Meet the easiest and most delicious way to get loads of veggies into your mouth! My roasted vegetable pizza is a true delight that is full of flavor. This was the first-ever vegan pizza I made at home. It quickly became a family favorite in my home, and I just know it’s going to be on repeat in yours too!
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Table of Contents
Why You’ll Love This Recipe
This pizza with roasted veggies is simply veggie-packed and nutritious. Plus, it’s incredibly versatile to swap out what you have on hand or add other veggie favorites. Since it’s pizza, it’s family-friendly too, perfect for a movie night with the ones you love.
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Ingredients + Substitutions
When you need to swap or make a change, here’s what you can do with the ingredients:
- Dough: My vegan pizza dough recipe is super easy, but if you don’t have time to make it, you could also use a store-bought brand to save time.
- Veggies: When you have different types of tomatoes, olives, or other veggies for this roasted veggie pizza, it’s OK to use them. And if you don’t like a certain veggie in the recipe, feel free to leave it off or sub it for something you love. This recipe can also be made with fresh seasonal vegetables that you change with the seasons.
- Oil: If you’re out of olive oil, you could use grapeseed, avocado oil, or sunflower oil instead.
- Pizza sauce: I use my roasted red pepper pizza sauce for this roasted veggie pizza recipe, but if you have another sauce in mind, go for it!
How To Make Roasted Veggie Pizza
Once your dough is ready, you’ll have this roasted veggies pizza ready faster and fresher than any delivery!
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- Preheat oven to 450°F and line a cookie sheet with a silicone baking mat or parchment paper.
- Add tomatoes, bell pepper, onion, zucchini, olives, olive oil, Italian seasoning, garlic powder, red pepper flakes, and salt to a mixing bowl and toss thoroughly.
- Spread veggies out on prepared baking sheet and bake for 20 minutes (stirring and flipping veggies halfway through).
- Roll out pizza dough onto a lightly floured surface using your hands or a rolling pin. Shape and flatten the dough into a (roughly) 12-inch circle, about 1/2-inch thick.
- Spread roasted red pepper pizza sauce over the dough, leaving about 1/2-inch rim around the outer edges. Add roasted veggies on top.
- Bake for 15 minutes. Serve with freshly chopped basil on top and balsamic glaze drizzle.
Servings Ideas
Make it a full meal by serving toasted vegetable pizza with soup or salad. Try my spinach tomato salad, blueberry spinach salad, veggie orzo soup, or kale chickpea soup. You can also enjoy it with my good canned green bean recipe and even use my vegan pesto or basil balsamic vinaigrette for dipping. Don’t forget dessert with apple popsicles or strawberry watermelon popsicles for a refreshing, sweet, and healthy finish.
Storage Tips
If any roasted veggie pizza remains, layer the slices with parchment paper between them into an airtight container to keep for up to 3 days in the fridge. You can freeze them too by wrapping each slice in plastic wrap followed by aluminum foil, and that will help them stay free of freezer burn for up to 2 months.
FAQ
Yes! Just use your favorite store-bought pizza crust or dough.
Yes, you should partially roast veggies before adding them to your pizza. Doing so allows them to lose some of their moisture (which means your pizza won’t get soggy). Also, many vegetables need a longer time to bake than the pizza dough does. So, if you don’t bake your veggies at least partially before adding them to the pizza, then you’ll likely end up with a pizza crust that is done but veggies that are only partially cooked.
Yes! My go-to way to make any homemade pizza is to use store-bought pizza dough. (FredMeyers, Trader Joe’s, and Whole Foods tend to have good pizza dough options in the fridge section closest to the bakery area.)
If you tried this Roasted Veggie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Roasted Veggie Pizza
Ingredients
- 1 Pizza Dough
- 1 1/2 cup Roasted Red Pepper Pizza Sauce
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 zucchini, 1/4 inch slices
- 10 black olives, or pitted kalamata olives, halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- fresh basil, chopped (for topping)
Instructions
- Preheat oven to 450°F/230°C and line a cookie sheet with a silicone baking mat or parchment paper.
- Add tomatoes, bell pepper, onion, zucchini, olives, olive oil, Italian seasoning, garlic powder, red pepper flakes, and salt to a mixing bowl and toss thoroughly.
- Spread veggies out on prepared baking sheet and bake for 20 minutes (stirring and flipping veggies halfway through).
- Roll out pizza dough onto a lightly floured surface using your hands or a rolling pin. Shape and flatten the dough into a (roughly) 12-inch circle, about 1/2-inch thick.
- Spread roasted red pepper pizza sauce over the dough, leaving about 1/2-inch rim around the outer edges. Add roasted veggies on top.
- Bake for 15 minutes. Serve with freshly chopped basil on top and balsamic glaze drizzle.
Notes
If any roasted veggie pizza remains, layer the slices with parchment paper between them into an airtight container to keep for up to 3 days in the fridge. You can freeze them too by wrapping each slice in plastic wrap followed by aluminum foil, and that will help them stay free of freezer burn for up to 2 months.
Nutrition
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