You know, I absolutely love a good pizza night, especially when it’s filled with colorful, fresh veggies and made on a wholesome whole wheat crust. This Roasted Vegetable Whole Wheat Pizza Recipe has become one of my favorites because it strikes the perfect balance between hearty and healthy without sacrificing any of that classic, comforting pizza flavor.
When I first tried roasting the vegetables before baking, it completely changed the game for me. You get those deep, caramelized flavors without soggy toppings, and the whole wheat crust adds a lovely nutty undertone that just pulls everything together. Whether you’re cooking for your family, having friends over, or just craving a slice for yourself, this recipe really delivers.
Why You’ll Love This Recipe
- Wholesome Ingredients: The whole wheat crust adds fiber and a nutty flavor that complements the roasted veggies beautifully.
- Roasted Vegetables: Roasting the veggies first brings out their sweetness and prevents a soggy pizza topping.
- Simple Prep: With easy-to-find ingredients and straightforward steps, it’s approachable for even newer pizza makers.
- Flexible and Tasty: You can swap in your favorite veggies or herbs to make it your own, and every bite is bursting with flavor.
Ingredients You’ll Need
The magic of this Roasted Vegetable Whole Wheat Pizza Recipe lies in its fresh, wholesome ingredients that work together to create a flavorful, nutrient-rich pizza. Some tips on selecting these: go for firm, fresh veggies and use good-quality whole wheat dough for the best results.
- Whole wheat pizza dough: I usually make my own, but store-bought works too—just make sure it’s thawed if frozen.
- Garlic: Roasting it alongside veggies mellows its sharpness, creating a lovely aromatic base.
- Mixed fresh vegetables: Eggplant, bell peppers, zucchini, and onions are my go-tos—they roast beautifully and bring color and texture.
- Olive oil: Use a good quality extra virgin olive oil for drizzling and brushing the dough; it adds richness and keeps the crust crisp.
- Salt & pepper: Simple seasoning to enhance your roasted vegetables without overpowering them.
- Cornmeal: Sprinkled under the pizza, it adds a delightful crunch and keeps the crust from sticking.
- Pizza sauce: Either homemade or your favorite store-bought—just spread it evenly for that perfect tangy base.
- Mozzarella cheese: Shredded mozzarella melts expertly and ties everything together.
- Optional extras: Parmesan, dried herbs like oregano or basil, or a handful of fresh basil leaves for garnish really elevate the pizza.
Variations
I love how this Roasted Vegetable Whole Wheat Pizza Recipe is such a great canvas—you can easily tailor it to what you have on hand or your dietary preferences. I encourage you to experiment with toppings or cheeses, making it truly yours.
- Veggie swaps: I’ve swapped in mushrooms, cherry tomatoes, or even kale when I wanted to change things up, and it always works wonderfully.
- Cheese alternatives: If you’re dairy-free, try vegan mozzarella or a sprinkle of nutritional yeast for that cheesy flavor.
- Spicy twist: Add red pepper flakes or sliced jalapeños for a bit of heat that wakes up the palate.
- Herbs and greens: Fresh arugula or spinach tossed on right after baking adds a bright and peppery contrast.
How to Make Roasted Vegetable Whole Wheat Pizza Recipe
Step 1: Prepare the dough and roast the vegetables
Start by prepping your whole wheat pizza dough following your favorite homemade recipe or thaw your store-bought dough. While the dough is rising, preheat your oven to 400°F (204°C). Arrange the sliced veggies and whole garlic clove on a baking sheet lined with parchment. Drizzle with olive oil, sprinkle with salt and pepper, then roast for about 15 minutes until they’re just tender and slightly caramelized. This roasting step locks in flavor and ensures your toppings won’t be soggy later.
Step 2: Shape the dough and prep the baking surface
Once your veggies are roasting, finish up with your dough. After the rise, punch it down to expel air bubbles, then divide and shape it gently on a floured surface into a 12-inch circle about half an inch thick. If the dough is stubborn and keeps shrinking, give it a short rest covered with a towel to relax the gluten before trying again. Prepare your baking sheet or pizza stone by lightly greasing and dusting with cornmeal — this small step makes removing your pizza later so much easier and adds a delightful crunch.
