Ultimate Veggie Pizza

homemade veggie pizza best veggie pizza recipe
As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly antic vegetable pizza are few and army for the liberation of rwanda between. So, I combined all of the elements I ’ ve enjoyed over the years to create my own “ ultimate ” vegetable pizza recipe. This is the best homemade vegetable pizza I ’ ve ever had, and I hope you ’ ll say the same !
This vegetarian pizza recipe will delight vegetarians and carnivores alike. It ’ south fresh and full of season, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden ( and optional ) baby spinach. You ’ ll find a basal of rich tomato sauce and gold, bubbling mozzarella underneath, of course .
veggie pizza ingredients

The trick with load vegetable pizza, as many pizza shops seem to forget, is that they require a few supernumerary minutes in the oven to develop full flavor and structure. Don ’ metric ton blockage bake until the cheese is deeply golden in spots. otherwise, you might end up with floppy pizza that doesn ’ t live up to its truthful electric potential .
start with my easy unharmed wheat pizza dough, and this recipe is cook in about 45 minutes, start to finish. This vegetable pizza is quicker and healthier than delivery!

Watch How to Make Veggie Pizza

Veggie Pizza Toppings

This pizza starts with a free-base of my unharmed pale yellow pizza dough. As an option, use one beat of boughten pizza dough, which you can divide by two to follow my recipe precisely ( or barely make one boastfully pizza—that besides works with boughten dough ) .
then we ’ ll add the following. This recipe is truly very flexible—you can skip any of them if you don ’ metric ton like ’ em or don ’ t have ’ em. Use more of one for less of another. easy !

Pizza Sauce

You have a few options here. You can use my go-to pizza sauce recipe, which is in truth thus easy ! Or, use your favorite marinara sauce, homemade or boughten .

Baby Spinach

Layer some fresh spinach between the pizza sauce and mozzarella to sneak in some greens .

Part-Skim Mozzarella

I love part-skim mozzarella here because it turns more gold and champagne than bracing mozzarella .


Canned or jarred marinade artichoke is an easy summation here. I sliced my jar draw artichokes in half again to make bite-sized wedges .

Bell Pepper

Fresh bell pepper becomes nice and offer during the pizza ’ s short stretch in a high-heat oven .

Red Onion

bolshevik onion mellows significantly in the oven, but you omit it for sensitive palates .

Cherry Tomatoes

Halved cherry tomatoes offer faithfully fresh tomato season and texture .


I peculiarly love Kalamata olives, which become a little shriveled and condensed in flavor .

Sliced Almonds

ever had sliced almonds on your pizza ? It ’ s a trick I ’ ve learned from a couple of local pizzeria. The almonds offer some toasty spirit and crunch. I ’ ve hear from some readers who in truth love this addition, and a few who don ’ t—it ’ s up to you !

Optional Garnishes

Hot from the oven, I like to top this vegetable pizza with crimson pepper flakes, fresh basil leaves and finely eat into Parmesan .
veggie pizza before and after baking

More Vegetarian Pizzas to Enjoy

Love this recipe? here are more creative vegetarian pizza on Cookie and Kate :
Please let me know how your pizza turns out in the comments! I love hearing from you .
vegetarian pizza recipe

Ultimate Veggie Pizza

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  • writer : Cookie and Kate
  • homework clock time : 25 minutes
  • cook clock time : 20 minutes
  • sum clock : 45 minutes
  • give :





  • category :


  • method : Baked
  • cuisine : italian
  • Diet : vegetarian

4.9 from 30 reviews
Make the BEST vegetable pizza at home ! This mouthwatering vegetarian pizza recipe features fresh red tomatoes, bell peppers, artichoke, spinach and more. recipe yields two 11-inch pizza or 1 large ( about 6 to 8 servings ) .



  • 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
  • 1 cup pizza sauce or marinara
  • 2 cups baby spinach
  • 2 to 3 cups ( 8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
  • ½ cup

    jarred or canned artichoke, cut into


    ” pieces

  • ½ cup

    fresh crimson or orange chime pepper, cut into narrow 2″ strips

  • ½ cup

    red onion, cut into slender wedges

  • ½ cup

    halved red tomatoes

  • ½ cup

    pitted Kalamata olives, halved lengthwise

  • ½ cup

    sliced almonds ( optional )

  • optional garnishes : clean basil ( modest leaves or torn ), red pepper flakes and/or finely grated Parmesan cheese


  1. Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
  2. Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
  3. Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
  4. Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it).
  5. Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.


Make it nut free: Omit the almonds.

Change it up: On top of the mozzarella, use any combination of the indicate toppings ( up to 3 cups t0tal ). The spinach and almonds are not necessity .

▸ Nutrition Information

The information shown is an estimate provided by an on-line nutrition calculator. It should not be considered a stand-in for a master dietician ’ s advice. See our fully nutrition disclosure here.