Craving a slice of something deliciously different? You’re in luck! Our roundup of 20 Delicious Veggie Pizza Recipes is here to transform your pizza night into a vibrant feast. Whether you’re a vegetarian or just looking to add more greens to your plate, these creative combos promise flavor-packed bites that’ll have everyone reaching for seconds. Let’s dive into the world of veggie pizzas that are anything but ordinary!
Classic Margherita Veggie Pizza
Oh, the joys of a Classic Margherita Veggie Pizza—where the simplicity of fresh ingredients meets the cheesy, tomato-y goodness we all crave. It’s like a hug for your taste buds, with a crispy crust that whispers sweet nothings to your soul.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- For the sauce:
- 1 cup canned crushed tomatoes
- 1 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp salt
- For the toppings:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced cherry tomatoes
- 1/4 cup fresh basil leaves
- 1 tbsp olive oil (for drizzling)
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
- Preheat oven to 475°F. Punch down the dough and roll out on a floured surface to a 12-inch circle.
- Transfer dough to a baking sheet. Poke holes with a fork to prevent bubbling.
- In a small saucepan, heat olive oil over medium. Add crushed tomatoes, basil, and salt. Simmer for 10 minutes.
- Spread sauce over the dough, leaving a 1-inch border. Sprinkle with mozzarella, then arrange cherry tomatoes on top.
- Bake for 12-15 minutes until crust is golden and cheese is bubbly.
- Remove from oven, drizzle with olive oil, and top with fresh basil leaves.
Look at that beauty! The crust is golden and crisp, the cheese is perfectly melted, and those fresh basil leaves add a pop of color and freshness. Serve it up with a side of sass and a glass of your favorite vino for the ultimate pizza night.
Roasted Vegetable and Goat Cheese Pizza
Now, let’s talk about a pizza that’s about to make your taste buds do a happy dance—Roasted Vegetable and Goat Cheese Pizza. It’s the kind of dish that turns a regular Tuesday into a gourmet night without the fuss, blending smoky roasted veggies with the creamy tang of goat cheese on a crispy crust.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- For the toppings:
- 1 cup mixed roasted vegetables (bell peppers, zucchini, eggplant)
- 1/2 cup crumbled goat cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
- In a large bowl, mix the flour, salt, and sugar. Add the yeast to warm water, let it sit for 5 minutes until frothy, then stir in olive oil. Combine wet and dry ingredients to form a dough.
- Knead the dough on a floured surface for about 5 minutes until smooth. Let it rise in a greased bowl, covered, for 1 hour or until doubled in size. Tip: Place the bowl in a warm spot to speed up rising.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone.
- Spread tomato sauce evenly over the dough, then sprinkle with garlic powder and oregano.
- Arrange the roasted vegetables on top, then dot with crumbled goat cheese. Drizzle with olive oil and season with salt and pepper. Tip: Roasting the veggies beforehand brings out their sweetness and adds depth to the pizza.
- Bake for 12-15 minutes, until the crust is golden and the cheese is slightly melted. Tip: For an extra crispy crust, place the pizza directly on the oven rack for the last 2 minutes of baking.
Ready to dive in? This pizza boasts a perfect harmony of textures—crispy crust, tender veggies, and creamy goat cheese—with flavors that are bold yet balanced. Try serving it with a drizzle of balsamic glaze for an extra pop of sweetness that ties everything together beautifully.
Spinach and Artichoke White Pizza
Ever find yourself staring into the fridge, dreaming of a pizza that’s a little more… sophisticated than your usual pepperoni? Enter the Spinach and Artichoke White Pizza – a creamy, dreamy masterpiece that’s about to make your taste buds do a happy dance.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- For the sauce:
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
- For the topping:
- 1 cup chopped spinach
- 1 cup chopped artichoke hearts
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup ricotta cheese
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
- Preheat oven to 475°F. Roll out the dough on a floured surface to your desired thickness.
- For the sauce, heat heavy cream and garlic in a saucepan over medium heat until simmering. Stir in Parmesan and black pepper until smooth.
