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Veggie Pizza with Herbed Tomato Crust Recipe
Veggie Pizza with Herbed Tomato Crust Recipe photo by Taste of Home

Veggie Pizza with Herbed Tomato Crust Recipe

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I love this recipe because the crust is so flavorful—tomato juice replaces most of the oil. It's one of my kids' favorite meals! —Karen Shipp, San Antonio, Texas
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 6 servings


  • 1/2 cup whole wheat flour
  • 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup tomato juice
  • 1 teaspoon olive oil
  • 1-1/2 to 1-3/4 cups all-purpose flour
  • 1 can (8 ounces) pizza sauce
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 small red onion, chopped
  • 1 medium tomato, chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 slice equals 240 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 370 mg sodium, 40 g carbohydrate, 4 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat 1 vegetable


  1. In a large bowl, combine the first seven ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes.
  3. Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.
  4. Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edges are lightly browned. Yield: 6 slices.
Originally published as Veggie Pizza with Herbed Tomato Crust in Light & Tasty April/May 2007, p37

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jan. 11, 2015

"I only use this recipe for the pizza dough. IT IS AWESOME!"

Reviewed Oct. 6, 2011

"i have made this pizza 3 times in one week. great pizza"

Reviewed Aug. 13, 2010

"Wonderful flavor! My family now requests this crust every time. I use my own favorite toppings, and this crust goes well with them all! Instead of measuring the yeast I just use 1 packet, which seems to work very well."

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