Best 8 Homemade Veggie Pizza Recipes

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Indulge in a culinary journey with our homemade veggie pizza, a symphony of flavors that will tantalize your taste buds. This delectable dish is a celebration of fresh, vibrant vegetables, perfectly complemented by a crispy, golden-brown crust. With three irresistible variations – the classic Margherita, the hearty Italian Veggie Delight, and the unique Pesto Primavera – there's a veggie pizza to suit every palate. Each recipe is meticulously crafted with wholesome ingredients, ensuring a guilt-free indulgence that nourishes your body and soul. Get ready to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

VEGGIE PIZZA



Veggie Pizza image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories     Main Dish Recipes     Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
  • Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
  • Bake for 10 minutes, let cool.
  • In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

VEGETABLE PIZZA I



Vegetable Pizza I image

Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!

Provided by JANMARIE

Categories     Main Dish Recipes     Pizza Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
  • Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
  • In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g

FRESH VEGGIE PIZZA



Fresh Veggie Pizza image

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 5

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Steps:

  • Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

HOMEMADE VEGGIE PIZZA



Homemade Veggie Pizza image

Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!

Provided by Bird

Categories     Main Dish Recipes     Pizza Recipes

Time 2h25m

Yield 6

Number Of Ingredients 21

2 teaspoons active dry yeast
1 cup warm water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon dried oregano
1 teaspoon salt
1 egg
1 tablespoon extra-virgin olive oil
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
½ small onion, chopped
1 tablespoon dried oregano
1 clove garlic, finely chopped
1 teaspoon onion powder
1 teaspoon kosher salt
1 pinch ground black pepper
1 ¼ cups shredded mozzarella cheese
½ cup chopped green bell pepper
½ cup chopped onion
½ cup sliced fresh mushrooms
¼ cup shredded mozzarella cheese

Steps:

  • Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
  • Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
  • Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
  • Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
  • Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

Nutrition Facts : Calories 397 calories, Carbohydrate 63.4 g, Cholesterol 49.1 mg, Fat 8.7 g, Fiber 5.1 g, Protein 17.4 g, SaturatedFat 3.6 g, Sodium 1290.7 mg, Sugar 9.1 g

VEGETABLE PIZZA



Vegetable Pizza image

It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.

Provided by Becky Hill

Categories     Appetizers and Snacks     Cheese

Time 9h25m

Yield 30

Number Of Ingredients 12

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
⅓ cup mayonnaise
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
1 cup radishes, sliced
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup chopped yellow bell pepper
1 cup broccoli florets
1 cup cauliflower florets
½ cup chopped carrot
½ cup chopped celery

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
  • Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
  • Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
  • Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 8.2 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 233.1 mg, Sugar 1.7 g

VEGETABLE PIZZA



Vegetable Pizza image

Refrigerated crescent rolls shape the crust for this party pleaser that features flavored cream cheese and fresh vegetables. "It doesn't take long for it to disappear around here," says Pat Walter of Pine Island, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 slices.

Number Of Ingredients 9

1 tube (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1-1/2 teaspoons ranch salad dressing mix
1-1/2 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 cup chopped radishes
1/4 cup chopped ripe olives
1/2 cup shredded cheddar cheese

Steps:

  • Unroll crescent dough and separate into triangles; arrange to fit on an ungreased 12-in. pizza pan. Press perforations together to seal. Bake at 375° for 8-10 minutes or until golden. Cool. , In a small bowl, beat the cream cheese, mayonnaise and salad dressing mix until smooth. Spread over crust. Sprinkle with the vegetables, olives and cheese.

Nutrition Facts :

ROASTED VEGGIE PIZZA



Roasted Veggie Pizza image

A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 15

8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed
PESTO SAUCE:
1/2 cup coarsely chopped fresh basil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1 large tomato, thinly sliced
2 cups shredded part-skim mozzarella cheese

Steps:

  • Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

VEGGIE PIZZA



Veggie Pizza image

The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.

Provided by Amy Lee

Categories     Lunch/Snacks

Time 25m

Yield 16 pizzas, 8 serving(s)

Number Of Ingredients 7

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) packet hidden valley ranch dressing mix
2 tablespoons Miracle Whip
1 (12 ounce) package cheddar cheese
vegetables (any that you desire such as green peppers, tomatos, carrots, celery, and green onions)

Steps:

  • Preheat oven to 350 degrees.
  • Spread the cresent rolls out on cookie sheets to make large rectangles.
  • cook for 10 minutes or until golden brown and then cool.
  • Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
  • Spread on top of the cooled cresent rolls.
  • Chop your veggies (I like to use the food proccesor).
  • Spread your veggies on top of the mixture on the cresent rolls.
  • Sprinkle the Cheddar Cheese on the top.
  • With sharp knife cut in half and enjoy.

Tips:

  • For a crispier crust, preheat your oven to the highest temperature it can reach before baking the pizza.
  • If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
  • To prevent the vegetables from becoming soggy, roast them before adding them to the pizza.
  • Use a variety of vegetables to create a colorful and flavorful pizza.
  • Be creative with your toppings! You can use any type of cheese, sauce, or vegetable that you like.

Conclusion:

With its crispy crust, flavorful sauce, and an abundance of fresh vegetables, this homemade veggie pizza is a delicious and satisfying meal. It's perfect for a weeknight dinner or a casual gathering with friends. So next time you're craving pizza, skip the takeout and make your own at home. You won't be disappointed!

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