I put together a Cold Veggie Pizza in just 15 minutes and kept one secret ingredient that always has friends asking for the recipe, so I make a double batch.

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Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. I swear, I can prep the entire healthy pizza recipe in just 15 minutes and still end up wanting a second slice.

I usually grab store bought pizza dough and pile on shredded mozzarella because those two things make it unmistakably pizza, even with a rainbow of toppings. It’s the kind of recipe that sparks little experiments, sometimes turning into a Cold Veggie Pizza for picnics or a quick Veggie Pizza Recipe to bring to a party.

Come for speed, stay because it’s surprisingly addictive.

Ingredients

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Pizza dough: gives carbs for energy, chewy base, whole wheat adds fiber.
Mozzarella: melty, mild, adds protein and calcium, helps pizzas stay gooey.
Parmesan: sharp, salty, rich in umami, small amount boosts flavor and calcium.
Mushrooms: earthy, low calorie, add texture, provide B vitamins and some fiber.
Bell peppers: sweet, crunchy, rich in vitamin C and antioxidants, brighten the pizza.
Cherry tomatoes: juicy, sweet-tart pop, provide vitamin C, lycopene and fresh acidity.
Spinach: leafy, mild, packs iron, fiber and vitamins without weighing pizza down.
Olives: salty, briny, add umami and healthy fats, but use sparingly so not too salty.

Ingredient Quantities

1 lb (450 g) store bought pizza dough or 1 ready made 12 inch pizza crust

1/2 cup (120 g) pizza sauce or marinara

2 cups (200 g) shredded mozzarella

1/2 cup (50 g) grated Parmesan

1 cup (100 g) sliced mushrooms

1 small red bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

1 small red onion, thinly sliced

1 cup (150 g) cherry tomatoes, halved

1 small zucchini, thinly sliced

1 cup baby spinach packed

1/2 cup (75 g) sliced black olives

1 tbsp olive oil

1 clove garlic, minced or 1/2 tsp garlic powder

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes, optional

Handful fresh basil leaves, chopped or whole

1 tbsp cornmeal or flour, optional

How to Make this

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1. Preheat the oven to 475°F (245°C) and if you have a pizza stone put it in now to get hot, otherwise line a baking sheet and dust it with cornmeal or flour (optional) so the crust wont stick.

2. If using store bought dough, stretch or roll it on a lightly floured surface to about a 12 inch circle then transfer to the prepared peel or sheet; if you have a ready made 12 inch pizza crust just place it on the baking sheet.

3. In a small bowl stir the pizza sauce with half the dried oregano and half the dried basil and a pinch of salt and black pepper; if you prefer, mix in the minced garlic (or use the 1/2 tsp garlic powder) for extra flavor.

4. Brush the crust edge lightly with the olive oil and if you didnt already add garlic to the sauce, rub or brush the minced garlic onto the crust so it gets golden and tasty.

5. Spread the sauce over the dough leaving about 1 inch rim, then sprinkle the shredded mozzarella and grated Parmesan evenly.

6. Arrange the sliced mushrooms, red and green bell peppers, red onion, zucchini, halved cherry tomatoes, baby spinach and sliced black olives on top; slice veggies thin so they cook quickly and dont overload the pizza or it will be soggy.

7. If your mushrooms or zucchini are very wet, quickly sauté them in the olive oil for 2 to 3 minutes before adding, or pat them dry with a paper towel, this keeps the pizza from getting soggy.

8. Sprinkle the remaining dried oregano and basil, add the 1/2 tsp salt, 1/4 tsp black pepper and the optional 1/4 tsp red pepper flakes, then drizzle a little more olive oil over the top.

9. Bake on the middle rack for about 10 to 12 minutes until the crust is golden and the cheese is bubbly and lightly browned; cooking time can vary so keep an eye on it.

10. Let the pizza rest 2 to 3 minutes, then scatter the fresh basil leaves over the top, drizzle a touch more olive oil if you like, slice and serve.

Equipment Needed

1. Oven set to 475°F (245°C)
2. Pizza stone or a rimmed baking sheet dusted with cornmeal or flour
3. Pizza peel or a sheet of parchment to transfer the pizza
4. Rolling pin or just your hands plus a lightly floured surface to stretch the dough
5. Small bowl and spoon for mixing sauce and herbs
6. Pastry brush or the back of a spoon to oil and garlic the crust
7. Cutting board and a sharp chef’s knife for slicing the veggies
8. Cheese grater for the Parmesan (or pregrated if you prefer)
9. Skillet and a spatula for a quick sauté of wet mushrooms or zucchini, optional but handy

FAQ

Can I make this pizza ahead or freeze it?

A: Yes, you can. For best texture par-bake the dough 5 to 7 minutes at 475F (245C), let cool, add toppings and freeze wrapped for up to 2 months. Bake from frozen 12 to 18 minutes at 475F until cheese bubbles. You can also freeze cooked pizza, thaw in fridge overnight then re-crisp in oven.

How do I stop the crust from getting soggy?

A: Don't overload with sauce, and prebake the crust a few minutes. Pat watery veggies like zucchini and tomatoes dry, or roast/sauté mushrooms and zucchini first to shrink their water. Sprinkle a little cornmeal or flour on the peel or baking sheet for a crisper bottom.

Do I need to cook the vegetables first?

A: Not all of them. Thin bell peppers and red onion are fine raw, but mushrooms, zucchini and spinach give off water so it's better to sauté or roast them quickly, or slice super thin and pat dry. Cherry tomatoes are fine raw if halved and drained.

What's the best way to reheat leftovers so it's not soggy?

A: Skip the microwave. Reheat slices in a skillet over medium heat covered 2 to 4 minutes, or bake at 375F (190C) for 8 to 10 minutes. A quick 1 to 2 minute broil at the end will revive crisp edges and browning.

