Name: Recipe "Ultimate Veggie Pizza"
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 lb pizza dough; 1 cup pizza sauce; 1 tbsp olive oil; 8 oz cremini mushrooms (sliced); 1 clove garlic (minced); kosher salt and black pepper; 3 cup shredded low-moisture part-skim mozzarella cheese; 0.5 cup jarred or canned artichoke hearts (roughly chopped); 0.5 cup jarred roasted red bell peppers (cut into thin strips); 0.5 cup red onion (thinly sliced); 0.5 cup sliced black olives; fresh basil leaves; crushed red pepper flakes; finely grated parmesan cheese

Keep exploring with Spinach Artichoke Pesto Tortellini Soup, Spinach Artichoke White Bean Crostini, and Spinach Artichoke Pesto Pizza.

My Favorite Veggie Pizza, Loaded with Color and Crunch

Every week needs a pizza night, and this veggie pizza is the one I always come back to. The combination of sautéed cremini mushrooms, tangy artichoke hearts, smoky roasted red peppers, sharp red onion, and briny olives piled over a crisp, chewy crust hits every craving. I stir in garlic at the last minute to make the mushrooms extra savory, and the fresh basil on top ties it all together.

Why You’ll Love This Veggie Pizza

A colorful, flavor-packed topping mix. Each bite gives you a different texture and taste, earthy mushrooms, tender artichokes, sweet peppers, and salty olives.
Quick enough for a weeknight. With store-bought dough and sauce, you can have this on the table in under 30 minutes of active prep.
Endlessly adaptable. Swap in whatever vegetables you have on hand, it’s a great way to clean out the crisper drawer.

Key Ingredients for the Ultimate Veggie Pizza

Cremini mushrooms: These have a deeper, earthier flavor than white button mushrooms. Sauté them until golden to bring out their umami. If you can’t find cremini, white mushrooms work but cook them a little longer to concentrate flavor.
Low-moisture part-skim mozzarella: This cheese melts beautifully without releasing excess liquid, keeping the pizza from getting soggy. Regular mozzarella can work but drain and pat it dry first.
Artichoke hearts and roasted red peppers (jarred): These add tang and sweetness. Look for jars packed in water or oil, drain them well and pat dry with paper towels before slicing to avoid extra moisture.

Kitchen Tools for Making Veggie Pizza

Pizza stone or large rimmed baking sheet
Pizza peel or inverted rimmed baking sheet (for transferring)
Medium skillet for sautéing mushrooms
Sharp chef’s knife for slicing vegetables
Cutting board

Tips for Making the Best Veggie Pizza at Home

Preheat your pizza stone or baking sheet in a 500°F oven for a full 30 minutes to ensure a crispy bottom. Let the dough rest on a lightly floured surface while you prep, this relaxes the gluten and makes it easier to stretch. When cooking the mushrooms, don’t crowd the pan; give them space to brown rather than steam. Stir in the garlic about a minute before they’re done so it doesn’t burn. Assemble the pizza quickly once the toppings are on, and slide it onto the hot stone using a floured peel or the back of a rimmed baking sheet. Bake until the cheese is melted and the crust is golden, 8 to 15 minutes depending on your oven.

Expert Tips for a Perfectly Crisp Veggie Pizza Crust

Use a mixture of all-purpose flour and semolina to dust your pizza peel, the semolina acts like little ball bearings, helping the pizza slide off easily. If the dough keeps snapping back when you try to stretch it, cover it and let it rest for 10 more minutes; that relaxes the gluten. When you slide the pizza onto the hot stone, give the peel a gentle back-and-forth shake first to make sure it isn’t sticking. For an even bake, rotate the pizza halfway through cooking if your oven has hot spots.

Veggie Pizza Variations to Try

Switch up the vegetables based on the season. In summer, top with thinly sliced zucchini, corn kernels, and cherry tomatoes. For a Mediterranean twist, add crumbled feta, kalamata olives, and a sprinkle of oregano. If you want more protein, add cooked Italian sausage or crumbled tempeh, just sauté them first. For a gluten-free version, use your favorite gluten-free pizza dough or a cauliflower crust; bake according to its package directions and adjust topping amounts so the crust doesn’t get weighed down.

What to Serve with Veggie Pizza for a Complete Meal

This pizza is a meal on its own, but a simple green salad with lemon vinaigrette balances the richness. I also love serving it with a bowl of marinated olives or roasted red peppers on the side. For extra heat, pass crushed red pepper flakes at the table, they brighten every bite.

How to Store Leftover Veggie Pizza

Let leftover pizza cool completely, then wrap each slice individually in foil or plastic wrap. Place them in an airtight container or zip-top bag and refrigerate for up to 4 days. For best texture, don’t stack slices directly on top of each other without a barrier, the cheese can stick.

Can You Freeze This Veggie Pizza?

Yes, you can freeze both baked and unbaked pizzas. To freeze unbaked, assemble the pizza on a parchment-lined baking sheet and freeze until solid. Wrap tightly in plastic wrap and foil, then bake directly from frozen at 500°F, adding a few minutes to the bake time. For baked pizza, freeze slices in a single layer on a sheet, then transfer to a freezer bag. They’ll keep for up to 3 months.

