Root Veggie Pizza

As it continues getting colder out, I’m all about eating my vegetables warm instead of cold. While I’m semi-addicted to baby carrots, it’s so much more satisfying to enjoy them roasted with yummy seasonings instead of cold from a plastic bag.

On Sundays, Steve has become accustomed to the tradition of having pizza – this is a tradition his family did/does and we’ve begun to take part as well (most Sundays). After some consideration, we decided this past Sunday would be a pizza day but we would make our own! What better way to combine my love of warm vegetables and one of Steve’s favorite traditions?

I picked the following root vegetables to have on our pizza: beets, turnips, parsnips, and sweet potato. We’ll be roasting them (see below) and sprinkling them with truffle salt, garlic powder, sage and a drizzle of olive oil. When I explained that to my dad he said, “that’s not pizza, that’s salad on bread!” It made me laugh and I reminded him that everyone can make “pizza” or “salad on bread” differently! To save us some time, Steve and I used the whole wheat Pilsbury  pizza dough most often but you could also make your own, use english muffins (for mini pizzas) or any other crust you prefer. Pair the recipe with a pale ale and you’ve got a great beer/food combo. Recipe in full, below!

Ever thought of root veggies on your pizza? What are your favorite pizza toppings? If you make it, tag me on Instagram @the_beer_RD !


Root Veggie Pizza

Easy to make & easy to swap in or out ingredients

Course Main Course
Cuisine American
Keyword Root vegetables, pizza
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Author Jessi Holden


  • 1 pizza crust (any one / kind you want)
  • 3-4 types Root veggies (turnips, potatoes, beets, parsnips, etc)
  • 2 tbsp olive oil
  • 1/2 cup feta cheese, crumbles


  1. Pre-bake your root veggies by chopping them into desired sizes, drizzle with 1 tbsp olive oil and toss in your favorite spices (we used garlic powder, truffle salt, and sage). Roast at 450 degrees for about 45 minutes

  2. Follow your pizza crust instructions, if you need to pre-bake it before you add toppings, do that next

  3. Add your root vegetables on top, 1 tbsp olive oil and spread your feta cheese across 

  4. Bake for about 10-15 minutes (follow instructions on your crust, OR 350 for 10-15 minutes if using alternative crust)

Cook's Ideas:

  1. Drizzle horse radish on top for a spicy kick or ranch 

  2. Add your favorite meat if desired; chicken sausage would be good with these foods

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