- Spread the sauce over the dough, leaving a small border for the crust.
- Top with spinach, artichoke hearts, mozzarella, and dollops of ricotta.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
Who knew elegance could be so cheesy? This pizza boasts a creamy sauce that’s the perfect backdrop for the tangy artichokes and earthy spinach, all hugged by a crispy, golden crust. Serve it up with a side of drama – because this pizza is the main character.
BBQ Veggie Pizza with Smoked Gouda
Howdy, pizza lovers! Get ready to toss your taste buds into a smoky, cheesy paradise with this BBQ Veggie Pizza that’s about to become your new obsession. It’s like a summer BBQ and your favorite pizza had a delicious baby, and smoked Gouda is the proud parent.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- For the sauce:
- 1/2 cup BBQ sauce
- 1 tbsp apple cider vinegar
- For the toppings:
- 1 cup smoked Gouda, shredded
- 1/2 red onion, thinly sliced
- 1/2 cup bell peppers, diced
- 1/2 cup mushrooms, sliced
- 1 tbsp olive oil
Instructions
- Preheat your oven to 475°F. This high heat is key for a crispy crust, so don’t skimp!
- In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be too old.
- In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour.
- Punch down the dough and roll it out on a floured surface to your desired thickness. Transfer to a baking sheet.
- Mix BBQ sauce and apple cider vinegar, then spread evenly over the dough. Tip: A little goes a long way; too much sauce can make the crust soggy.
- Sprinkle half the smoked Gouda over the sauce. Arrange the veggies on top, then sprinkle the remaining cheese.
- Drizzle with olive oil and bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
Perfectly crispy on the outside, with a gooey, smoky center, this pizza is a flavor explosion. Serve it with a cold beer and watch it disappear faster than your last diet resolution.
Mushroom and Truffle Oil Veggie Pizza
Picture this: a pizza so divine, it’ll make your taste buds do a happy dance. Our Mushroom and Truffle Oil Veggie Pizza is here to turn your ordinary pizza night into a gourmet experience, without the fuss of a fancy restaurant.
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
For the toppings:
- 1 cup sliced mushrooms
- 1/2 cup sliced bell peppers
- 1/2 cup sliced red onions
- 1 tbsp truffle oil
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 475°F. This high heat is key for that perfect crispy crust.
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be too old.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Let it rest in a greased bowl, covered, for 30 minutes. It should double in size.
- Roll out the dough on a floured surface to your desired thickness. Tip: Thinner crusts will be crispier.
- Transfer the dough to a baking sheet. Spread tomato sauce evenly, then sprinkle with garlic powder and oregano.
- Top with mushrooms, bell peppers, red onions, and mozzarella cheese.
- Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Drizzle with truffle oil right after baking. Tip: A little truffle oil goes a long way, so don’t overdo it.
Every bite of this pizza is a symphony of earthy mushrooms and luxurious truffle oil, balanced by the crisp veggies and gooey cheese. Serve it with a side of arugula salad for a peppery contrast that’ll make your meal unforgettable.
Caramelized Onion and Fig Veggie Pizza
Veggie lovers and pizza enthusiasts, unite! This Caramelized Onion and Fig Veggie Pizza is about to rock your taste buds with its sweet, savory, and utterly delicious combo. Perfect for those who fancy a gourmet twist on their pizza night without the fuss.
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
For the toppings:
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 1/2 tsp salt
- 1/4 cup balsamic vinegar
- 4 figs, sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese
- 1/4 cup arugula
Instructions
- Preheat your oven to 475°F. This high heat is key for a crispy crust.
- In a small bowl, dissolve sugar in warm water. Sprinkle yeast on top and let sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be dead.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring until a dough forms.
- Knead dough on a floured surface for 5 minutes until smooth. Let rest in a greased bowl, covered, for 1 hour until doubled in size.
- While dough rises, heat olive oil in a pan over medium-low. Add onions and salt, cooking for 20 minutes until caramelized. Stir in balsamic vinegar and cook for another 5 minutes.