How to Reheat Veggie Pizza Without Getting a Soggy Crust

The oven gives the best results: place slices on a baking sheet in a 375°F oven for 8-10 minutes until the cheese is bubbly and the crust is crisp. For a quicker method, heat a nonstick skillet over medium heat, add the pizza slice, cover, and cook for 4-5 minutes, the steam melts the cheese while the bottom crisps. Avoid the microwave, which makes the crust soggy.

Veggie Pizza FAQs

Can I use pre-shredded mozzarella cheese?

Yes, but look for low-moisture part-skim shredded mozzarella. It melts well and doesn’t release too much water, which can make the pizza soggy. Fresh mozzarella is also fine but you’ll want to blot it dry first.

Do I have to cook the mushrooms before putting them on the pizza?

Yes, cooking the mushrooms first is important. Sautéing them in olive oil until golden brown removes excess moisture and concentrates their flavor. If you add raw mushrooms, they’ll release water during baking and make the crust soggy.

Can I make this pizza vegan?

Absolutely. Use your favorite store-bought or homemade vegan cheese shreds, and skip the Parmesan. The vegetable toppings are already plant-based. Make sure the pizza dough doesn’t contain eggs or dairy.

Why did my pizza turn out soggy?

Soggy pizza usually happens when too much moisture hits the crust. Make sure the mushrooms are well sautéed, don’t overload the sauce, and drain the artichoke hearts and roasted peppers before slicing. A preheated pizza stone helps crisp the bottom.

Can I use a different type of onion?

Yes, red onion adds a mild bite, but yellow or white onion works too. Slice them thinly so they cook through in the short baking time. For a milder flavor, soak sliced red onion in cold water for 10 minutes, then drain.

Recipe

Ultimate Veggie Pizza

Fire up your oven and get the toppings ready…it’s pizza night! This Ultimate Veggie Pizza has the tastiest combination of vegetables for the freshest flavor and my favorite pizza EVER.

mediumVegetarian

25 min

Prep Time

20 min

Cook Time

45 min

Total Time

Servings

Dinner

Course

Italian

Cuisine

704 kcal

Calories

Ingredients

Servings

1 lb pizza dough
1 cup pizza sauce
1 tbsp olive oil
8 oz cremini mushrooms, sliced
1 clove garlic, minced
kosher salt and black pepper
3 cup shredded low-moisture part-skim mozzarella cheese

0.5 cup jarred or canned artichoke hearts, roughly chopped
0.5 cup jarred roasted red bell peppers, cut into thin strips
0.5 cup red onion, thinly sliced
0.5 cup sliced black olives
fresh basil leaves
crushed red pepper flakes
finely grated parmesan cheese

Instructions

1
Place a pizza stone in the oven and preheat the oven to 500°F. Do this 30 minutes prior to cooking the pizza.
2
Make the pizza dough and pizza sauce. You can also use store bought pizza dough or pizza sauce. Divide 1 1lb of dough into 2 even pieces. Let rest on a lightly floured surface while you prepare the toppings.
3
In a medium skillet, heat the olive oil to medium high heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and golden brown. About one minute before the mushrooms are done, stir in the garlic. Season with salt and pepper.
4
Make sure all of your other toppings are ready to go before you start making the pizza.
5
Sprinkle a pizza peel lightly with flour and set aside. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet.
6
On a lightly floured surface, start with one dough ball and use your fingers to gently press the dough into a circle. Gently stretch the dough into a 10 to 12-inch circle, being careful to not over stretch the dough.

7
Spread the pizza with half of the pizza sauce, leaving a 1-inch border without sauce. Sprinkle the pizza evenly with half of the shredded mozzarella cheese. Top with half of the toppings: cooked mushrooms, artichoke hearts, roasted peppers, red onion, and olives.
8
Once you have the toppings on the pizza dough, you need to move quickly so the pizza is easy to transfer to the oven.
9
Use the pizza peel to carefully transfer the pizza onto the hot pizza stone. Bake until the cheese is melted, and the crust is golden brown, about 8 to 15 minutes.
10
When the first pizza is almost done baking, make the second pizza, following the same steps. When you remove the first pizza from the oven, transfer the second pizza to the oven and bake.
11
Garnish the pizzas with fresh basil, crushed red pepper flakes, and Parmesan cheese, if desired. Slice and serve immediately.

Nutrition (per serving)

704kcal

Calorie breakdown

Protein26%183 kcal

Fat51%365 kcal

Carbohydrates23%160 kcal

How this was calculated — 14 of 14 ingredients matched

pizza doughPizza, meat topping, thick crust, frozen, cooked1243 kcal

pizza sauceSauce, pizza, canned, ready-to-serve130 kcal

olive oilOil, corn, peanut, and olive133 kcal

cremini mushroomsMushroom, white, exposed to ultraviolet light, raw50 kcal

garlicGarlic, raw7 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

shredded low-moisture part-skim mozzarella cheeseCheese, mozzarella, low moisture, part-skim2124 kcal

jarred or canned artichoke heartsTurkey, all classes, heart, raw168 kcal

jarred roasted red bell peppersPepper, banana, raw32 kcal

red onionOnions, red, raw53 kcal

sliced black olivesOlive loaf, pork282 kcal

fresh basil leavesBasil, fresh0 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

finely grated parmesan cheeseCheese, parmesan, hard4 kcal

Serving size ≈ 357 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: dinner, nutFree, Oven Baked, pizza, vegetarian

This post may contain affiliate links. Read our disclosure policy.