Don’t let homemade pizza intimidate you: this super easy sheet pan veggie pizza is made with store-bought pizza dough, cheese, loads of veggies, and pizza sauce with a little twist! Once you start making pizza this way, you’ll never go back.
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What’s not to love about sheet pan meals? When the baking dish is that size, there’s a good chance you’re making a LOT of food, and there’s nothing I love more than a LOT of food. Especially when it’s pizza.
I was shopping at the new Italian grocery store right by my house, and the packages of store-bought pizza dough were a great reminder I’ve been meaning to create a homemade pizza recipe…Fast forward a few weeks, a few tweaks, and a LOT of pizza, and my super easy sheet pan veggie pizza is ready for the world!
(Pssst…If this is your first time making it, I highly recommend reading through the notes at least once or twice to make sure you end up with the best results)
Veggie Pizza Ingredients
- Store-bought pizza dough (two pounds of it!)
- Olive oil
- Pizza sauce
- A pinch of nutmeg
- Italian seasoning
- Garlic powder
- Freshly grated mozzarella (grate it yourself, do not use pre-shredded cheese! Here’s why)
- Parmesan
- Veggies (I use red onion, tomatoes, mushrooms, and green pepper)
Instructions
Preheat your oven to 450 F.
Spread one tablespoon of olive oil on a large (17.25 inch x 11.25 inch) baking sheet (this is the exact baking sheet I use).
Use your hands to gently press and stretch the pizza dough into the pan getting it as close to the edges as possible (but it doesn’t need to be perfect). This step takes about ten minutes.
Once the dough is spread, brush the remaining tablespoon of olive oil all over it, then poke holes all over the crust with a fork.
Bake the crust for 7 minutes.
While the crust bakes, mix your pizza sauce with a pinch of nutmeg (don’t skip this…red sauce with nutmeg is the best!), Italian seasoning, and garlic powder.
Once the crust has baked for seven minutes, remove it from the oven and turn the heat up to 500F.
Spread the sauce evenly over the crust. Add the mozzarella cheese. Add the veggies. Then add the parmesan. (Optional: brush more olive oil on the crust)
Return to the oven for 20 minutes (this will give you a crispy crust). You can bake for a few minutes less if you like a chewier/doughier pizza.
Let the pizza cool for a few minutes before cutting into squares. Top with more parmesan and fresh basil (optional).
Sheet Pan Veggie Pizza Tips
- Let your refrigerated store-bought dough sit at room temperature for at LEAST half an hour before you try to stretch it. You will get very frustrated very quickly if it’s still really cold!
- Speaking of which, don’t give up on stretching the dough to fit the sheet pan. It takes a good ten minutes or so of working on it until it stays in place well.
- Sheet pan pizza doesn’t need to be/look perfect…that’s the beauty of it! The dough doesn’t need to go all the way to the edges, just do your best!
- Be sure to poke the pizza dough all over with a fork before baking it.
- These instructions make a fairly crispy/thick crust (my favorite), you can bake for a few minutes less if you prefer a chewier/doughier pizza.
Sheet Pan Veggie Pizza
Ingredients
- 2 lbs pizza dough let refrigerated dough sit at room temperature for at least 30 minutes before stretching
- 2 tbsp olive oil divided in half
- 12 oz mozzarella, shredded (shred yourself, do not use bagged cheese)
- ½ cup parmesan plus more for topping
- 1 cup mushrooms roughly chopped
- 2 small tomatoes diced
- ⅓ cup red onion chopped
- ½ cup green pepper diced
For the Pizza Sauce
- 1¼ cups pizza sauce
- pinch nutmeg
- 1 tsp Italian seasoning
- ½ tsp garlic powder
Instructions
- Preheat your oven to 450 F.Spread one tablespoon of olive oil tablespoon on a large (17.25 inch x 11.25 inch) baking sheet, making sure it covers the whole sheet.
- Use your hands to gently press and stretch the pizza dough into the pan getting it as close to the edges as possible (but it doesn't need to be perfect). This step takes about ten minutes.Once the dough is spread, brush the remaining tablespoon of olive oil all over it, then poke holes all over the crust with a fork.Bake the crust for 7 minutes.Once the crust has baked for seven minutes, remove it from the oven and turn the heat up on the oven to 500F.
- Spread the sauce evenly over the crust. Add the mozzarella cheese. Add the veggies.Then add the parmesan. (Optional: brush more olive oil on the remaining crust)
- Return to the oven for 20 minutes (this will give you a crispy crust). You can bake for a few minutes less if you like a chewier/doughier pizza.
Notes
- This makes about four generous servings as a main course. For families with small children, it will likely serve more.
- Let your refrigerated store bought dough sit at room temperature for at LEAST half an hour before you try to stretch it. You will get very frustrated very quickly if it's still really cold!
- Speaking of which, don't give up on stretching the dough to fit the sheet pan. It takes a good ten minutes or so of working on it until it stays in place well.
- Sheet pan pizza doesn't need to be/look perfect...that's the beauty of it! The dough doesn't need to go all the way to the edges, just do your best!
- Be sure to poke the pizza dough all over with a fork before baking it.
- These instructions make a fairly crispy/thick crust (my favorite), you can bake for a few minutes less if you prefer a chewier/doughier pizza.
Nutrition
By the way, if this sheet pan pizza recipe tickled your fancy, try this other cold veggie pizza appetizer next!
I hope you’re as obsessed with this sheet pan style veggie pizza as much as my family and I!
XO,
C
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