Skip the takeout and make this delicious Homemade Veggie Pizza instead! Who says vegetarian meals are boring, this pizza is full of fresh veggies including spinach to make a fun and fresh meal!
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Veggie Lovers Pizza
If you love pizza then don’t miss taking advantage of one of the best meatless meals out there… Veggie Pizza.
Maybe you are a long time vegetarian or maybe you are just trying to get your family to eat more veggies or meatless meals. Either way making a veggie pizza at home is a great option!
There is a few tricks up my sleeve to help you get the best veggie pizza…
I’m talking making sure it isn’t soggy, getting some extra greens in there (Hello Spinach!), and most of all just walking you through the process of awesome homemade pizza.
Now I am a big believer that once you get into the habit of learning and making pizza at home it become easier and easier to the point when you think of it has an easy dinner to make at home and it usually looks the part too.
If you aren’t used to making pizza at home I know that sounds crazy but just stick with it. It is a little like riding a bike, learn from the pizzas that don’t turn out well, fix your mistakes, and pretty soon you will be gliding along.
If you want to learn about all things pizza check out my post, How to make the BEST Homemade Pizza. In this article I really dive into the little things you need and can do to help you get the best pizza results at home.
Above all else one of the most important tips you will want to take away is to make sure your oven is HOT. You will want that oven up to at least 450º F.
Now before we get into the recipe let’s talk equipment.
Special Equipment for Pizza Making
- Pizza Stone
- Pizza Peel
- Pizza Wheel/Cutter
These help make a better pizza, for example the pizza stone will give that crispy crust whereas a sheet pan might not. A pizza peel is necessary to get the prepped pizza to the oven. And a pizza wheel will make cutting a whole lot easier than a knife. But with that being said it is not necessary if you don’t have it! If you don’t have any of this special equipment don’t sweat, check out that article I highlighted a few paragraphs above it will walk you through what to do!
- Pizza Dough – I have an awesome recipe for Pizza Dough, this recipe makes enough for two pizzas. Obviously you don’t have to use homemade pizza dough, plenty of grocery stores will have pre-made dough you can pick up to use. I have even experimented using a whole-wheat pizza dough for this pizza to really make it delicious and a little more wholesome and healthy.
- Pizza Sauce – Just like for the dough I have an easy 5-Minute Pizza Sauce Recipe. But just as with the dough go ahead and get some from the store if you wish!
- Baby Spinach – Am I hiding spinach on this pizza? YES! Just a little but I thought it was a good way to add more of that veggie goodness! I learned that doing too much can cause the pizza to get a little soggy so we will keep it in a single layer!
- Mozzarella – I will always be team buy a block and shred it yourself for pizza. By shredding it yourself you are ditching all the anti-caking additives which makes it harder for the cheese to melt! We want melty cheese on pizza. Grab a block of LOW-MOISTURE Mozzarella. Low-Moisture is important, fresh mozzarella will just lead you to a soggy mess.
- Sliced Back Olives – Maybe it is me but I feel like black olives just always belong on pizza. I think they are a great addition to a veggie pizza. If you would rather have green or Kalamata olives no worries, use those instead!
- Marinated Artichokes Hearts – Something a little fun and different on a pizza but still so delicious. I buy the quarter artichoke hearts and then usually slice them in half to make them a little smaller and easier to bite.
- Red Bell Pepper – Something red, something fresh, something with a little crunch. A bell pepper is the perfect addition to veggie pizza. I like the flavor and color of red but you can definitely use a different color!
- Red Onion – Sliced up thin. I personally love the bite that red onion brings to pizza, since it is cooked that ‘spiciness’ (as my kids call it) is subdued but the delicious flavor is still there.
- Cornmeal – Cornmeal is essential so that your pizza doesn’t stick to the peel or the stone.
- Flour for dusting – Just a little extra flour for dusting the dough as you form it into a pizza crust.
- Anything else you want for topping! I hope it goes without saying that you can sub out any of these toppings how you wish. Some other delicious toppings include: Jalapeños, tomatoes, zucchini, corn, mushrooms, eggplant. Now keep in mind I didn’t necessarily write more toppings into the recipe because of one thing, I didn’t want the pizza to get soggy and wet. Sogginess is one thing you will face when loading on the veggies, so it is something to look out for. So of course add more than what is written but be mindful about how much you are adding!
For a complete detailed list of the ingredients continue towards the bottom of the page.
