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Sheet-Pan Veggie Pizza

12 slices
12 slices


  • 3 cups white whole-wheat flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1 heaping tablespoon Italian seasoning
  • 3 cups nonfat plain Greek yogurt (pour off liquid before measuring)
  • 1-1½ cups marinara sauce
  • 2 cups sautéed or roasted veggies of choice (optional)
  • 1½-2 cups part-skim shredded mozzarella cheese
  • optional seasonings: oregano, red pepper flakes, garlic and basil (for garnish)

Chef notes

It’s hip to be square! Where I live, in Westchester, New York, we’re crazy about grandma pizza. It’s a style of pizza that’s cut into squares (sort of like Sicilian, but with a thinner crust) and piled high with whatever toppings you like. This is my homemade rendition and takes just about 30 minutes — and that includes whipping up my own dough that’s packed with protein and fiber. The veggies are optional, but they’re a must-have in my house. The slice is right!

Swap option: If you don't have white whole-wheat flour, plain whole wheat and all-purpose flour work, too! For the veggies, use any combo you love, such as onions, broccoli, cauliflower, carrots, peppers or mushrooms. Just make sure the veggies are pre-cooked before adding on your pizza. Roasted or sautéed veggies work great. It’s a great way to use any leftovers in your fridge!



Preheat oven to 400 F. Line a half sheet pan 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 a 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 minutes for a chewier, soft crust).


Spread the sauce over dough, leaving about 1/4 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.