20+ Vegetarian Pizza Toppings

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Ready for a terrific pizza night? Here, you’ll find 20 simple yet delicious vegetarian pizza toppings sure to delight vegetarians and carnivores alike.

Published on October 2021 /Updated on August 2024

Top view of a colorful veggie pizza, one of our favorite vegetarian pizza toppings.

For your next pizza night, think of the crispy pizza crust, the mozzarella cheese, and the fresh, healthy veggies on top. Trust me, it’s so easy playing around with a variety of vegetarian ingredients for the most delicious pizza combinations.

Ready to try?

What vegetables go well on a pizza

I bake pizza for my family using almost any kind of vegetables, and I usually ditch processed toppings (apart from the cheese, the deliciously melted mozzarella, of course!).

Fresh tomatoes, onions, arugula, broccoli, bell peppers, asparagus, spinach, zucchini, mushrooms, and more make flavorsome vegetarian pizza toppings. Some vegetables must be cooked or roasted to bring out their flavors, while others are best when they’re raw. You can also use jarred artichokes, delicious sun-dried tomatoes, or peppers for convenience.

For the tomato sauce, we love this easy pizza sauce. It is easy to make from scratch! It’s the classic Italian no-cook pizza sauce: light, full of fresh, bright flavor, and ready in minutes. It doesn’t contain preservatives, tastes WAY better than any store-bought pizza sauce, and is perfect with veggies.

Look at the bottom of the post for more inspiration and tips—the sky is the limit!

How to make pizza crust

For all my vegetarian pizzas, I use my favorite no-knead dough (see the video tutorial below). It’s easy and comes together in a bowl with zero effort.
However, you can use whatever dough you like—store-bought pizza dough, your favorite pizza dough recipe, or even crescent roll dough if that makes your life easier.

Watch how to make easy pizza dough

Our favorite vegetarian toppings

How many types of veggie pizzas are there? I’m happy to say there are so many combinations to choose from, and here are 20 lovely ideas to jazz up your pizza night.

Vegetarian Pizza Toppings

Recipe notes & Faqs

Shall I cook veggies before putting them pizza?

It depends on the type of vegetables. Here are a few examples:

  • The most versatile: tomatoes, zucchini, mushrooms, and onions can be used either cooked or raw; they always taste great on pizza.
  • When to cook vegetables for your pizza toppings: Bell peppers, asparagus, broccoli, kale, spinach, or cauliflower need to be cooked or roasted to improve their flavor and texture. However, some recipes call for raw spinach or peppers to make the preparation easier. But if they call for raw cauliflower… run away! lol
  • Jarred or canned options: Think of sun-dried tomatoes, artichokes, bell peppers, eggplants, mushrooms, basil pesto, olives, and more. They are convenient pantry staples, always ready, and taste actually delicious on pizza.

How do you make veggie pizza recipes that are not soggy?

There are a few golden rules that help in that soggy bottom situation:

  • Less is more! Essentially, this means don’t overload your pizza with toppings. Wet ingredients like mozzarella and many vegetables might release plenty of moisture, making your pizza bottom soggy. And you don’t want that.
  • The hotter the better. Make sure your oven is preheated and super hot before baking your pizza. That burst of initial heat makes the pizza puffy and crusty.
  • Use the lowest rack. Place your pizza stone or baking sheet at the bottom of the oven, ideally close to the heating element.
  • A pizza stone or pizza steel help any time! If you don’t have a pizza stone, you can use a baking sheet or a large pan (see my tips in the recipe card!).

Ready for a terrific pizza night? : )

Let me know if you make one of these yummy vegetarian pizza toppings or if you have any questions! Leave a comment, send me a message, or rate it. 
I would love to hear from you!

