BBQ Veggie Pizza
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If you love BBQ Chicken Pizza then you will love this take on it with my BBQ Veggie Pizza! This simple thin crust pizza uses BBQ sauce in place of tomato sauce and roasted veggies for a healthy and delicious pizza!
If you like making homemade pizza, check out some of my other favorite pizza recipes like BBQ Chicken Pizza, Napoli Pizza, or Mushroom Broccoli Pizza.
Table of Contents
This BBQ Veggie Pizza is a vegetarian version of the classic BBQ Chicken Pizza. I love this easy homemade vegetarian pizza because I don't feel like I'm missing any protein in this recipe.
This BBQ Veggie Pizza is a delightful twist on the classic, offering a burst of smoky, tangy flavors balanced with the freshness of garden vegetables. The base of this easy homemade vegetarian pizza is generously spread with tangy BBQ sauce, providing a sweet and savory foundation. Topped with a colorful array of veggies, each bite offers a satisfying crunch and a medley of flavors. Melted mozzarella cheese blankets the vegetables, adding a creamy richness that ties the ingredients together.
This easy homemade vegetarian pizza is perfect for a summer cookout or a cozy night in. You can amke this BBQ Veggie Pizza in you oven with a pizza stone or just a baking sheet. And if you have a pizza oven, this is even better cooked in a matter of minutes. This is a delicious and wholesome choice for pizza lovers seeking a meat-free option without compromising on flavor!
Why You'll Love This Recipe
Thin Crust: I use my Thin Crust Pizza Dough for this recipe which makes a soft and chewy thin crust pizza.
Vegetarian: This pizza is so good, it doesn't even need meat. And that's saying a lot, coming from me! It's loaded with veggies and the combination of the sweet and slightly tangy BBQ sauce with the cheese is so good!
Easy: Once you make the pizza dough, this recipe is incredibly easy! I love making pizza dough in advance, that way we can just pull one out when we want to make one.
Ingredients
Yeast and Cane Sugar: I use organic active dry yeast for the dough and a little organic cane sugar to activate it.
00 Flour: Organic 00 flour is best for pizza dough, as it makes the best chewy dough. You can use all purpose if that's all you have though.
EVOO: I use organic extra virgin olive oil in the dough and to cook veggies before adding to the pizza.
BQQ Sauce: I use BBQ sauce in place of tomato sauce on this pizza. So, make sure you have a good organic BBQ sauce that you like. My favorite is the Organic Kinders Mild BBQ Sauce. But, if you like spicy or sweet or tangy, then go with what you like best.
Veggies: I used organic zucchini, yellow pepper, red onion, and tomatoes. If you want to change up the veggies in this easy homemade vegetarian pizza recipe, you can use whatever you have on hand. Other veggies that would work great would be: mushrooms, yellow onion, red, orange, or green bell peppers, sweet mini peppers, yellow squash.
Mozzarella Cheese: My favorite organic cheese is from Organic Valley. I buy the block of Organic Valley Mozzarella and grate it myself. Read my post on 5 Reasons to Grate Your Own Cheese to see why it's better!
Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
Pizza Stone and Pizza Peel (or alternatively, a baking sheet)
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Step by Step Instructions
Step 1
To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
Step 2
To make the pizza: In a medium skillet, add the olive oil and zucchini, yellow peppers, and red onion. Sauté until the veggies are cooked, and the onions are translucent, about 2 to 4 minutes. Set aside.
Step 3
Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
Step 4
Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
Step 5
Place pizza dough on pizza peel or baking sheet. Top with BBQ sauce going all the way to the edges (trust me here, as it bakes in!). Top with cheese, the sliced tomatoes, and the cooked veggies.
Step 6
Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan.
Baker's Tips
- Feel free to use different veggies if you prefer.
- This recipe makes two 8-inch pizzas. If you only want one, you can half the topping amounts and save for the next day.
- If you don't have a pizza stone you can bake this on a baking sheet as well.
- If you're using your pizza oven, I heat mine to 900°F and it cooks in like 2 minutes.
FAQ's
You can go either way! Many pizza recipes do not require you to cook your toppings before adding them. The toppings will cook as the pizza cooks. But, I like to sauté these veggies in this easy homemade vegetarian pizza recipe as it really gives them more depth of flavor. You can also skip this step if you prefer as well, and add them raw on top of the pizza with the tomatoes.
I think that cheese should be put on top of your sauce, with a small amount set aside. Add your toppings onto the cheese, and then sprinkle the top with that little bit of reserved cheese. This is how I make all my homemade pizzas.
The recipe for my Thin Crust Pizza Dough makes two 8-inch pizza doughs. If you are only making one at a time, then you can store the other pizza dough in the fridge. You should cover this so it doesn’t dry out, you can do this either in the bowl and put a piece of plastic wrap over the top. Or you can also add it to a Tupperware.
Craving More?
BBQ Veggie Pizza
Equipment
- Half Sheet Pan (or pizza stone)
Ingredients
Pizza Dough
- 6 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 255 grams 00 flour
- 1 ½ teaspoons fine salt
- ½ cup warm water (heaping)
- 2 teaspoons extra virgin olive oil
Toppings
- 2 tablespoons extra virgin olive oil
- 1 zucchini (sliced and cut in half)
- 1 yellow bell pepper (sliced)
- 4 slices red onion (cut in half)
- ½ cup BBQ sauce
- 2 ½ cups grated mozzarella
- 1 tomato (sliced and cut in half)
Instructions
- To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
- Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
- To make the pizza: In a medium skillet, add the olive oil and zucchini, yellow peppers, and red onion. Sauté until the veggies are cooked, and the onions are translucent, about 2 to 4 minutes. Set aside.
- Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
- Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
- Place pizza dough on pizza peel or baking sheet. Top with BBQ sauce going all the way to the edges (trust me here, as it bakes in!). Top with cheese, the sliced tomatoes, and the cooked veggies.
- Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. (Be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan.
Notes
Nutrition
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