If you’re craving a pizza that feels both hearty and wholesome without skimping on flavor, this Roasted Vegetable Whole Wheat Pizza Recipe is exactly where you want to be. I absolutely love how the nutty whole wheat crust pairs with the caramelized, tender roasted veggies—it’s an easy way to enjoy comfort food while sneaking in some extra nutrition. Whether you’re a seasoned home cook or a newbie eyeing that pizza dough nervously, I’ll walk you through every step so your pizza comes out just right each time.
Why You’ll Love This Recipe
- Wholesome Whole Wheat Crust: Gives you that comforting chewiness and nuttiness that pairs perfectly with roasted veggies.
- Flavorful Roasted Vegetables: Roasting brings out the natural sweetness and depth, turning simple veggies into star toppings.
- Customizable and Fresh: You can easily swap out veggies or herbs based on what you have in your kitchen.
- Simple Yet Impressive: This pizza looks gourmet but comes together with straightforward steps anyone can follow.
Ingredients You’ll Need
These ingredients come together to create that cozy, rustic vibe I think about when I want pizza that feels homemade but not too fussy. Whole wheat dough is the heart here, with a mix of fresh veggies you can roast right in your oven.
- Whole wheat pizza dough: I usually make mine from scratch, but store-bought works great too—just make sure it’s thawed if frozen.
- Garlic clove: Roasting it alongside veggies mellows the bite and infuses the pizza with subtle flavor.
- Mixed vegetables (eggplant, bell pepper, zucchini, onion): Choose fresh and firm veggies; slice them thin so they roast evenly and tenderize just right.
- Olive oil: Vital for roasting veggies and brushing dough for a crisp, golden edge.
- Salt & freshly ground black pepper: Seasoning is key to bringing out the best in your veggies and crust.
- Cornmeal: Sprinkled on the pan to keep the crust from sticking and add a delightful extra crunch.
- Pizza sauce: Homemade or store-bought, whatever you love—just spread it evenly for that classic base flavor.
- Shredded mozzarella cheese: I find the right balance is important; too much makes it soggy, too little leaves it bare.
- Optional toppings (parmesan cheese, dried herbs, fresh basil): These little extras add fresh brightness and a hint of Italian charm.
Variations
What I love about this Roasted Vegetable Whole Wheat Pizza Recipe is its flexibility. Once you have the base down, it’s so fun to tweak it to your taste buds or what’s fresh at the market.
- Veggie swap: I sometimes add mushrooms or cherry tomatoes when in season — it changes the flavor profile and keeps things exciting.
- Vegan option: Skip the cheese and drizzle with a pesto made from basil and nuts for a dairy-free twist that’s still delicious.
- Spicy kick: Sprinkle some crushed red pepper flakes or add sliced jalapeños on top before baking for a subtle heat I’m obsessed with.
- Gluten-free alternative: Though this recipe highlights whole wheat dough, you can use your favorite gluten-free dough and still follow the rest of the steps.
How to Make Roasted Vegetable Whole Wheat Pizza Recipe
Step 1: Prepare Your Whole Wheat Pizza Dough
Start by making your dough or prepping your store-bought dough. For homemade dough, I love letting it rise in a warm spot until it doubles in size—that’s when you know it’s ready. If you’re using store-bought frozen dough, make sure it’s fully thawed before you start stretching it out. The end of dough rising is a perfect time to start roasting your vegetables so everything’s ready together.
Step 2: Roast Your Vegetables to Perfection
Heat your oven to 400°F (204°C) and line a baking sheet with parchment or a silicone mat. Toss your thinly sliced vegetables and garlic clove with a tablespoon of olive oil, plus a sprinkle of salt and pepper. Spread everything in a single layer so they roast evenly. After about 15 minutes, they should be soft and have those lovely, slightly browned edges. Keep in mind they’ll cook a bit more when the pizza bakes.
