Broccoli Arugula Pizza (Vegetarian Pizza)

This vegetarian pizza proves veggie pizzas can be delicious! This easy pizza recipe is a great way to incorporate more meatless meals into your rotation. And it’s quick enough to make on a weeknight too!

Top down view of this broccoli arugula veggie pizza

Are you looking for a new take on pizza night? Or perhaps you’re looking for a healthier comfort food recipe that is easy to make? Maybe you are incorporating more Meatless Monday recipes into your life and looking for good vegetarian options that are also carnivore approved? This broccoli arugula pizza checks all of these boxes, and needs to be added to your ‘to make’ list.

I spent a decade of my life as a vegetarian, and during this time had more than my fair share of mediocre slices of pizza. It’s just hard to come by a really good vegetarian pizza. This was one of the main drivers behind creating this recipe. That, and the fact that my husband would literally eat pizza for every meal if he could. So, we set out to find the best vegetarian pizza recipe, and we think this might be it!

This has turned into one of my go-to easy dinner recipes that is healthy because, after a long day of work, I want to get something put together quickly so I can relax with the family. This pizza is built on your favorite store-bought pizza crust, making it an easy dinner recipe for those busy weeknights.


Level of difficulty: Easy-peasy. The pre-made pizza crust makes this vegetarian pizza a breeze to assemble. If ‘steam the broccoli’ is the most difficult task on the recipe card, you know it’s an easy dinner night!

Flavor: The garlicky and rich basil pesto shines through each bite. And when married with the creamy mozzarella and spicy arugula, this broccoli arugula pizza is a real treat!

Texture: After cooking the crust to your preference (I like a crispy crust, hubs like a doughy crust…so we usually make two!), the rough-chopped broccoli and leafy arugula give this vegetarian pizza a wonderful texture!

Time: Including cook time, it will take you about 30min to make this vegetarian pizza.

ingredients needed

Pre-made Pizza Crust: While I love to make my own pizza crust, after a long day at work it’s just easier to use a pre-made crust so I can get a healthier, home cooked meal onto my family’s table. The only pre-made crust that really will not work for this pizza is an ultra-thin variety (it just doesn’t hold up with these toppings). I like to use a multi-grain crust for my broccoli arugula pizza.

Pesto: Use your favorite jar of basil pesto! Make sure to refrigerate any remaining pesto after opening.

Broccoli: You need one medium head of broccoli for this vegetarian pizza recipe. Make sure to cut the florets into small, bite-sized pieces either before or after cooking your broccoli in the microwave for a more enjoyable eating experience

Arugula: Using fresh arugula adds nice texture and a bit of a bite to your pizza. Oh, and more veggies. Yay veggies!

Cheese: Using both mozzarella and parmesan takes this vegetarian pizza recipe to the next level. If you know me well, you know cheese is one of the ways to my heart. This homemade vegetarian pizza is a true comfort food recipe, and having a healthy amount of melty, cheesy goodness as a part of it is necessary.

Another top down view of this broccoli arugula veggie pizza, with a hand taking a slice


  1. Preheat your oven: Set the temperature to what is noted on your pizza crust packaging.
  2. Cook the broccoli: Wash & cut broccoli florets into small pieces. Place your broccoli in a microwave safe bowl covered with saran wrap and about 2 Tablespoons of water, and steam in the microwave for approximately 3 minutes.
  3. Build your pizza: While the broccoli is cooking, place your crust on a pizza pan (or large cookie sheet) and spread pesto across the top leaving a ½″ ring around the edge (your “crust”). Sprinkle half of your mozzarella over the pesto. Add arugula over the mozzarella. Once broccoli is cooked, drain, and spread over the arugula. Top the pizza with mozzarella and parmesan. If adding additional seasoning, sprinkle across the top.
  4. Cook your pizza: Cook per your crust package directions and enjoy!
  5. Eat your pizza: Option to dip your slice into pizza sauce
  6. Store leftovers: If you have any leftovers, store in the refrigerator and eat the next day