- Roll out dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- Spread caramelized onions over dough, then top with figs, mozzarella, and goat cheese.
- Bake for 12-15 minutes until crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
- Top with arugula before serving. Tip: The arugula adds a fresh, peppery contrast to the sweet figs and onions.
Lusciously layered with flavors, this pizza offers a crispy crust with a melt-in-your-mouth topping combo. Serve it with a drizzle of balsamic glaze for an extra pop of flavor that’ll have everyone asking for seconds.
Zucchini and Ricotta Veggie Pizza
Veggie lovers, unite! This ‘Zucchini and Ricotta Veggie Pizza’ is about to rock your world with its crispy crust, creamy ricotta, and a garden of zucchini that’ll make you forget meat ever existed. Perfect for those nights when you’re craving something light yet satisfying, or when you want to impress your friends with your culinary prowess (wink, wink).
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1 tbsp olive oil
- 1 tsp active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- For the topping:
- 1 cup ricotta cheese
- 1 medium zucchini, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
- In a large bowl, mix the flour and salt. Add the warm water, olive oil, and yeast, stirring until a dough forms. Tip: The water should be warm to the touch but not too hot to kill the yeast.
- Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest in a greased bowl, covered, for 30 minutes to rise.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet lined with parchment paper.
- Spread the tomato sauce evenly over the dough, then sprinkle with garlic powder and oregano.
- Dollop the ricotta cheese over the sauce, then arrange the zucchini slices on top. Drizzle with olive oil and season with salt and pepper.
- Sprinkle the mozzarella cheese over the top. Tip: For extra flavor, add a pinch of red pepper flakes before baking.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Let it cool for a couple of minutes before slicing to prevent a saucy landslide.
Zesty, creamy, and with just the right amount of crunch, this pizza is a veggie dream come true. Serve it with a side of mixed greens or, for the ultimate pizza night, pair it with a crisp white wine. Who said healthy eating had to be boring?
Sun-Dried Tomato and Pesto Veggie Pizza
Kick your pizza night up a notch with this sun-dried tomato and pesto veggie pizza that’s bursting with flavors so vibrant, they’ll make your taste buds dance the cha-cha. Perfect for those who love a little green on their plate without sacrificing the cheesy goodness we all crave.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tbsp pine nuts
- 1 garlic clove
- For the toppings:
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced bell peppers
- 1/2 cup sliced red onions
Instructions
- Preheat your oven to 475°F. This high heat is key for a crispy crust.
- In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be too old.
- In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
- While the dough rises, blend all pesto ingredients in a food processor until smooth. Set aside.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- Spread the pesto evenly over the dough, then top with mozzarella, sun-dried tomatoes, bell peppers, and red onions.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
- Let it cool for 2 minutes before slicing. This prevents the toppings from sliding off.
Unleash this masterpiece onto your dinner table and watch as the crispy crust meets the gooey cheese and tangy sun-dried tomatoes in a symphony of flavors. Serve it with a side of drama for that extra pizzazz.
Sweet Potato and Kale Veggie Pizza
Let’s face it, pizza night just got a major upgrade with this Sweet Potato and Kale Veggie Pizza. It’s like your favorite comfort food decided to hit the gym and came out looking (and tasting) absolutely fabulous.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1 tbsp olive oil
- 1 tsp active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- For the toppings:
- 1 medium sweet potato, thinly sliced
- 1 cup kale, chopped
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This ensures your pizza crust gets that perfect crisp.
- In a large bowl, mix the flour and salt. Add the warm water, olive oil, and yeast. Stir until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
- Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest for 10 minutes. This relaxes the gluten, making your crust chewier.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- Spread the tomato sauce over the dough, then sprinkle with garlic powder and oregano.
- Arrange the sweet potato slices and kale on top. Drizzle with olive oil and season with salt and pepper.
- Sprinkle the mozzarella cheese evenly over the toppings.
- Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the pizza directly on the oven rack for the last 5 minutes.
