Recipe for Whole Wheat Veggie Pizza

Josh is a pizza fanatic! He would eat it for every meal if I let him:) I usually convince him to eat something else, but the other night I gave in and we made pizza!

This time we made a whole wheat crust. We used half whole wheat flour and half all purpose. The best part about this dough is that it really doesn’t have to rise, you only let it “rest” for 15 minutes!! We made it in our food processor too, so it was a breeze!! I was amazed at how quickly we put together a homemade pizza. Faster than any pizza delivery boy could get to your door, I promise!!

I made a simple homemade sauce and we topped our pizza with cheese and veggies. We used green peppers, red onion, tomatoes, and zucchini. I love making my own pizza so I can load it with veggies and limit the cheese. I always put more on Josh’s side because he loves it!

We made a salad to go with and were eating healthy delicious pizza in no time!! We really enjoyed the whole wheat crust. It was thick, chewy, and had a nice nutty flavor. We will for sure make this one again!! Oh, and we got to use our cool new pizza cutting tool from Williams and Sonoma! Another reason to keep making pizza:)

Next time you are craving pizza, give this recipe a go! You will be amazed at how fast everything comes together!!

Whole-Wheat Pizza Dough

To make 1 pound dough:
1 cup whole-wheat flour

1 cup all-purpose flour

1 package quick-rising yeast (2 1/4 teaspoons)

1 teaspoon salt

1/2 teaspoon sugar

3/4 cup hot water (120-130°F)

1 tablespoon extra-virgin olive oil

Use whatever toppings you wish! I made a homemade sauce and we topped ours with mozzarella cheese and veggies!

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.
Categories: Pizza Vegetarian Yeast Breads