This recipe as written is vegetarian, and can easily be modified to fit a variety of other special diets:

  • To make this into a vegan pizza recipe, be sure to choose a vegan pizza crust and replace the cheese with a vegan cheese of your choice.
    • Please note, I do not have a lot of experience with vegan cheeses, so cannot advise on what the best brand to use is or how well it may melt.
  • Similarly, to make this into a dairy free pizza recipe, replace the cheese with a vegan cheese of your choice.
  • To make this into a gluten free pizza recipe, be sure to choose a gluten free pizza crust.
  • For an egg free pizza recipe, be sure to verify the pizza crust selected was not made with eggs.


Do I really need to cook the broccoli ahead of time? It’s going in the oven after all… YES! Do not skip this step. This pizza only needs about 10-15min in the oven, and that’s not enough time to cook the broccoli (leaving you with a weird crunch…you don’t want that, trust me).

How can I make this more kid-friendly? I get it. Kids don’t always like to eat things that are green. For kiddos, have a jar of red pizza sauce nearby for some fun dipping action. This tends to smooth things over!

My partner just has to have meat on their pizza. What would you recommend? With the richness of the mozzarella and pesto, your best bet would be to find something that cuts through that (and accents the spiciness of the arugula): hot Italian sausage, spicy pepperoni, or even hot capicola ham from your Italian deli would be a great accent.


close up of broccoli arugula pizza that has been sliced and is sitting on a circular baking sheet. pizza sheet.

Broccoli Arugula Pizza

An easy, veggie-packed pizza recipe that is carnivore approved! A great option for an at-home pizza night or ‘meatless Monday’.
4.41 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Mains
Cuisine American
Servings 4 Servings
Calories 505 kcal


  • 1 store bought pizza crust (*I do NOT recommend a super thin crust)
  • 4 oz basil pesto
  • 4 oz shredded mozzarella cheese
  • 1 oz shredded parmesan cheese (or parmesan & romano blend)
  • 1 medium head of broccoli
  • 4 handfuls arugula (enough to cover the pizza to your liking)
  • optional: pizza seasoning or dried oregano for sprinkling on top
  • optional: pizza sauce for dipping


  • Preheat oven to temperature noted on your pizza crust
  • Wash & cut broccoli florets into small pieces, place in a microwave safe bowl covered with saran wrap, & steam in the microwave (~3mins)
  • While broccoli is cooking, place crust on a pizza pan & spread pesto across the top leaving a ½″ ring around the edge (your “crust”)
  • Sprinkle half of your mozzarella over the pesto
  • Add arugula over the mozzarella
  • Once broccoli is cooked, drain & spread over the arugula*
  • Top with mozzarella & parmesan. If adding additional seasoning, sprinkle across the top
  • Cook per crust package directions & enjoy!


*At instruction step 6, we usually cut the broccoli into even smaller pieces after steaming using a kitchen shears before placing on our pizza


Calories: 505kcalCarbohydrates: 54gProtein: 20gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 1102mgPotassium: 143mgFiber: 3gSugar: 3gVitamin A: 1204IUVitamin C: 22mgCalcium: 368mgIron: 3mg
Tried this recipe?Let us know how it was!
*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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  1. Victoria says

    5 stars
    So, I wondered if broccoli on pizza would be weird, but since I am trying to make a few more veg meals each week, I tried it …..Wow! I made this tonight and it was so good that I was halfway through it before I remembered that it didn’t have pepperoni on it! Thanks for the tip of using scissors on the broccoli! I used half the ingredients on two frozen Naan crusts since I am cooking for one, pre-baked it at 400 degrees for 7 minutes before adding the toppings, then baking all for 12 minutes. I added a dab of mushrooms that needed to be eaten.and a sprinkle of nutritional yeast when it came out of the oven, So good! More vegetarian main dishes please!

    • ourlovelanguageisfood says

      I’m so glad you enjoyed this recipe! It sounds super yummy on the Naan! Thanks for making my recipe, and I will definitely be sharing more vegetarian main dishes!