If you’re on the lookout for a pizza that’s both wholesome and packed with vibrant flavors, this Roasted Vegetable Whole Wheat Pizza Recipe is a total winner. I absolutely love how the earthy roasted veggies meld with the nutty whole wheat crust — it’s hearty yet fresh, perfect for a cozy dinner or even a casual weekend lunch. Whenever I make this, my family goes crazy for the delicious combination and the satisfying crunch from the cornmeal-dusted crust.
You’ll find that using whole wheat dough not only boosts the nutrition but also adds a subtle, nutty depth that elevates this pizza beyond your average takeout. Plus, roasting the vegetables beforehand brings out their natural sweetness and adds a lovely caramelized edge that you just can’t beat. Whether you’re cooking for guests or just treating yourself, this Roasted Vegetable Whole Wheat Pizza Recipe is a keeper you’ll want to make again and again.
Why You’ll Love This Recipe
- Whole Wheat Goodness: Nutty and wholesome crust that’s better for you and still delicious.
- Roasted Veggie Flavor: Roasting brings out sweetness and depth in the veggies that raw ones just can’t match.
- Easy to Tailor: You can swap veggies or cheeses to fit what’s in your fridge or dietary preferences.
- Perfect Crispness: Cornmeal dusting and oven temp nail that crispy crust texture every time.
Ingredients You’ll Need
The magic of this Roasted Vegetable Whole Wheat Pizza Recipe starts with simple, fresh ingredients that complement each other beautifully. Choosing ripe, fresh veggies and a good quality whole wheat dough really make a difference here.
- Whole wheat pizza dough: Homemade gives you that perfect texture, but store-bought works well for a quick fix.
- Garlic clove: Roasting softens its sharpness and adds savory aroma without overpowering.
- Mixed fresh vegetables: I love eggplant, bell peppers, zucchini, and onion, thinly sliced to roast evenly.
- Olive oil: Drizzled on veggies and dough for that golden finish and extra flavor.
- Salt & freshly ground black pepper: To season and enhance all the individual ingredients.
- Cornmeal: Essential for a crunchy crust that doesn’t stick to your pan or peel.
- Pizza sauce: You can use homemade or store-bought; I like a simple, herby tomato sauce here.
- Shredded mozzarella cheese: Melts beautifully and gives you that classic pizza gooeyness.
- Parmesan cheese (optional): Adds a salty, nutty kick if you like an extra layer of cheese flavor.
- Herbs: Dried basil, oregano, or Italian seasoning, plus fresh basil leaves for topping.
Variations
I love how flexible this Roasted Vegetable Whole Wheat Pizza Recipe is, so don’t hesitate to make it your own. Whether you want to change up the veggies, try different cheeses, or make it vegan, I’ve got some ideas you can easily try out.
- Veggie Swap: I’ve swapped in mushrooms or cherry tomatoes before, and they roast up wonderfully — you can personalize based on what’s fresh or leftover.
- Cheese Alternatives: For a dairy-free version, try a vegan mozzarella or even a sprinkle of nutritional yeast for that cheesy vibe.
- Add Protein: Sometimes I add crumbled feta or even cooked sausage for an extra savory punch that pairs perfectly with roasted veggies.
- Seasoning Twist: Try adding chili flakes or smoked paprika to the sauce or veggies if you want a little heat and smoky depth.
How to Make Roasted Vegetable Whole Wheat Pizza Recipe
Step 1: Prepare and Roast Your Vegetables
Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment or a silicone mat. Thinly slice your mixed veggies and place them in a single layer with the whole garlic clove. Drizzle with olive oil, season lightly with salt and pepper, and roast for about 15 minutes until tender and just starting to caramelize. This step brings out a sweetness in the veggies that’s key to this recipe’s flavor — trust me, it’s a game-changer!
Step 2: Prepare the Dough and Crust
While your veggies roast, get your whole wheat dough ready as per your recipe or thaw your store-bought dough. Once the dough is risen and ready, punch it down and shape it into a 12-inch circle on a cornmeal-dusted pan or peel for extra crunch. If the dough resists stretching and springs back, cover it and let it rest for 5-10 minutes before trying again — I’ve learned patience is key for perfect stretching!
Step 3: Assemble and Bake the Pizza
Increase oven temperature to 475°F (246°C) and if you have a pizza stone, get it heating now. Lightly brush your dough with olive oil to keep the crust crisp and evenly distribute your chopped roasted garlic over the surface. Spread your pizza sauce in a thin layer, sprinkle mozzarella cheese, then pile on those beautifully roasted veggies. Bake for about 15-16 minutes until the crust is a deep golden brown and the cheese bubbles and melts perfectly. You’re almost there!
Step 4: Finish and Serve
Once out of the oven, sprinkle with parmesan if using, and scatter fresh basil and dried herbs on top for that fresh, fragrant burst. Slice this beauty up and serve immediately for that perfect combination of melty cheese, crispy crust, and savory roasted veggies. You’ll love how each bite balances those textures and flavors.
Pro Tips for Making Roasted Vegetable Whole Wheat Pizza Recipe
- Rest Your Dough: If it keeps shrinking, let it rest covered for a few minutes—this relaxes the gluten and makes stretching easier.
- Roast, Don’t Steam: I learned that roasting vegetables first prevents extra moisture making your crust soggy.
- Don’t Skip Cornmeal: Sprinkling cornmeal on your pan or peel adds that subtle crunch and helps lift the crust off the surface.
- High Heat Is Key: Baking at a high temperature ensures a crisp crust while melting the cheese beautifully without drying out.
How to Serve Roasted Vegetable Whole Wheat Pizza Recipe
Garnishes
I always love topping my pizza with fresh torn basil leaves—they add just the right herbal pop and brightness. A sprinkle of parmesan over the hot pizza adds saltiness and richness. Sometimes, I dust a little more dried oregano or chili flakes for an extra flavor kick.
