RecipeSheet Pan Veggie Pizza

Nutrition Facts
Amount per Serving
  • Calories: 190
  • Protein: 13 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 2.5 g
    • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Total Carbohydrate: 28 g
  • Dietary Fiber: 4 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 370 mg

It’s hip to be square! Where I live, in Westchester, New York, we’re crazy about Grandma’s pizza. It’s a style of pizza that’s cut into squares (sort of like Sicilian, but with a thinner crust) and piled high with whatever toppings you’d like. This is my homemade rendition and takes just about 30 minutes—and that includes whipping up my own dough that’s packed with protein and fiber. The veggies are optional, but they’re a must-have in my house. The slice is right!

If you’d like to use store-bought dough (and skip making your own crust), look for premade dough in the refrigerator section of your market. It can be whole wheat or gluten-free, depending on your dietary needs. You’ll need a 35-42 ounce package to fill a standard half sheet pan (which is 18 x 13 inches) In my area, most premade dough balls are sold in 28-ounce packages, so you’ll need to combine 1.25 to 1.5 packages to cover the full sheet!

  • Prep time
  • Total Time
This recipe makes 12 slices
  • • 3 cups white whole wheat flour*
    • 1 Tablespoon + 1 teaspoon baking powder
    • 2 teaspoons kosher salt
  • • 1 heaping Tablespoon Italian seasoning
    • 3 cups non-fat plain Greek yogurt**
    • 1 to 1 ½ cups marinara sauce
    • 1 ½ to 2 cups part-skim shredded mozzarella cheese
    • 2 cups sautéed or roasted veggies of choice, optional***
  • • Optional seasonings: Oregano, red pepper flakes, garlic, basil (for garnish)

* Plain whole wheat, all-purpose flour, and gluten-free all-purpose flour work, too!

** Pour off liquid before measuring

***Use any combo you love, such as onions, broccoli, cauliflower, carrots, peppers, mushrooms. Just make sure the veggies are pre-cooked before adding on your pizza. Roasted or pan-sautéed veggies work greatIt’s a great way to use any leftovers in your fridge!


Preheat oven to 400°. Line a half-size baking sheet (~18 x 13) with parchment paper and mist the paper with nonstick oil spray. Set aside.

Combine the flour, baking powder, salt, and Italian seasoning in a large bowl. Add the yogurt and mix until all the ingredients are incorporated into a batter. Knead the dough with clean hands until it’s dry and elastic— it will be all crumbly at first but keep working the dough and it will come together in about 1 minute (I promise!).

Add the dough to the prepared baking sheet. Keep pressing and pushing the dough and spread it out evenly. If it becomes too sticky to spread on pan, simply dust flour over the top and on your hands. Bake in oven for about 15 minutes for a firm pizza crust (10 mins for chewier, soft crust).

Spread the sauce over dough, leaving about ¼ inch along the outside for the crust. Top with optional veggies, shredded cheese, and preferred seasonings. Place back in oven until cheese is melted, about 5 minutes. Garnish with optional fresh basil leaves. Cut into slices and serve.

Nutrition provided for 1 slice.

Try my Pizza Peppers.