This homemade veggie pizza with a crispy crust is loaded with zucchini, bell peppers, mushrooms, and cherry tomatoes, topped with melty mozzarella and flavorful homemade pizza sauce. It’s a colorful and satisfying vegetarian pizza that brings plenty of fresh flavor to pizza night.
The secret to avoiding a soggy vegetable pizza is to lightly broil the vegetables before adding them, helping remove excess moisture. Paired with homemade pizza dough and sauce, this simple technique gives you a crispier crust and perfectly cooked toppings for a delicious homemade veggie pizza.
Pair this Easy Veggie Pizza with more flavorful recipes from our collection to create a delicious homemade meal. For a protein-rich option, try our High-Protein Tuna Salad, or enjoy the bold flavors of Mongolian Beef. You can also add a comforting bowl of Rustic Hungarian Soup for a satisfying meal.
Homemade Veggie Pizza with a Crispy Crust
Equipment
- Oven
- Baking Pan 12 x 15 inches
Ingredients
Pizza Dough
- 3¾ cups flour
- 1 tbsp sugar
- 2½ tsp dry yeast
- 1 tbsp salt
- 3 tbsp olive oil
- 1 cup + 2 tbsp warm water
Tomato Sauce
- 2 tbsp olive oil
- 2 oz 60 g chopped onion
- 1 garlic clove chopped
- 12 oz 360 g canned diced tomatoes
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried oregano
Vegetable Toppings
- 8 oz 240 g zucchini, sliced
- 8 oz 240 g eggplant, sliced
- 2 –3 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- 8 oz 240 g shredded mozzarella cheese
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- 2 oz 60 g mushrooms, sliced
- 3 oz 90 g cherry tomatoes, halved
- Additional salt and pepper to taste
- Olive oil as needed
Instructions
- Prepare the dough: Combine flour, sugar, dry yeast, and salt in a large bowl. Mix well.
- Add olive oil and warm water. Knead by hand or with a mixer for about 10 minutes, until smooth and elastic.
- Shape the dough into a ball. Lightly grease a bowl with oil, place the dough inside, and cover.
- Let the dough rise in a warm place for 90 minutes, or until doubled in size.
- Make the sauce: Heat 2 tbsp olive oil in a saucepan. Add the chopped onion and garlic and cook over low heat for 5 minutes.
- Add the canned diced tomatoes and cook for another 5 minutes.
- Season with salt, black pepper, and dried oregano. Cook for 2 more minutes, then set aside.
- Prepare the vegetables: Combine the sliced zucchini and eggplant with 2–3 tbsp olive oil, salt, paprika, and black pepper. Mix well.
- Broil the vegetables for 3–4 minutes at 500°F (260°C).
- Assemble the pizza: Roll out the risen dough and place it in a 15 × 12-inch baking pan. Press the dough evenly into the pan with your fingers.
- Spread the prepared tomato sauce over the dough.
- Sprinkle the shredded mozzarella evenly over the sauce.
- Arrange the eggplant and zucchini on top.
- Add the sliced red and yellow bell peppers, mushrooms, and cherry tomatoes.
- Season with additional salt and pepper to taste and drizzle with olive oil.
- Bake at 450°F (230°C) for 15–20 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Slice and serve hot.