Can I make this gluten-free or vegan?

A: Sure. Use a store bought gluten free crust or cauliflower crust and follow same bake temps but watch timing. For vegan, swap mozzarella and Parmesan for plant based cheeses, or use nutritional yeast for a cheesy flavor. Adjust toppings and bake the same way.

Why didn't my cheese melt nicely?

A: Often the oven wasn't hot enough or the cheese was too cold, or pre-shredded cheese has anti-caking stuff that can stop it from getting silky. Use a hot oven (around 475F), let shredded cheese come closer to room temp, and put some cheese under the veggies so it melts evenly. A 1 to 2 minute broil at the end helps brown it.

Easy, Delicious Veggie Pizza! Recipe Substitutions and Variations

Pizza dough: use store bought naan, pita, or a premade cauliflower crust instead. Naan or pita crisp up faster so bake a little less, but they work great if you want a quicker pizza.
Pizza sauce: swap for pesto, or just brush the crust with olive oil, minced garlic and a few spoonfuls of crushed tomatoes for a lighter, fresher base.
Mozzarella: use provolone, fontina, or a shredded vegan mozzarella if you need dairy free. Any melty cheese will do, just shred it so it melts evenly.
Parmesan: replace with pecorino romano, asiago, or nutritional yeast for a vegan nutty flavor. A little goes a long way so sprinkle sparingly.

Pro Tips

– Let the wet veggies sit in a colander with a pinch of salt for 10 minutes then pat them dry, or quickly sauté them till most of the water is gone. If you skip this the pizza can get soggy, and nobody wants a soggy slice.

– Heat the stone or pan really hot and slide the pizza on fast, that gives a crispy bottom. If you don’t have a stone, flip a heavy baking sheet upside down and preheat it, it works almost the same.

– Use less sauce than you think, or spoon it in the center and spread thin toward the edges, too much sauce drowns the toppings. Also try putting a little cheese under the veggies to create a moisture barrier so they dont soak into the crust.

– Keep an eye in the last minute and, if needed, pop it under the broiler for just 20 to 40 seconds to get nice brown spots on the cheese, but watch it cause it goes from perfect to burned fast. Let the pizza rest a couple minutes before slicing so the cheese firms up and the slices dont slide apart.

Easy, Delicious Veggie Pizza! Recipe

Recipe by Francis Mead

0.0 from 0 votes

I put together a Cold Veggie Pizza in just 15 minutes and kept one secret ingredient that always has friends asking for the recipe, so I make a double batch.

Servings

servings

Calories

323

kcal

Equipment: 1. Oven set to 475°F (245°C)
2. Pizza stone or a rimmed baking sheet dusted with cornmeal or flour
3. Pizza peel or a sheet of parchment to transfer the pizza
4. Rolling pin or just your hands plus a lightly floured surface to stretch the dough
5. Small bowl and spoon for mixing sauce and herbs
6. Pastry brush or the back of a spoon to oil and garlic the crust
7. Cutting board and a sharp chef’s knife for slicing the veggies
8. Cheese grater for the Parmesan (or pregrated if you prefer)
9. Skillet and a spatula for a quick sauté of wet mushrooms or zucchini, optional but handy

Ingredients

1 lb (450 g) store bought pizza dough or 1 ready made 12 inch pizza crust
1/2 cup (120 g) pizza sauce or marinara
2 cups (200 g) shredded mozzarella
1/2 cup (50 g) grated Parmesan
1 cup (100 g) sliced mushrooms
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 small red onion, thinly sliced
1 cup (150 g) cherry tomatoes, halved
1 small zucchini, thinly sliced
1 cup baby spinach packed
1/2 cup (75 g) sliced black olives
1 tbsp olive oil
1 clove garlic, minced or 1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
Handful fresh basil leaves, chopped or whole
1 tbsp cornmeal or flour, optional

Directions

Preheat the oven to 475°F (245°C) and if you have a pizza stone put it in now to get hot, otherwise line a baking sheet and dust it with cornmeal or flour (optional) so the crust wont stick.
If using store bought dough, stretch or roll it on a lightly floured surface to about a 12 inch circle then transfer to the prepared peel or sheet; if you have a ready made 12 inch pizza crust just place it on the baking sheet.
In a small bowl stir the pizza sauce with half the dried oregano and half the dried basil and a pinch of salt and black pepper; if you prefer, mix in the minced garlic (or use the 1/2 tsp garlic powder) for extra flavor.
Brush the crust edge lightly with the olive oil and if you didnt already add garlic to the sauce, rub or brush the minced garlic onto the crust so it gets golden and tasty.
Spread the sauce over the dough leaving about 1 inch rim, then sprinkle the shredded mozzarella and grated Parmesan evenly.
Arrange the sliced mushrooms, red and green bell peppers, red onion, zucchini, halved cherry tomatoes, baby spinach and sliced black olives on top; slice veggies thin so they cook quickly and dont overload the pizza or it will be soggy.
If your mushrooms or zucchini are very wet, quickly sauté them in the olive oil for 2 to 3 minutes before adding, or pat them dry with a paper towel, this keeps the pizza from getting soggy.
Sprinkle the remaining dried oregano and basil, add the 1/2 tsp salt, 1/4 tsp black pepper and the optional 1/4 tsp red pepper flakes, then drizzle a little more olive oil over the top.
Bake on the middle rack for about 10 to 12 minutes until the crust is golden and the cheese is bubbly and lightly browned; cooking time can vary so keep an eye on it.
Let the pizza rest 2 to 3 minutes, then scatter the fresh basil leaves over the top, drizzle a touch more olive oil if you like, slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.