Veggie Pizza
Veggie Pizza

This is our ultimate oven baked pizza for vegetarian lovers. Red sauce, mozzarella, red onions, olives, peppers, artichokes and a golden crust. It’s all there!

In this recipe

  • All about pizza dough
  • Tips for making vegetarian (or any!) pizza
  • Variations: do it yourself
  • SO MANY veggie toppings
  • How to reheat leftover pizza

I figured that a vegetarian pizza would be hard to sell in our family where pizza is synonymous with pepperoni. But no!

Everyone savored the delicious flavors – salty Kalamata olives, succulent artichokes, succulent mozzarella, tangy red onions and sweet yellow peppers sprinkled over a thin layer of tomato sauce.

Make it for a meatless Monday dinner or whip it up for Friday movie night. Pizza has to be one of the tastiest ways to eat veggies!

All about pizza dough

Delicious and easy-to-make homemade dough is the way to go, but store-bought dough works too. Buy two 1-pound balls of pizza dough or make one of the following homemade pizza dough recipes:

  • homemade pizza dough
  • Don’t knead whole wheat pizza dough
  • Simple pizza dough without kneading

Let homemade dough rise overnight or at room temperature for up to 18 hours. It develops a lot of flavor and creates the valuable large air bubbles in the dough. If you are storing the dough in the fridge for longer storage, take it out of the fridge about an hour beforehand to bring it to room temperature.

For the best pizza ever, read the tips below. You’re on your way to becoming a pizza master!

toppings: Don’t overload pizza with toppings! When making pizza, less is more so the crust gets crispy without getting soggy. The crust will weigh down if you add too much topping or sauce.

oven temperature: Bake the pizza in a very hot oven. I borrowed Jim Lahey’s method of first getting my oven as hot as possible and then turning on the grill to cook the pizza.

Fun fact! Jim Lahey, owner of Sullivan St. Bakery and author of several bread cookbooks, is one of the early proponents of the no-knead bread method, and the no-knead pizza dough I recommend for this recipe is adapted from his method.

oven rack: Place the oven rack 8 to 9 inches below the grill element. This is enough clearance to prevent the top of the dough from burning. Be sure to check often as the oven’s heat distribution varies. Yours will be different than mine.

baking time: The cooking times are different for a pizza stone and a tray. Pizza takes longer to cook on a baking sheet than on a hot pizza stone.

Assemble the pizza: Top and bake one pizza after the other. While the first pizza is baking, start working on the second pizza.

Variations: do it yourself

Now that you have a base, what’s next? Honestly, the sky’s the limit. If you can imagine it, you can make it. I’m not saying you can just throw anything at it (keep the sweet potatoes and marshmallows), but follow the maxim what grows together goes together and pair these veggies with some fresh herbs.

In summer you can use thin strips of zucchini or fresh tomatoes with basil. Fall roasted pumpkin and root vegetables with sage or rosemary sounds delicious. Top the asparagus with parsley or tarragon in spring.

SO MANY veggie toppings

Here is a list of ideas for vegetarian pizza toppings. Most vegetables can be topped raw, but some must be cooked first to bring out their sweetness and keep them from drying out. It’s not a complete list, however a lot to let your imagination run wild.


  • Asparagus: Cut thin strips or rings of raw asparagus and toss in olive oil
  • Aubergine: Thinly slice and bake or fry with olive oil.
  • Raw dark leafy greens like kale, arugula, and spinach dressed with oil and vinegar. Top the cooked pizza or place it on top of the pizza halfway through baking.
  • Mushrooms: They can be sliced ​​and raw or sautéed in olive oil.
  • Potatoes: Boil until tender and cut into thin slices. Brush them with olive oil.
  • Butternut, Honeynut, or Delicata Squash: Thinly slice and roast in the oven first.
  • Cherry tomatoes: Simply cut in half.
  • Sun-dried tomatoes packed in oil: cut into small pieces.
  • Zucchini: Cut thin ribbons or thin circles and salt both sides for about 20 minutes. Drain and blot the moisture with a paper towel.


  • Parmesan
  • goat cheese
  • ricotta
  • Provolone
  • Fontina
  • Gouda cheese
  • Cheddar
  • Gruyere

Spicy and punchy elements

  • Olives (any kind), pepperoncini peppers, capers, pickled or raw jalapenos, red pepper flakes
  • Soft herbs: To garnish the cooked pizza, such as basil, tarragon, Italian parsley and coriander.
  • Strong herbs: Sprinkle on top either before or after baking the pizza, like rosemary, thyme, sage, and fresh or dried oregano.

How to reheat leftover pizza

My favorite thing to do is reheat pizza in a 400ºF oven. Bake for five to 10 minutes or until hot. You could microwave it but I think the crust gets too soggy. Here are some helpful tips for reheating pizza.

More vegetarian delights

  • Vegetarian lasagna with spinach and mushrooms
  • Vegetarian Pad Thai with tofu
  • Spicy vegetarian chili
  • Southwestern Vegetarian Casserole
  • Vegetarian shepherd’s pie with carrots and mushrooms

vegetarian pizza

preparation time
15 minutes

cooking time
18 minutes

warm-up time
30 minutes

total time
63 minutes

up to 6 servings

2 pizzas

The homemade pizza dough recommended in this recipe can be made up to 48 hours in advance. If you make it during the day, you’ll need to allow about two hours to prep and let it rise.


  • 2 (1-lb) store bought or homemade Pizza dough

  • all purpose flourfor dusting the worktop

  • meal with cerealsto dust the dish or baking sheet

  • 3/4 Cup store bought or homemade pizza sauce

  • 1 cup (4 ounces) grated mozzarella cheese

  • 1/2 yellow pepperscored and sliced

  • 1/2 small Red onioncut

  • 1/2 Cup pitted Kalamata oliveshalved if large

  • 1 (14ounce) can artichoke hearts packed in water, drained and quartered

  • 1/4 Cup grated parmesan cheese

  • olive oilfor garnish

  • basil leavesfor garnish


  1. Preheat Oven to 450ºF:

    Place a rack about 20 cm under the grill element. If using a pizza stone, place it on the wire rack. Preheat the oven to 450ºF for 30 minutes to get the oven very hot.

  2. Divide the dough and form into balls:

    Sprinkle your kitchen counter generously with flour. Turn the dough over it. If you made a 2-pound pizza dough recipe, cut the dough in half. You want 2 pieces of dough that are about 1 pound each. Each slice makes a pizza.

    Working with one piece of dough (1 pound) at a time, fold all four corners of the dough toward the center. Turn the dough over and wrap your hands around the dough. Twist once or twice to form a smooth ball. If the dough is very sticky, flour your hands and sprinkle the dough with a little more flour. Forming the dough into balls this way makes it easier to roll them into rounds.

    Repeat with the second piece of dough. Cover 1 piece of dough with a tea towel. You top and bake 1 pizza and shape and top the second pizza while baking.

  3. Shape the dough:

    Generously flour your kitchen counter and dough. Using your fingertips, press down the ball of dough to form an 8-inch round. Continue to press and stretch the dough until it is 12 inches in diameter.

    If the dough springs back and is difficult to stretch, cover with a tea towel and let rest and relax for about 10 minutes before stretching further.

  4. Transfer the dough to a pizza peel or baking sheet:

    Generously sprinkle a pizza peel or rimless baking sheet with cornmeal. You build the pizza on the shovel or baking sheet, and when you transfer the pizza to a pizza stone, you slide it off the shovel and onto the stone. The cornmeal prevents it from sticking to either surface.

    Use your hands to transfer the stretched dough to the pan or baking sheet. If necessary, stretch the dough to make it round again.

  5. Switching the oven from baking to roasting:

    Ten minutes before baking the pizza (while you are assembling the topping), switch the oven from bake to broil. Preheat grill. This gets the oven really, really hot. The pizza is baked under the grill.

  6. Add the toppings:

    Pour half of the sauce (just over 1/4 cup) onto the crust and spread in an even layer with the back of the spoon. Sprinkle half of the mozzarella (about 1/2 cup) over the sauce.

    Spread half of the peppers, onions, olives and artichokes on the dough.

  7. Bake pizza:

    When using a pizza stone: Slide the pizza off the bowl and onto the stone with a quick, jerky motion. Bake for 5 to 7 minutes or until cheese is bubbling and crust is browned. Cooking time will depend on the heat of your oven, so check occasionally. Use the spade to take the pizza out of the oven and slide it onto a cutting board.

    When using a baking sheet: Place the pizza in the oven and bake for 7 to 9 minutes or until the cheese is bubbling and the dough is golden brown. Cooking time will depend on the heat of your oven, so check occasionally. Pizza on a baking sheet takes longer to bake than on a pizza stone. Remove the pan from the oven and slide it onto a cutting board.

    While the first pizza is baking, assemble the second pizza with the remaining dough and toppings. After the first pizza comes out of the oven, preheat the pizza stone and oven for the second pizza and bake using the same methods.

  8. Cut and serve:

    Sprinkle each pizza with Parmesan, sprinkle with the basil leaves and drizzle with olive oil. Slice and serve warm.

nutritional information (per serving)
579 calories
18g Fat
87g carbohydrates
18g protein
Previous articleEasy Chicken Skillet Enchiladas
Next articleSweet Corn and Goat Cheese Quesadillas
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!