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–+ servings

Sheet Pan Veggie Pizza

This homemade spin starts with a protein- and fiber-packed crust, then gets topped with sauce, melty cheese, and all your favorite veggies—proof that it’s hip to be square!
Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients
 

  • 3 cups white whole wheat flour*
  • 1 Tablespoon + 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1 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
Ingredient Details to Know
*Standard all-purpose flour, whole wheat flour, and 1:1 gluten-free flour can be swapped in. 
**Pour off liquid (or mix it in) 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 great. It’s a great way to use any leftovers in your fridge!

Instructions
 

  • 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.

Notes

Store-Bought Pizza Dough Shortcut:
To keep things easy, you can absolutely use store-bought pizza dough instead of making the homemade crust. Look for it in the refrigerated section of your grocery store—regular, whole wheat, or gluten-free all work, depending on your needs.
For a standard half sheet pan (18 x 13 inches), you’ll need 28 to 35 ounces of dough. In my area, most premade dough balls come in 28-ounce packages. Use 28 ounces for a thinner crust, or about 35 ounces for a thicker, more Sicilian-style crust (usually 1¼ to 1½ packages to cover the full pan).
Before stretching it out, let the dough sit at room temperature until it softens—this makes it much easier to work with. If it springs back or resists stretching, just let it rest a little longer and try again.
If you’re using a quarter sheet pan (9 x 13 inches) instead, you’ll need half as much dough.
 
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 sliceCalories: 190Carbohydrates: 28gProtein: 13gTotal Fat: 4.5g— Unsaturated Fat: 2.5g— Saturated Fat: 2gCholesterol: 10mgSodium: 370mgFiber: 4gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.