza very seriously. Haha. This homemade Ultimate Veggie Pizza Recipe has all the charm and flavor of a classic NY-style slice, from the comfort of your own kitchen.
And of course the most important part of the pizza--- the dough, I love this dough recipe because it's so simple and requires no rise time while remaining puffy in the right places + crisps up beautifully. AND for my gluten-free followers, you can easily use my Easy Gluten-Free Pizza Crust instead--- it's equally as delicious.
This pizza is loaded with veggies and can be customized easily—whether you prefer it gluten-free, vegan, or with added extras like vegan meatballs (yum!). It's fantastic for feeding the whole family, perfect for Meatless Mondays, and a hit with both kids + adults! Plus, whenever I need to clear out the fridge veggies, it's my go-to recipe. Haha.
Jump to:
- What Is A Veggie Pizza?
- Why You Will Completely LOVE This Veggie Vegetarian Pizza
- How to Make an Ultimate Veggie Pizza
- Ingredients
- Make The Perfect Pizza Crust Every Time!
- More Topping Ideas
- Best Types of Cheese for this Pizza
- Can I Double the Dough?
- The Ultimate Veggie Pizza Recipe Q + A's
- Other Delicious Family-Friendly Vegetarian Recipes to Try!
- MADE OUR RECIPE(S)?
- The Ultimate Veggie Pizza Recipe
What Is A Veggie Pizza?
Basically, a veggie pizza is a baked meatless Italian pie which is a great option for vegetarians, those with special dietary needs, or someone who just wants to incorporate healthier eating into their diet!
Why You Will Completely LOVE This Veggie Vegetarian Pizza
- It’s a SUPER EASY from-scratch dough recipe that will leave you with a fool-proof fluffy + crunchy crust.
- Cheesy & crispy in all the right places---- the ooey-gooey stretchy cheesiness takes the flavor to the next level.
- Loaded with healthy vegetables!
- A crowd-pleasing combo that will have everyone coming back for seconds (And thirds Haha)
- Family-friendly (Well, everyone in my family seems to love it, Haha.)
How to Make an Ultimate Veggie Pizza
The first step in this pizza recipe is to make the crust--- Don’t be intimidated by the idea of making your own pizza crust. Once you’ve tried it, you’ll see how simple and fun it is to make! After you make the crust, whip up the pesto sauce, roast the veggies, then assemble everything and bake!
Ingredients
PIZZA CRUST:
- Organic all-purpose flour. See my gluten-free dough recipe for a GF option.
- Warm water. Make sure its warm and not too hot!
- Raw honey. Yeast feeds on sugars so this helps the dough rise! My all-time favorite honey is from the brand Nature Nate's.
- Rapid-rise yeast. Make sure your yeast is fresh otherwise, your dough won't rise.
- Garlic powder. For umami flavor.
- Sea salt. This helps balance the flavors.
- Olive oil. This helps the dough get supple with elastic stretchiness.
TOPPINGS:
- Pesto sauce. Homemade or store-brought.
- Extra virgin olive oil. For roasting the veggies.
- Mozzarella cheese. Be sure to buy in a block and shred it yourself for the best flavor.
- Roasted herb tomatoes. See the recipe here.
- Mini bell peppers. Diced or sliced
- Zucchini. Peeled + sliced into rounds
- Jalapeños. Sliced for a little heat.
- Herbs + seasonings. Sea salt, black pepper, garlic powder, smoked paprika, dried oregano, dried basil + dried parsley
- Pinch of red pepper flakes
- Kale. Chopped + de-stemmed either fresh or frozen.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS PIZZA!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with the Ultimate Veggie Pizza. Everything from my fave pizza pans, graters, parchment paper, and more. SEE THEM HERE!
Make The Perfect Pizza Crust Every Time!
When it comes to making the perfect pizza crust, it only really takes a FEW HACKS/TRICKS for this to happen.
However, it is imperative that you follow these exact steps every time, so that the perfect crust is achieved!
HERE’S HOW:
Make sure that your oven is preheated and is HOT!! This ensures that everything bakes evenly and cooks pretty fast to avoid anything that could possibly cause your pizza to be soggy or undercooked (like the dough!).
Never EVER use cold dough! Using cold dough changes the hydration and makes it more aggressive to stretch and work out. This isn’t good for your crust at all.
Always, Always use a Pizza Sheet Pan. For a crispy pizza, I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan.
DO NOT over-roll dough! When following the step of rolling out the dough slightly to flatten it, never roll out the dough too much! Be sure to follow the steps of stretching it out with your hands the rest of the way.
Never add TOO MUCH sauce! This step is super imperative (trust me, I learned the hard way!) and it’s such truth. Never add all the sauce entirely to avoid a soggy middle or crust.
Pre-cook any toppings that might require a longer cook time! This is especially true for certain veggies (and of course meats) that require a longer cook time that the allotted short amount of minutes that an actual pizza takes to cook. That way you aren’t trying to overcook your pizza because the toppings aren’t fully cooked.
There you have it—these tried and true tips/tricks will get your pizza coming out crisp and perfect every time! Do you have any additional tips that have worked for you besides these?
