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
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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. If you’re looking for a side dish try these healthy sides to serve with your pizza.

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