Whole Wheat Veggie Pizza Recipe

Name: Whole Wheat Veggie Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120u00b0-130u00b0. 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 and 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 400u00b0. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 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.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup whole wheat flour, 2 packages (1/4 ounce each) quick-rise yeast, 1 teaspoon garlic powder, 1/2 teaspoon salt, and more.

Yes, Whole Wheat Veggie Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Wheat Veggie Pizza

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