Roasted Vegetable Whole Wheat Pizza

This Roasted Vegetable Whole Wheat Pizza is one of my favorite ways to enjoy a wholesome, flavorful meal that feels indulgent but is still nutritious. I love how the roasted vegetables add a rich, caramelized flavor while the whole wheat crust gives it a hearty, rustic texture. It’s colorful, satisfying, and perfect for a cozy night in or a casual dinner with friends.

Why You’ll Love This Recipe

I love this recipe because it’s both delicious and balanced — the roasted vegetables bring natural sweetness, the cheese adds creaminess, and the whole wheat base makes it feel more filling. It’s a great way for me to use up extra veggies in the fridge, and it always turns out beautiful with all those vibrant colors. Plus, it’s an easy homemade pizza that doesn’t require much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole wheat pizza dough
• Olive oil
• Tomato sauce (or pizza sauce)
• Shredded mozzarella cheese
• Grated parmesan cheese (optional)
• Bell peppers, sliced
• Zucchini, sliced
• Red onion, sliced
• Cherry tomatoes, halved
• Mushrooms, sliced
• Fresh spinach or arugula (optional)
• Dried oregano
• Salt and pepper to taste

Directions

1. I start by preheating my oven to 425°F (220°C) and lining a baking sheet or pizza stone with parchment paper.
2. I toss the sliced vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet. I roast them for about 15–20 minutes until they’re tender and slightly caramelized.
3. While the vegetables roast, I roll out the whole wheat dough on a lightly floured surface to my desired thickness.
4. I transfer the dough to the prepared baking sheet and brush it lightly with olive oil.
5. I spread a thin layer of tomato sauce over the crust, then sprinkle a bit of mozzarella cheese.
6. I arrange the roasted vegetables evenly on top, then add the remaining cheese and a pinch of dried oregano.
7. I bake the pizza for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8. I let it cool for a few minutes before slicing. If I’m using fresh greens like spinach or arugula, I scatter them over the top right before serving.

Servings and Timing

This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

When I want more protein, I add grilled chicken or chickpeas. Sometimes I use pesto instead of tomato sauce for a fresh, herby flavor. I’ve also made it with feta or goat cheese instead of mozzarella for a tangier taste. If I’m craving spice, I sprinkle red pepper flakes before baking. For a crispier crust, I pre-bake the dough for 5 minutes before adding toppings.

Storage/Reheating

If I have leftovers, I let the pizza cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in the oven at 375°F (190°C) for about 8–10 minutes or in a skillet over medium heat for a crisp bottom. I avoid microwaving since it can make the crust soggy.

FAQs

Can I make the dough from scratch?

Yes, I can! I mix whole wheat flour, yeast, warm water, olive oil, and salt, then let it rise for about an hour before rolling it out.

What other vegetables can I use?

I love adding roasted eggplant, broccoli, asparagus, or even sweet potatoes — almost any vegetable works well on this pizza.

Can I use store-bought pizza dough?

Absolutely. Whole wheat or even multigrain dough from the store works great for a quick and easy version.

How do I keep the crust from getting soggy?

I make sure to roast the vegetables first to remove excess moisture and avoid adding too much sauce.

Can I make this recipe dairy-free?

Yes, I simply use dairy-free cheese or skip the cheese altogether and drizzle with olive oil or a creamy cashew sauce after baking.

Conclusion

This Roasted Vegetable Whole Wheat Pizza is one of my favorite homemade meals — wholesome, colorful, and bursting with flavor. I love the way the roasted vegetables bring depth and sweetness to each bite, and the whole wheat crust gives it that perfect chewy texture. It’s a satisfying, nourishing pizza that always makes me feel good about what I’m eating and sharing.

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