Homemade thin and crispy veggie pizza is a weekend project that pays you back in crackly-edged slices. The dough is half whole wheat, rolled thin, and baked on a cornmeal-dusted pan under a two-cheese blend of mozzarella and Muenster.
There’s something truly magical about pulling a homemade pizza from the oven. The aroma fills the kitchen, and the first bite reveals a flavor you just can’t get from a delivery box. This recipe is my go-to for a reason: it creates a memorably thin and crispy crust that serves as the perfect canvas for a rich marinara, a dreamy blend of mozzarella and Muenster cheese, and a mountain of your favorite sautéed veggies. Forget takeout—tonight, we’re creating a pizza masterpiece that’s surprisingly simple and endlessly delicious.
Ingredients
• MAKES ONE 17-INCH RECTANGULAR PIZZA (SERVES 4)
• For the Dough
• 1 cup / 240ml warm water
• 1 package (2 1/4 tsp / 20 ml) dry active yeast
• 3 tablespoons / 45ml (1.5 fl oz) olive oil
• 2/3 cup / 80g (2.82 oz) whole wheat flour
• 1 3/4 cups / 210g (7.4 oz) unbleached white flour
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• 1 teaspoon (5 ml / 0.2 fl oz) cornmeal
• For the Toppings
• 1 1/4 cups / 300g (10.6 oz) Marinara Sauce
• 1 1/2 cups / 6 ounces / 170g (6 oz) grated mozzarella cheese
• 1 1/2 cups / 6 ounces / 170g (6 oz) grated Muenster cheese
• 4 cups (960 ml) sautéed vegetables, such as mushrooms, peppers, onions, broccoli (optional)
Instructions
1. In a large bowl, pour in the warm water and sprinkle the yeast on top. Give it a gentle stir and let it sit for 5 minutes until it becomes foamy.2. Stir in the olive oil, whole wheat flour, unbleached white flour, and salt. Mix with a wooden spoon until a shaggy dough forms.3. Transfer the dough to a lightly floured surface and knead for a full 10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and elastic.4. Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover the bowl and let it rise in a warm, draft-free spot for 1.5 hours, or until it has doubled in size.5. Preheat your oven to 500°F (260°C). Punch down the risen dough and knead it a few times. On a lightly floured surface, roll the dough into a large rectangle to fit your 17-inch baking sheet.6. Sprinkle the cornmeal evenly over the baking sheet and carefully place the rolled-out dough on top. No need to form a raised edge.7. Spread the marinara sauce evenly over the dough, leaving a small border. Sprinkle the mixed mozzarella and Muenster cheeses over the sauce, followed by your sautéed vegetables, if using.8. Bake for 15-17 minutes, until the cheese is bubbly and lightly browned and the crust is golden. Carefully lift a corner with a spatula to check for doneness. Let it cool for a minute before slicing into squares and serving hot.
Nutritional Information
• Serving Size: 1/4 pizza (approx.)
• Calories: 450 kcal
• Protein: 22g
• Carbohydrates: 55g
• Fat: 18g
Pro Tips
• For an extra-crisp crust, use a dark, non-stick baking sheet. The dark metal absorbs more heat, helping the bottom of the pizza cook faster and get crunchier.
• To create a perfect warm spot for your dough to rise, turn your oven on to its lowest setting for just a minute, then turn it off. Place the covered bowl of dough inside the slightly warm, draft-free oven.
• Sauté your vegetables before adding them to the pizza. This removes excess moisture and pre-cooks them, ensuring they are perfectly tender and don’t make the crust soggy.
• The combination of mozzarella and Muenster cheese provides a perfect balance of meltiness and a slightly sharper, more complex flavor than mozzarella alone.
FAQ
Q: Can I make this vegetarian pizza vegan
A: Yes, this recipe is easily adapted for a vegan diet. Simply replace the mozzarella and Muenster with your favorite brand of dairy-free cheese shreds. The dough is already naturally vegan. Most marinara sauces are vegan, but double-check the ingredients to be sure.
Q: How can I add more protein to this veggie pizza
A: This pizza already provides a good amount of protein from the cheese. To increase the plant-based protein, consider adding toppings like roasted chickpeas, crumbled firm tofu (sautéed with the other vegetables), or plant-based sausage crumbles. A sprinkle of nutritional yeast can also add a cheesy flavor and a protein boost.
Q: What are the best vegetables for this pizza that won’t make it soggy
A: The key is to sauté your vegetables first, as the recipe suggests. This removes excess moisture. Great options include bell peppers, onions, mushrooms, broccoli florets, zucchini, and spinach. For heartier vegetables like broccoli, a quick steam or sauté ensures they are tender.
Q: How do I store and reheat leftover vegetarian pizza
A: Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To maintain the crispy crust, avoid the microwave. Reheat slices on a baking sheet in a 375°F (190°C) oven or toaster oven for 5-10 minutes, or until hot and re-crisped. An air fryer or a dry skillet over medium heat also works wonderfully.
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Homemade Thin and Crispy Veggie Pizza
Ingredients
Method
- In a large bowl, pour in the warm water and sprinkle the yeast on top. Give it a gentle stir and let it sit for 5 minutes until it becomes foamy. 2.
- Stir in the olive oil, whole wheat flour, unbleached white flour, and salt.
- Mix with a wooden spoon until a shaggy dough forms. 3.
- Transfer the dough to a lightly floured surface and knead for a full 10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and elastic. 4.
- Place the dough in a lightly oiled bowl, turning it once to coat the top.
- Cover the bowl and let it rise in a warm, draft-free spot for 1. 5 hours, or until it has doubled in size. 5.
- Preheat your oven to 500°F (260°C). Punch down the risen dough and knead it a few times. On a lightly floured surface, roll the dough into a large rectangle to fit your 17-inch baking sheet. 6.
- Sprinkle the cornmeal evenly over the baking sheet and carefully place the rolled-out dough on top. No need to form a raised edge. 7.
- Spread the marinara sauce evenly over the dough, leaving a small border.
- Sprinkle the mixed mozzarella and Muenster cheeses over the sauce, followed by your sautéed vegetables, if using. 8.
- Bake for 15-17 minutes, until the cheese is bubbly and lightly browned and the crust is golden. Carefully lift a corner with a spatula to check for doneness.
- Let it cool for a minute before slicing into squares and serving hot.
- Sauté your vegetables before adding them to the pizza. This removes excess moisture and pre-cooks them, ensuring they are perfectly tender and don't make the crust soggy.
