Name: Roasted Vegetable Whole Wheat Pizza
Prep time: 15 min
Cook time: 40 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 whole wheat pizza dough (store-bought or homemade); 2 tbsp olive oil, divided; 1 zucchini, sliced; 1 red bell pepper, sliced; 1/2 red onion, thinly sliced; 1 cup mushrooms, sliced; 1/2 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1 tsp Italian seasoning or dried oregano; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese (optional); 1/4 tsp crushed red pepper flakes (optional); Fresh basil or arugula, for topping

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Roasted Vegetable Whole Wheat Pizza is a wholesome, flavor-packed meal that brings together the crispiness of whole wheat crust and the deep, caramelized goodness of oven-roasted veggies. This homemade pizza is a great way for me to enjoy comfort food while still keeping things nutritious and satisfying.

Why You’ll Love This Recipe

I love this pizza because it strikes the perfect balance between healthy and indulgent. The whole wheat crust adds a nutty, hearty base that holds up beautifully under layers of roasted vegetables and gooey melted cheese. Roasting the veggies brings out their natural sweetness, and I can customize the toppings depending on what’s in season or in my fridge. It’s perfect for a weeknight dinner, meal prep, or even entertaining friends with a healthier twist.

Ingredients

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

Whole wheat pizza dough (store-bought or homemade)
Olive oil
Zucchini, sliced
Red bell pepper, sliced
Red onion, thinly sliced
Mushrooms, sliced
Cherry tomatoes, halved
Garlic, minced
Italian seasoning or dried oregano
Shredded mozzarella cheese
Grated Parmesan cheese (optional)
Crushed red pepper flakes (optional)
Fresh basil or arugula, for topping

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the sliced vegetables with olive oil, garlic, Italian seasoning, salt, and pepper. I roast them for 20–25 minutes until tender and slightly caramelized.
While the veggies roast, I roll out the whole wheat pizza dough on a floured surface to my desired thickness. I transfer it to a lightly oiled baking sheet or pizza stone.
I lightly brush the dough with olive oil and sprinkle a little garlic if I want extra flavor.
I spread a thin layer of tomato sauce or pesto (optional), then add a layer of shredded mozzarella cheese.
I top it with the roasted vegetables and sprinkle on some Parmesan cheese and red pepper flakes if using.
I bake the pizza for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
I let it cool for a couple of minutes, then top with fresh basil or arugula before slicing and serving.

Servings and timing

This recipe makes 1 large pizza, serving 4.
Prep time: 15 minutes
Cook time: 25 minutes (roasting) + 15 minutes (baking)
Total time: 40–45 minutes

Variations

I use goat cheese or feta instead of mozzarella for a tangier twist.
For added protein, I add grilled chicken, chickpeas, or crumbled tofu before baking.
I swap in seasonal veggies like roasted butternut squash or asparagus.
I sometimes use pesto instead of red sauce for a fresh, herbaceous flavor.
For a spicier version, I drizzle with chili oil or sprinkle extra crushed red pepper.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a skillet over medium heat to keep the crust crispy. Microwaving works too but makes the crust softer. I also freeze individual slices wrapped tightly for up to 1 month—perfect for quick lunches or dinners.

FAQs

Can I make the dough ahead of time?

Yes, I often make or buy whole wheat dough in advance and keep it refrigerated for up to 3 days or freeze it until ready to use.

What vegetables work best for roasting?

I like using a mix of zucchini, peppers, onions, mushrooms, and cherry tomatoes. They roast quickly and bring great flavor to the pizza.

Can I make this pizza vegan?

Absolutely. I skip the cheese or use a plant-based version, and the roasted vegetables still shine with great flavor.

Is the crust chewy or crispy?

The whole wheat crust tends to be a bit more hearty and chewy, but I bake it on a hot stone or preheated pan for a crispier bottom.

Can I use a different flour?

Yes, I sometimes mix whole wheat with all-purpose flour for a lighter texture, or use a gluten-free pizza dough if needed.

Conclusion

Roasted Vegetable Whole Wheat Pizza is one of my favorite ways to enjoy pizza night without the guilt. It’s wholesome, colorful, and bursting with roasted veggie flavor—all on a nutty, chewy whole wheat crust. Whether I’m feeding family or just treating myself, this recipe always delivers on taste, nutrition, and comfort.

Roasted Vegetable Whole Wheat Pizza

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Roasted Vegetable Whole Wheat Pizza is a healthy twist on classic pizza, featuring a nutty whole wheat crust topped with caramelized roasted veggies and melty cheese. It’s wholesome, customizable, and perfect for a balanced weeknight meal.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 whole wheat pizza dough (store-bought or homemade)
2 tbsp olive oil, divided
1 zucchini, sliced
1 red bell pepper, sliced
1/2 red onion, thinly sliced
1 cup mushrooms, sliced
1/2 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tsp Italian seasoning or dried oregano
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese (optional)
1/4 tsp crushed red pepper flakes (optional)
Fresh basil or arugula, for topping

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss zucchini, bell pepper, onion, mushrooms, and cherry tomatoes with 1 tbsp olive oil, garlic, Italian seasoning, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
Roll out pizza dough on a floured surface to desired thickness. Transfer to a lightly oiled baking sheet or pizza stone.
Brush dough with remaining olive oil and sprinkle with extra garlic if desired.
Optionally, spread a thin layer of tomato sauce or pesto on the dough.
Sprinkle shredded mozzarella over the dough, then top with roasted vegetables.
Sprinkle with Parmesan and red pepper flakes if using.
Bake for 12–15 minutes, until crust is golden and cheese is bubbly.
Cool slightly, then top with fresh basil or arugula before slicing and serving.