Whole Wheat Veggie Pizza Recipe
Whole Wheat Veggie Pizza Recipe photo by Taste of Home

Whole Wheat Veggie Pizza Recipe

Publisher Photo
"A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course," relates Denise Warner of Red Lodge, Montana.
TOTAL TIME: Prep: 50 min. + rising Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 50 min. + rising Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons olive oil
  • SAUCE:
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons Italian seasoning
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • TOPPINGS:
  • 1 cup chopped zucchini
  • 1 cup sliced fresh mushrooms
  • 1/4 cup each chopped onion, green and sweet red pepper
  • 1 teaspoon olive oil
  • 1-1/4 cups shredded part-skim mozzarella cheese

Nutritional Facts

1 slice equals 179 calories, 5 g fat (0 saturated fat), 5 mg cholesterol, 203 mg sodium, 28 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 vegetable, 1/2 fat.

Directions

  1. In a large bowl, combine the first five ingredients. Add water and oil; beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.
  2. Meanwhile, in a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until slightly thickened, stirring occasionally. Remove from the heat; set aside.
  3. Punch dough down. Divide in half; roll each portion into a 12-in. circle. Transfer to two greased 12-in. pizza pans. Prick dough with a fork. Bake at 400° for 8-10 minutes or until lightly browned.
  4. In a small skillet, saute vegetables in oil until tender. Spread pizzas with sauce; sprinkle with vegetables and cheese. Bake for 12-15 minutes or until cheese is melted. Yield: 2 pizzas (6 slices each).
Originally published as Whole Wheat Veggie Pizza in Taste of Home August/September 2000, p17

Nutritional Facts

1 slice equals 179 calories, 5 g fat (0 saturated fat), 5 mg cholesterol, 203 mg sodium, 28 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 vegetable, 1/2 fat.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Whole Wheat Veggie Pizza

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MY REVIEW
Reviewed Jul. 27, 2008

"Try using 3 tablespoons ground flaxseed instead of 1 tablespoon oil. This works great and adds heart-healthy fats."

MY REVIEW
Reviewed Jun. 29, 2008

"I noticed that this recipe still calls for 2 Tbls. oil, which is quite a lot of fat. Could you use fat free liquid margarine instead? I have used it in making breads in my bread machine, and it works great."

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