Looking for a quick and easy way to enjoy homemade pizza without the hassle? This one-pot recipe for sheet pan veggie pizza is the perfect solution.
It delivers a crispy, golden crust loaded with fresh toppings and melty cheese, all made conveniently in a single pan.
Whether you’re planning a family dinner, a casual get-together, or just craving something delicious, this recipe makes it effortless to serve up a restaurant-quality pizza at home.
Why You’ll Love This One-Pot Recipe
Sheet pan veggie pizza offers all the flavors of your favorite pizzeria without the complicated steps. Here’s why you’ll love this recipe:
- Minimal cleanup – Everything is made on one pan, reducing dishwashing time.
- Customizable toppings – Use whatever veggies or cheeses you prefer.
- Perfect for meal prep – Make ahead and enjoy for lunch or dinner throughout the week.
- Quick and easy – No special equipment needed; just mix, bake, and enjoy.
The Secret to a Crispy, Golden Crust
The key to a perfect sheet pan pizza lies in how you prepare the dough. A well-oiled pan ensures that the bottom crisps up beautifully while the edges remain light and airy.
Pre-baking the crust slightly before adding sauce and toppings prevents sogginess and enhances the texture. For extra flavor, brushing the dough with a bit of olive oil before baking makes all the difference.
Best Veggie Toppings for Maximum Flavor
Choosing the right vegetables can elevate your pizza from good to incredible. Some of the best veggie options include:
- Mushrooms – Add an umami depth to the pizza.
- Bell peppers – Provide a sweet crunch and vibrant color.
- Onions – Caramelize beautifully when baked, enhancing sweetness.
- Spinach – A great nutrient boost with a mild, earthy flavor.
- Tomatoes – Roasted tomatoes add a juicy and tangy touch.
If you like a little spice, consider adding sliced jalapeños or a sprinkle of red pepper flakes before baking.
Perfect Pairings and Serving Ideas
This sheet pan veggie pizza is delicious on its own, but pairing it with the right side dishes can make the meal even better. Here are some great options:
- Side Salad – A fresh Mediterranean salad with cucumbers, tomatoes, and feta complements the pizza.
- Garlic Bread – Crispy and buttery garlic bread enhances every bite.
- Dipping Sauces – Try marinara, ranch, or a balsamic glaze for extra flavor.
For a complete meal, serve your pizza with a refreshing iced tea or a glass of your favorite red wine.
Make It Your Own: Variations and Substitutions
Want to put your own twist on this recipe? Here are some simple modifications:
- Gluten-Free – Use a gluten-free pizza dough to keep it suitable for dietary needs.
- Dairy-Free – Swap traditional cheese for dairy-free alternatives like cashew or almond cheese.
- Protein Boost – Add cooked chicken, tofu, or chickpeas for extra protein.
- Different Cheeses – Experiment with feta, goat cheese, or gouda for a new flavor experience.
With so many ways to customize, this one-pot sheet pan veggie pizza is a versatile recipe you’ll want to make again and again. Enjoy the ease of a simple, delicious homemade pizza night!
Best Sheet Pan Veggie Pizza One-Pot Recipe
Equipment
- Rimmed baking sheet
- food processor
Ingredients
- 6 tablespoons extra-virgin olive oil divided
- 2 pounds pizza dough room temperature
- 1 28-ounce can whole peeled tomatoes, drained with juice reserved
- 1 teaspoon red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 10 ounces white mushrooms trimmed and sliced thin
- 2 red or green bell peppers stemmed, seeded, and sliced thin
- 1 onion chopped
- 12 ounces whole-milk mozzarella cheese shredded (3 cups)
- 3 ounces Parmesan cheese grated (1½ cups), divided
- ¼ cup chopped fresh basil
Instructions
- Preheat the oven: Adjust the oven rack to the lower-middle position and preheat to 450°F. Lightly oil a rimmed baking sheet with ¼ cup of olive oil.
- Prepare the dough: Roll out the pizza dough into a 16-by-12-inch rectangle on a lightly floured counter. If the dough springs back, let it rest for 10 minutes before rolling again. Transfer the dough to the prepared sheet, stretching it to fit the corners. Brush the dough with 1 tablespoon of olive oil and cover with plastic wrap. Let it sit in a warm spot until slightly risen, about 20 minutes.
- Make the sauce: In a food processor, blend the drained tomatoes, remaining 1 tablespoon of olive oil, vinegar, garlic, and oregano until smooth, about 30 seconds. Transfer the mixture to a liquid measuring cup and add reserved tomato juice until it measures 2 cups. Season with salt and pepper. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)
- Prepare the vegetables: In a microwave-safe bowl, combine mushrooms, bell peppers, and onion. Cover and microwave, stirring occasionally, until softened and the mushrooms release their liquid, about 8 to 10 minutes. Drain the vegetables, pat them dry with paper towels, and let cool slightly. Add shredded mozzarella and toss to combine.
- Par-bake the crust: Remove plastic wrap from the dough and, using your fingers, make indentations all over the surface. Sprinkle 1 cup of Parmesan cheese over the dough and bake until the cheese begins to melt, about 7 to 10 minutes.
- Assemble the pizza: Remove the sheet from the oven and spread the tomato sauce evenly over the crust, leaving a 1-inch border. Bake again until the sauce is deep red and steaming, about 7 to 10 minutes.
- Add toppings and final bake: Evenly distribute the vegetable-mozzarella mixture and the remaining ½ cup of Parmesan over the pizza. Bake until the cheese is golden brown and bubbly, about 12 minutes.
- Finish and serve: Remove the pizza from the oven and let it rest for 5 minutes. Sprinkle with fresh basil, slice, and serve warm.
Notes
- You can use store-bought pizza dough for convenience or make your own.
- Feel free to customize with additional toppings like olives, artichokes, or sun-dried tomatoes.
- For a crispier crust, preheat the baking sheet before adding the dough.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.