You’ll love the contrast between the crispy crust, the creamy sweet potatoes, and the slightly bitter kale. Serve it up with a side of ranch dressing for dipping, because why not?
Eggplant Parmesan Veggie Pizza
Unbelievably, we’ve found a way to make pizza night even more exciting—introducing a twist that’ll have your taste buds dancing: Eggplant Parmesan Veggie Pizza. This isn’t just any pizza; it’s a saucy, cheesy, veggie-packed masterpiece that combines the best of Italian flavors with the comfort of a classic pie. Get ready to revolutionize your pizza game with this mouthwatering creation.
Ingredients
- For the crust: 1 pre-made pizza dough (16 oz), 1 tbsp olive oil
- For the sauce: 1 cup marinara sauce, 1 tsp garlic powder, 1 tsp dried basil
- For the toppings: 1 medium eggplant (sliced into 1/4-inch rounds), 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/2 cup sliced bell peppers, 1/4 cup sliced red onions
- For the garnish: Fresh basil leaves, 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a pizza pan or baking sheet with olive oil.
- Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to the prepared pan. Brush the dough with 1 tbsp olive oil for a golden crust.
- In a small bowl, mix the marinara sauce with garlic powder and dried basil. Spread this sauce evenly over the pizza dough, leaving a small border for the crust.
- Arrange the eggplant slices over the sauce, then sprinkle with mozzarella and Parmesan cheeses. Top with bell peppers and red onions.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves and a drizzle of olive oil before slicing.
Outrageously delicious, this pizza boasts a crispy crust, a melt-in-your-mouth eggplant layer, and a gooey cheese topping that’s simply irresistible. Serve it with a side of garlic knots or a crisp salad for the ultimate Italian feast.
Buffalo Cauliflower Veggie Pizza
Y’all, buckle up for a flavor ride that’ll make your taste buds do a happy dance with this Buffalo Cauliflower Veggie Pizza. It’s the perfect mash-up of spicy, cheesy, and downright delicious that’ll have you forgetting there’s even cauliflower involved.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1 cup grated cauliflower
- 1 egg
- 1/2 tsp salt
- For the buffalo sauce:
- 1/2 cup hot sauce
- 1/4 cup melted butter
- 1 tbsp vinegar
- For the toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup diced celery
- 1/4 cup blue cheese crumbles
Instructions
- Preheat your oven to 425°F (220°C) to get it nice and toasty for your pizza.
- Mix 1 cup all-purpose flour, 1 cup grated cauliflower, 1 egg, and 1/2 tsp salt in a bowl until a dough forms. Tip: Squeeze excess water from the cauliflower to avoid a soggy crust.
- Press the dough onto a greased pizza pan, shaping it into your desired thickness. Tip: Thinner crusts get crispier!
- Bake the crust for 10 minutes until it’s just starting to golden. This pre-bake ensures a sturdy base.
- While the crust bakes, whisk together 1/2 cup hot sauce, 1/4 cup melted butter, and 1 tbsp vinegar in a bowl for the buffalo sauce.
- Spread half the buffalo sauce over the pre-baked crust, then top with 1 cup shredded mozzarella cheese.
- Add 1/2 cup diced celery and 1/4 cup blue cheese crumbles evenly over the cheese.
- Drizzle the remaining buffalo sauce over the toppings for an extra kick.
- Bake for another 10-12 minutes until the cheese is bubbly and slightly browned. Tip: Let it sit for 2 minutes before slicing to avoid a cheese slide.
Crunchy, spicy, and unapologetically bold, this pizza is a game-changer. Serve it up with a side of ranch dressing for dipping, or go rogue and drizzle with more hot sauce for the brave souls at the table.
Greek Style Veggie Pizza with Feta
Zesty and zippy, this Greek Style Veggie Pizza with Feta is like a vacation for your taste buds, no passport required! Packed with vibrant veggies and tangy feta, it’s a flavor fiesta that’ll make your Monday night feel like a Mediterranean getaway.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm water (110°F)
- 2 tbsp olive oil
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the toppings:
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced black olives
- 1/2 cup diced red onion
- 1/2 cup sliced bell peppers
- 1 cup baby spinach
Instructions
- Preheat your oven to 475°F. This high heat is key for a crispy crust, so don’t skimp!
