Veggie Pizza
A vegetable-loaded pizza that doesn't go soggy. Most veggie pizzas fail because the vegetables weep water onto the dough — pre-roasting them and salting the moisture-heavy ones first keeps the crust crisp.
Prep Time
16 min
Cook Time
25 min
Servings
4
Calories
735 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot1 medium
- Bell Pepper1
- Onion1 medium
- Cheese1 cup
- Dough1 batch
- Pizza Dough1 ball
- Tomato Sauce1 cup
- Mozzarella1 cup
- Oregano1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Carrot1 medium
- Bell Pepper1
- Onion1 medium
- Cheese1 cup
- Dough1 batch
- Pizza Dough1 ball
- Tomato Sauce1 cup
- Mozzarella1 cup
- Oregano1
Instructions
- 1
Heat the oven as hot as it goes — typically 500°F (260°C). If you have a pizza stone or steel, put it on the middle rack at least 45 minutes before baking. The thermal mass is what gives you a crisp bottom.
- 2
Slice 1 zucchini and 1 small eggplant into ¼-inch rounds. Salt both sides, layer in a colander, and let sit 30 minutes. Pat dry — you've drawn out the water that would otherwise sog the pizza.
- 3
Roast the salted veg with 1 cup of sliced mushrooms and a sliced bell pepper at 400°F for 15 minutes until softened but not falling apart. Cool slightly. This step is the difference between a good and a great veggie pizza.
- 4
Stretch 1 ball of pizza dough on a sheet of parchment to a 12-inch round. Brush lightly with olive oil. Spread ½ cup of pizza sauce, leaving a 1-inch border.
- 5
Top with 8 oz shredded mozzarella, then distribute the roasted vegetables evenly. Don't pile up the middle — that's where soggy starts. A few halved cherry tomatoes and fresh basil leaves go on top.
- 6
Slide the pizza (with the parchment) onto the hot stone. Bake 7-10 minutes until the crust is deep golden and the cheese is bubbling with brown spots. Slice and eat immediately.
Watch how to make Veggie Pizza
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Pre-roast every wet vegetable. Zucchini, eggplant, mushrooms, peppers all release water during baking. Roasting first removes 60-70% of that moisture and concentrates flavor.
- 2.Salt the wet ones first. Zucchini and eggplant especially benefit from a salt-and-drain step before roasting. You'll be amazed at the water that comes out.
- 3.Don't overload the pizza. More than about 1.5 cups of toppings on a 12-inch pizza weighs down the dough and creates the dreaded soggy center.
- 4.Highest oven temperature you've got. Real Neapolitan ovens hit 900°F. A home oven at 500°F + a preheated stone is your best approximation.
🔬 Why It Works
Vegetables are 80-95% water. When you put raw vegetables on a pizza, that water releases during baking and pools on top of the cheese, soaking down into the dough. Pre-roasting removes most of that water and concentrates the vegetable flavors. A hot pizza stone provides intense bottom heat that sets the crust quickly before any remaining moisture can penetrate. The result is a pizza with crisp bottom, melted cheese, and vegetables that taste like themselves — not boiled.
Frequently Asked Questions
Can I use store-bought pizza dough?▾
No pizza stone — what do I do?▾
Best cheese for veggie pizza?▾
Can I make this gluten-free?▾
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