Loaded Veggie Pizza

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Say hello to your new favourite vegetarian pizza!
3.13 from 157 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2
Calories 294 kcal


  • 1/2 cup pumpkin peeled and cubed
  • 1/3 red capsicum deseeded and cut into strips
  • 1/2 red onion finely sliced
  • 1/2 zucchini finely sliced
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1 Zerofood black rice pizza crust
  • 2 tablespoon tomato paste
  • 40 g Dodoni feta cheese
  • 1/4 cup fresh basil


  • Preheat oven to 180°C / 350°F and line a baking tray.
  • Toss the pumpkin, capsicum and onion with olive oil, season with salt and pepper and place onto the baking tray. Roast for 10 minutes.
  • Add zucchini to the tray and cook for a further 10 minutes, or until pumpkin is tender and the capsicum is slightly charred.
  • Remove the vegetables from the oven and set aside.
  • Increase oven temperature to 220°C / 425°F.
  • Place black rice pizza base on the baking tray and spread over the tomato paste.
  • Top with the roast vegetables and drizzle over the balsamic vinegar.
  • Crumble over the feta and bake the pizza for 15 mins, until golden.
  • Serve with fresh basil leaves.
Keyword Pizza

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.