Side Dishes
This pizza pairs wonderfully with a simple green salad dressed with lemon vinaigrette or a light cucumber and tomato salad for freshness. Garlic breadsticks or a bowl of roasted chickpeas make great sides if you want a heartier meal.
Creative Ways to Present
For parties, I like to slice the pizza smaller and serve on wooden boards with fresh herb sprigs scattered around—makes for a rustic, inviting look. Another fun idea is to serve it alongside a homemade dipping sauce like basil pesto or a yogurt-garlic mix for guests to customize each slice.
Make Ahead and Storage
Storing Leftovers
I tightly cover leftover pizza slices with plastic wrap or transfer them to an airtight container and pop them in the fridge. They usually last 3-4 days and are super easy to reheat for a quick snack or meal later.
Freezing
I’ve frozen fully baked pizza slices successfully—just cool completely, wrap each slice in foil, and store in a freezer-safe bag. When you’re ready, thaw overnight in the fridge and reheat in the oven to regain crispness.
Reheating
To keep the crust crispy, I reheat leftovers on a baking sheet in a 375°F oven for 8-10 minutes rather than microwaving. It helps the cheese remelt and crust stay nicely crunchy instead of chewy or soggy.
FAQs
-
Can I use a different type of dough for this pizza?
Absolutely! While I recommend whole wheat dough for its flavor and nutrition, you can use all-purpose or gluten-free dough depending on your preference. Just adjust baking times as needed since different doughs can affect texture and cooking speed.
-
What vegetables work best for roasting on this pizza?
I love vegetables that hold their shape and caramelize well under high heat—bell peppers, eggplant, zucchini, onions, mushrooms, and cherry tomatoes all work great. Just slice them thinly so they roast evenly and don’t release too much moisture onto the crust.
-
How do I prevent the pizza crust from getting soggy?
Roasting the vegetables beforehand helps remove excess moisture. Additionally, brushing the dough lightly with olive oil before adding toppings creates a moisture barrier. Make sure not to overload the pizza with sauce or veggies, and bake at a high temperature for a crisp crust.
-
Can I make this pizza vegan?
Yes! Simply replace the mozzarella and parmesan with vegan cheese alternatives or nutritional yeast for a cheesy flavor. Use your favorite veggies and check that your dough doesn’t contain dairy or honey for a 100% vegan pizza.
Final Thoughts
This Roasted Vegetable Whole Wheat Pizza Recipe holds a special place in my kitchen because it feels both nourishing and indulgent at the same time. It’s a recipe that’s stood the test of many family dinners and casual hangouts, always delivering comforting satisfaction. I encourage you to give it a try—you might just find it’s your new go-to homemade pizza, with endless room for personalization and delicious results every time!
Print
Roasted Vegetable Whole Wheat Pizza Recipe
- Prep Time: 2 hours 40 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 55 minutes
- Yield: One 12-inch pizza (serves 2-3) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Vegetable Whole Wheat Pizza is a wholesome and flavorful homemade pizza featuring a nutritious whole wheat dough base topped with a medley of thinly sliced roasted fresh vegetables, garlic, tomato sauce, and melty mozzarella cheese. Perfectly roasted vegetables enhance the pizza’s depth of flavor while the whole wheat crust provides a satisfying and healthier alternative to traditional white dough pizzas. Ideal for a comforting homemade meal that balances wholesome ingredients and delicious taste.
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, dried basil or oregano (or an Italian seasoning mix), handful fresh basil
Instructions
- Prepare Dough: Prepare the whole wheat pizza dough through step 2 of your dough recipe, then let it rise as instructed in step 3. If using store-bought frozen dough, ensure it’s fully thawed.
- Roast Vegetables: While the dough rises, preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat. Arrange the garlic clove and thinly sliced vegetables in a single layer, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for about 15 minutes until softened and lightly browned.
- Preheat Oven for Baking Pizza: Remove vegetables from the oven and increase the temperature to 475°F (246°C). If using, place a pizza stone in the oven to preheat. Lightly grease a baking sheet or pizza pan and sprinkle cornmeal evenly to prevent sticking and add texture.
- Shape the Dough: Once the dough has risen, punch it down to release air bubbles. On a floured surface, gently form the dough into a 12-inch circle about 1/2-inch thick, creating a rim by pinching edges up. Place on prepared pan or cornmeal-dusted pizza peel if using a pizza stone. Cover lightly and let rest 5 minutes.
- Assemble the Pizza: Press small dents into the dough surface to prevent bubbling. Lightly brush dough with olive oil. Chop the roasted garlic and distribute evenly on dough, spread pizza sauce over the surface, sprinkle with shredded mozzarella cheese, then arrange roasted vegetables on top.
- Bake the Pizza: Bake for 15-16 minutes until the crust is golden brown and cheese is melted and bubbling.
- Finish and Serve: After removing from oven, optionally sprinkle with parmesan cheese, dried or fresh herbs, and fresh basil. Slice and serve immediately. Store leftovers tightly covered in the refrigerator and reheat as desired.
Notes
- Vegetables can vary according to season or preference, but choosing thin slices helps them roast evenly and cook fully during baking.
- The optional parmesan cheese and fresh herbs add additional savory flavor and freshness to the pizza.
- If dough shrinks when stretching, cover it and rest 5-10 minutes before continuing to shape for best results.
- Using cornmeal on the baking surface prevents sticking and adds a desirable crunchy texture to the crust bottom.
- Leftover dough can be frozen for future use following your dough recipe’s freezing instructions.
Nutrition
- Serving Size: 1 slice (1/6 of pizza)
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
