Homemade Veggie Pizza Recipe - Allrecipes.com
Homemade Veggie Pizza Recipe

Homemade Veggie Pizza

Recipe by  

"Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    35 mins

    2 hrs 25 mins


  1. Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
  2. Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  3. Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
  4. Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
  5. Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
  6. Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.
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  • Cook's Notes:
  • This recipe will make two medium-sized pizzas. You can bake two or freeze one to save for a later date.
  • This will make more sauce than needed but it freezes great!

Reviews More Reviews

Dec 30, 2012

I was impressed with this crust - a little different than the pizza crust I usually make. I pureed the sauce with an immersion blender. There was more sauce than I needed for the pizzas but we don't like a lot of sauce. I topped the pizzas with olives, red onions, green onions, mushrooms and fresh pineapple. Very nice indeed!

Mar 07, 2014

Recipe Group Selection: 1, March 2014 ~ A nice different pizza crust. I made up the dough in the morning in my bread machine. After rising nicely in the fridge all day, we had to leave before I could prepare the pizza. I split the dough into 2 packages and froze them. I put one in the fridge today and let it re-rise all day. It rose again, very nicely. I did prebake the crust at 450° for 5 minutes before adding the toppings. For the sauce, I cut the oregano back to ¾ tablespoon and added 1 tablespoon sugar. We really liked the taste of the sauce with my adjustments. For the toppings we had: a mixture of mozzarella, sharp cheddar and Monterey jack cheese (3 partial pkgs. in the freezer); thin onion slices; red, orange and green pepper rings, cottage cheese, jalapeño rings, and fresh nasturtium leaves. We really enjoyed everything about this pizza. The crust had a nice crispness to it, and I’m wondering if that came from the egg. Good recipe selection this week. Thanks Bird for sharing your recipe.

Sep 02, 2014

This has become my go-to recipe for pizza dough and sauce. I always mix up the veggies and cheeses, but definitely a keeper for my family. I do like to add a little rosemary into the flour mix. I also take the sugar from the flour mix and put it into my yeast mix. I find it helps it foam up much easier (learned from making bread many times over).

Mar 05, 2014

Made this for Recipe Group...Delicious! I did not use the oregano in the dough, and reduced the amount in the sauce to 1 tsp., per personal preference. The only other thin I think I'd do differently next time is add a bit of sugar to the sauce to reduce the acidity. I made the dough earlier in the day in my bread machine, and par baked my crusts. When it was getting close to dinner, I just had to assemble them, easy peasy! I got 2-12 inch pizzas out of this. The dough crisped up nicely, which we really enjoyed. This is a definite keeper~YUM! Thanks for sharing. :)

Mar 22, 2015

I did it !!Crust turned out great.very nice

Mar 01, 2014

Recipe Group selection for the week of March 1, 2014. - This pizza dough recipe was different than the usual pizza dough recipes I’ve made because of the egg. Also, I’ve never made a pizza dough where you needed to sift the flour. So, I was curious as to how this would turn out. It was a nice dough, but not my favorite. I wouldn’t bother with the sifting, combining in a separate bowl method; just plop the remainder of the dough ingredients into the proofed yeast and process it as you would any regular pizza dough. I didn’t bother with making the sauce because I had leftover tomato sauce which I used. This pizza was an excellent way to use up leftover vegetables.

Jan 26, 2014

i made my usual crust but i added black olives. used some australian cheddar and mmmm mmmm. so good. naturally i kept my mozzarella. i just added half and half. anymew it was great. me and my fiance have been experimenting with different veggies. we decided to cut alot of the meat out of our diets. ty for the great pizza idea.

Jan 08, 2014

This is a great recipe! I added scallions, broccoli, and cauliflower to the veggies. Delicious!


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 63.4 g
  • 20%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 1291 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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