Best Whole Wheat Veggie Pizza Recipes

WHOLE WHEAT VEGGIE PIZZA

Whole Wheat Veggie Pizza image

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. -Denise Warner, Red Lodge, Montana

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 pizzas (6 slices each).

Number Of Ingredients 22

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

Steps:

In a large bowl, mix first 4 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 and 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 2 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.

Nutrition Facts : Calories 190 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 234mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

WHOLE WHEAT VEGGIE PIZZA

Whole Wheat Veggie Pizza image

Number Of Ingredients 9

Ingredients

1 loaf Rhodes Bread Dough or 8 Rhodes Whole Wheat Texas Rolls, thawed to room temperature (makes two 12-inch pizzas)
2 1/2 cups small broccoli florets
1 1/2 cups sliced yellow bell pepper
1/4 cup water
4 tablespoons pesto
2 cups grated provolone cheese
red onion sliced in thin rings
2 cloves garlic minced
salt and pepper, if desired

Steps:

Cut loaf in half or combine 4 Texas rolls together and, on a sprayed counter or board, roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Repeat with remaining half loaf or 4 Texas rolls. Prick each crust generously with a fork. Bake at 350°F for 8-10 minutes. Remove from oven and set aside to cool. Place broccoli and yellow pepper in a bowl with water. Cover and microwave 1-2 minutes until crisp-tender. Remove from microwave and drain. Spread each partially baked crust with 2 tablespoons pesto. Sprinkle each with 1/2 of the cheese and top with broccoli, pepper & onion rings. Sprinkle 1/2 of the minced garlic over each pizza. Season with salt and pepper, if desired. Bake at 350°F an additional 10 minutes or until cheese is melted and crusts are golden brown.NOTE: Individual pizzas can be made using 1 Texas roll.

Nutrition Facts : Nutritional Facts Serves