- In a large bowl, mix flour, salt, and sugar. Add yeast to warm water, let sit for 5 minutes until frothy, then stir in olive oil. Combine wet and dry ingredients to form a dough.
- Knead the dough on a floured surface for 5 minutes until smooth. Let it rest in a greased bowl, covered, for 30 minutes. Tip: A warm spot helps the dough rise faster.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- Mix tomato sauce with oregano and garlic powder, then spread evenly over the dough.
- Top with feta, olives, red onion, bell peppers, and baby spinach. Tip: Distribute toppings evenly for the perfect bite every time.
- Bake for 12-15 minutes until the crust is golden and the cheese is slightly melted. Tip: Rotate the pizza halfway through for even cooking.
Absolutely bursting with flavors, this pizza offers a crispy crust with a juicy, veggie-packed top. Serve it with a side of tzatziki for dipping, and watch it disappear faster than you can say ‘Opa!’
Avocado and Corn Veggie Pizza
Today is ‘2025-06-16 02:24:38.435966’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Avocado and Corn Veggie Pizza’ using the structure below.
Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.
Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup warm water
- 1 tbsp olive oil
- 1 tsp active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- For the toppings:
- 1 ripe avocado, sliced
- 1/2 cup corn kernels
- 1/2 cup shredded mozzarella cheese
- 1/4 cup red onion, thinly sliced
- 1 tbsp fresh cilantro, chopped
Instructions
- Preheat your oven to 475°F (245°C) to get it nice and toasty for your pizza.
- In a large bowl, mix together the flour, salt, and sugar. This is where the magic starts, folks.
- Add the warm water, olive oil, and yeast to the dry ingredients. Stir until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
- Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Think of it as a mini workout.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 30 minutes. Patience is key here.
- Roll out the dough on a floured surface to your desired thickness. Thinner for crispy, thicker for chewy.
- Transfer the dough to a baking sheet and spread the tomato sauce evenly over the top. Sprinkle with garlic powder and oregano.
- Top with mozzarella cheese, followed by avocado slices, corn kernels, and red onion. It’s like decorating a cake, but savory.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Keep an eye on it to avoid a pizza tragedy.
- Garnish with fresh cilantro before serving. Because green makes everything better.
Every bite of this Avocado and Corn Veggie Pizza is a party in your mouth, with the creamy avocado playing nice with the sweet corn and tangy red onion. Serve it with a side of salsa for an extra kick or enjoy it as is for a light, flavorful meal that doesn’t skimp on the fun.
Pepper and Onion Veggie Pizza
Ready to jazz up your pizza night with a veggie-packed delight that’s as colorful as it is delicious? Our Pepper and Onion Veggie Pizza is here to save your taste buds from the mundane, with a crispy crust, zesty sauce, and toppings that’ll make you forget meat ever existed.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- For the toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced bell peppers (mixed colors)
- 1/2 cup sliced onions
- 1 tbsp olive oil (for drizzling)
Instructions
- Preheat your oven to 475°F. This high heat is key for a crispy crust, so don’t skimp!
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be dead, and so are your pizza dreams.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Cover and let it rise in a warm place for 1 hour. Tip: No warm spot? Heat your oven to 150°F, turn it off, and let the dough rise inside.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- Mix tomato sauce with garlic powder, oregano, and salt. Spread evenly over the dough.
- Sprinkle mozzarella cheese over the sauce, then top with bell peppers and onions. Drizzle with olive oil.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
Out of the oven, this pizza boasts a crispy crust with a chewy interior, topped with sweet, caramelized onions and vibrant peppers. Serve it with a side of sass and a sprinkle of extra cheese for those who dare.