Step 3: Shape and Prep Your Pizza Crust
Turn the oven up to 475°F (246°C) now, and if you have a pizza stone, get it heating inside the oven. Grease your baking sheet or pizza pan and sprinkle some cornmeal on it—that little trick adds a crispy texture beneath the crust you’ll notice every time. On a floured surface, gently stretch your dough into a 12-inch circle about 1/2-inch thick. If the dough tries to shrink back, just cover it briefly and rest it; that helps the gluten relax so you can keep shaping.
Step 4: Assemble Your Pizza Like a Pro
Pop a few dents into the dough with your fingers to avoid giant bubbles later. Lightly brush the dough with olive oil—this is a game-changer because it helps keep your crust crisp instead of soggy from the sauce and veggies. Chop that roasted garlic clove finely and scatter it across the dough, then spread your pizza sauce evenly on top. Sprinkle shredded mozzarella over the sauce, and artfully arrange your roasted vegetables on top of the cheese.
Step 5: Bake Until Golden and Bubbling
Slide your pizza into the hot oven and bake for 15-16 minutes. You’ll know it’s ready when the crust is nicely browned and the cheese is melted and bubbly. When you take it out, sprinkle on some parmesan and fresh basil or herbs if you like that fresh pop—a little extra love right before serving always makes it taste restaurant-level.
Pro Tips for Making Roasted Vegetable Whole Wheat Pizza Recipe
- Rest Your Dough: Don’t rush the dough stretching—if it snaps back, a quick rest lets the gluten relax and makes shaping easier.
- Roast Veggies Thinly: Thin slices roast evenly and avoid soggy spots on your pizza, which I learned the hard way with thicker cuts.
- Use Cornmeal for Crisp Crust: Sprinkling cornmeal on your baking surface gives the base an irresistible crunch—it’s a small touch with a big impact.
- Brush Olive Oil to Prevent Sogginess: This little brush of olive oil between dough and sauce prevents a soggy crust—trust me, it makes a world of difference.
How to Serve Roasted Vegetable Whole Wheat Pizza Recipe
Garnishes
I love topping mine with fresh basil leaves right after baking—there’s nothing like that fresh herb aroma filling the kitchen. A sprinkle of parmesan or a pinch of dried oregano or Italian seasoning adds a savory finish that makes each bite more interesting.
Side Dishes
Pair this pizza with a simple arugula salad dressed with lemon and olive oil or a bowl of homemade minestrone soup. Both sides keep things light but add a fresh and flavorful contrast that your family will love.
Creative Ways to Present
For parties, I sometimes cut the pizza into small squares and serve as finger food with toothpicks—easy for guests to grab and enjoy. Or, you can go rustic—served right on a wooden board with extra olive oil and chili flakes on the side for dipping.
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly in foil or store in an airtight container in the fridge. They keep well for up to 3 days, and I love how the flavors deepen overnight.
Freezing
If I make extra dough, I freeze half for next time, but for leftover pizza, I find freezing less ideal because it can get a little soggy upon reheating. Better to enjoy fresh or refrigerated within a few days.
Reheating
Reheating in a skillet on medium heat with a lid preserves the crust’s crispness better than the microwave. Alternatively, pop it back in a 375°F oven for 8-10 minutes until warm and bubbly.
FAQs
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Can I use other vegetables for the roasted vegetable topping?
Absolutely! Feel free to use whatever fresh veggies you have on hand. Mushrooms, cherry tomatoes, or even asparagus can work beautifully when thinly sliced and roasted. Just try to keep them roughly the same size for even cooking.
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How do I prevent my whole wheat pizza dough from being tough?
The key is not to overwork the dough and to let it rest properly. Whole wheat flour can make dough denser, so make sure to knead gently and allow plenty of rising time in a warm environment. Adding a little olive oil to your dough recipe can also help keep it tender.
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Can I make this pizza ahead of time?
