This roasted vegetable whole wheat pizza combines a mix of roasted vegetables, garlic, mozzarella cheese, and your favorite pizza sauce. You can use homemade whole wheat pizza dough or any store-bought pizza dough. If you’d like regular pizza, try these toppings on my reader-favorite pizza dough recipe.
What are your favorite pizza toppings? Nothing beats a simple cheese pizza or margherita style pizza with fresh mozzarella, tomatoes, and basil. When I’m looking for more, though, I love loading pizza with extras like BBQ chicken pizza or today’s roasted vegetable mix on whole wheat pizza crust.
Roasted Vegetable Pizza Details
- Flavor: Enjoy garlic and roasted vegetables with mozzarella cheese and pizza sauce on a bed of hearty pizza crust. You control the flavor with this recipe because you can choose which vegetables to use such as eggplant, bell pepper, zucchini, onion, mushroom, broccoli, etc.
- Ease: Making pizza at home is surprisingly simple, especially if you take a shortcut and use store-bought pizza dough. If you can remember, though, throw homemade dough ingredients together in the afternoon. The dough needs to rise, but all of that “work” is completely hands-off. I definitely recommend trying homemade whole wheat pizza dough or regular pizza dough—both are great for beginners!
By the way, if you love roasted vegetables and are looking for a savory appetizer-style tart, try this butternut squash mushroom tart. You can use store-bought or homemade puff pastry. Or for an option using raw vegetables, try this cold veggie pizza using flatbread crust.
Roasted Vegetable Pizza Success Tips
- Use a medley of vegetables: For best success and to ensure each bite is something new, I recommend a mix of vegetables. My favorites include eggplant, zucchini, bell peppers, red onion, and/or mushrooms.
- Go easy on the vegetables: If you measure in volume, you need 2-3 cups of vegetables before roasting. If you measure by weight, 8-10 ounces before roasting is great.
- Don’t over-cook the vegetables: For delicious roasted flavor, roast the vegetables before using as the pizza topping. The recipe below instructs about 15 minutes of roasting time. Keep in mind that the vegetables will cook again on top of the pizza.
Add Extra Flavor
I love adding garlic to this pizza. For delicious flavor, add 1 garlic clove to your pan of vegetables and roast it along with the vegetables. Typical roasted garlic takes much longer, but this time is enough for a little roasted flavor.
Here I’m using my whole wheat pizza dough. That recipe yields almost 2 lbs of dough which is enough for 2 pizzas. Freeze the 2nd half of dough for another time or make 2 pizzas (double the toppings below or use different toppings). Chop the garlic you roasted and sprinkle over shaped dough before adding your pizza toppings:
An optional sprinkle of parmesan cheese, dried herbs such as basil or oregano, and some fresh basil are the perfect garnishes.
Favorite Pizza Pans
Let me share my top choices for pizza pans just in case you’re shopping for a new one. I use and love (affiliate links) this one and this one. If you like baking your homemade pizzas on pizza stones, I’ve used this one before and it’s wonderful. And if you don’t have a pizza pan—don’t worry—just bake your pizza on a large baking sheet instead.
Roasted Vegetable Whole Wheat Pizza
- Prep Time: 2 hours, 40 minutes (includes dough rising)
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: one 12-inch pizza
Description
This is a simple recipe for roasted vegetable pizza on top of whole wheat pizza dough. Yields one 12-inch pizza or you can make two pizzas from my entire dough recipe and double the toppings listed below.
Ingredients
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
- 1 garlic clove
- 2–3 cups (8–10 ounces weight) thinly sliced mixed fresh vegetables such as eggplant, bell pepper, zucchini, and onion (see note)
- 1 Tablespoons (15ml) olive oil, plus more for pan and brushing on dough
- sprinkle salt & freshly ground black pepper
- 1 Tablespoon (8g) cornmeal
- 1/3 cup (42g) pizza sauce (homemade or store-bought)
- 3/4 cup (90g) shredded mozzarella cheese*
- optional: 1 Tablespoon shredded parmesan cheese, dried basil or oregano (or an Italian seasoning mix), handful fresh basil
Instructions
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- Dough: Prepare whole wheat pizza dough through step 2. Let the dough rise in step 3 as instructed in that recipe and towards the end of rise time, begin roasting the vegetables in the next step. If using store-bought frozen pizza dough, make sure it’s thawed.
- While the dough is rising, prepare your roasted vegetables. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Place garlic clove and vegetables on the baking sheet in a single layer. Drizzle lightly with 1 Tablespoon (15ml) olive oil and sprinkle lightly with salt and pepper. Bake until softened and slightly roasted, about 15 minutes. (Keep in mind they will roast/cook again as the assembled pizza bakes.)
- Remove vegetables from the oven and increase oven to 475°F (246°C). (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- Shape the dough: When the homemade dough is ready, punch it down to release any air bubbles. Divide the dough in half and freeze half of the dough for another time– see freezing instructions in the whole wheat pizza dough recipe. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough (homemade or store-bought) into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on a baker’s peel dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for 5 minutes.
- Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Chop the clove of slightly roasted garlic and sprinkle/spoon it evenly over dough. Spread pizza sauce evenly on top. Sprinkle evenly with mozzarella cheese, then arrange roasted vegetables on top.
- Bake for 15-16 minutes or until crust is a deeper brown and cheese is melted and bubbling.
- Remove pizza from oven and, if desired, sprinkle with optional parmesan cheese, fresh basil, and herbs.
- Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer.