Roasted Vegetable Pizza | Kara Lydon

This homemade roasted vegetable pizza is easy to make for a quick dinner and is topped with oven roasted vegetables like eggplant, mushrooms, onion, bell pepper and zucchini.

Pizza Recipe Highlights

Looking for an easy and delicious homemade pizza recipe?

Look no further than this roasted vegetable pizza! Made with a variety of oven-roasted veggies, including eggplant, mushrooms, onion, bell pepper, and zucchini, this pizza is a quick and flavorful dinner option that’s perfect for any night of the week.

With its crispy crust and savory toppings, this roasted vegetable pizza is sure to become a new family favorite. Give it a try and enjoy a tasty and nourishing meal tonight!

As a dietitian and mama who loves to cook, I’m always on the lookout for recipes that are both delicious and easy to make. That’s why I’m a big fan of this homemade roasted vegetable pizza. Not only is it packed with flavor, thanks to the assortment of oven-roasted veggies, but it’s also incredibly simple to put together.

Another reason I love this recipe is that it’s so customizable. You can easily swap out the veggies for whatever you have on hand, or add some extra spices or herbs to suit your taste.

Pizza is a great vehicle for adding some extra veggies to your day too! I find that roasting the vegetables really brings out their natural sweetness and enhances their flavor. Plus, when you combine veggies with a crispy crust and some melted cheese, it’s hard to resist!

Overall, I think this homemade roasted vegetable pizza is a winner. It’s quick, easy, nourishing, and delicious. What more could you ask for in a weeknight dinner?

Give it a try and see for yourself! Friday pizza night, anyone?

Ingredients to Make Roasted Vegetable Pizza

roasted vegetable pizza ingredients on white marbled background

  • Pizza dough: This is the base of the pizza – you can either make your own or use store-bought dough. Look for whole wheat or gluten-free options if you prefer.
  • Onion: Provides a savory, slightly sweet flavor.
  • Eggplant: Has a meaty, slightly bitter flavor that pairs well with the other vegetables.
  • Red bell pepper: Adds sweetness to the pizza.
  • Cremini mushrooms: Earthy and meaty in flavor, these mushrooms add savory umami depth to the pizza.
  • Zucchini: Slightly sweet and mild in flavor, zucchini adds a nice contrast to the other vegetables.
  • Olive oil: Adds richness and helps to cook the vegetables.
  • Garlic: Adds a pungent flavor boost to the vegetables! Can use garlic powder as a substitute.
  • Salt and pepper: Essential for seasoning the vegetables and enhancing the flavors.
  • Pizza sauce: A classic tomato-based sauce that adds tanginess and richness to the pizza. Can also use marinara or homemade tomato sauce!
  • Mozzarella cheese: Mild in flavor and easily to melt, mozzarella is a classic pizza topping that adds creaminess and richness.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

How to Make Roasted Vegetable Pizza 

roasted vegetable pizza step by step instructions

  1. To prep: preheat the oven to 400 degrees F and let pizza dough sit out at room temperature for at least 30 minutes.
  2. Roast the vegetables. Toss the onion, eggplant, bell pepper, mushrooms, zucchini, and garlic with olive oil, salt, and pepper until they’re coated. Bake in the preheated oven until the vegetables are tender, about 15 minutes. Place pizza stone inside oven and increase temperature to 475 degrees F.
  3. Flatten out the dough. Turn out the pizza dough onto a lightly floured surface. Flatten it out into a 12-inch circle using your hands or a rolling pin. Place the dough onto a cornmeal-dusted pizza peel or the back of a baking sheet lined with parchment paper. If you’re not using a pizza stone, you can place the dough directly on a cornmeal-dusted baking sheet.
  4. Build your pizza! Spread the marinara sauce over the dough, leaving a 1/2-inch rim around the edges. Sprinkle mozzarella cheese over the sauce and top with the roasted vegetables.
  5. Bake the pizza. Using a pizza peel or the back of a baking sheet lined with parchment paper, slide the pizza onto the pizza stone or another baking sheet. Bake until the crust is golden-brown and the cheese is bubbling and starting to brown, which takes about 7-10 minutes. If you’re using parchment paper, remove it halfway through baking time and rotate the pizza. Remove pizza from the oven, cut it into slices, and serve immediately.

Expert Tips

  1. Opt for seasonal vegetables: The beauty of this recipe is that you can use any vegetables you like, but choosing seasonal vegetables will give you the freshest and most flavorful results. In the summer, try using tomatoes or fresh herbs like basil for an extra burst of flavor.
  2. Use a pizza stone for a crispy crust: While you can certainly bake your pizza on a regular baking sheet, using a pizza stone will help to give your crust a crispy texture. Be sure to preheat your pizza stone in the oven before sliding the pizza onto it (otherwise you risk it breaking!)
  3. Experiment with different cheeses: While mozzarella cheese is the classic choice for pizza, don’t be afraid to mix things up and try different cheeses. Feta, goat cheese, or even a blend of cheeses can add a unique twist to this recipe. Just be sure to choose a cheese that melts well to ensure a gooey, delicious pizza.
  4. Make your own pizza dough: While store-bought pizza dough works perfectly fine for this recipe, if you have the time, making your own dough is a great way to take your pizza to the next level. 

