Homemade Veggie Pizza (Mushrooms and Black olives)

Homemade Veggie Pizza (Mushrooms and Black olives)

January 20th is National Cheese Lover’s Day, and there is no better way to celebrate cheese than enjoying it on a pizza. On this national cheese day, I would like to share this homemade pizza recipe that is easy to make at home and deliciously healthy.

This is how you make veggie pizza easliy at home:

Step 1: Make the pizza dough

Pizza dough ingredients and preparation:

4.5 cups fortified all-purpose four

1.5 teaspoon salt

1 teaspoon instant yeast

1/4 cup olive oil

1 and 3/4 cup water

Combine the all-purpose flour, salt, yeast, and olive oil in a stand mixer bowl and mix well. Then make a dough with water. You can add a little more water if needed. Knead until dough makes a softball.

NOTE: Leave about one tablespoon olive oil to grease the bowl. When making the dough, if the dough is sticky, add additional flour, one tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add extra water, one tablespoon at a time.

Grease a large bowl with the remaining olive oil, add the dough, cover the bowl with plastic wrap, and put it in a warm area for about 4 hours. The dough will rise a little bit. *You can also refrigerate the dough overnight.

Making and Baking Pizza

Ingredients needed:

Pizza dough

4 cups sliced mushrooms

1 can black olives (6 oz can)

4 cups mozzarella cheese


  1. Wash mushrooms, dry and cut into thin slices. Put it on the paper towel to get it dry completely.
  2. Open black olive can, drain and cut into thin circular slices as well.
  3. Take the dough out onto a lightly floured surface and divide it into 4 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. * If you have refrigerated the dough then leave in room temperature for about 30 minutes.
  4. Turn on the Oven to be heated to 550 degrees F. If you are using pizza stone for baking, then put it inside the oven as well to get hot. If you are using regular baking sheet, then put it in the oven for about 10 minutes before baking the pizza.
  5. Roll out each piece into equal-sized circles (Total of 4 circles)
  6. When oven and pizza baking stone or sheet is heated then put the pizza circle that you have rolled out, add cheese and top with black olives and mushrooms. *Divide veggies into equal 4 portions first.
  7. Bake for about 10 minutes. Baking time may vary depending upon oven and baking sheet. So please pay attention to the oven and take out the pizza when cheese is completely melted and bubbly.
  8. Be careful when taking out the pizza. It will be hot. Cut into 4 slices. Enjoy and eat with intention, responsibility, and confidence!

*I make my pizza in a pizza stone, and I always time my oven for 10 minutes.

Click at the link below print the full recipe card and the nutrition!  

View Full Recipe Card Here

NutriPledge Food Rating and Therapeutic Health Benefits

This food is rated as a Yellow Dot recipe in NutriPledge’s dot rating system (Food Coach). This means that this recipe is moderate in calories per serving (1/4th of a pizza) and has a good balance of carbohydrates, protein, fat, and dietary fiber. Having a good balance of all three macronutrients can help regulate blood sugar and prevent many health conditions. This pizza is also rich in B vitamins (vitamin B3 (niacin) 30% and folate 29%). Vitamin Bs have many vital functions in the body and promote health and wellness.

Cheese is a good source of calcium. Calcium is essential for healthy bones and teeth. In addition, mushrooms are a good source of selenium, zinc, and vitamin D to help the body’s immunity.

Dietitian Nutritionist Note and Recommendations

Pizza can be a healthy part of the diet if consumed in moderation. Always pair up your pizza with a healthy salad.

Disclaimer: Please note that this page is not medical advice. This can be only used as general guidance to a healthy and balanced diet for your health and wellness. This food does not ensure an adequate or inadequate and safe level of intake for a single person. Please consult your health care provider before following any diet plan to ensure your personal medical and nutritional needs. Thank you!

Credits & Attribution:   

This recipe was prepared by a dietitian and chef, Shraddha Chaubey. The content was reviewed by Shraddha Chaubey, MS, RDN, CDN/LDN. Blog content was created by Joseph Oliva, Dietetic Student Interns.


Leave a Reply

Your email address will not be published. Required fields are marked *