Name: Homemade Veggie Pizza
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/4 cup warm water; 2 teaspoons instant yeast; 2 teaspoons granulated sugar; 1/2 teaspoon salt; 2 tablespoons olive oil; 3 to 3 1/2 cups all-purpose or bread flour; 1 cup pizza sauce; 2 cups shredded mozzarella cheese; 1 cup sliced mushrooms; 1/2 cup chopped sweet bell peppers; 1/3 cup thinly sliced red onion; 1/3 cup chopped black olives; 1/3 cup chopped roma tomato; 1 tablespoon chopped fresh basil or parsley, optional

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This easy homemade veggie pizza is a delicious way to incorporate bright, fresh veggies into a meal that tastes decadent! The homemade pizza crust is everything and comes together quickly, too.

You can have fun with this easy veggie pizza and use whatever veggies you have on hand to make a healthy and produce-packed pie!

My Kids’ Favorite Garden Veggie Pizza

Pizza night doesn’t HAVE to mean it’s unhealthy! Heck, I think even more indulgent foods are healthy to have every once in a while. It’s all about moderation, right? But you don’t have to worry about moderation with this veggie-packed pizza. It’s cheesy, bright, full of fresh vegetables, and made with a simple homemade crust that you’ll be shocked by how easy it is to make. It’s our go-to when we want a simple dinner that still has good nutrients but tastes super fun and indulgent.

You can totally make this pizza your own, too. I love using a wide mix of colorful vegetables, but it’s flexible as can be. Don’t have all the veggies suggested below? Use what you have or love on pizza! Want to add some meat to give a little protein kick? Go for it! Pepperoni or sausage would be divine on this. Have fun and make it your own. Pizza shouldn’t be serious anyway!

What are the Best Vegetables to Use with Veggie Pizza?

The best veggies to use on pizza are ones that are quick cooking since the pizza doesn’t bake in the oven for all that long! For that reason, root vegetables like carrots or potatoes aren’t the best options to use, unless you pre-cook them or cut them really small. My favorite veggies to use on pizza are mushrooms, bell peppers, onion, black olives, tomatoes, and fresh herbs!

Recipe Ingredients:

For the pizza dough, you’ll need:

Warm water: The warm water activates the yeast, which makes the dough rise. Careful it’s not too hot, or else it’ll kill the yeast.

Instant yeast: Yeast is what makes the dough rise. I prefer instant yeast for this recipe because it’s fast.

Granulated sugar: A little sugar in the dough balances the hearty, savory flavors of the pizza. It won’t taste sweet and acts more as a balancer.

Salt: Salt helps to activate all the other flavors.

Olive oil: Olive oil makes the dough more elastic and richly flavored.

Flour: Flour is what brings the dough together. I like to use either all-purpose or bread flour.

To top the pizza, you’ll need:

Pizza sauce: Use your favorite canned marinara or pizza sauce here.

Mozzarella cheese: Cheese is a must on pizza and mozzarella is mild and melts beautifully.

Veggies: I love using mushrooms, sweet bell peppers, red onion, black olives, and roma tomato. Top with fresh herbs after baking, like basil or parsley!

How to Make Veggie Pizza:

Veggie pizza is truly so easy to make, and you’ll love how fast the homemade pizza crust is!

To make the dough:

Add the water, yeast, sugar, salt, and olive oil to bowl.
Allow mixture to stand for 5 minutes.
Add one cup of flour, and mix for 1 or 2 minutes by hand.
Add another cup of flour, and mix until well combined.
Add flour in small increments until you can’t mix it by hand very well.
Sprinkle some flour on your table; turn the dough onto the table.
Knead the dough by hand for 6 to 10 minutes.
Place the dough back in the bowl, cover with a towel, and let it rise in a warm place for 30 minutes.

To make the pizza:

Preheat your oven to 425 degrees F.
Turn dough out onto a parchment paper-lined or baking mat-lined large baking sheet.
Shape the pizza into a round or square pizza, about 12 inches across.
Top with pizza sauce and then the shredded mozzarella.
Add the mushrooms, bell pepper, onion, olives, and tomatoes.
When the pizza is assembled, place the pizza in the oven for about 15 minutes.
Sprinkle the pizza with chopped basil and/or parsley if using.
Let the pizza rest for 5 minutes before cutting and serving hot.

Topping Variations:

If you don’t have all of these veggies, or don’t prefer them, you can also use:

Broccoli florets
Chopped kale
Jalapeno
Zucchini
Baby broccoli
Green olives
Spinach
Peas
Chopped asparagus
Meat, including: pepperoni, shredded chicken, cooked and crumbled Italian sausage, cooked ground beef, or prosciutto

How to Store and Reheat Leftover Pizza:

Sometimes I think leftover pizza is even better than the fresh kind! To store pizza, let it cool completely before placing in an airtight bag or container. You don’t want to stack slices right on top of on another; if you have to stack them to fit, place pieces of parchment paper between slices so the toppings don’t come off of the bottom piece.

Store in the fridge for up to 5 days or the freezer for up to 4 months. To reheat, place pizza on a parchment-lined baking sheet in a 350 degree F. oven for 10 minutes, or until heated through. For frozen pizza, do the same but cook a bit longer, between 15 to 20 minutes. (You can also eat pizza cold straight out of the fridge… I think it’s delicious!)

Love pizza? Try these for your next pizza Friday: