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Stretchy mozzarella, tangy tomato sauce, and the kind of vegetables that actually belong on a pizza, like thinly sliced mushrooms, grape tomatoes, black olives, green bell pepper, and shaved red onion. It’s a veggie pizza that doesn’t feel like a compromise. Every bite is exactly what it should be.
Pepperoni has its place. This is not that pizza. Instead: crisp bell pepper, tangy red onion, juicy tomatoes, mushrooms, black olives—enough going on that you won’t miss the meat, and I say that as someone who really likes meat. It’s the veggie pizza that doesn’t need to apologize for itself.
If you’re looking for more meatless pizza recipes, you’ve got to try this fresh Caprese pizza, Grandma pizza (a fave), or this mouthwatering herb & garlic cheese pizza.
Table of Contents
Why You’ll Love This Veggie Pizza
- Incorporates veggies that belong on pizza—not big, awkward hunks of broccoli or stringy asparagus.
- Tasty enough not to wish you’d added pepperoni
- Light and refreshing
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Pizza dough: Fresh is always best. You can make your own or follow my one-hour no-knead pizza dough recipe. However, in a pinch, a pre-made pizza shell totally works.
- Tomato sauce: Keep it simple with a jarred sauce, or for a fresh take, try it with this chunky Neapolitan pizza sauce.
- Cheese: I like to use shredded mozzarella or slices of provolone.
- Veggies: Grape tomatoes—but you could slice up some rounds of Roma tomatoes instead, black olives, tangy red onions, mushrooms, and crisp bell pepper are my veggies of choice for this one.
Recipe Tip
Use a mandoline to slice mushrooms, onion, and bell pepper into thin, uniform slices.
How to Make Veggie Pizza
Step 1: Get Everything Ready
Preheat the oven to 525-550ºF (the hotter the oven, the better the cook on the pizza). Get all of your veggies sliced and your cheese, shredded.
Step 2: Form the Dough
Lightly oil a pizza pan and sprinkle some cornmeal over the bottom (optional, but recommended). Transfer the dough to the center of the pan and press it outward, working toward the edges. Go slow and steady to avoid any thin spots or ripped dough.
Step 3: Top It Off
Ladle 1-2 cups of sauce onto the dough, starting from the center and spreading it outward, leaving room for the crust. Sprinkle the shredded cheese over the sauce, then top it all with your veggies.
Step 4: Bake!
Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and crisp and the cheese is bubbling.
Step 5: Let It Sit
Remove it from the oven, then let it sit for about 5 minutes to set before cutting into it. I like using pizza-cutting scissors to cut it into slices.
Substitutions & Variations
- Add Protein: Yes, it’s a veggie pizza. But if you are inclined to add meat, pepperoni (especially cup ‘n’char) is a no-brainer. You could also crumble sausage on top.
- Make It a White Pizza: Skip the tomato sauce and brush the dough with olive oil, then just add your cheese and veggies.
- Cheese Swaps: Crumbled feta or goat cheese works beautifully on this pizza. Especially if you opt for the white, sauceless version.
- Other Veggies:
- Ribboned baby spinach is an easy addition
- If you want to add broccoli, I highly recommend chopping it into fine bits so you’re not dealing with awkward bites and florets falling off your pizza.
- Thinly sliced zucchini
- Roasted red peppers
- Marinated artichoke hearts
- Gluten-Free Option: Use a GF pizza shell or a good homemade GF pizza dough recipe.
- For Dairy-Free: I’ve heard a lot of great things about Miyoko’s cashew milk mozzarella, though I haven’t tried it yet.
Storage, Freezing, & Reheating
To Reheat: Air fryer or toaster oven, 2-minute bursts until warmed through. Microwave works in a pinch—25-second intervals—but you’ll lose the crispy bottom.
To Store: Cool completely, wrap tightly, refrigerate for 3–4 days. Keep it toward the back of the fridge where it’s coldest.
To Freeze: Wrap each slice in plastic, then foil, then into a freezer bag. Good for up to 2 months. Reheat straight from frozen—just add a few extra minutes.
What to Serve With This Pizza
- Air Fryer Buffalo Wings
- Side Salad for Pizza
- Salad With Homemade Caesar Dressing
- For crust dipping, Dill Pickle Buttermilk Ranch Dressing
Frequently Asked Questions
Onions, bell peppers, mushrooms, olives, tomatoes, spinach, and artichoke hearts are at the top of the list. They’re easy to roughly chop or thinly slice, which makes them great for biting into on a pizza.
Veggie pizza is versatile, so you can go with a basic red sauce, a fresh Neapolitan pizza sauce, or just an olive oil base for a white pizza.
Best Veggie Pizza
Equipment
- 1 Pizza pan
Ingredients
- 1 lb fresh pizza dough
- 1-2 cups tomato sauce (depending on how much sauce you like)
- 2 cups shredded mozzarella cheese
- 1/2 red onion, thinly sliced (more or less based on preference)
- 1/2 cup sliced grape tomatoes
- 1/2 cup sliced mushrooms
- 1/2 cup sliced black olives
- 1 green bell pepper, gutted and thinly sliced
- 2 TBSP cornmeal (optional, see notes)
Instructions
- Preheat the oven to 525-550ºF (the hotter the oven, the better the cook on the pizza). Slice the veggies and shred the cheese, then set everything aside.
- Lightly oil a pizza pan and sprinkle some cornmeal over the bottom in an even layer (optional but recommended). Transfer the dough to the center of the pan and carefully press it outward toward the edges. Take your time with this to avoid thin spots or ripped dough.
- Ladle 1-2 cups of sauce onto the dough, starting from the center and spreading it outward, leaving room for the crust. Sprinkle the shredded cheese over the sauce, then top it all with the veggies.
- Transfer the pizza to the oven and bake for 12-15 minutes, or until the crust is golden and crisp and the cheese is bubbling.
- Remove it from the oven. Let it sit for about 5 minutes before cutting into it.