You can definitely prep the veggies ahead and refrigerate them, and the dough can be made in advance or frozen. However, I recommend assembling and baking the pizza fresh for the best crust texture and flavor.
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What’s the best way to thaw frozen store-bought dough?
Thaw your frozen dough in the refrigerator overnight or if you’re short on time, let it sit at room temperature for about 1-2 hours until it’s soft and pliable, but not sticky or over-relaxed.
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Is cornmeal essential for the crust?
It’s not absolutely essential but highly recommended. Cornmeal acts like tiny non-stick grains on your pan, giving the crust a wonderful crunchy texture and preventing it from sticking. If you don’t have cornmeal, you can use flour, but expect a slightly different texture.
Final Thoughts
This Roasted Vegetable Whole Wheat Pizza Recipe has become a staple in my kitchen because it pairs healthful ingredients with the fun and comfort only pizza can deliver. I love how adaptable it is—whether I’m using whatever veggies I have or changing up herbs and cheeses, it always feels fresh and homemade. I hope you enjoy making and sharing this pizza as much as my family and I do. Give it a try on your next pizza night—you might find it becomes your go-to, too!
Print
Roasted Vegetable Whole Wheat Pizza Recipe
- Prep Time: 2 hr 40 min
- Cook Time: 15 min
- Total Time: 3 hr
- Yield: 1 pizza, 12-inch
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A wholesome and flavorful roasted vegetable pizza made with nutritious whole wheat dough, topped with a medley of roasted fresh vegetables, mozzarella cheese, and savory pizza sauce. This recipe delivers a homemade pizza experience that balances the goodness of whole grains and fresh veggies with classic Italian flavors.
Ingredients
Pizza Dough
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
Vegetables and Toppings
- 1 garlic clove
- 2-3 cups (8-10 ounces) 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, dried basil or oregano (or Italian seasoning mix), handful fresh basil
Instructions
- Prepare the Dough: Prepare your whole wheat pizza dough according to your recipe up to the dough rising phase. If using store-bought dough, let it thaw fully. Let the dough rise as instructed.
- Roast Vegetables: While the dough is rising, preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat. Place the garlic clove and thinly sliced vegetables in a single layer on the sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Roast for about 15 minutes until soft and slightly browned. Remove from oven.
- Preheat for Pizza Baking: Increase the oven temperature to 475°F (246°C). If you have a pizza stone, put it in the oven now to preheat. Lightly grease a baking sheet or pizza pan and sprinkle with cornmeal to add crunch to the crust.
- Shape the Dough: Once the dough has risen, punch it down to remove air bubbles. Divide if needed and freeze half if desired. On a floured surface, gently flatten the dough into a 12-inch circle about 1/2 inch thick. Lift and pinch the edges to create a rim. Rest the shaped dough for 5 minutes, covered lightly.
- Prepare the Dough Surface: Use your fingers to poke dents into the dough to stop bubbling. Brush lightly with olive oil to prevent sogginess. Chop the roasted garlic and sprinkle it evenly over the dough.
- Assemble the Pizza: Evenly spread the pizza sauce on top of the dough. Sprinkle with shredded mozzarella cheese, then arrange the roasted vegetables over the cheese layer.
- Bake the Pizza: Bake the assembled pizza for 15-16 minutes until the crust is golden brown and the cheese is melted and bubbly.
- Finish and Serve: Remove from oven. If desired, sprinkle with parmesan cheese, fresh basil, and dried herbs. Slice immediately and serve. Store leftovers refrigerated and reheat as preferred.
Notes
- This recipe makes one 12-inch pizza. For multiple pizzas, simply double the dough and toppings.
- Using cornmeal on the baking surface adds crunch and flavor to the crust.
- Light roasting the vegetables before baking prevents sogginess and enhances their flavor.
- You can customize toppings by adding your favorite vegetables or herbs.
- Leftover dough can be frozen for later use following your dough recipe’s freezing instructions.
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: 10g
- Cholesterol: 15mg
