Why You’ll Love This Recipe

Healthy & Flavorful: Packed with fresh vegetables like tomatoes, mushrooms, bell peppers, olives, and onions, this pizza is full of vibrant flavors without being overly heavy.
Homemade Crust: The simple, homemade pizza dough adds an extra touch of flavor and makes for a crispy, delicious crust.
Customizable: You can easily swap out vegetables for your favorites or what you have on hand, making it versatile and adaptable.
Perfect for Meal Prep: Make this pizza on Sunday and enjoy it throughout the week for a healthy lunch or quick dinner.

Ingredients

For the Pizza Crust:

2-1/4 cups bread flour
1 – 1/4 ounce package or 2-1/4 teaspoons quick rise yeast
1 teaspoon salt
1 cup warm water (120 to 130 degrees)
1 tablespoon olive oil

For the Pizza Topping:

3 plum tomatoes, chopped
5 medium fresh mushrooms, sliced
1/2 cup bell pepper, chopped
1/2 cup sliced ripe black olives
1/4 cup red onion, chopped
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 teaspoons cornmeal

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pizza Crust:

Preheat the Oven: Preheat your oven to 475°F.
Prepare the Dough: In a mixing bowl, combine 2 cups of bread flour, yeast, and salt. Add the warm water and olive oil. Beat with the hook attachment of your mixer until smooth, making sure to scrape the sides to incorporate all the flour.
Knead the Dough: Stir in the remaining flour and knead with the hook attachment for 1 minute until the dough is smooth and elastic.
Rest the Dough: Spray a medium-sized bowl with nonstick cooking spray. Place the dough into the bowl, cover it, and let it rest for 15 minutes.

For the Pizza Topping:

Prepare the Vegetables: In a medium bowl, combine the chopped tomatoes, sliced mushrooms, chopped bell pepper, olives, red onion, red wine vinegar, salt, garlic powder, oregano, and pepper. Stir well to combine.

Assemble and Bake:

Prepare the Pan: Coat a 15-inch x 10-inch x 1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal to prevent the dough from sticking.
Roll Out the Dough: Press the dough into the pan, making sure to spread it evenly. Use a fork to prick the dough generously.
Pre-bake the Crust: Bake the crust for 5 minutes, or until lightly browned.
Top the Pizza: Remove the crust from the oven and cover it with the prepared vegetable mixture.
Final Bake: Return the pizza to the oven and bake for an additional 8 to 10 minutes, or until the edges of the crust are golden brown and the vegetables are tender.

Servings and Timing

Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 12 slices

Variations

Cheese Additions: Add a sprinkle of your favorite cheese, such as mozzarella, feta, or parmesan, for extra flavor.
Add Protein: Add grilled chicken, tofu, or beans to make the pizza more filling.
Gluten-Free Option: Use a gluten-free pizza crust to make this pizza gluten-free.
Vegetable Swap: Swap out any of the vegetables for others, such as spinach, zucchini, or eggplant, based on your preferences or seasonal availability.

Storage/Reheating

Storage: Store any leftover pizza in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 5-7 minutes or until the crust is warmed through and crispy again.

FAQs

1. Can I use store-bought pizza dough?

Yes, you can use store-bought dough if you’re short on time, but the homemade crust adds a great touch to the recipe.

2. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it. Let it come to room temperature before using it.

3. Can I use different vegetables?

Absolutely! Feel free to swap any vegetables based on your preferences or what’s in season.

4. Can I add cheese to this pizza?

Yes, feel free to add cheese like mozzarella, feta, or goat cheese for added flavor.

5. Can I make this pizza gluten-free?

Yes, you can substitute the bread flour with a gluten-free flour blend to make this pizza gluten-free.

6. How do I prevent the crust from getting soggy?

Pricking the crust with a fork before baking and pre-baking it for 5 minutes helps to prevent it from becoming soggy.

7. How can I make the pizza spicier?

If you like a bit of heat, add some red pepper flakes or sliced jalapeños to the vegetable topping.

8. Can I freeze the pizza?

Yes, you can freeze the pizza before baking. Once assembled, cover it tightly in plastic wrap and freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cook time.

9. Can I use a different type of flour?

Yes, you can substitute bread flour with all-purpose flour if needed, though bread flour will give the dough a chewier texture.

10. How long will this pizza stay fresh?

Stored in the fridge, this pizza will stay fresh for 3-4 days. For longer storage, you can freeze it.

Conclusion

This Light Vegetable Pizza is the perfect combination of fresh ingredients, a crispy homemade crust, and a satisfying veggie topping. It’s a great option for a healthy meal and perfect for meal prepping throughout the week. Whether you’re serving it for a family dinner or taking it for lunch, it’s a versatile recipe that’s both delicious and easy to make. Enjoy this light, flavorful pizza today!

Light Vegetable Pizza

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Author: Paula
Total Time: 55 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

Light Vegetable Pizza features a crispy homemade crust topped with fresh vegetables like tomatoes, mushrooms, bell peppers, olives, and onions. It’s a healthy, flavorful pizza perfect for meal prep or a quick dinner.

Instructions

Preheat your oven to 475°F.
In a mixing bowl, combine 2 cups of bread flour, yeast, and salt. Add the warm water and olive oil. Beat with a mixer until smooth, scraping the sides to incorporate all the flour.
Stir in the remaining flour and knead for 1 minute until the dough is smooth and elastic.
Cover the dough and let it rest for 15 minutes.
Prepare the topping by combining chopped tomatoes, sliced mushrooms, bell pepper, olives, red onion, red wine vinegar, salt, garlic powder, oregano, and pepper in a medium bowl. Stir to combine.
Coat a 15-inch x 10-inch baking pan with nonstick spray and sprinkle with cornmeal. Roll out the dough on the pan, pricking it with a fork to prevent air bubbles.
Pre-bake the crust for 5 minutes until lightly browned.
Top the pizza with the prepared vegetable mixture.
Return the pizza to the oven and bake for 8-10 minutes until the edges of the crust are golden brown and the vegetables are tender.