This Sheet Pan Veggie “Pizza” Recipe is not your average pizza – we’re talking low-carb goodness that’ll have even the pickiest eaters cheering for veggies. Just quickly prep it and pop it in the oven, and voila! It’s quick, easy, and perfect as a side dish or the main event to satisfy your meatless cravings.
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What Is a Veggie Pizza?
This probably isn’t exactly the recipe you had in mind when you heard veggie pizza. Unlike store-bought or pre-made versions that feature veggies piled on top of pizza crust, our version is actually made of veggies!
You see, this veggie pizza recipe uses roasted veggies tossed with Parmesan and breadcrumbs to form a “crust”. Then, it is finished with all your favorite toppings for a comfort food meal you can feel good about.
What is this Veggie Pizza Recipe Made Of?
You won’t find heavy crust in this recipe. Instead, we took all the classic flavors of pizza and made it a little lighter! Here’s what you need:
- Vegetables – Yellow squash, zucchini, onion, bell pepper, and broccoli combine to form the base of the dish.
- Oil – We recommend using extra virgin olive oil to roast the ingredients and add a rich, savory taste.
- Seasonings – Salt, black pepper, and dried oregano add a savory, pizza flavor. If preferred, an Italian seasoning blend can be substituted.
- Parmesan Cheese – Use freshly grated Parmesan cheese for the best results.
- Breadcrumbs – This helps add structure to the “pizza” helping it hold its shape. Almond flour also works if you want to make this veggie pizza recipe gluten-free.
- Marinara Sauce – Use your favorite store-bought marinara sauce, or make your own! Alternatively, pizza sauce also tastes great.
- Mozzarella Cheese – Again, we recommend using freshly shredded Mozzarella cheese. Pre-shredded varieties have preservatives and anti-caking agents that cause them not to melt as well!
- Garnishes – We love to add an extra sprinkle of chili pepper flakes and fresh basil on top.
How to Transform Veggies into a Pizza Recipe
- Prepare. Preheat your oven, and spray a large rimmed baking sheet with cooking oil spray to prevent the ingredients from sticking.
- Roast the Veggies. Arrange the vegetables on the prepared baking sheet, and drizzle olive oil on top. Add a sprinkle of salt and pepper to taste, and place the dish in the oven until the veggies begin to soften.
- Prepare the Parmesan Coating. While the vegetables bake, whisk the Parmesan, breadcrumbs, and seasonings together in a bowl.
- Combine. Remove the vegetables from the oven, and stir to combine. Push the veggies together to form a single layer, and drizzle the marinara on top. Sprinkle the Parmesan mixture over the sauce, coating the vegetables completely. Add the shredded Mozzarella, and drizzle a small amount of extra olive oil on top.
- Bake Again. Place the baking pan back in the oven, and continue to bake until the cheese is melted and bubbly and the veggies are tender.
- Garnish. Add the chopped basil and chili pepper flakes on top, and serve warm.
Tips for Success
Here are a couple of tips to guarantee veggie pizza perfection every time:
- Remove Excess Moisture. If the veggies have released a lot of excess liquid while baking, use a clean paper towel to blot them off before adding the marinara sauce. Otherwise, your pizza is likely to become soggy.
- Avoid Overbaking. Keep a close eye on your oven, and remove the baking sheet as soon as the cheese is melted and the vegetables can easily be pierced with a fork.
Get ready to unleash your inner pizza artist because with this veggie pizza bake — the possibilities are endless! Mix and match different ingredients to create your own masterpiece. Here are some favorite options to spark your pizza creativity:
- Adding Protein. Sprinkle protein options like ground beef, chicken, or pepperoni over the mozzarella cheese to make this recipe even more filling.
- Using Different Veggies. Swap out the veggies or add to them with options like mushrooms, asparagus, and cauliflower.
- Sprinkling on Extra Toppings. Load up with all your favorite pizza toppings such as more veggies, black olives, pineapple, and fresh herbs.
