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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.

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

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Roll out pizza dough on a floured surface to desired thickness. Transfer to a lightly oiled baking sheet or pizza stone.
  4. Brush dough with remaining olive oil and sprinkle with extra garlic if desired.
  5. Optionally, spread a thin layer of tomato sauce or pesto on the dough.
  6. Sprinkle shredded mozzarella over the dough, then top with roasted vegetables.
  7. Sprinkle with Parmesan and red pepper flakes if using.
  8. Bake for 12–15 minutes, until crust is golden and cheese is bubbly.
  9. Cool slightly, then top with fresh basil or arugula before slicing and serving.

Notes

  • Use goat cheese or feta for a tangier flavor.
  • Add protein like grilled chicken, chickpeas, or tofu before baking.
  • Swap veggies seasonally—try squash, eggplant, or asparagus.
  • Use pesto instead of tomato sauce for a fresh twist.
  • Drizzle chili oil for a spicy finish.

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