Veggie Pizza is a timeless favorite that never disappoints—especially when made from scratch with fresh, vibrant ingredients. If you’ve ever been let down by a soggy, underwhelming vegetable pizza, you’re not alone. That’s why this recipe was crafted to deliver the ultimate balance of crisp crust, golden cheese, and perfectly roasted toppings. From the juicy cherry tomatoes to the briny olives and tender bell peppers, every bite of this veggie pizza is a celebration of flavor and texture. Whether you’re a lifelong vegetarian or just love a good pie, this homemade version will easily become your go-to pizza night favorite.

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❤️ Why You’ll Love This Recipe

Flavor-Packed Toppings: Juicy tomatoes, tender artichokes, sweet bell peppers, and salty Kalamata olives make every bite bold and satisfying.
Crispy Golden Crust: Baked at a high temperature, the crust turns perfectly golden with just the right amount of crunch.
Healthier Than Delivery: Made with fresh veggies and optional whole wheat dough, this veggie pizza is a wholesome weeknight dinner.
Fully Customizable: Skip the almonds, add mushrooms, load up the spinach—make it your own.
Kid and Crowd Approved: Even meat-lovers go back for seconds (and thirds!).

🧀 Ingredients

Here’s everything you’ll need to make your own veggie pizza at home:

1 batch whole wheat pizza dough (or 1 lb store-bought dough)
1 cup pizza sauce or marinara
2 cups fresh baby spinach
2–3 cups (8–12 oz) shredded part-skim mozzarella
½ cup jarred or canned artichokes, cut into bite-size pieces
½ cup red or orange bell pepper, sliced into thin strips
½ cup red onion, sliced thin
½ cup cherry tomatoes, halved
½ cup Kalamata olives, halved
½ cup sliced almonds (optional, for crunch)
Optional Garnishes:
- Fresh basil leaves (whole or torn)
- Red pepper flakes
- Finely grated Parmesan cheese

Tip: Use more of what you love and skip what you don’t—the toppings are super flexible.

🔥 Instructions

Preheat the oven to 500°F (260°C) and place a rack in the upper third. If using a pizza stone or steel, place it in the oven to heat.
Prepare the dough and divide it into two equal portions if making smaller pizzas. Roll each portion into a 10–11 inch circle.
Spread the sauce evenly over the dough, leaving a 1-inch border around the edges.
Add spinach directly on top of the sauce to lock in moisture and nutrients.
Sprinkle mozzarella generously over the spinach.
Top with veggies: Add artichokes, bell peppers, onions, tomatoes, olives, and almonds (if using).
Bake on the top rack for 10–12 minutes, or until the crust is golden and the cheese is bubbling with brown spots.
Garnish and serve: Remove from the oven and finish with fresh basil, Parmesan, and red pepper flakes if desired. Slice and serve immediately!

⏱️ Recipe Details & Nutrition

Recipe Details

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–35 minutes
Servings: 6 to 8
Yield: Two 11-inch pizzas or one large

Nutrition Facts (Approximate per serving)

(Note: Values may vary based on exact toppings and dough used)

Calories: ~280–320
Protein: 12g
Carbohydrates: 30g
Fat: 14g
Fiber: 3g
Sugar: 4g
Sodium: ~500mg

Want to make it lighter? Use part-skim cheese and skip the almonds.

💡 Tips & Variations

Tips for the Best Veggie Pizza

Preheat your oven fully: A blazing-hot oven (500°F) ensures a crispy crust and melty cheese.
Use low-moisture cheese: Part-skim mozzarella browns beautifully without making the pizza soggy.
Dry your veggies: If your toppings are wet (like artichokes or spinach), pat them dry to avoid a soggy crust.
Don’t underbake: Bake until the cheese is bubbling and golden-brown in spots for that irresistible flavor.

Tasty Variations

Make it vegan: Use dairy-free mozzarella or cashew cheese.
Add heat: Sprinkle red pepper flakes or sliced jalapeños before baking.
Go Mediterranean: Add crumbled feta, sun-dried tomatoes, or roasted eggplant.
Try a white pizza: Skip the tomato sauce and use a garlic olive oil base instead.

Craving more variety? Try my Barbecue Pineapple Pizza or Kale Pesto Pizza for another veggie-forward twist.

Veggie Pizza

This homemade veggie pizza is crispy, cheesy, and loaded with colorful roasted vegetables. Healthier and faster than delivery—perfect for weeknight dinners!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Total Time 32

Course Main Course

Cuisine American

Servings 6 people

Calories 300 kcal

Equipment

– Baking sheet or pizza stone
Rolling Pin
Pizza Cutter

Ingredients

– 1 batch whole wheat pizza dough or 1 lb store-bought
– 1 cup pizza sauce or marinara
– 2 cups baby spinach
– 2–3 cups 8–12 oz shredded part-skim mozzarella cheese
– ½ cup jarred or canned artichokes chopped
– ½ cup red or orange bell pepper thinly sliced
– ½ cup red onion thinly sliced
– ½ cup cherry tomatoes halved
– ½ cup Kalamata olives halved
– ½ cup sliced almonds optional
– **Optional Garnishes**: Fresh basil red pepper flakes, Parmesan cheese

Instructions

Preheat oven to 500°F (260°C) with a rack in the upper third. If using a pizza stone, place it in the oven now.
Roll out dough into two 11-inch rounds or one large crust.
Spread pizza sauce evenly, leaving a 1-inch border around the edges.
Layer spinach, then mozzarella over the sauce.
Add toppings: artichokes, bell pepper, onion, tomatoes, olives, and almonds (if using).
Bake on the top rack for 10–12 minutes, or until crust is golden and cheese is bubbly with brown spots.
Remove from oven, garnish with basil, red pepper flakes, and Parmesan if desired. Slice and serve!

Notes

– To make it nut-free, omit the almonds.
– Swap or add toppings like mushrooms, zucchini, or feta.

Keyword Veggie Pizza

❓ FAQs

Can I use store-bought dough for this veggie pizza?

Absolutely. Just make sure to bring it to room temperature before stretching—it’ll be easier to work with.

How do I prevent a soggy crust with so many veggies?

Use low-moisture mozzarella, pat down wet veggies like artichokes or spinach, and bake until the crust is crisp and the cheese is deeply golden.

Can I make this veggie pizza ahead of time?

Yes! Assemble the pizza up to a few hours ahead and refrigerate it (unbaked). When ready to serve, bake directly from the fridge.

What other vegetables can I add?

Try mushrooms, zucchini, roasted eggplant, or even sweet corn. Just keep the total volume to about 2.5–3 cups for best results.

How should I store leftovers?

Wrap slices in foil or place in an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months.

🍽️ Conclusion + SEO Ending Template

This veggie pizza delivers everything you want in a homemade pie—crisp crust, gooey cheese, and a colorful mix of perfectly roasted vegetables. It’s an easy, crowd-pleasing dinner that’s both nourishing and completely satisfying. Whether it’s pizza night with the family or meal prep for the week, this one’s going into regular rotation.

Ultimate Veggie Pizza