Add your pizza stone to the middle rack of the oven to heat up. Preheat oven to 450ºF.
On a floured surface stretch/roll out the pizza dough into a large circle. If dough starts to get a little sticky sprinkle a little flour.
Once the dough is formed into a crust sprinkle about half the cornmeal onto the pizza peel. (The other half will go on the pizza stone right before you put the pizza on it.)
Lay the stretched out dough overtop the corn meal on the pizza peel. At this point I like to give the peel a little shake to make sure the pizza isn’t sticking and will slide off when the time comes.
Add the pizza sauce to the pizza and using the back of a spoon spread the sauce evenly over the center of the pizza, leaving a little space for the crust.
Next take the spinach and arrange it in a single layer overtop the sauce, it is okay if you don’t use it all.
Next add the cheese in a single layer covering the sauce and spinach. Add the olives, artichoke hearts, bell pepper, and red onion spread out across the cheese.
Carefully add the remaining cornmeal to the hot pizza stone. With much caution gently shake the pizza off of the pizza peel and onto the pizza stone.
Cook 14 to 16 minutes until the cheese on the pizza is melted and starting to turn golden brown. Carefully remove from oven. Transfer to a cutting board, let rest for at least a minute then cut it and enjoy!
Tips, Trick, & Questions
How do you make veggie pizza not soggy?
A couple of things will help make your veggie pizza less soggy. First make sure your oven is hot enough, a hot oven will help the bottom crisp up. Second, I find that veggie pizza with a lot of toppings need a few more minutes in the oven than other flavors, most of the time I let mine cook at least 16 minutes sometimes even 17 (whereas just cheese would be more like 13), really let that cheese get brown! Third do not overload that pizza with toppings! Feel free to add what you like but as a general rule of thumb I try not to add more than 1/4 cup of any topping to try to keep the pizza from getting to full.
I don’t have cornmeal, what else can I use?
If that happens no fear I would recommend using parchment paper under the pizza for cooking, this will keep the pizza from sticking just like the cornmeal.
How do you make leftover pizza crispy again?
Great question, use the stone! Sure it isn’t going to be as fast as a microwave but a big plus of having a pizza stone is that it can bring leftover pizza back into a delicious meal almost as good as it is fresh baked.
Place as much pizza as you can fit onto a pizza stone. Place the stone with cold pizza into the oven. Bring oven to 350ºF.
Keep and eye on the oven because reheat can differ with the size of the slices and how much you put in but it should only take about 10 minutes!
If you like Veggie Pizza you might like some of these other pizza recipes too:
- How to make the BEST Grilled Pizza at Home
- Weeknight Personal Pizza Recipe
- Pesto Pizza with Prosciutto, Tomatoes, & Mozzarella
- How to Make a Heart Shaped Pizza with Stuffed Crust
- Loaded BBQ Chicken Pizza
- Cheesy Buffalo Chicken Pizza
- If using* a pizza stone add it to the middle rack of the oven to heat up. Preheat oven to 450ºF.
- On a floured surface stretch/roll out the pizza dough into a large circle. If dough starts to get a little sticky sprinkle more flour.
- Once crust is formed sprinkle about half the cornmeal onto the pizza peel. The other half will go on the pizza stone right before you put the pizza on it.
- Lay the stretched out dough overtop the corn meal on the pizza peel. I like to give the peel a little shake to make sure the pizza isn't sticking and will slide off when the time comes.
- Add the pizza sauce to the pizza and using the back of a spoon spread the sauce evenly over the center of the pizza, leaving just a little crust space. Next take the spinach and arrange it in a single layer overtop the sauce, it is okay if you don't use it all.
- Next add the cheese in a single layer covering the sauce and spinach. Add the olives, artichoke hearts, bell pepper, and red onion spread out across the cheese.
- Carefully add the remaining cornmeal to the pizza stone. With much caution gently shake the pizza off of the pizza peel and onto the pizza stone.
- Cook 14 to 16 minutes until the cheese on the pizza is melted and starting to turn golden brown. Carefully remove from oven. Transfer to a cutting board, let rest for at least a minute then cut it and enjoy!
*If you do not have a pizza stone or pizza peel follow the directions HERE for making the pizza on a sheet pan, instructions are included in the article linked.
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Serving Size:2 slices
Amount Per Serving: Calories: 258Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 603mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 15g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Lauren, The Schmidty Wife