Broccoli and Cheddar Veggie Pizza
Unbelievably, we’ve found a way to make pizza night both guilt-free and mouthwateringly delicious with this Broccoli and Cheddar Veggie Pizza. It’s the perfect blend of crispy, cheesy, and veggie-packed goodness that’ll have even the pickiest eaters asking for seconds.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm water (110°F)
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- For the topping:
- 2 cups chopped broccoli florets
- 1 1/2 cups shredded cheddar cheese
- 1 tbsp olive oil
Instructions
- In a large bowl, combine the flour, salt, and sugar. Stir in the yeast until evenly distributed.
- Add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 425°F. Punch down the dough and roll it out on a floured surface to fit your pizza pan.
- Transfer the dough to the pizza pan. Spread the tomato sauce evenly over the dough, then sprinkle with garlic powder and oregano.
- Top the sauce with chopped broccoli and shredded cheddar cheese. Drizzle with olive oil.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the pizza directly on the oven rack for the last 5 minutes of baking.
- Let the pizza cool for 5 minutes before slicing. Tip: Use a pizza cutter for clean, easy slices.
Zesty and vibrant, this pizza boasts a perfect crunch from the broccoli and a gooey, cheesy pull that’s downright irresistible. Serve it up with a side of ranch dressing for dipping, or go bold with a drizzle of hot sauce to kick things up a notch.
Thai Peanut Veggie Pizza
Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! This Thai Peanut Veggie Pizza is like a party in your mouth, where the flavors of Thailand meet the comfort of pizza in a fusion that’s downright magical.
Ingredients
- For the crust:
- 1 pre-made pizza dough (16 oz)
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 2 tbsp water
- For the toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded carrots
- 1/2 cup sliced bell peppers
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup crushed peanuts
Instructions
- Preheat your oven to 425°F (220°C). Tip: A hot oven is key for a crispy crust!
- Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy edge, roll the edges slightly thicker.
- Brush the dough with olive oil to prevent sogginess.
- In a bowl, whisk together peanut butter, soy sauce, honey, garlic powder, ginger powder, and water until smooth. Tip: If the sauce is too thick, add a teaspoon of water at a time until it’s spreadable.
- Spread the peanut sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle mozzarella cheese over the sauce.
- Top with shredded carrots, sliced bell peppers, and green onions.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Remove from the oven and immediately sprinkle with chopped cilantro and crushed peanuts.
Every bite of this pizza is a crunchy, creamy, nutty explosion of flavors. Serve it with a side of sweet chili sauce for dipping, and watch it disappear before your eyes!
Mediterranean Veggie Pizza with Olives
Kick your pizza night up a notch with this Mediterranean Veggie Pizza that’s bursting with flavors so vibrant, even the olives will be jealous. Perfect for those who love a little adventure on their plate, this dish is a colorful escape to the Mediterranean without leaving your kitchen.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced bell peppers
- 1/4 cup sliced red onions
- 1/4 cup sliced black olives
- 1/4 cup crumbled feta cheese
- 1 tbsp olive oil (for drizzling)
Instructions
- Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
- In a large bowl, mix the flour, salt, and sugar. Add the yeast to warm water, let it sit for 5 minutes until frothy, then stir in the olive oil. Combine with the dry ingredients to form a dough.
- Knead the dough on a floured surface for about 5 minutes until smooth. Let it rise in a greased bowl, covered, for 1 hour or until doubled in size. Tip: Place the bowl in a warm spot to speed up the rising process.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone.
- Spread the tomato sauce evenly over the dough, then sprinkle with oregano and garlic powder.
- Layer the mozzarella cheese, followed by the bell peppers, red onions, and black olives. Top with crumbled feta cheese and drizzle with olive oil. Tip: For an extra flavor boost, sprinkle a pinch of red pepper flakes over the toppings before baking.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Let the pizza sit for 2 minutes before slicing to allow the cheese to set.
Yum! This pizza is a crispy, cheesy masterpiece with a tangy kick from the feta and olives. Serve it with a side of garlic aioli for dipping, and watch it disappear before your eyes.
