3-Cheese Veggie Pizza

by Jen on October 10, 2012

I’m a sucker for pizza.  Of course, I prefer the homemade version, I think it’s so much better than the store-bought variety (kind of like homemade cake versus store-bought cake)…there is no comparison in my mind.

My kids on the other hand, prefer the greasy, delivered hot to your doorstep, pizza.  I’m pretty sure it has something to do with the pound of cheese they put on top of the pizza.  But they know that mommy doesn’t approve of that pizza which is why we rarely order it.

Not to worry though.  I can make a cheesy pizza too, except mine is much healthier than any take-out pizza.



Just look at all that cheese.  You can barely even tell it’s loaded with fresh veggies.

When I asked my 6 year old what his favorite vegetable is, he said “broccoli!”  Ahhhh…just like his mama.  So I knew it wouldn’t be a problem giving him this pizza.  As for my other two kids, well, they are a work in progress.  However, they did eat this pizza, even if it did take some cajoling and bribing.  But at least I know that I’m training their taste buds for healthy food!


I absolutely love this pizza.  Plus, it’s a great option for a meatless meal, which we like to incorporate into our weekly meal plan.

Like the title of this recipe says, it’s got three types of cheese: Parmesan, feta, and mozzarella.  But if you don’t like one of those cheeses, feel free to use whatever cheese you prefer.

Oh, and did I mention that the veggies are tossed in pesto?!  Seriously yummy.


So the next time you’re craving some veggies, cheese, and pizza, make this 3-Cheese Veggie Pizza!

3-Cheese Veggie Pizza


Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 6 slices

Serving Size: 1 slice

Recipe adapted from Looneyspoons Collection


  • 1 Whole Grain Pizza Crust (can use store-bought)
  • olive oil mister
  • 1 cup sliced mushrooms
  • 1/2 cup chopped broccoli florets
  • 1/2 cup thinly sliced zucchini
  • 1/2 each thinly sliced red and yellow pepper
  • 1/2 small red onion, thinly sliced
  • 1 Tbsp basil pesto
  • 1/2 cup low-sodium pizza sauce
  • 2 Tbsp freshly grated Parmesan cheese
  • 1/2 cup part-skim mozzarella cheese
  • 1/4 cup light feta cheese, crumbled


  1. Preheat oven to 450F. If making pizza dough, prepare according to recipe instructions.
  2. Spray a skillet with olive oil spray and heat on medium-high heat. Add mushrooms, broccoli, zucchini, red and yellow pepper, and onion. Cook and stir over medium heat until vegetables are tender, about 8 minutes. Remove from heat and stir in pesto.
  3. Spread pizza sauce over partially baked pizza crust. Top with veggie mixture, Parmesan cheese, mozzarella, and feta.
  4. Bake in preheated oven for approximately 10 minutes, or until crust is lightly browned and cheese is melted. Slice and serve.


Cal: 204 Fat: 7g Protein: 11g Fiber: 4g Sodium: 379mg Sugar: 5g

21 Day Fix: 1 yellow, 1 green, 1 blue


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