Vegan Roasted Vegetable Pizza
If you’re looking for a roasted vegetable pizza that strikes a good balance between eating your veggies and indulging in comfort food, this is your recipe! This recipe uses fresh herbs and roasted vegetables from the garden seasoned with a simple flavor trick that complements the veggies without overpowering them. Everything is nestled on a real homemade, fluffy dough – no cauliflower crust or whole wheat here!
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If you’ve been here for any length of time, you know I’m a fairly picky eater when it comes to my veggies, so when we decided to try a roasted vegetable pizza to close out our Plant-Based Pizza Palooza series, I had some serious doubts.
All the veggie pizza recipes I had found online were some overly healthy version of pizza. Lots of whole wheat crusts and the dreaded cauliflower crust (no hate if you like that, just not my thing – give me the carbs!). I knew I wanted something that was flavorful and fresh but still comforting and familiar.
When I expressed these desires to T, they told me not to worry because they had a few tricks up their sleeve. And boy, did they ever!
Between the fluffy crust that feels like you’re biting into a cloud and the simple yet super effective olive oil + balsamic vinegar veggie marinade, I think this may be my new favorite way to enjoy my veggies!
Out of all the vegan pizza recipes we have on this blog, this is the one I find myself craving over and over again. Follow me, and I’ll help you fall in love with eating your veggies too!
Ingredients for Summer Vegetable Pizza
Here are the simple ingredients we used for this easy roasted vegetable pizza recipe with some suggestions for substitutions as needed.
For the veggie medley:
- Garlic – Garlic adds a flavor powerhouse to this pizza. We will roast it with the veggies and chop it up before putting on the pizza!
- Shishito peppers – sliced. Feel free to experiment with different peppers like poblanos. Shoshito are our favorite, but jalapenos will work for something spicy. Try green bell pepper for a milder version!
- Sweet red peppers – thinly sliced. We used a pepper called “sweet lunchbox red” that we are currently growing in our garden. Feel free to use your favorite non-spicy roasted red peppers here like bell peppers.
- Yellow squash – thinly sliced. Feel free to replace as much of this as you’d like with zucchini or eggplant.
- Zucchini – thinly sliced. Feel free to replace as much of this as you’d like with yellow squash or sliced eggplant.
- Grape tomatoes – halved, cherry tomatoes work too! You can also use either sun-dried tomatoes or thinly sliced large tomatoes.
Feel free to shake up the roasted veggies you use based on your availability. Here are some other ideas:
- red onions
- artichoke hearts
- fresh yellow peppers
- mushrooms
For the rest of the pizza:
- Pizza dough – We used our homemade pizza dough which is perfectly fluffy and holds up to the veggie toppings quite well! Give yourself some time to make this homemade dough (at least 2 hours). It also freezes so well! If you’re using store-bought pizza dough, I’d choose a frozen dough over refrigerated.
- Olive oil – plus extra for brushing the dough
- Balsamic vinegar – We will roast our veggies in this for the perfect flavor complement without overpowering their natural veggie goodness!
- Pizza sauce – We used a basic store brand pizza sauce for our veggie pizza base
- Non-dairy cheese – We used a blend of vegan mozzarella cheese (from Vevan) and vegan parmesan cheese (from Daiya).
- Fresh basil – for topping. Red pepper flakes also make a great topping for extra spicy!
How to Make Roasted Veggie Pizza
Making homemade roasted vegetable pizza is easier than you think!
Step 1: Prep
If using an oven, preheat to 400F and slice the vegetables (not the garlic). We used the jar top slicer attachment from Microplane to slice our zucchini and squash super thin and evenly. I can’t recommend it enough, especially for people like me who have a hard time with knife skills!
Step 2: Roast the veggies
Toss the veggies and unchopped garlic cloves in olive oil and balsamic. Roast or air fry vegetables in a single layer on a large baking sheet at 400F for 10-12 minutes. When done, turn the heat to 475F and lightly chop the garlic.
Step 3: Assemble the pizza
Stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. We prefer to stretch the pizza dough rather than use a rolling pin to achieve the best texture!
