Pizza Recipe | Homemade Vegetarian Pizza
User Reviews
4.8
197 reviews
Excellent
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Prep Time
1 hr 15 mins
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Cook Time
15 mins
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Total Time
1 hr 30 mins
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Servings
3 medium-sized pizza
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Calories
271 kcal
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Course
Main Course
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Cuisine
Italian, International
Pizza Recipe | Homemade Vegetarian Pizza
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This Homemade Vegetarian Pizza recipe covers making a soft, springy pizza dough from scratch and a fresh tomato garlic sauce seasoned with basil and oregano. It includes a variety of vegetable topping options such as onions, bell peppers, olives, corn, and leafy greens, allowing customization. The dough is leavened before shaping, and the sauce simmers to develop flavor, resulting in a classic yet adaptable vegetarian pizza.
Description
The recipe begins by activating instant yeast with sugar and warm water, then mixing in flour, salt, and olive oil to form a sticky dough. After kneading to a smooth ball and coating in oil, the dough rests at room temperature until doubled in size. This process develops the texture and rise needed for a tender crust.
The tomato sauce is made by pureeing fresh tomatoes and simmering them with garlic, olive oil, basil, and oregano until softened and slightly thickened. This sauce provides a bright, herbal base for the toppings.
Vegetables such as onion, capsicum, olives, corn, baby corn, kale, spinach, mushrooms, and more can be prepared as desired—raw, roasted, steamed, or sautéed—before layering on the rolled dough. Mozzarella and Parmesan cheeses finish the pizza. The recipe notes suggest options for vegan cheese substitutes and whole wheat flour blends.
With these steps, this pizza offers a customizable vegetarian meal featuring fresh ingredients with a homemade dough and sauce foundation.
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Ingredients
For pizza crust
- 3 to 3.25 cups all-purpose flour or bread flour (unbleached), 375 grams
- ½ teaspoon sugar
- 1 cup water or add as required, warm
- 1.5 teaspoons instant yeast 4 to 5 grams or 2 teaspoons dry active yeast
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt or add as required
- 1 to 2 teaspoons extra virgin olive oil for brushing dough
- semolina or cornmeal (makki ka atta) or all-purpose flour for sprinkling on pan
For pizza sauce
- 5 to 6 tomato 500 grams, medium
- 2 teaspoons garlic or 8 to 10 small to medium garlic cloves, 5 grams peeled garlic, minced
- ¼ cup extra virgin olive oil
- ¼ cup basil or 3 to 4 teaspoons dried basil, chopped
- 2 teaspoons oregano or 2 tablespoons fresh oregano, dried
- black pepper or ground black pepper, as required, freshly crushed
- salt as required
Toppings (Include Any)
- 1 onion sliced or cut in cubes
- 1 capsicum (bell pepper), sliced or cubed
- 1 tomato chopped or sliced - optional
- 10 to 12 green olives sliced, optional, pitted
- 10 to 12 black olives sliced, optional, pitted
- ½ cup corn kernels or canned corn kernels, steamed, sweet
- ⅓ cup baby corn optional, sliced
- ⅓ to ½ cup kale optional, sautéed
- ⅓ cup spinach optional, sautéed
- ⅓ to ½ cup cauliflower steamed, roasted or sautéed
- ⅓ to ½ cup fennel
- ⅓ to ½ cup Brussels sprouts
- ⅓ to ½ cup cabbage
- ½ to 1 cup button mushrooms optional, sautéed
- ⅓ to ½ cup broccoli or french beans (blanched or sautéed) - optional
- Italian seasoning - as required
- mozzarella cheese or pizza cheese, as required
- Parmesan Cheese (vegetarian), as required
- red chili flakes - as required
Instructions
Making pizza dough
- In a large mixing bowl take the instant yeast, sugar and lukewarm water.
- Stir and let the mixture sit at room temperature for 10 to 15 mins till it becomes frothy,
- Add one cup flour, salt, olive oil to the frothy yeast mixture.
- Mix well. Add another cup of flour and mix again. The mixture becomes sticky.
- Add the last cup of flour and continue to stir.
- Knead the dough into a smooth, springy ball. Apply some olive oil all over the dough.
- Cover loosely and keep in a large bowl at room temperature for 45 minutes to 1 hour.
- The dough will double up and nicely leaven.
Making pizza sauce
- Crush or make a smooth puree of the tomatoes in a blender.
- Heat olive oil. Fry the minced garlic for some seconds. Add the tomato puree. Mix and let cook uncovered for 5 minutes.
- Season with salt and mix. Cover and simmer the tomato sauce on low heat for 20 minutes, stirring occasionally, until the tomatoes have softened.
- If the sauce looks too thick you can add ¼ cup water. Then cover and continue to cook.
- Add the herbs and crushed black pepper. Mix well.
Assembling and baking veg pizza
- Preheat your oven at 230 degrees Celsius (450 degrees Fahrenheit) for 20 minutes. Use both the top and bottom heating elements of the oven for an evenly baked pizza.
- Cut the dough in 3 or 4 equal parts. Flatten the dough to a disk. On a lightly floured surface roll the dough having ⅛ to ¼ inch thickness.
- Place the dough onto a greased and dusted pan.
- Brush some olive oil on the pizza base. Spread the tomato sauce on the pizza.
- Top shredded mozzarella cheese and veggies.
- Sprinkle some grated parmesan cheese.
- Keep the tray near or close to the bottom heating element of your oven.
- Bake for 10 to 15 minutes at 230 degrees Celsius (450 degrees Fahrenheit) until the base becomes golden brown and the cheese on top melts.
- Wait for a minute or two and serve veggie pizza while still hot.
Notes
- Use a 1:1 ratio of whole wheat flour and all-purpose flour to add more whole grain texture to the pizza crust.
- Vegetables like onions and bell peppers can be used raw, but denser veggies such as corn, spinach, zucchini, and eggplants should be cooked before topping.
- For mushrooms, sauté them in olive oil until lightly golden before adding to the pizza to reduce moisture.
- For a vegan pizza version, substitute mozzarella and Parmesan with plant-based non-dairy cheeses.
Nutrition Information
Show Details
Serving
1pizza slice
Calories
271kcal
(14%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
429mg
(18%)
Potassium
229mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
893IU
(18%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
21mg
(23%)
Vitamin D
1µg
(5%)
Vitamin E
2mg
Vitamin K
14µg
Calcium
115mg
(12%)
Vitamin B9 (Folate)
112µg
Iron
2mg
(11%)
Magnesium
21mg
(5%)
Phosphorus
130mg
Zinc
1mg
Nutrition Facts
Serving: 3medium-sized pizza
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1pizza slice | |
| Calories | 271kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 429mg | 18% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 893IU | 18% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 21mg | 23% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 2mg | |
| Vitamin K | 14µg | |
| Calcium | 115mg | 12% |
| Vitamin B9 (Folate) | 112µg | |
| Iron | 2mg | 11% |
| Magnesium | 21mg | 5% |
| Phosphorus | 130mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
197 reviews
Excellent
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