Amanda Chasten
by Amanda Chasten
8 Servings
2 hr 22 min
Recipe Overview

This recipe is a new twist on ratatouille and combines some of my favorite things – veggies and pizza! Introducing my Homemade Ratatouille Pizza. It’s cheesy, flavorful and has a fluffy homemade whole wheat honey crust.

Ratatouille is a classic dish that technically originated in France, but vegetables were being prepared in a similar stewed fashion for several years prior in the Mediterranean. It makes sense, because vegetables are less expensive than meats and fish, so they were a staple diet for many people who couldn’t afford to buy animal protein. Ratatouille is still a popular dish today, especially for those aiming to eat a healthy diet. It’s a wonderful meal because it’s filling and comforting, but is made entirely of vegetables, herbs, spices and olive oil!

If you’re looking for a low carb meal packed with veggies and protein, check out my Classic Ratatouille with Cheesy Chicken Breast. This ratatouille pizza recipe is certainly still nutritious as it’s full of veggies and made with whole wheat crust. We make it on the grill and it’s perfect for a relaxed Friday night in.

How to make Pizza Dough

Making homemade pizza dough might sound intimidating, but it is actually so simple! Just pick up your flours, olive oil, honey and a packet of yeast from the store and get some water ready and you’re well on your way. Here’s how to make it, step by step:

  • Start by warming up your water over the stovetop or in microwave. You want the water to be around 110 degrees, which feels lukewarm to the touch. If you are microwaving, heat for around 30 seconds and see if the water feels warm enough. If not, heat for 15 more seconds. If over the stove, warming over low heat for about a minute should suffice.
  • Once your water is warm, transfer to a large mixing bowl (or bowl of electric mixer), add the honey and stir until dissolved.
  • Then, sprinkle the yeast on top. Let sit for a minute or two. You should see it start to bubble up – this means the yeast is activating and you’re going to have a nice fluffy pizza crust as the end product.
  • If yeast does not bubble at all, your water was likely too hot and I would recommend starting over.
  • Next, add the salt, olive oil and flour to the mixing bowl, stirring with a dough hook on your electric mixer or using a wooden spoon if mixing by hand. Add the flour in increments to make it easier to combine.
  • Once combined, continue to mix until a dough ball forms. Kneed the dough (or keep electric mixer running) for about 5-7 minutes.
  • Shape into a ball and coat lightly with olive oil and place back in the mixing bowl. Cover with a towel and let rise for 1-2 hours.
  • Once the dough has risen, it’s time to roll it out! Stretch it gently with your hands into a large pizza round. A rectangle works too! Before doing this, I like to dust my hands lightly with flour.
  • You can either use the oven or grill to cook the dough. Preheat oven or grill to 450.
  • Brush pizza dough with olive oil. If using the oven, bake on a pizza stone or cookie sheet. If using the grill, you can either use a pizza stone or throw the crust directly on the grill.
  • Allow the crust to cook for 5-8 minutes until it gets crispy enough to stay in tact. Remove from grill or oven and add sauce, cheese and sliced veggies.
  • Once toppings are on, return to grill/oven and let cook an additional 15 minutes. Be sure to keep an eye on the bottom crust and lower the heat if it’s looking too brown.

Homemade Ratatouille Pizza Grocery List
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 eggplant (optional)
  • 1 tomato
  • 1 16 oz can tomato sauce or crushed tomatoes
  • fresh mozzarella –
  • shredded parmesan
  • fresh basil and parsley
  • whole wheat flour
  • bread flour
  • instant yeast
  • salt
  • olive oil
  • honey
Recipe details
  • 8  Servings
  • Prep time: 2 Hours Cook time: 22 Minutes Total time: 2 hr 22 min
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For the Dough
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups bread flour
  • 1 packet instant yeast
  • 1/2 teaspoon salt
  • 2 teaspoons honey
  • 2 tablespoons olive oil, plus more for coating dough1 1/4 cups water
For the Toppings
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 eggplant (optional)
  • 1 medium tomato
  • 4 oz fresh mozzarella cheese
  • 3/4 cup shredded parmesan
  • 1/4 cup fresh chopped basil
  • 1/4 cup fresh chopped parsley
  • salt and pepper to taste
  • 1 16 oz Can Crushed tomatoes or tomato sauce

  • Make the pizza dough. Heat water to 110 degrees F.
  • Add water to a large mixing bowl and stir in honey until dissolved. Sprinkle yeast on top. Yeast should start to bubble after a few minutes. If there is no activity, the water was probably too hot and you should start over with new yeast.
  • Add salt, olive oil, and gradually add flour. Mix using an electric mixer with a dough hook or by hand with a wooden spoon until dough forms.
  • Knead for 5-8 minutes. Form a neat ball, coat with a thin layer of olive oil, and let rise in the mixing bowl covered with a towel for 1-2 hours.
  • Meanwhile, slice all veggies into thin rounds. If you prefer your veggies on the softer side, blanch in boiling water for 1 minute to soften them up before slicing.
  • Slice fresh mozzarella cheese, chop herbs and lay out all other ingredients to assemble the pizza.
  • Preheat oven or grill to 450. Once pizza dough has risen, dust your hands with flour and stretch to desired diameter. Brush with olive oil.
  • If using the grill, throw the stretched pizza dough directly on the grill, or you can use a pizza stone. If using the oven, use a cookie sheet or pizza stone.
  • Cook for 5-8 minutes or until dough starts to hold its shape. Note that it will cook faster on the grill than in the oven.
  • Remove dough from oven and top. Spread with tomato sauce, then add salt, pepper and herbs. Then add cheeses. Arrange the veggies on top of the pizza and sprinkle with any extra chopped herbs and an extra dash of salt and pepper.
  • Drizzle with olive oil if desired.
  • Return pizza to oven or grill and cook for 12-15 more minutes. Watch to make sure the bottom doesn't burn, especially on the grill! If this happens and the cheese isn't melted yet, lower the heat.
  • Remove from oven or grill, Let cool for a couple of minutes then slice into 6-8 slices and enjoy!
Amanda Chasten
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