Brush the dough lightly with olive oil. Top the dough with pizza sauce, leaving room for the crust. Then, top the pizza sauce with the vegan mozzarella followed by the vegetables. And finally, top the pizza with the vegan parmesan.
Step 4: Cook the pizza
Bake your pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted. Keep an eye on it, as all ovens can be slightly different.
Step 5: Finishing touches
Remove and let cool on your cutting board or wire rack for 5 minutes before slicing. Top with chopped basil and enjoy!
How to Make in the Pizzadesso
We recently received a Pizzadesso indoor pizza oven from our friends at Salton, and it totally takes this pizza to the next level!
Here are the instructions for making this pizza in the Pizzadesso:
- Slice and toss the veggies and garlic cloves in olive oil and balsamic. Add them to the Pizzadesso air fryer basket and insert it into the Pizzadesso.
- Close the door + press the knob in to activate the air fryer setting. Hit the temp button and use the knob to adjust to 400F. Then, hit the time button + use the knob to adjust to 12 min.
- Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit.
- Spread the pizza sauce evenly over the crust, leaving a 1-inch border around the edge. Then, add the vegan mozzarella. Spread the cooked veggies evenly and top with the vegan parmesan.
- When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
- 3 min later, the Pizzadesso will have worked its magic. Let cool 5m! Before serving, top w/ chopped basil. Enjoy!
Veggie Pizza Recipe FAQs
We’ll answer some of the most commonly asked questions about veggie pizza here. If you have another question, please leave it in the comments so we can make this a more complete resource for future readers!
Do you cook vegetables before putting on pizza?
You don’t have to cook vegetables before putting on pizza, but it does help improve the flavor and texture in our opinion!
How do you keep vegetable pizza from getting soggy?
To keep vegetable pizza from getting soggy, you want to be sure you’re using a nice sturdy pizza dough. Brushing the crust with olive oil before adding the sauce and toppings is helpful too. And be careful not to overload your pizza with the veggie toppings!
Can you roast vegetables in a pizza oven?
Yes! We use the air fryer function on our Pizzadesso professional indoor pizza oven to roast the veggies. It worked so well because the Pizzadesso air fryer basket leaves a lot of room for the air to circulate. You don’t even need to shake the basket.
More Veggie Pizza Recipes
If you like this vegan and vegetarian pizza recipe, check out more of our favorites:
- Whole Wheat Pesto Pizza
- Vegan BBQ Chicken Pizza
- Vegan Buffalo Chicken Pizza
- How to Make Vegan Stuffed Crust Pizza
- Vegan White Pizza
- Vegan Big Mac Pizza
I hope this recipe helps you and your family see veggies in a whole new light like it has me! Dare I say, I might just be a veggie pizza person after this!
When you try it, can you do me a favor? Please leave a star rating and review below. This helps more people find our plant-based recipes, and we love hearing about your kitchen adventures!
Roasted Summer Vegetable Pizza
Ingredients
- 16 oz pizza dough
- 4-5 large cloves garlic
- 2 shishito peppers sliced
- 2 small sweet red peppers sliced
- 1/2 medium squash thinly sliced
- 1/2 medium zucchini thinly sliced
- 8-10 grape tomatoes halved
- 1 Tbsp olive oil plus extra for brushing the dough
- 1 Tbsp balsamic vinegar
- 1/3 cup pizza sauce
- 1/4 cup vegan shredded mozzarella
- 1/4 cup vegan parmesan
- Fresh basil for topping
Instructions
Prep the ingredients:
- If using an oven, preheat to 400F and slice the vegetables (not the garlic).
Roast the veggies:
- Toss the veggies and unchopped garlic cloves in olive oil and balsamic. Roast or air fry vegetables at 400F for 10-12 minutes. When done, turn the heat to 475F and lightly chop the garlic.
Assemble the pizza:
- Stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Brush the dough lightly with olive oil. Top the dough with pizza sauce, leaving room for the crust. Then, top the pizza sauce with the vegan mozzarella followed by the vegetables. And finally, top the pizza with the vegan parmesan.
Cook the pizza:
- Bake your pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted. Keep an eye on it, as all ovens can be slightly different.
Finishing touches:
- Remove and let cool on your cutting board or wire rack for 5 minutes before slicing. Top with chopped basil and enjoy!
