Veggie Pizza Delight is a colorful, flavorful way for me to enjoy all my favorite vegetables in one delicious bite. Loaded with fresh toppings and melty cheese on a golden, crispy crust, this homemade pizza delivers restaurant-level taste with all the comfort of a home-cooked meal.

Why You’ll Love This Recipe

I love this veggie pizza because it’s incredibly versatile and satisfying. I can pile on my favorite vegetables, use any kind of crust I prefer, and even mix up the cheeses to suit my mood. It’s lighter than a meat-loaded pizza but just as satisfying, and I feel great about enjoying a meal that’s both hearty and packed with nutrients.

ingredients

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

For the Crust (or use store-bought):

All-purpose flour
Yeast
Warm water
Olive oil
Sugar
Salt

For the Sauce:

Tomato sauce or pizza sauce
Garlic, minced
Dried oregano
Dried basil
Olive oil
Salt and pepper

Toppings:

Mozzarella cheese, shredded
Bell peppers, sliced
Red onion, thinly sliced
Mushrooms, sliced
Cherry tomatoes, halved
Black olives, sliced
Spinach or arugula
Fresh basil (optional, for garnish)

directions

I start by making the dough: I combine warm water, yeast, and sugar, let it sit until foamy, then stir in the flour, salt, and olive oil. I knead it into a smooth dough and let it rise for about an hour.
While the dough is rising, I prepare the sauce by sautéing garlic in olive oil, adding the tomato sauce and herbs, and letting it simmer for 10 minutes.
Once the dough is ready, I roll it out onto a floured surface and transfer it to a pizza stone or baking sheet.
I spread the sauce evenly over the crust, sprinkle with mozzarella, and add my veggie toppings.
I bake the pizza in a preheated oven at 475°F (245°C) for 12–15 minutes or until the crust is golden and the cheese is bubbling.
I let it cool slightly before slicing and garnishing with fresh basil if I have it on hand.

Servings and timing

This recipe makes one large pizza (about 8 slices) and takes around 1 hour and 30 minutes from start to finish, including dough rising time.

Variations

Sometimes I swap in pesto for the tomato sauce or use a whole wheat or cauliflower crust. I also enjoy adding artichoke hearts, zucchini, or sun-dried tomatoes. For a bit of heat, I sprinkle red pepper flakes or drizzle a little hot honey before serving.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I use the oven at 375°F until hot and crispy again—usually 8–10 minutes. If I’m in a hurry, I use a skillet over medium heat to bring the crust back to life.

FAQs

Can I use store-bought pizza dough?

Absolutely. When I’m short on time, I grab pre-made dough and it still turns out great.

How do I keep the crust from getting soggy?

I pre-bake the crust for 5–6 minutes before adding toppings, and I avoid using too much sauce or very watery vegetables.

Can I make this pizza vegan?

Yes, I use dairy-free cheese and make sure the crust and sauce are vegan-friendly.

What’s the best cheese combo for veggie pizza?

I stick with mozzarella for melt, but I also love adding a little feta or goat cheese for tanginess.

Do I need a pizza stone?

Not at all. I often use a baking sheet or even a cast iron skillet—it still comes out crispy and delicious.

Conclusion

Veggie Pizza Delight is my favorite way to enjoy pizza night with a fresh and wholesome twist. With endless topping combinations, a crispy crust, and all that melty cheese, it’s a satisfying and fun meal to make at home. Whether I’m cooking for myself or sharing with others, it’s always a hit.