More Topping Ideas
If you're looking to spruce up your vegetarian pizza with more toppings, or if you're catering to both vegetarians and meat-eaters, here are some additional ingredients you might like:
VEGETARIAN
- Caramelized onions
- Artichoke hearts
- Spinach or arugula
- Mushrooms (such as cremini, portobello, or shiitake)
- Olives (black or green)
- Pineapple chunks for a sweet twist
- Roasted Garlic Olive Oil Dip (it's so yummy drizzled atop)
- Feta cheese or goat cheese for added tanginess
- Homemade cajun seasoning
MEAT EATERS
- Shredded chicken
- Bacon bits or candied bacon
- Salami or chorizo slices
- Anchovies for a salty kick
- Steak chunks
Best Types of Cheese for this Pizza
Even though this Veggie Pizza recipe is based on using mozzarella cheese, you can also switch things up and add a new flare by adding any of the following:
- Gruyère
- Gouda cheese
- Mild Cheddar Cheese
- American cheese
- Parmesan cheese (grated)
Can I Double the Dough?
Yes! It’s easy to double or triple this homemade pizza dough recipe. You can even freeze the dough before rising. Simply stick it in an oiled air-tight bag or container and into the freezer for up to six months. When you’re craving some cheese pizza, defrost the dough in the fridge overnight. Then let it come to room temperature for about half an hour before rolling, topping, and baking.
The Ultimate Veggie Pizza Recipe Q + A's
Store leftover pizza in an airtight container in the fridge for up to four days. You can always enjoy it cold (Confession... I actually LOVE cold pizza). The flavors seem to marinate and taste even better the next day. But if you are not on the cold pizza bandwagon, then you can always reheat it on a griddle or in the oven to serve.
Absolutely! To make this recipe gluten-free, simply use my easy gluten-free pizza crust recipe. The rest of the ingredients can remain the same.
Yes--- instead of regular dairy cheese swap it out for a vegan cheese. My favorite brands that seem to melt are the mozzarella by Follow Your Heart or Daiya (they have a new oat milk base that melts really well) Please keep in mind that it might look and taste slightly different if using a vegan cheese.
For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan. Also remember not to add too much sauce.
Other Delicious Family-Friendly Vegetarian Recipes to Try!
If you enjoyed The Ultimate Veggie Pizza Recipe, make sure to add these irresistible meatless dishes to your "must-make next" list!
- Skillet Meatless Enchiladas
- Meatless Pumpkin Skillet Lasagna
- Spicy Sofritas Quinoa Tacos
- Vegan Meatball Subs
- Chipotle Game Day Chickpea Nachos
- Vegan Pot Pie
- Spicy Vegan Chili
- Hearty Vegan Taco Soup
MADE OUR RECIPE(S)?
If you tried The Ultimate Veggie Pizza Recipe recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
The Ultimate Veggie Pizza Recipe
Ingredients
PIZZA CRUST:
- 2 ¾ cups organic all-purpose flour (See Notes for GF option!)
- 1 cup WARM fresh water
- 1 tablespoon honey or Agave
- 1 packet rapid-rise yeast (That's 2 ¼ tsps!)
- 1 tablespoon Extra virgin olive oil
- ¼ teaspoon sea salt
PESTO SAUCE:
- 1 Homemade pesto sauce
TOPPINGS:
- 1 tablespoon Extra virgin olive oil
- 2 cups fresh mozzarella cheese (That's about 4 ozs.)
- 2 cups roasted herb tomatoes
- 2 cups mini bell peppers, diced or sliced
- 1 zucchini, peeled + sliced into rounds
- 2 jalapeños, sliced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Pinch of red pepper flakes
- 1 cup chopped kale, fresh or frozen
Instructions
TO MAKE THE PIZZA CRUST:
- In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
- Slowly add the flour and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time)
- Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
- Once done, cover the dough with plastic wrap for 10 minutes, until is rises a bit.
- Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
TO MAKE THE PESTO SAUCE:
- To make your own homemade Pesto sauce, see recipe!
ROAST THE VEGGIES:
- Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
- Add the tomatoes, zucchini, mini bell peppers, and jalapeños unto the baking sheet (in a single layer) and drizzle with olive oil and season with seasonings (salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley, and red pepper flakes) and bake for 25-30 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly.
ASSEMBLY:
- Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
- Brush a generous amount of the pesto sauce over the top of the crust until evenly coated.
- Generously add pieces of fresh mozzarella atop the sauce, leaving a bit of crust bare for the edges.
- Top with chopped kale followed by roasted tomatoes, zucchini, bell peppers, and jalapeños.
- Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown.
- Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese has melted (and becomes bubbly) and the crust is crispy and golden brown.
- Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous slices, using a pizza cutter.
- Bon Appetit!
Tips & Tricks
- PIZZA CRUST: For a crispy pizza, I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan, which can be found at Target!
- STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
- GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
- STORAGE (PESTO SAUCE): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 1 week. Can also be frozen for a longer period---up to 6 months.
- ROASTED VEGGIES: It's super important to roast your veggies before assembling them unto pizza to avoid an abundance of liquid on pizza when baking as well as to ensure that veggies are cooked through before the crust and cheese melts.
Nutrition
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LET US KNOW!
What an easy and TASTY recipe! I LOVE veggies on my pizza and this recipe checks all my boxes!
Veggie pizza is one of our faves! This is one recipe that will be made in this house real soon!
My kids really enjoyed helping me make this for dinner last night! And I enjoyed how healthy it was too!
So much love put into this delicious pizza..I love the combination of flavors on the toppings. Yummm!!
We love roasted broccoli and pizza is well-loved too, so sure we'd enjoy this. Like the sound of the pizza sauce too. Yum!