This Homemade Veggie Pizza with a Crispy Crust features zucchini, bell peppers, mushrooms, and cherry tomatoes, topped with melty mozzarella and flavorful homemade pizza sauce. It’s an easy vegetarian pizza that’s colorful, satisfying, and perfect for pizza night.
The secret to avoiding a soggy vegetable pizza is to lightly broil the vegetables before adding them. This step removes excess moisture. When you pair the vegetables with homemade pizza dough and sauce, this simple technique gives you a crispier crust and perfectly cooked toppings.
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 1/8 cup water warm
Tomato Sauce
- 2 tbsp olive oil warmed
- 60 g onion chopped
- 1 clove garlic chopped
- 360 g tomatoes diced canned
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried oregano
Vegetable Toppings
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- ½ piece red bell pepper sliced
- ½ piece yellow bell pepper sliced
- 240 g mozzarella cheese
- 60 g mushrooms
- 90 g cherry tomatoes
- 240 g zucchini sliced
- 240 g eggplant sliced
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.