You’ll fall in love with our Veggie Pizza recipe. Creamy garlic sauce, garden-fresh veggies, and melty cheese all packed on a delicious pizza crust.
Veggie pizza is a colorful and satisfying meal that brings together a crisp crust, zesty sauce, and a medley of fresh vegetables. For this recipe I used squash, zucchini, artichokes, onions, spinach and tomatoes, but you can use any vegetables you prefer on your veggie pizza.
I love switching up the weeknight pizza cravings. For some more delicious pizza twists you have to check out my Quick + Easy Mexican Pizza, Pepperoni Pizza Pinwheels, or 5 Ingredient Pizza Bagel Bites.
Table of Contents
Recipe Ingredients
- Artichokes: Artichoke hearts add a tangy and slightly earthy taste with a tender texture.
- Mozzarella Cheese: Offers a mild, creamy taste with a stretchy texture.
- Italian Seasoning: A blend of herbs like oregano and basil, providing a fragrant and savory taste.
For a full list of ingredients and amounts see the recipe card below.
Variations
- Ranch Veggie Pizza: Use a ranch dressing mix to create a tangy sauce base. Combine 1 packet of ranch seasoning mix with 1 cup of sour cream and 1 cup of softened cream cheese. Spread this mixture over the cooled crust before adding the vegetables and cheese.
- Spice Variation: For a touch of sweetness, sprinkle a bit of cinnamon or nutmeg over the vegetables. Adding fresh dill can bring a bright, slightly tangy note.
How to Make Veggie Pizza
Step 1: Preheat oven to 500°F (260°C).
Step 2: To make the sauce, in a small saucepan set over medium heat, melt butter. Add minced garlic, stir, and cook for 1 minute. Add flour and cook for 1 minute. Then add milk and whisk continuously until smooth. As the mixture thickens, season with salt, pepper, and Italian seasoning. Simmer for 5 minutes, then remove from heat and add the parmesan. Let cool for 15 minutes before using.
Step 3: Roll out the dough into a 16″ circle. Place on the pizza pan, then fold the overhanging dough over to form the crust. Press the edge to seal. Brush with olive oil, then bake for 5 minutes. Remove from the oven.
Step 4: Spread the sauce over the pizza peel, then top with spinach, artichokes, mozzarella cheese, and Monterey Jack cheese. Add the zucchini, yellow squash, red onion, diced tomato, green onion, oregano, red pepper, salt, and pepper.
Step 5: Bake for 10-12 minutes. Remove, and sprinkle with parmesan cheese. Allow to cool for 8 minutes before slicing and serving.
Expert Tips
- Cooling Rack: Place the baked pizza on a cooling rack briefly to maintain a crisp crust and prevent sogginess.
- Prevent Sticking: Lightly dust the pan with cornmeal or flour before placing the dough on it. This helps prevent sticking and adds a slight crunch to the crust.
FAQs
Popular vegetable toppings include broccoli, red bell pepper, black olives, shredded carrot, cauliflower, red onion, eggplant, spinach, cherry tomatoes, and even pineapple for a sweet twist.
You can use store-bought or homemade pizza dough, crescent roll dough for a flaky crust, or naan for a quick and easy base.
Storage Info
STORE leftover Veggie Pizza in an airtight container and refrigerate for up to 3 days. To FREEZE, wrap the pizza slices individually in plastic wrap and place them in a freezer-safe bag for up to 2 months.
To REHEAT, preheat your oven to 375°F (190°C) and bake the pizza on a baking sheet for 10-15 minutes or until the cheese is bubbly and the crust is crispy.
More Pizza Recipes that You’ll Love
Veggie Pizza Recipe
Ingredients
- 1 ball pizza dough - store-bought or homemade*
For the Sauce
- 2 tbsp butter
- 2 cloves minced garlic
- 2 tbsp all-purpose flour
- 3/4 cup whole milk
- 1/2 tsp Italian seasoning
- 1/4 tsp kosher sea salt
- 1/8 tsp ground black pepper
- 1/3 cup parmesan cheese
For the Topping
- 3/4 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup marinated artichokes - drained and diced
- 1/2 yellow squash - thinly sliced
- 1/2 zucchini - thinly sliced
- 1/2 cup freshly diced tomatoes
- 3 tbsp red onion - diced
- 2 tbsp green onion - sliced
- 1/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/8 tsp kosher sea salt
- 1/8 tsp ground black pepper
- 2 tbsp parmesan cheese
Instructions
- Preheat oven to 500°F (260°C).
- To make the sauce, in a small saucepan set over medium heat, melt butter. Add minced garlic, stir, and cook for 1 minute. Add flour and cook for 1 minute. Then add milk and whisk continuously until smooth. As the mixture thickens, season with salt, pepper, and Italian seasoning. Simmer for 5 minutes, then remove from heat and add the parmesan. Let cool for 15 minutes before using.
- Roll out the dough into a 16" circle. Place on the pizza pan, then fold the overhanging dough over to form the crust. Press the edge to seal. Brush with olive oil, then bake for 5 minutes. Remove from the oven.
- Spread the sauce over the pizza peel, then top with spinach, artichokes, mozzarella cheese, and Monterey Jack cheese. Add the zucchini, yellow squash, red onion, diced tomato, green onion, oregano, red pepper, salt, and pepper.
- Bake for 10-12 minutes. Remove, and sprinkle with parmesan cheese. Allow to cool for 8 minutes before slicing and serving.
I loved that I still got to eat pizza and feel good about what I was eating. I will definitely be making this recipe again.
Loved how crisp the veggies stayed and that creamy base was perfect.
I have a couple kids that love this pizza just as much as I do! It’s so tasty & not heavy at all!