Step 3: Assemble and bake your pizza
Before topping, give the dough a gentle press to create small indentations that stop bubbling. Brush a thin layer of olive oil on the surface to keep the crust crisp underneath your toppings. Mince the roasted garlic and scatter it evenly across the dough, then spread your pizza sauce. Sprinkle mozzarella generously and arrange your roasted vegetables on top. Pop it into your preheated oven at 475°F (246°C) and bake for about 15 to 16 minutes until the crust turns golden brown and cheese is bubbling.
Step 4: Garnish and serve
Once baked, I like to finish off with a sprinkle of parmesan, fresh basil, or dried Italian herbs for a vibrant punch. Slice it hot and enjoy immediately — nothing beats that fresh-from-the-oven experience!
Pro Tips for Making Roasted Vegetable Whole Wheat Pizza Recipe
- Let dough rest if shrinking: If your dough resists stretching and snaps back, cover it and let it rest 5-10 minutes to relax gluten for easier shaping.
- Don’t skip roasting the veggies: Roasting first adds depth of flavor and avoids a watery pizza topping, which can be a common pitfall.
- Use cornmeal for crunch: Sprinkling cornmeal on your pizza pan prevents sticking and adds a subtle, tasty crunch at the crust’s base.
- Watch your oven temp: Preheat your oven well, especially if using a pizza stone, for that perfect crisp crust every time.
How to Serve Roasted Vegetable Whole Wheat Pizza Recipe
Garnishes
Fresh basil leaves are my absolute favorite finishing touch—their bright, herbal note balances the richness of the cheese beautifully. A light sprinkle of parmesan adds umami, and if you love a hint of heat, a pinch of red pepper flakes works wonders here.
Side Dishes
I often serve this pizza with a crisp green salad tossed with lemon vinaigrette or a simple arugula salad. If you want to keep the meal light, roasted garlic hummus with fresh veggies on the side complements the flavors nicely.
Creative Ways to Present
For casual gatherings, try cutting the pizza into small squares for easy sharing. On special occasions, arranging the veggies by color for a pretty rainbow effect adds visual appeal. Even stacking a few slices with fresh mozzarella and basil on a serving platter can make a simple meal look festive and inviting.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftover pizza, I wrap the slices tightly in plastic wrap or store them in an airtight container in the fridge. Proper wrapping keeps the crust from drying out and maintains the flavor fresh for up to 3 days.
Freezing
I’ve had success freezing baked pizza slices—just flash freeze them on a tray before transferring to a freezer bag. This way, you can grab a slice whenever you’re craving. It freezes well for about 1-2 months without losing quality.
Reheating
To reheat, I prefer placing the pizza on a baking sheet at 375°F (190°C) for 8–10 minutes to revive the crisp crust and melted cheese. Avoid microwaving if you want to keep that texture intact, though it works in a pinch.
FAQs
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Can I make the dough ahead of time for this Roasted Vegetable Whole Wheat Pizza Recipe?
Absolutely! Whole wheat pizza dough can be prepared a day ahead and stored in the refrigerator. Just take it out about an hour before baking to come to room temperature and rise properly. This makes your pizza night even easier and still results in a fantastic crust.
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What vegetables work best for roasting on this pizza?
I find that eggplant, zucchini, bell peppers, and onions roast beautifully and develop a delicious sweet and smoky flavor. You can mix and match, but avoid watery veggies like raw tomatoes that might release too much moisture.
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Can I use regular all-purpose flour instead of whole wheat?
Of course! All-purpose flour will give a lighter, softer crust. Using whole wheat introduces a heartier texture and nuttier flavor, which I personally love, but both options work fine depending on your preference.
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How do I prevent the pizza crust from getting soggy?
Roasting the veggies ahead removes excess moisture, and brushing olive oil on the dough before adding toppings creates a barrier that keeps the crust crisp. Also, avoid piling on too many wet ingredients.