Recipe FAQs 

1. Should you roast veggies before putting them on pizza?

Roasting vegetables before putting them on pizza can enhance their flavor and texture by caramelizing them and removing excess moisture. Some great vegetables to roast for pizza include bell peppers, onions, mushrooms, zucchini, eggplant, and cherry tomatoes. While it’s not necessary to roast vegetables beforehand, it can add more richness to the flavor of the pizza.

2. How do you keep vegetables from making pizza soggy?

To keep vegetables from making pizza soggy, it’s important to remove excess moisture from them. This can be done by roasting them beforehand, or by sautéing them in a pan. It’s also a good idea to avoid using too many wet or juicy vegetables on your pizza, and to layer them on top of the cheese to create a barrier between them and the crust.

3. Do vegetables go over or under cheese on pizza?

To prevent vegetables from releasing too much moisture onto the crust and making the pizza soggy, it’s generally recommended to layer them on top of the cheese. This creates a barrier between the vegetables and the crust, allowing the cheese to melt and act as a moisture barrier. However, it’s up to you! 

4. Can this pizza be made vegan or gluten-free?

Yes! Substitute mozzarella with shredded vegan cheese alternative and use a gluten-free pizza dough!

two roasted vegetable pizza slices on white speckled plate

Storage and Preparation 

This roasted vegetable pizza is best enjoyed fresh out of the oven. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat the pizza, simply place it in a preheated oven (350°F) for 10-15 minutes, or until heated through, or air-fry it! 

Recipes That Pair Well

roasted vegetable pizza on pizza stone with pizza cutter and slice cut out
For more flatbread and pizza inspiration, check out my other recipes below!

Grilled Hemp Pesto Peach Flatbread

Butternut Squash and Brussels Sprouts Naan Pizza

Buffalo Cauliflower Pizza

White Clam and Kale Pizza

Spring Vegetable Pizza

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Description

This homemade roasted vegetable pizza is easy to make for a quick dinner and is topped with oven roasted vegetables like eggplant, mushrooms, onion, bell pepper and zucchini.


  • 1 lb store-bought pizza dough
  • 1/2 cup thinly sliced onion
  • 1/2 cup thinly sliced eggplant (and roughly chopped if large slices)
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup sliced cremini mushrooms
  • 1/2 cup thinly sliced zucchini
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper
  • 1/3 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • Optional, for topping: red pepper flakes, oregeno, parmesan cheese


  1. Let pizza dough sit out at room temperature for 30 minutes.
  2. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  3. On a parchment-lined baking sheet, toss onion, eggplant, bell pepper, mushrooms, zucchini, and garlic with olive oil, salt and pepper, to coat. Bake until vegetables are tender, about 15 minutes.
  4. Place pizza stone in oven (if using) and increase oven temperature to 475 degrees F.
  5. Turn out pizza dough onto a lightly floured surface and using lightly floured hands or rolling pin, flatten out the dough into a 12-inch circle, about 1/2-inch thick.
  6. Place dough onto a cornmeal-dusted pizza peel or a piece of parchment paper lined on the back of a baking sheet. If you’re not using a pizza stone you can simply place the dough onto a cornmeal dusted baking sheet.
  7. Spread marinara sauce evenly over the dough, leaving 1/2-inch rim around the edges. Sprinkle with mozzarella cheese. Top with roasted vegetables.
  8. Using a pizza peel or parchment paper on the back of a baking sheet, slide your pizza onto the pizza stone or another baking sheet.
  9. Bake until crust is golden-brown and cheese is bubbling and just starting to brown, about 7-10 minutes. If using parchment paper, remove halfway through baking time and rotate pizza.
  10. Remove pizza from oven, cut into slices, and serve immediately.
  11. Optional: Top with red pepper flakes, oregano, and / or parmesan cheese for extra flavor.

Notes

  1. This roasted vegetable pizza is best enjoyed fresh out of the oven. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat the pizza, simply place it in a preheated oven (350°F) for 10-15 minutes, or until heated through, or air-fry it! Pizza can also be stored in the freezer in an airtight container for up to three months.
  2. To keep the pizza from getting soggy, layer the vegetables on top of the cheese, and be sure to roast them first.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Pizza
  • Method: Oven
  • Cuisine: American

Keywords: roasted vegetable pizza, roasted veggie pizza, pizza with roasted vegetables

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