Spring Vegetable Sheet Pan Pizza

Spring Vegetable Sheet Pan Pizza tastes like something between a pizza and a focaccia bread. Gluten-free crust, cooked on a large sheet pan, and topped with asparagus, peas, artichokes, and peppers.

Spring Vegetable Sheet Pan Pizza

I love to come up with fun variations for our weekly pizza night! This one is so perfect for the spring and summer months because it is packed with beautiful spring vegetables. It couldn’t be easier to throw together because I used my favorite gluten-free pizza crust mix from Bob’s Red Mill. You can also find a couple of fun pizza night recipes in this post using the same crust! It is my go-to.

Spring Vegetable Sheet Pan Pizza

Instead of making two round pizza crusts like you normally would with this specific crust mix, I thought it would be so fun to make one giant sheet pan pizza. You just use your biggest rectangular sheet pan and press the dough all the way to the edges. You get one big pizza that you can cut into squares instead of triangles, a fun change up!

It is par-baked, and then baked again with all of the delicious vegetables on top. You end up with the most amazing crust that is chewy on the inside, and crunchy at the edges, with perfectly golden brown veggies on top.

Spring Vegetable Sheet Pan Pizza

Ingredients for a Spring Vegetable Pizza

  • Bob’s Red Mill Gluten-Free Crust – This is my go-to pizza crust mix because it bakes up perfectly every time! But feel free to use any crust mix, or even homemade pizza crust if you have a favorite recipe.
  • Vegan Cheese – I used vegan mozzarella underneath the vegetables to give it a little creaminess. A very thin layer of mozzarella works best for this because it doesn’t take away from the flavor of the vegetables.
  • Asparagus – Cut them into about 1-inch pieces.
  • Bell Pepper – I used baby bell peppers, but you can use regular ones too.
  • Frozen Peas – You can’t have a spring pizza without peas!
  • Jarred Artichokes – These add an unexpected flavor, and it is a game changer!
  • Extra Virgin Olive Oil – You drizzle the oil all over the veggies before baking and it adds so much flavor.
  • Garlic Powder – I added this to the crust, as well as on top of the vegetables.
  • Dried Basil – Same with the basil, in the crust and on top!
  • Salt & Pepper – of course the staples.

How To Make A Sheet Pan Pizza

  • Start by making your dough for the crust. I used Bob’s Red Mill, so I followed the instructions on the back of the package. The only thing I added was the garlic powder and dried basil for extra flavor. I just mixed up all of my ingredients and let the dough rise for about 30 minutes.
  • Once your dough is ready to be cooked, grab your largest sheet pan. Drizzle a couple of tablespoons of olive oil all over the sheet pan, then use your hand or a brush to spread it all over. This will prevent your dough from sticking.
  • Transfer the dough to the middle of the sheet pan and use your fingers to gently spread it out all the way to the edges. This will take a little bit of patience because GF dough tends to be a little sticky. Just wet your hands with water, it will prevent it from sticking to your hands. Make sure that the dough is in an even layer across the pan.
  • Bake the crust for 7 minutes at 425 degrees, this will par-bake before we add the vegetables.
  • In the meantime, prep your vegetables by chopping the asparagus into 1-inch pieces, slicing the peppers, and rough chopping the artichokes.
  • Take the pizza crust out and add the cheese all over the top. Next, add the asparagus, peppers, peas, and artichokes, spreading them out evenly.
  • Season the vegetables with garlic powder, dried basil, salt, and pepper. Drizzle about 2 tbsp of olive oil all over the vegetables.
  • Put the pizza back in the oven and bake for another 15-18 minutes at 425 degrees. You want there to be a slightly brown and crispy crust on the outside, and the vegetables should be a nice golden brown.
  • Allow it to cool for a few minutes before you cut it into even squares and enjoy!
Spring Vegetable Sheet Pan Pizza

I hope you love this pizza as much as I do! It is perfect for a backyard summer dinner party, or even for an easy weeknight meal! You can serve it alongside grilled chicken or salmon if you want an added protein source.

Looking for more pizza recipes?

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Spring Vegetable Sheet Pan Pizza

Servings 6

Ingredients

Crust

  • 1 pkg Bob's Red Mill Pizza Crust Mix (or any crust mix you prefer)
  • 2 eggs
  • 2 tbsp olive oil
  • 1.5 cups water
  • 1 tsp dried basil
  • 1/2 tsp garlic powder

Toppings

  • 1 bunch asparagus , cut into 1-inch pieces
  • 1/2 cup sliced bell peppers
  • 1/3 cup frozen peas
  • 10 oz jar artichoke hearts , drained and rough chopped
  • 1/2 cup vegan mozzarella
  • 1/4 cup extra virgin olive oil , divided
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • pinch of salt & pepper

Instructions

  • Start by making your dough for the crust. I used Bob's Red Mill, so I followed the instructions on the back of the package. The only thing I added was the garlic powder and dried basil for extra flavor. I just mixed up all of my ingredients and let the dough rise for about 30 minutes. (Follow the directions of your crust mix)
  • Preheat the oven to 425 degrees. Once your dough is ready to be cooked, grab your largest sheet pan. Drizzle about 2 tablespoons of olive oil all over the sheet pan, then use your hand or a brush to spread it all over. This will prevent your dough from sticking.
  • Transfer the dough to the middle of the sheet pan and use your fingers to gently spread it out all the way to the edges. This will take a little bit of patience because GF dough tends to be a little sticky. Just wet your hands with water, it will prevent it from sticking to your hands. Make sure that the dough is in an even layer across the pan. 
  • Bake the crust for 7 minutes at 425 degrees, this will par-bake before we add the vegetables. 
  • In the meantime, prep your vegetables by chopping the asparagus into 1-inch pieces, slicing the peppers, and rough chopping the artichokes.
  • Take the pizza crust out and add the cheese all over the top. Next, add the asparagus, peppers, peas, and artichokes, spreading them out evenly. 
  • Season the vegetables with garlic powder, dried basil, salt, and pepper. Drizzle about 2 tbsp of olive oil all over the vegetables. Put the pizza back in the oven and bake for another 15-18 minutes at 425 degrees. You want there to be a slightly brown and crispy crust on the outside, and the vegetables should be a nice golden brown.
  • Allow it to cool for a few minutes before you cut it into even squares and enjoy!