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Next Steps Pizza

Claire Wright

In season now


Frozen pizza base (for 2-3) or a tortilla wrap (for 1) - or try making your own with flour, yeast, salt and water!

Tomato sauce/puree (about 1 tbsp per person)

Grated cheese (a handful per pizza)

Veg toppings (see ideas in the recipe below)


We suggest you do this in stages, slowly, and go as far as works for your family, here’s how your final recipe might come together…


  1. For pizza base: Top with tomato sauce/puree and cheese, plus some fun toppings including some veg(!) and bake in a hot oven (220C/gas 7) for 10 mins or until cheese is golden and base is cooked.
  2. For wraps: Top tortilla wraps with tomato sauce/puree and grated cheese, plus some fun toppings including some veg and bake in a hot oven (200C/gas 6) for 2-5 mins or until cheese and wrap are golden (you can also do this for 1 minute under a grill for an even quicker pizza!).
  3. To make your own dough (enough for 2 large pizzas): mix 300g flour, 2 tsp dried yeast, a pinch of salt and enough warm water to bring together into a dough (about 300ml, but start with 200ml and keep adding a little until it becomes soft but not sticky). Knead by simply punching and folding on a clean counter for 3-5 mins, then either use straightaway, or leave in an oiled bowl covered with a clean tea towel or some cling film to rise for 1-3 hours. When ready to make pizzas, divide into 2 balls and roll out to a circle or rectangle shape, pop it on a sheet of greaseproof paper on a baking tray, top and bake at 220C/gas 7 for 8-10 mins, until base is cooked and cheeses is bubbling.
  4. Great veg to use: try frozen/fresh sliced peppers, frozen/fresh sliced mushrooms, frozen/tinned sweetcorn, sliced red onions, pitted olives, sliced tomatoes, thinly sliced courgettes or aubergines, frozen grilled Mediterranean veg…
  5. And/or try veg on the side: shredded Iceberg lettuce or a handful of rocket with a bit of dressing, roasted carrots or broccoli, shredded cabbage and carrots and apple mixed with mayonnaise and lemon juice for a quick slaw, or frozen/fresh green beans cooked and tossed in a little minced garlic and butter…
Engaging Kids

Engaging Kids

Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating. Find out more here.

Kids in the kitchen

Kids in the kitchen

Kids can really own the recipe. Have them pick from several options (mostly veg) and top their own pizzas. If you’ve made dough, help younger kids roll it out and spread the sauce over it. Older kids might be ready to learn how to chop some fresh veg to add to their pizza, grate some cheese, or even have a go at making the dough!

Master these skills:

Tasting,  Mixing,  Bridge chopping,  Claw chopping


Use arts & crafts as a stepping stone to interacting with the veg themselves. While you make your fajitas, why not set a child up with:

Pepper Face Mask

Pepper Veg Crown

Cut Out ‘n’ Colour Pepper

Chop Chop Pepper game

Take It To the Board Pepper game

Pens At the Ready Pepper puzzle

Find more arts & crafts and puzzles & games on our website.



Why not start with a couple of slices of mushroom and get them to describe what they see – does it remind them of anything? Maybe it looks like an animal nose, or a tiny crown or an ogre tooth. See if they want to chuck some onto the pizza after having engaged with them.

Head to our Sensory page for more games, videos, tips and ideas.



Why not let your child build their own pizzas by choosing toppings and try to make a picture with the veg they choose? Perhaps they can spell their name from sweetcorn or make a funny face with a pepper smile and tomato eyes. Make sure to praise them for their choices as you build and eat your own veg-topped pizza, it may encourage them to try some on theirs!

Get more ideas over on our Roles for Kids page.

Claire Wright

Editor: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, then Editor, looking after Veg Power's website, content, recipes and social media platforms.

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