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Home » Recipes » Dinner

Weeknight Veggie Pizza

By Erin · April 4, 2019 · Updated May 13, 2020 · 3 Comments

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Vegetarian

This weeknight veggie pizza is loaded with vegetables and uses store-bought crust, which means it comes together in under 20 minutes. 

Weeknight Veggie Pizza loaded with cheese and vegetables | thealmondeater.com

*THIS RECIPE IS PART OF THE 30 MINUTE DINNER RECIPE CHALLENGE* Don’t know what I’m talking about? See this post for details. Challenge ends April 30, 2019. 

So far we’ve made pasta and tacos, so it’s only fitting that today is all about PIZZA, specifically veggie pizza. Miguel and I love pizza night, but the thing I love the most is that pizza is QUICK. Homemade pizza is always a quick dinner option, but we’re taking a few shortcuts with this recipe to make it even faster, because when you’re craving pizza you want it NOW, not in 45 minutes. 

I’m a little late to the game, but I’ve recently fallen head-over-heels for thin crust pizza. I know, what?? I’ve always loved thick, pillow-y crust, but I’ve found that the thicker the crust, the more bloated I feel. I realize this may be a personal problem, but an easy solution to this somewhat common problem is thin crust pizza. It’s lighter in general and therefore leaves you feeling less…”meh” afterward. Please tell me I’m not the only one who feels this way?! 

This veggie pizza is all of my favorite things: it’s lightweight, it’s cheesy, it’s filled with vegetables, and it’s a white pizza (my favorite kind of pizza), so I hope you love this recipe as much as I do. 

thin crust veggie pizza

zucchini ribbons on pizza

VEGGIE PIZZA INGREDIENTS

  • store-bought crust
  • olive oil
  • garlic
  • basil
  • oregano
  • tomatoes
  • ricotta cheese
  • zucchini
  • parmesan cheese
  • red pepper flakes

HOW TO MAKE HOMEMADE PIZZA

First: Prepare the crust. In this case, we’re making a white pizza, which means the “sauce” is oil-based. So, you’re going to want to brush olive oil over the entire crust, then sprinkle the minced garlic, basil and oregano over top. 

Second: Slice the tomatoes then place them a bowl and drizzle them with a SMALL amount of oil. You don’t want the crust to be too oily or else it’ll get soggy; however, the tomatoes have to have some oil on them in order for them to roast in the oven. Place the tomatoes on the pizza crust. 

Third: Add the ricotta cheese on the crust; then, place the whole pizza in the oven and bake it for 8-10 minutes. While the pizza is in the oven, use a peeler to slice zucchini into ribbons and set them aside. 

Finally: Remove pizza from the oven and immediately sprinkle it with red pepper flakes and parmesan cheese. Last, add the zucchini ribbons. 

Weeknight Veggie Pizza topped with cheese and vegetables | thealmondeater.com

A 20 minute homemade veggie pizza recipe

OTHER ALMOND EATER PIZZA RECIPES

  • caesar salad pizza
  • burrata brussels sprouts pizza
  • chorizo mango pizza 
Weeknight Veggie Pizza loaded with cheese and vegetables | thealmondeater.com

Weeknight Veggie Pizza

This weeknight veggie pizza is loaded with cheese and vegetables and uses store-bought crust, meaning it comes together in less than 20 minutes.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 slices
Author: Erin

Ingredients

  • 1 store-bought thin crust pizza crust
  • ¼ cup olive oil divided
  • 3 garlic cloves minced
  • Pinch of basil
  • Pinch of oregano
  • ½ lb. ricotta cheese
  • 10 grape or cherry tomatoes sliced
  • ½ cup parmesan cheese shredded
  • 1 zucchini sliced
  • ¼ teaspoon red pepper flakes or more

Instructions

  • Preheat oven to 400°.
  • Place pizza crust on a pizza stone or baking sheet, then brush it with 3 tablespoon olive oil and sprinkle the garlic, oregano and basil over top.
  • Place sliced tomatoes in a bowl, then drizzle them with 1 tablespoon olive oil. Place tomatoes and ricotta on the pizza crust, then bake pizza for 8-10 minutes or until the tomatoes are soft. While pizza is baking, use a peeler to slice zucchini into ribbons and set aside.
  • Remove pizza from the oven, then sprinkle it with parmesan cheese and red pepper flakes. Last, add the zucchini.
  • Enjoy!

Notes

-This pizza is a white pizza, meaning there isn't any tomato sauce. If you want, you can spread ½ cup (or more) marinara sauce on top before adding the toppings

Nutrition

Calories: 278kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 391mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 186mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

 

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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Lisa Owens says

    April 08, 2019 at 10:42 am

    5 stars
    Hmmm, pizza with no “sauce”? But lots of cheese? Count me in! I’m thinking it needs a few additions but I’m going to make it as-written first. (If you don’t do that, how do you know what it’s supposed to taste like?)
    Thanks so much for this recipe and please keep them coming!

    Reply
    • Erin says

      April 08, 2019 at 11:50 am

      Yes feel free to add as many toppings as you' like! I'm hosting an Instagram challenge this month, so if you snap a photo of the pizza and tag me on Instagram @thealmondeater, you'll be entered to win an Amazon gift card 🙂

      Reply
  2. Andrew says

    April 04, 2019 at 10:35 am

    5 stars
    Wow! Tbh, I have never heard about veggie pizza. And this one looks GORGEOUS. I really want to eat it immediately. 😀
    Thank you for sharing, gonna make it in the evening. 😀

    Reply

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