Go Back
–+ servings

Veggie Pizza (Mushrooms, Peppers, Tomatoes & Spinach)

A crispy homemade veggie pizza loaded with mushrooms, bell peppers, cherry tomatoes, and spinach on a saucy base with melty mozzarella and Parmesan—easy, filling, and great for weeknights.
Amanda
Prep Time 20 minutes
Cook Time 15 minutes
Preheat Stone 30 minutes
Total Time 1 hour 5 minutes
Serving Size 8 slices

Equipment

  • Pizza stone or large baking sheet
  • Pizza peel or rimless baking sheet/cutting board
  • Rolling pin (optional)
  • Chef’s knife
  • cutting board
  • Cheese grater (if grating cheese)
  • Small bowls for toppings
  • Measuring cups and spoons
  • Oven mitts
  • Pizza Cutter

Ingredients

  • 1 lb pizza dough store-bought or homemade; makes one 12-inch pizza
  • 2 tbsp flour for dusting (pastry flour or all-purpose)
  • 1 cup pizza sauce or marinara/plain tomato sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes optional
  • 2 cups mozzarella cheese shredded or fresh mozzarella
  • 1/2 cup Parmesan cheese grated
  • 1 cup mushrooms thinly sliced
  • 1 red bell pepper sliced into strips
  • 2 cups fresh spinach patted dry
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup olives sliced (optional)
  • 1 small zucchini thinly sliced (optional)
  • 1/2 cup broccoli florets small florets (optional)
  • 1 tbsp olive oil for drizzling
  • salt to taste
  • black pepper to taste
  • fresh basil leaves for topping after baking

Instructions

  • Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats and preheat for at least 30 minutes for a crispier crust.
  • Prep toppings: wash and thinly slice the mushrooms, bell pepper, onion, and any optional veggies. Pat spinach dry and halve the cherry tomatoes.
  • On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a greased pizza pan, parchment paper, or a well-dusted peel/inverted baking sheet so it won’t stick.
  • Stir Italian seasoning (and red pepper flakes, if using) into the pizza sauce. Spread about 1/2 cup sauce over the dough, leaving a small border.
  • Sprinkle mozzarella evenly over the sauce, then sprinkle on the Parmesan.
  • Top with mushrooms, bell pepper, cherry tomatoes, spinach, and red onion (plus olives/zucchini/broccoli if using). Drizzle olive oil over the veggies and season lightly with salt and pepper.
  • Bake 12–15 minutes, until the crust is golden and the cheese is bubbling. If using a stone, carefully slide the pizza onto the stone to bake.
  • Cool for 2 minutes, then top with fresh basil. Slice and serve warm.

Notes

Moisture control: Slice veggies thin and pat spinach dry to avoid a soggy crust. For extra crispness, roast mushrooms and peppers for 10 minutes before topping.
Swap the base: Use pesto instead of tomato sauce, or make a “white pizza” with ricotta or Alfredo-style sauce.
Diet swaps: Use gluten-free dough for GF, or dairy-free mozzarella/nutritional yeast for vegan-friendly.
Topping balance: Don’t overload—too many toppings can prevent the crust from baking through.
Storage: Refrigerate leftover slices up to 3 days. Reheat in the oven at 350°F (175°C) or in a dry skillet for a crisp bottom.

Nutrition

Calories: 280kcal | Protein: 13g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 650mg