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Whole Wheat Veggie Pizza

 Whole Wheat Veggie Pizza
"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.
12 ServingsPrep: 50 min. + rising Bake: 15 min.

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

Directions

  • In a large bowl, combine the first five ingredients. Add water and
  • oil; beat until smooth. Turn onto a floured surface; knead until

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Whole Wheat Veggie Pizza (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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).
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.