Summer Veggie Pizza

Ginger Marks


My boys (4,12&13) are not big on eating veggies, but they absolutely loved this recipe!


★★★★★ 1 vote

10 Min
10 Min


  • 1/2 medium
    yellow squash cut in half length wise then thinly sliced
  • 1/2 medium
    zucchini cut into quarters length wise then thinly sliced
  • 1/2 medium
    onion thinly sliced
  • 4 small
    mushrooms sliced
  • 1/2 tsp
  • 1/2 tsp
  • 3 Tbsp
    sun dried tomatoes
  • 2 Tbsp
    coconut oil
  • 3/4 c
    shredded mozzarella cheese
  • 1/3 c
    basil pesto
  • 3
    7" traditional pizza crusts

How to Make Summer Veggie Pizza


  1. Pre-heat oven to 450°F.
  2. In a large pre-heated sauté pan, add coconut oil.
  3. Add onions and cook for 1 minute on medium-high heat.
  4. Add mushrooms, squash, zucchini, salt and pepper.
  5. Cook for 4 to 5 minutes until veggies start to soften and caramelize.
  6. Add sun-dried tomatoes to veggies and turn heat down while preparing pizza crusts.
  7. Place pizza crusts on a pizza pan and spread the basil pesto on each crust evenly.
  8. Transfer veggies from pan to pizza crusts.
  9. Top each pizza with the mozzarella cheese.
  10. Lower oven temperature to 425°F.
  11. Bake on cookie sheet or directly on middle rack for 7 to 10 minutes.

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