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Veggie Pizza with Herbed Tomato Crust

 Veggie Pizza with Herbed Tomato Crust
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
6 ServingsPrep: 30 min. + rising Bake: 25 min.


  • 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


  • In a large bowl, combine the first seven ingredients. In a small

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Veggie Pizza with Herbed Tomato Crust (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
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.
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