- Swapping the Marinara Sauce. Replace the marinara with alfredo sauce, pesto, chimichurri, zhoug, or barbecue sauce.
Whether you savor it as the star of the show or let it play a supporting role, this sheet pan veggie pizza recipe is super versatile. Enjoy it as a satisfying complete meal or pair it perfectly as a side dish with main courses like:
- Air Fryer Jalapeño Chicken Meatballs
- Oven-Baked Parmesan Chicken Tenders
- Crispy Baked Chicken Nuggets
- Beef Kofta Meatballs
This recipe stores well. So, go ahead and make extras to reheat throughout the week!
- To Store: Allow the veggie pizza to cool completely. Then, transfer it to an airtight container, and keep it stored in the fridge for up to two to three days.
- To Reheat: Warm leftovers in a skillet over medium heat. Or, pop them in the microwave!
Common Questions About This Veggie Pizza Recipe
Cold appetizer veggie pizza recipes often contain broccoli, cauliflower, carrots, and cheese. Meanwhile, warm veggie pizzas are often made with mushrooms, red onions, and cheese. But there’s no right or wrong!
The best toppings are whatever you like best! We would say cheese is pretty crucial, but from there, it’s up to you.
If you swap the breadcrumbs for almond flour, this recipe is 100% keto-friendly.
More Pizza-Inspired Recipes
Ready for more ways to indulge in the flavors of your favorite comfort food? Explore our favorite pizza-inspired recipes below:
- Pizza-Flavored Oven Baked Asparagus
- Pizza Dip with Cheese Crostini
- One Pot Pizza Pasta
Sheet Pan Veggie Pizza Recipe
- 1 yellow squash sliced
- 1 zucchini sliced
- 1 onion sliced
- 2 bell peppers sliced into strips (red and yellow)
- 3 small crowns broccoli sliced into large florets
- 3 Tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 cup parmesan cheese grated
- 1/2 cup breadcrumbs or almond flour for a gluten-free option
- 2 teaspoons dried oregano
- Salt to taste
- Black pepper to taste
- 1 cup marinara sauce
- 2 cups Mozzarella cheese freshly shredded
- Optional garnish: chili pepper flakes chopped basil
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray a large-rimmed baking sheet with olive oil to prevent sticking.
- Place the sliced zucchini, onion, bell peppers, and broccoli on the prepared baking sheet. It’s okay if they overlap slightly. Drizzle the veggies generously with olive oil, and season with salt and pepper to taste.1 zucchini, 1 onion, 2 bell peppers, 3 small crowns broccoli, 3 Tablespoons olive oil, Salt to taste, Black pepper to taste, 1 yellow squash
- Bake the vegetables in the preheated oven for 20 minutes.
- In the meantime, prepare the Parmesan mixture. In a medium bowl, whisk together the grated Parmesan cheese, breadcrumbs (or almond flour), oregano, salt, and pepper.1 cup parmesan cheese, 1/2 cup breadcrumbs, 2 teaspoons dried oregano, Salt to taste, Black pepper to taste
- After the initial 20 minutes of roasting, remove the baking sheet from the oven and toss the veggies to mix them up. If there is excess liquid in the pan, use some paper towels to absorb most of it. Push the veggies together to form an even single-layer rectangle.
- Drizzle the roasted vegetables with the marinara sauce, making sure to coat them evenly.1 cup marinara sauce
- Sprinkle the prepared Parmesan mixture all over the veggies, ensuring they are well-covered. The mixture will help absorb any remaining liquids.
- Next, add the shredded Mozzarella cheese on top of the veggies.2 cups Mozzarella cheese
- Drizzle some additional olive oil over the cheese and vegetables.
- Place the baking sheet back into the oven, and continue to bake for an additional 18-20 minutes or until the cheese is melted and bubbly, and the vegetables are tender.
- Once the bake is done, remove it from the oven. If desired, garnish with chopped basil and chili pepper flakes for extra flavor and a pop of color.Optional garnish: chili pepper flakes
- Serve the veggie pizza immediately as a main course or side dish.
- Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.