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Homemade Veggie Pizza with a Crispy Crust

This Easy Veggie Pizza features a homemade crispy crust topped with flavorful tomato sauce, melted mozzarella, and a colorful mix of zucchini, eggplant, bell peppers, mushrooms, and cherry tomatoes. It’s a delicious, cheesy, and satisfying meat-free pizza that’s perfect for an easy homemade meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Dough Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course main course
Cuisine American, Italian
Servings 8

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.
    • Tip: Broiling the vegetables—especially zucchini and eggplant - helps remove excess moisture, preventing a soggy pizza crust while concentrating their flavor.