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Roasted Vegetable Whole Wheat Pizza

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A wholesome and colorful Roasted Vegetable Whole Wheat Pizza made with a hearty crust, roasted veggies, and melty cheese — perfect for a cozy, nutritious meal.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 1 ball whole wheat pizza dough
  • 2 tbsp olive oil, divided
  • 1/2 cup tomato or pizza sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese (optional)
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1/2 red onion, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup mushrooms, sliced
  • 1 cup fresh spinach or arugula (optional)
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
  2. Toss sliced vegetables with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.
  3. Roll out the pizza dough on a lightly floured surface to your desired thickness.
  4. Transfer the dough to the prepared baking sheet and brush with 1 tbsp olive oil.
  5. Spread a thin layer of tomato sauce over the dough, then sprinkle with half the mozzarella cheese.
  6. Evenly arrange roasted vegetables on the pizza, then top with the remaining cheese and a pinch of dried oregano.
  7. Bake for 12–15 minutes, or until crust is golden and cheese is bubbly.
  8. Let cool for a few minutes, then slice and top with fresh greens if using. Serve warm.

Notes

  • Pre-bake crust for 5 minutes for a crispier base.
  • Use pesto instead of tomato sauce for a flavor variation.
  • Swap mozzarella for goat cheese or feta for a tangier taste.
  • Add chickpeas or grilled chicken for extra protein.
  • Store leftovers in the fridge for up to 3 days.

Nutrition