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20 Vegetarian Pizza Toppings you’ll love

Ready for a terrific pizza night? Here are 20 yummy vegetarian pizza toppings sure to delight vegetarians and carnivores alike. Below is one of our favorite recipes topped with roasted vegetables and arugula.
Prep Time10 minutes
Cook Time35 minutes
proofing time1 hour
Total Time1 hour 45 minutes
Course: Pizza
Cuisine: Italian
Keyword: veggie pizza recipes
Servings: 4
Calories: 378kcal
Author: Katia

Ingredients

Easy pizza dough

  • 1 ½ cup + 2 Tbsps (210 grams) all-purpose flour (leveled cups, see notes), plus more flour to sprinkle
  • ½ tsp Instant yeast (or dry Active yeast, see notes)
  • ½ tsp fine salt
  • ¾ cup (180 grams) water, lukewarm
  • ¾ Tbsp Olive oil or extra virgin olive oil

Vegetable topping

  • 5oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)
  • 1 red onion, sliced
  • 1 zucchini, cut it into ¼ inch slices
  • 2 bell peppers, cut it into ¼ inch slices
  • 1 cup cherry tomatoes, cut into quarters or into halves
  • 1 handful arugula, washed
  • 10 basil leaves
  • 1 tsp  dried oregano (optional)
  • salt & pepper

Instructions

Pizza dough

  • Pizza dough: follow the easy no-knead pizza recipe to prepare the dough. It takes 5 minutes of prep time and 1 hour of proofing time. When the dough has doubled in size, start making the veggie topping.

Veggie topping

  • Preheat the oven to 240°C/465°F and place the rack on the lowest position. Line a baking sheet with parchment paper and spread the sliced vegetables without overlapping; season with salt, pepper, and spray or drizzle a little olive oil. A good pinch of oregano is optional.
  • Bake for about 20 minutes, until they're golden. I leave the baking sheet on the lowest shelf for 15 minutes, and I move it closer to the broil for the last 5 minutes. But keep an eye on them because they might burn easily.
  • Shape the dough: while the veggies are in the oven, prepare 2 parchment paper sheets. Using a spatula, divide the dough by pouring half of it onto each sheet (you'll find all the tips and video here). Sprinkle some flour over and, starting from the center, gently press it out with your fingers to get approx 2 13-inch round pizza (or you can make a whole large pizza without diving the dough).
  • Remove the veggies from the oven, but don't turn it off. Place a pizza stone or a large baking sheet on the lowest rack instead and preheat for at least 10-15 minutes to make a nice pizza crust.
  • Topping: Scatter the diced mozzarella, the vegetables and the cherry tomatoes over the pizza. Season with salt, pepper, and sprinkle with oregano.  
  • Bake: Slide the pizza onto the pizza stone or onto the hot baking sheet and bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes). Repeat for the second pizza.
  • Serve warm, top with a handful of fresh arugula, some fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy.

Notes

Yeast: Active dry yeast and instant yeast can be used interchangeably in this recipe. 
How to measure flour: I use both US cups and grams. The cups of flour are leveled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight. 
Flour: unbleached all-purpose flour is perfect for pizza, but you can use bread flour instead, it’s totally fine. 
What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat the oven. Then place your pizza and parchment paper on a pizza peel or on a large tray and, when the oven is hot and it’s time to bake, slide the pizza onto the hot reverted baking sheet. This way, taking the pizza in and out of the oven will be easier than if the baking sheet was right-side up, and at the same time the preheated baking sheet will make a crisp pizza crust. 
How long does veggie pizza last? Once pizza is cold, place it in a large freezer bag and refrigerate for up to 2 days in the fridge. Alternately, remove arugula and basil, wrap your pizza in cling film or place it in a freezer bag, make sure you squeeze the air out and freeze it up to 2 months. Defrost at room temperature, and toast and serve the leftover warm.
NUTRITION FACTS: please note that the nutrition values are based on an online nutrition calculator.  It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one serving (about half round pizza).

Nutrition

Calories: 378kcal | Carbohydrates: 51g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 541mg | Potassium: 505mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2628IU | Vitamin C: 97mg | Calcium: 234mg | Iron: 4mg

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