Easy Homemade Vegetable Pizza Recipe: Fresh, Colorful, and Flavor-Packed

This Vegetable Pizza is a homemade favorite packed with fresh, crisp veggies, melty cheese, and a golden, chewy crust. It’s colorful, satisfying, and delivers bold flavor in every bite without needing any meat. Whether I’m making it for a quick weeknight dinner or slicing it up for a casual gathering, this pizza always hits the mark.

Why I Love This Recipe

I love this recipe because it’s simple to prepare, full of texture, and totally customizable. The combination of roasted and fresh vegetables creates a balance of sweetness, crunch, and earthiness that pairs perfectly with gooey cheese and herb-seasoned sauce. It’s also a great way to use whatever vegetables I have on hand, making it both flexible and budget-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Pizza dough (store-bought or homemade)

  • Olive oil

  • Marinara or pizza sauce

  • Mozzarella cheese (shredded)

  • Red bell pepper (sliced)

  • Green bell pepper (sliced)

  • Red onion (thinly sliced)

  • Mushrooms (sliced)

  • Cherry tomatoes (halved)

  • Baby spinach (optional, for topping after baking)

  • Dried oregano

  • Garlic powder

  • Salt and black pepper to taste

Directions

  1. I preheat the oven to 475°F (245°C) and line a baking sheet or prepare a pizza stone.

  2. I roll out the pizza dough on a lightly floured surface and transfer it to the prepared sheet.

  3. I brush the dough with olive oil, then spread an even layer of marinara sauce over the surface.

  4. I sprinkle a generous amount of mozzarella cheese, followed by the vegetables: mushrooms, peppers, onions, and cherry tomatoes.

  5. I season everything with salt, black pepper, garlic powder, and oregano.

  6. I bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

  7. After removing from the oven, I let it cool for a couple of minutes, then top with fresh spinach if I’m using it. Slice and serve warm.

Servings and Timing

This recipe makes one large pizza (about 8 slices). Prep time is 15 minutes, and baking takes about 12–15 minutes.

Variations

I enjoy customizing this recipe depending on what I have:

  • Use pesto instead of marinara for a vibrant, herby twist.

  • Add roasted garlic, artichoke hearts, or zucchini for more variety.

  • Swap mozzarella for feta or goat cheese for a different flavor profile.

  • Try a cauliflower or whole wheat crust for a different base.

Storage/Reheating

I store leftover slices in the refrigerator for up to 3 days. To reheat, I use a 375°F oven for 8–10 minutes or re-crisp slices in a skillet. I avoid the microwave to keep the crust from turning soggy.

FAQs

Can I use store-bought pizza dough?

Yes, I use it often for convenience. I just make sure to let it come to room temperature before rolling it out so it’s easier to handle.

Should I cook the vegetables before adding them?

Not usually. I like adding them raw so they roast slightly in the oven. For firmer veggies like zucchini or eggplant, a quick sauté helps reduce moisture.

What kind of cheese works best?

I prefer mozzarella for meltability, but I sometimes mix in provolone, cheddar, or a sprinkle of Parmesan for extra flavor.

Can I make this pizza ahead of time?

I prep all the toppings and dough ahead, then assemble and bake fresh. Leftovers reheat well too.

Is this pizza freezer-friendly?

Yes, I bake it first, then cool and freeze slices in an airtight container. To reheat, I pop them straight into the oven until hot and crispy.

Conclusion

This Vegetable Pizza is a fresh, flexible, and delicious option I love coming back to. With crisp veggies, gooey cheese, and a golden crust, it’s the kind of homemade meal that feels both comforting and wholesome. Whether I’m feeding the family or treating myself, this pizza never fails to deliver on flavor and satisfaction.

Print
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Easy Homemade Vegetable Pizza Recipe: Fresh, Colorful, and Flavor-Packed

Easy Homemade Vegetable Pizza Recipe: Fresh, Colorful, and Flavor-Packed

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  • Author: Linda
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 large pizza (about 8 slices)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This easy homemade vegetable pizza features a golden crust, gooey mozzarella, and a vibrant mix of fresh veggies—perfect for a quick weeknight meal or casual gathering.


Ingredients

  • 1 pizza dough (store-bought or homemade)
  • 1 tbsp olive oil
  • 1/2 cup marinara or pizza sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup baby spinach (optional, for topping after baking)
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 475°F (245°C) and prepare a baking sheet or pizza stone.
  2. Roll out the pizza dough on a lightly floured surface and place on the sheet.
  3. Brush dough with olive oil and spread marinara sauce evenly over it.
  4. Sprinkle mozzarella cheese over the sauce, then layer on bell peppers, onion, mushrooms, and cherry tomatoes.
  5. Season with salt, pepper, garlic powder, and oregano.
  6. Bake for 12–15 minutes or until the crust is golden and the cheese is bubbling and lightly browned.
  7. Cool slightly, then top with fresh spinach if using. Slice and serve warm.

Notes

  • Let store-bought dough sit at room temperature before rolling for easier handling.
  • Sauté firmer vegetables like zucchini if using to reduce moisture.
  • Add different cheeses like feta or goat cheese for variety.
  • Swap marinara with pesto for a herby twist.

Nutrition

  • Serving Size: 1 slice
  • Calories: 230
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 18mg

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