Veggie Pizza
My Ultimate Veggie Pizza That’ll Make You Swoon
Girl, can we talk about pizza for a sec? Not the greasy, soggy kind that makes you regret your life choices at 2 a.m., but the good kind — the veggie-packed, cheesy, totally drool-worthy kind that makes your taste buds do a happy dance.
This is my go-to veggie pizza recipe, and honestly, it’s the kind of thing that makes you feel like a kitchen wizard without even needing a pizza oven. Soft, chewy crust, a tangy-sweet tomato base, melty cheese that stretches like your patience on Monday, and fresh veggies piled high — it’s basically a hug you can eat.
The first time I made this, my roommate legit asked if I was a professional chef now. I laughed, I winked, and then I totally let her take the last slice (because sharing is caring, but also I was full).
Why I’m Obsessed With This Veggie Pizza
Listen, this isn’t just pizza. This is my cozy, “I-love-myself” kind of pizza.
- The crust? Crispy on the outside, pillowy on the inside — perfect for folding in half and pretending you’re in a New York pizzeria.
- The sauce? Simple, no-cook, and bursting with garlicky tomato goodness. Babe, it tastes like summer in a bowl.
- The toppings? Totally customizable. Mushrooms, bell peppers, onions, spinach, olives — basically whatever your fridge is hiding, give it a moment of glory.
- The cheese? Ooey, gooey, and 100% indulgent. I’ve never met a cheese combo I didn’t like.
It’s healthy-ish (hello, veggies!) but still wildly indulgent, and it comes together way faster than you’d think.
What You’ll Need for This Veggie Pizza
Alright babe, here’s the no-stress shopping list to make pizza dreams happen:
For the dough (or grab store-bought if you’re lazy — I won’t judge):
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water (not too hot, not too cold — kinda Goldilocks vibes)
- 2 tbsp olive oil
For the sauce:
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt (or to taste)
- 1 tsp olive oil
For the toppings:
- 1 ½–2 cups shredded mozzarella (or your fave melty cheese mix)
- 1 small red onion, thinly sliced
- 1 bell pepper (any color), sliced thin
- 1 cup mushrooms, sliced
- 1 handful spinach or arugula
- ½ cup black olives, sliced
- Optional: cherry tomatoes, zucchini slices, artichoke hearts — basically whatever your fridge is crying out to be eaten
Pro Tip: I sometimes sprinkle a little feta on top at the end — it’s like a tangy little surprise party in every bite.
How to Make This Veggie Pizza
a.k.a. turning your kitchen into the coziest pizzeria ever.
1. Make the dough magic happen
Mix the yeast, sugar, and warm water in a small bowl and let it sit for 5–10 mins. You’ll see it get foamy — that’s your yeast saying, “We got this.” In a big bowl, combine the flour and salt, add the olive oil and yeast mix, and knead like you mean it for 5–7 mins. It’s soft, slightly sticky, and perfect. Let it rest in a warm bowl, covered with a towel, for about an hour or until it doubles in size.
2. Whip up that saucy goodness
While your dough is napping, toss your minced garlic in a bit of olive oil over medium heat for a minute (don’t burn it, babe!). Add the crushed tomatoes, oregano, basil, and salt. Let it simmer gently for 10–15 mins while your kitchen smells like heaven. Taste-test, because you have to.
3. Prep the veggies like a boss
Slice, chop, and basically give them a moment in the spotlight. I love to sauté mushrooms and bell peppers lightly before putting them on the pizza — it deepens the flavor and keeps them from getting too watery. Spinach can go straight on raw; it wilts beautifully in the oven.
4. Stretch that dough
Roll out your dough on a floured surface until it’s your desired thickness — I like mine medium, not floppy, not too thick. Transfer it to a baking sheet or pizza stone, and give it a tiny brush of olive oil. It’s like putting a base coat on a canvas — fancy vibes.
5. Layer it like a pizza queen
Spread your sauce generously over the crust. Sprinkle a layer of mozzarella, then pile on your veggies. Don’t be shy! Add a little more cheese on top, and if you’re feeling extra, a few drizzle-y splashes of olive oil or a sprinkle of chili flakes.
6. Bake it till perfection
Pop that beauty in a preheated oven at 475°F (245°C) for about 12–15 mins. Keep an eye on it — the cheese should be bubbly, the edges golden, and your soul content.
7. The final flourish
Once it’s out, let it sit for a few mins (I know, it’s torture). Slice it up, maybe add some fresh basil leaves, and then dive in. That first bite? Pure joy. Stretchy cheese, soft crust, veggies that actually taste like veggies, and all the cozy vibes rolled into one.
Maria’s Veggie Pizza Tips (aka: What I Learned the Hard Way)
- Don’t overdo the sauce — Too much = soggy crust. Trust me, I’ve been there.
- Cheese first, then toppings — Keeps the veggies from sliding around like they’re at a dance party.