Final Thoughts
This Roasted Vegetable Whole Wheat Pizza Recipe isn’t just a meal—it’s one of those comforting, satisfying dishes that I genuinely look forward to making again and again. The way the roasted veggies meld with that nutty crust and melty cheese always feels like a little moment of joy in my day. Give it a try, tweak it to your liking, and I’m sure you’ll love it just as much as my family and I do. Trust me, once you start roasting those veggies first, there’s no turning back!
Print
Roasted Vegetable Whole Wheat Pizza Recipe
- Prep Time: 2 hours 40 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 55 minutes
- Yield: 1 (12-inch) pizza
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Vegetable Whole Wheat Pizza combines a hearty whole wheat crust with a colorful medley of oven-roasted vegetables and melted mozzarella cheese. The homemade dough offers a wholesome base, while the roasted garlic and Italian seasonings add layers of flavor. Perfectly crispy crust and tender veggies make this pizza a satisfying, nutritious meal for any night of the week.
Ingredients
Pizza Dough
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
Vegetables & Toppings
- 1 garlic clove
- 2-3 cups (8-10 ounces weight) thinly sliced mixed fresh vegetables such as eggplant, bell pepper, zucchini, and onion
- 1 Tablespoon (15ml) olive oil, plus more for pan and brushing on dough
- Sprinkle salt & freshly ground black pepper
- 1 Tablespoon (8g) cornmeal
- 1/3 cup (42g) pizza sauce (homemade or store-bought)
- 3/4 cup (90g) shredded mozzarella cheese
- Optional: 1 Tablespoon shredded parmesan cheese
- Optional: dried basil or oregano (or an Italian seasoning mix)
- Optional: handful fresh basil
Instructions
- Prepare Dough: Follow the whole wheat pizza dough recipe through step 2, allowing it to rise as directed. If using store-bought dough, ensure it is fully thawed before proceeding.
- Roast Vegetables: Preheat oven to 400°F (204°C). On a large baking sheet lined with parchment or a silicone mat, spread out the garlic clove and thinly sliced vegetables in a single layer. Drizzle with 1 tablespoon olive oil and lightly season with salt and pepper. Bake for about 15 minutes until vegetables are softened and slightly roasted.
- Preheat Oven for Baking: Once vegetables are done, remove them and increase the oven temperature to 475°F (246°C). If you have a pizza stone, place it in the oven now to preheat. Lightly grease a baking sheet or pizza pan with nonstick spray or olive oil and sprinkle with cornmeal.
- Shape the Dough: Punch down the risen dough to release air bubbles. On a floured surface, gently flatten the dough into a 12-inch disc using your hands or a rolling pin. Place onto the prepared pan or a cornmeal-dusted baker’s peel if using a pizza stone. Pinch edges to form a crust lip and cover lightly, letting it rest for 5 minutes.
- Prepare for Topping: Use your fingers to gently create dents in the dough surface to prevent bubbles. Brush the dough lightly with olive oil to prevent sogginess. Finely chop the roasted garlic and spread evenly over the dough.
- Add Sauce and Toppings: Spread pizza sauce evenly over the dough. Sprinkle with shredded mozzarella cheese and then evenly arrange the roasted vegetables on top.
- Bake the Pizza: Bake in the preheated oven for 15-16 minutes until the crust is a deep golden brown and the cheese is melted and bubbly.
- Finish and Serve: Remove pizza from oven. If desired, sprinkle with parmesan cheese, dried herbs, and fresh basil. Slice while hot and serve immediately. Store leftovers tightly covered in the refrigerator and reheat as preferred.
Notes
- Use mixed vegetables like eggplant, bell pepper, zucchini, and onion for balanced flavors and textures.
- Roasting vegetables before baking the pizza prevents soggy crust and enhances vegetable flavor.
- If dough shrinks while shaping, rest it for 5-10 minutes before continuing.
- Freezing half of the dough dough after punching down saves time for future pizzas.
- Brushing dough with olive oil inhibits sogginess from toppings.
- Use cornmeal on the pan or peel for added crunch to the crust bottom.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
