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Veggie Pesto Pizza – Vegan

veggie pizza cooked on cutting board

If I have to choose one food to eat every day for the rest of my life, I’m pretty sure it would be pizza. Pizza is so versatile! You can put almost any topping on a pizza. I really doubt I’d ever tire of it! Just me? Plus, nothing quite compares to homemade pizza! This homemade veggie pesto pizza is definitely a crowd pleaser! It’s delicious, crunchy, dairy free, and a lighter alternative to meat heavy pizza that even your meat eating friends will enjoy. So go ahead and eat your pizza. This light version leaves no guilt attached.

Make sure to precook all your veggies so that they release their water and weight, prior to putting them on your pizza. This is the best way to ensure a deliciously crunchy pizza crust. I like to prepare all my toppings well ahead of time. Then I assemble my pizza and leave it out at room temperature until ready to bake.

veggie pizza pre cooked

Once baked, I recommend leaving your veggie pesto pizza at room temperature for at least five minutes before slicing. This will help the toppings stick to the pizza, rather than slide off when cutting.

Want even more delicious pizza options?

I’ve got plenty! Try my gluten free options including:

Or if you’re not avoiding gluten, check out this Tomato Basil Vegetarian Pizza classic!

veggie pizza cooked on cutting board

Veggie Pesto Pizza - Vegan

Course: Main Course
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 42 minutes
Servings: 24 Slices
Homemade veggie pizza loaded with healthy and delicious toppings, and cooked to well done is the ultimate in comfort food.
Pin Recipe Print Recipe


  • 1 large pizza dough homemade or store bought
  • 1/2 cup homemade pesto or store bought
  • 1 tbsp oregano
  • 1/2 red onion sliced & caramelized
  • 1 each red & yellow pepper sliced & caramelized
  • 6 mushrooms sliced & caramelized
  • 1 cup cooked broccoli cut into small florets
  • 1 large handful arugula
  • Sprinkle of flour any kind


  • Preheat oven to 450 degrees F convection bake, and generously grease a 22″ x 16″ (party size) pizza tray.
  • Sprinkle flour on your clean countertop and rolling pin to avoid sticking. Stretch out the pizza dough as evenly as possible and carefully transfer to your prepared pizza tray. Using your hands, continue to press the dough to stretch it across the tray. Do so carefully as to not make any holes.
  • Using a silicone brush, spread your pesto over the dough and then sprinkle the oregano on top.
  • Evenly distribute the onion, peppers, mushrooms and broccoli across the entire pizza.
  • Bake for 15 minutes or until slightly golden brown. Remove from the oven and add the arugula on half the pizza (or the whole thing). Return to the oven for no more than 2 minutes, watching carefully so the arugula doesn’t burn. It only needs to warm up slightly to release its flavour and fragrance.
  • Allow pizza to cool for at least 5 minutes before cutting. Serve and enjoy.


If you do not have a party size pizza tray, you may use two 12″ round trays instead, and divide the dough and toppings accordingly.
Serving: 1Slice | Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 167mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 3.8mg | Calcium: 15mg | Iron: 0.6mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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