This roasted vegetable pizza is made with a chewy, crispy homemade crust, gooey mozzarella cheese, and a rainbow of veggies for a healthy and satisfying meal!

roasted vegetable pizza

If you’ve been following me for a while, you probably already know how much I love pizza. From vegan flatbread pizza to homemade beer pizza crust, we eat pizza on a regular basis. We even bought an outdoor pizza oven! But you don’t need any fancy equipment to make this tasty pizza. I used homemade pizza dough, but you can use storebought dough or crust if you want to keep things simple.

I love this recipe because it’s an easy way to use up any leftover vegetables you have in your fridge. And it’s a great way to add more veggies to your pizza night. Roasting the vegetables brings out a subtle sweetness that really takes this pizza to the next level.

Ingredients and Substitutions

  • Pizza dough– I used this recipe. It makes one pound of dough, so I used half for this recipe and put the other half in the freezer for our next pizza night. You can use storebought dough or crust. In terms of size, this dough was stretched almost to the edges of a 9×13 baking sheet.
  • Vegetables– I used a combination of eggplant, bell pepper, red onion, zucchini, yellow squash, and tomatoes. You can use whatever combination you have, so don’t stress if you’re missing a couple of the vegetables I listed. You could also add mushrooms or olives.
  • Seasoning– I used garlic powder, onion powder, oregano, and crushed red pepper flakes. Feel free to substitute with Italian seasoning.
  • Pizza sauce– I used Rao’s because I really love the flavor and it was easier than making sauce from scratch. For a homemade option, try this San Marzano sauce.
  • Cheese– I used shredded mozzarella. You could use fresh mozzarella or provolone cheese if you like.

Variations and Substitutions

For a high protein option, try my cottage cheese pizza crust or 2 ingredient pizza crust. I recommend doubling those recipes in order to make enough dough for the 9×13 pan. Skip the red sauce and add a swirl of pesto on the dough instead. You can even skip the cheese if you want to make this recipe vegan. I’ve also made this using garlic naan and it was delicious! You’ll need about 3 large pieces of naan to substitute for the crust.

How to Make Roasted Vegetable Pizza

Tips for the Best Homemade Pizza

  • Try to cut the vegetables into equal-sized pieces so they roast evenly.
  • Be sure to bake the crust until it’s beginning to crisp on the edges. This will ensure a crispy bottom that can stand up to the weight of all the toppings.
  • Don’t use too much sauce or it can make the pizza crust soggy.

Frequently Asked Questions

  • Can I make this recipe vegan? Yes! Just skip the cheese. You could also add a little vegan pesto for more flavor.
  • Can I make this recipe gluten-free? Yes. Use your favorite gluten-free pizza crust.
  • Can I make this recipe with a pre-made crust? Yes, if your crust is already baked, there’s no need to par-bake it before adding the toppings. Simply top with sauce, cheese, and roasted vegetables and bake for 8-10 minutes or until the crust is crispy and the cheese is melted.
sheet pan vegetable pizza

How to Store and Reheat Leftovers

Store any leftover pizza in an airtight container in the fridge. To reheat the leftover pizza, you can use either the oven, air fryer, or skillet method.

  • In the oven, preheat it to 350 degrees, place the slices on a baking sheet or pizza stone, cover loosely with foil if the crust is crispy, and bake for 10-12 minutes.
  • In the air fryer, preheat the air fryer to 400 then add the pizza. Air fry it for 4-5 minutes until heated through.
  • For the skillet method, heat a non-stick skillet over medium heat, add the pizza slices, cover with a lid, and cook for 5-7 minutes. Remove the lid and continue heating for a crispier crust.
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vegetable pizza

Roasted Vegetable Pizza

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 4
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


This roasted vegetable pizza is made with a chewy, crispy homemade crust, gooey mozzarella cheese, and a rainbow of veggies for a healthy and satisfying meal!


Units Scale
  • 1/2 lb pizza dough (or a 9×13 pizza crust)
  • 1 small eggplant chopped into 1/2” pieces
  • 1 red bell pepper chopped into 1” pieces
  • 1/2 red onion chopped into 1” pieces
  • 1 small zucchini or yellow squash sliced into 1/2” pieces
  • 1/2 cup cherry tomatoes, halved
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • Pinch of crushed red pepper flakes
  • 2/3 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • Salt & pepper to taste
  • Optional toppings: Parmesan, fresh basil, etc.


  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss the vegetables with two tablespoons of olive oil, garlic powder, onion powder, oregano, salt, and crushed red pepper.
  3. Spread the vegetables onto a parchment paper lined baking sheet and roast for 15 minutes, stirring once halfway through baking. (Roast for 20 minutes if using pre-baked crust.)
  4. Drizzle the remaining olive oil onto a second baking sheet. Use your fingertips to stretch the dough across the baking sheet. If it springs back, let it rest for a few minutes, then continue to stretch it. Try to bring it as close to the edges of the baking sheet as possible. Prick the dough with a fork.
  5. Bake the dough for 10 minutes until the edges begin to brown.
  6. Remove the crust from the oven and top with pizza sauce, cheese, and roasted vegetables.
  7. Continue to bake the pizza for 10-15 minutes or until the edges are brown and the cheese is melted. 
  8. Top with additional crushed red pepper flakes, Parmesan cheese, and/or basil.