- Sauté watery veggies — Mushrooms, zucchini, bell peppers… pre-cook ‘em or you’ll end up with a sad, soggy mess.
- Let it rest — Just like cookies, let your pizza chill for 2–3 mins. It slices cleaner and no one burns their tongue (yep, that was me).
- Mix it up — Veggies aren’t rules, they’re suggestions. Go rogue! I once threw on roasted butternut squash and caramelized onions, and babe… life-changing.
Veggie Pizza FAQ (aka: Maria’s Pizza Secrets So You Don’t Have to Suffer)
Can I use store-bought dough?
Absolutely. Babe, sometimes we don’t have time to knead our way to happiness — and store-bought dough is totally a vibe.
What if I want gluten-free?
Get a pre-made gluten-free crust or flour blend, and follow the same steps. You won’t even miss it, promise.
Can I make this ahead of time?
Yes! Assemble it, cover it, and bake later. Or freeze pre-baked slices — perfect for “I need pizza, STAT” emergencies.
Can I go dairy-free?
For sure! Vegan cheese melts differently but still hits that melty, cozy mark.
Can I load it with ALL the veggies?
Girl… yes. But layer smart — too many watery veggies can make your crust sad. Pre-cook if needed, or just embrace the juicy chaos.
You Did That, Queen!
Look at you, creating veggie pizza perfection like a total kitchen goddess. If your kitchen smells like cozy, cheesy heaven and you’re feeling proud, then mission accomplished.
Stick around, babe — I’ve got way more easy, full-flavor recipes coming. Sweet treats, cozy meals, and totally indulgent dishes that make life feel lighter and happier, one bite at a time.
Messy hair, full bellies, and happy hearts — that’s the vibe here.
Big hugs and cheesy stretches,
Maria
Veggie Pizza
Ingredients
For the dough (or grab store-bought if you’re lazy — I won’t judge):
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast 2 ¼ tsp
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water not too hot, not too cold — kinda Goldilocks vibes
- 2 tbsp olive oil
For the sauce:
- 1 can 15 oz crushed tomatoes
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt or to taste
- 1 tsp olive oil
For the toppings:
- 1 ½ –2 cups shredded mozzarella or your fave melty cheese mix
- 1 small red onion thinly sliced
- 1 bell pepper any color, sliced thin
- 1 cup mushrooms sliced
- 1 handful spinach or arugula
- ½ cup black olives sliced
- Optional: cherry tomatoes zucchini slices, artichoke hearts — basically whatever your fridge is crying out to be eaten
Instructions
Make the dough magic happen
- Mix the yeast, sugar, and warm water in a small bowl and let it sit for 5–10 mins. You’ll see it get foamy — that’s your yeast saying, “We got this.” In a big bowl, combine the flour and salt, add the olive oil and yeast mix, and knead like you mean it for 5–7 mins. It’s soft, slightly sticky, and perfect. Let it rest in a warm bowl, covered with a towel, for about an hour or until it doubles in size.
Whip up that saucy goodness
- While your dough is napping, toss your minced garlic in a bit of olive oil over medium heat for a minute (don’t burn it, babe!). Add the crushed tomatoes, oregano, basil, and salt. Let it simmer gently for 10–15 mins while your kitchen smells like heaven. Taste-test, because you have to.
Prep the veggies like a boss
- Slice, chop, and basically give them a moment in the spotlight. I love to sauté mushrooms and bell peppers lightly before putting them on the pizza — it deepens the flavor and keeps them from getting too watery. Spinach can go straight on raw; it wilts beautifully in the oven.
Stretch that dough
- Roll out your dough on a floured surface until it’s your desired thickness — I like mine medium, not floppy, not too thick. Transfer it to a baking sheet or pizza stone, and give it a tiny brush of olive oil. It’s like putting a base coat on a canvas — fancy vibes.
Layer it like a pizza queen
- Spread your sauce generously over the crust. Sprinkle a layer of mozzarella, then pile on your veggies. Don’t be shy! Add a little more cheese on top, and if you’re feeling extra, a few drizzle-y splashes of olive oil or a sprinkle of chili flakes.
Bake it till perfection
- Pop that beauty in a preheated oven at 475°F (245°C) for about 12–15 mins. Keep an eye on it — the cheese should be bubbly, the edges golden, and your soul content.
The final flourish
- Once it’s out, let it sit for a few mins (I know, it’s torture). Slice it up, maybe add some fresh basil leaves, and then dive in. That first bite? Pure joy. Stretchy cheese, soft crust, veggies that actually taste like veggies, and all the cozy vibes rolled into one.
Notes
- Store-bought dough works perfectly if you’re short on time — no guilt, no drama.
- Lightly sauté mushrooms, peppers, or zucchini to prevent excess moisture on the pizza.
- For extra flavor, mix mozzarella with provolone or add a sprinkle of feta after baking.
- Vegan cheese and gluten-free crust can be swapped in easily.
- Leftovers reheat beautifully in a skillet or air fryer for crispy edges.
