Whole Wheat Veggie Pizza Recipe

5 2 1
Whole Wheat Veggie Pizza Recipe
Whole Wheat Veggie Pizza Recipe photo by Taste of Home
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Whole Wheat Veggie Pizza Recipe

Read Reviews
5 2 1
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.
Recommended: Top 10 Pizza Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.

Ingredients

  • 1/2 cup whole wheat flour
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1 cup water
  • 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 teaspoon olive oil
  • 1 cup chopped zucchini
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green or red pepper
  • 1/4 cup chopped onion
  • 1-1/4 cups shredded part-skim mozzarella cheese

Directions

In a large bowl, mix first four ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
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 with plastic wrap; let rise in a warm place until doubled, about 30 minutes.
In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat.
Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on two greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes.
Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes. 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: 190 calories, 6g fat (2g saturated fat), 8mg cholesterol, 234mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 vegetable, 1/2 fat.

  • 1/2 cup whole wheat flour
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1 cup water
  • 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 teaspoon olive oil
  • 1 cup chopped zucchini
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green or red pepper
  • 1/4 cup chopped onion
  • 1-1/4 cups shredded part-skim mozzarella cheese
  1. In a large bowl, mix first four ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. 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 with plastic wrap; let rise in a warm place until doubled, about 30 minutes.
  3. In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat.
  4. Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on two greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes.
  5. Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes. Yield: 2 pizzas (6 slices each).
Originally published as Whole Wheat Veggie Pizza in Taste of Home August/September 2000, p17

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Reviews forWhole Wheat Veggie Pizza

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Jesus.freak User ID: 3275943 86911
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
mamaele62 User ID: 1614840 80317
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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