Vegetable pizza

Last updated: 15 December 2020
Preparation: 95 minutes
Cook: 25 minutes
Servings: 1 pizza
Dietary: Vegetarian


Pizza base

300g (2½ cups) strong white flour
1 tsp fast-action dried yeast
1 tsp salt
200ml (⅞ cup) warm water
1 tbsp olive oil

Tomato pizza sauce

400g diced tomatoes
2 garlic cloves, crushed
1 handful basil or oregano (optional)
salt and pepper


2 tbsp olive oil
½ green pepper, seeds removed, sliced thinly
½ a zucchini, sliced thinly
100g button mushrooms, sliced
1 onion, sliced
2 cloves garlic, crushed
3 Roma tomatoes, quartered
150g mozzarella cheese, chopped
4 tbsp grated parmesan cheese
fresh basil


  4. For the topping, some olive oil in a frying pan and lightly cook the pepper, zucchini, mushrooms and onion until softened but not browned. Add the garlic and cook for 1–2 minutes until softened. Remove from the heat and season to taste with salt and black pepper.
  5. Heat the oven to 200°C (180° fan). Grease a baking tray.
  6. Quickly knead the dough and roll out into a large round about 25cm in diameter. Place on the baking tray and spread with tomato pizza sauce.


Variations: There are loads of vegetarian pizza toppings variations you can make depending on what's in your fridge. Why not try some of these:

  • pumpkin, caramelised onion and goats cheese
  • roasted eggplant, capsicum and feta
  • mixed mushrooms with feta
  • pumpkin, pesto and spinach
  • shredded kale, mushroom and onion.