Pesto and Tomato Veggie Pizza
Dive into a slice of summer with this Pesto and Tomato Veggie Pizza that’s bursting with flavors so fresh, they’ll make your taste buds do a happy dance. Perfect for those who love their greens and a little bit of cheeky cheese, this pizza is a veggie lover’s dream come true.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- For the topping:
- 1/2 cup pesto
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C) to get it nice and toasty for your pizza.
- In a large bowl, mix the flour, salt, and sugar. Add the yeast to warm water, let it sit for 5 minutes until frothy, then stir in the olive oil.
- Combine the wet and dry ingredients to form a dough. Knead on a floured surface for 5 minutes until smooth. Tip: If the dough sticks, add a bit more flour.
- Let the dough rise in a greased bowl, covered, for 1 hour or until doubled in size.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- Spread pesto evenly over the dough, leaving a small border for the crust.
- Top with mozzarella, cherry tomatoes, and Parmesan. Drizzle with olive oil. Tip: For extra flavor, sprinkle a pinch of salt over the tomatoes.
- Bake for 15-20 minutes until the crust is golden and the cheese is bubbly. Tip: Let it cool for 2 minutes before slicing to avoid a cheese slide.
Light, crispy, and loaded with the freshest toppings, this pizza is a testament to how delicious simple ingredients can be. Serve it with a side of sass and a crisp salad for the ultimate veggie feast.
Ratatouille Veggie Pizza
Oh boy, have we got a twist on pizza night that’ll make your taste buds do a happy dance! Imagine the rustic charm of ratatouille cozying up on a crispy pizza crust – it’s a match made in veggie heaven.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- For the sauce:
- 1 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the topping:
- 1 small eggplant, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Add flour, salt, and 1 tbsp olive oil to the yeast mixture. Knead until a smooth dough forms, about 5 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 475°F (245°C). Roll out the dough on a floured surface to your desired thickness.
- Transfer the dough to a baking sheet. Spread tomato sauce evenly over the crust, then sprinkle with oregano and garlic powder.
- Arrange the sliced eggplant, zucchini, yellow squash, and red bell pepper on top of the sauce.
- Drizzle with 1 tbsp olive oil and season with salt and pepper. Sprinkle mozzarella and Parmesan cheese over the veggies.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Let the pizza cool for 5 minutes before slicing. This patience-testing step ensures the cheese sets perfectly.
Absolutely bursting with flavors, this Ratatouille Veggie Pizza offers a delightful crunch with every bite. Serve it with a side of sass or a simple green salad to keep things fresh and fun.
Four Cheese Veggie Pizza
Oh boy, are you ready to dive into a cheesy, veggie-packed adventure that’ll make your taste buds do a happy dance? This Four Cheese Veggie Pizza is the stuff of dreams, combining gooey, melty goodness with a rainbow of fresh veggies for a slice of heaven that’s as fun to make as it is to eat.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the toppings:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded provolone cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup sliced bell peppers
- 1/2 cup sliced mushrooms
- 1/4 cup sliced red onions
Instructions
- Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
- In a large bowl, mix the flour, sugar, salt, olive oil, warm water, and yeast to form the dough. Knead for 5 minutes until smooth. Tip: If the dough feels sticky, add a little more flour.
- Cover the dough with a damp cloth and let it rise in a warm place for 30 minutes until doubled in size.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a greased pizza pan.
- Spread the tomato sauce evenly over the dough, then sprinkle with oregano and garlic powder.
- Layer the mozzarella, cheddar, provolone, and parmesan cheeses over the sauce. Tip: Mixing the cheeses ensures every bite is packed with flavor.
- Top with bell peppers, mushrooms, and red onions. Tip: For even cooking, slice veggies thinly.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
Delight in the crispy crust, the melty quartet of cheeses, and the fresh crunch of veggies. Serve this masterpiece with a side of garlic knots for the ultimate pizza night experience.
Conclusion
Just like that, you’ve got 20 scrumptious veggie pizza recipes to spice up your meal rotation! Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!
