Spiralized Veggie Pizza

With thanks to KitchenAid, you can master the art of making the perfect veggie pizza.

This flavorsome recipe features fresh zucchini and yellow summer squash spiralized on top of creamy mozzarella and tomato sauce.


8 servings

  • 1/2 zucchini (large, 8” x 2”)
  • 1/2 yellow summer squash (large, 8” x 2”)
  • 1 red onion (small)
  • 1/2 teaspoon kosher salt
  • 1 pound pizza dough (recipe follows, or fresh or frozen)
  • 1/2 cup pizza sauce
  • 1 teaspoon italian seasoning
  • 2 cups shredded mozzarella cheese
  • 1/2 cup sweet red pepper (thinly sliced)
  • 4 teaspoons olive oil
  • 2 3/4 cups bread flour
  • 1/2 teaspoon sugar
  • 1 1/4 teaspoons rapid rise yeast
  • 1 teaspoon kosher salt
  • 3/4 cup warm water (105°F to 115°F)
  • 1 tablespoon olive oil


Preheat oven to 425°F

If using a pizza stone, preheat in oven on lowest rack.

Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of zucchini and squash. Center zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with yellow squash. Cut zucchini and squash to desired lengths. Place zucchini and squash in a strainer placed over a bowl. Sprinkle with salt and toss. Allow to rest 30 minutes. The salt will draw out excess moisture.

Peel and trim ends of onion. Center onion on fruit and vegetable skewer and spiralize using fine spiralizing blade to yield 1/4 cup spiralized red onion.

Hand stretch or roll pizza dough on a floured surface into a 14 to 15 inch circle. Place on pizza peel or pizza pan. Spread sauce on pizza leaving a 1-inch border on the edge. Sprinkle Italian seasoning, then cheese over sauce. Remove the zucchini and squash from the strainer, place in a clean kitchen towel or paper towels and gently press. Top pizza with zucchini, squash, onions and peppers. Brush the edge of the crust with the olive oil and drizzle any extra over the pizza toppings. Bake pizza for 20 minutes or until the cheese is bubbly and the crust is browned.

FOR PIZZA DOUGH: Attach bowl and dough hook to stand mixer. Place 1 1/2 cups bread flour, sugar, yeast and salt in bowl. Stir together water and olive oil in a liquid measuring cup and pour into the dry mixture. Mix on Speed 2 until blended and a sticky dough forms, about 3 minutes. Add remaining flour, 1/2 cup at a time, until dough clings to hook and forms a ball, about 2 minutes. Knead on Speed 2 for 2 minutes.

Place dough in a greased bowl turning to grease top. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size. Punch down dough and form a ball, place on lightly oiled plate and cover loosely with plastic wrap. Allow dough to rest for about 30 minutes.

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