Rustic Whole Wheat Vegetable Pizza
This Rustic Whole Wheat Vegetable Pizza took me by surprise with its deliciously fluffy and flavorful dough. Instead of the conventional crust method, I innovatively folded the edges inwards, giving the pizza a unique and delightful shape. The filling is a canvas, inviting you to use whatever fresh and seasonal vegetables you have on hand—I utilized a tasty blend of green bell peppers, sun-dried tomatoes, and olives to create a vibrant medley of flavors. This recipe is not only satisfying but also makes use of wholesome ingredients, perfect for a healthy meal. With two generously-sized pizzas, it's ideal for sharing or for meal prep throughout the week. Gather your loved ones and indulge in this hearty vegetarian delight!
N/A
Servings
100
Calories
13
Ingredients
Ingredients
olive oil
1 tablespoon (for the dough)
yeast
1/4 ounce (1 package) (active dry yeast)
sugar
1 tablespoon (granulated)
warm water
1 cup (around 110°F (43°C))
bread flour
1/4 cup (all-purpose)
whole wheat flour
1 1/3 cups (whole grain)
salt
3/4 teaspoon (to taste)
tomato sauce
3 tablespoons (for spreading)
green pepper
1 (cut lengthwise)
black olives
1/2 cup (sliced)
sun-dried tomatoes
1/4 cup (chopped)
mozzarella cheese
1/2 cup (low-fat, shredded)
oregano
1 tablespoon (dried)
Instructions
1
In a mixing bowl, combine warm water, sugar, and sprinkle the yeast on top. Allow it to stand for about 5 minutes, or until it becomes frothy, indicating the yeast is activated.
2
In the same bowl, add 1 tablespoon of olive oil, bread flour, whole wheat flour, and salt. Mix well until combined. The dough will be sticky; that’s okay!
3
Transfer the dough to a greased bowl. Cover it with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until it has doubled in size.
4
Once the dough has risen, preheat your oven to 400°F (200°C).
5
Divide the dough in half and roll each half into a circular shape. Instead of keeping the edges flat, gently fold the edges inwards, creating a raised crust.
6
Spread 1.5 tablespoons of tomato sauce on each pizza base, leaving the edges free. Sprinkle oregano over the sauce.
7
Evenly distribute the green pepper slices, chopped sun-dried tomatoes, and black olives on top of each pizza. Finish off with a generous sprinkling of low-fat mozzarella cheese.
8
Bake the pizzas in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9
Once baked, remove from the oven, let cool for a few minutes, slice, and enjoy your wholesome vegetarian pizza!
Nutrition Information
2g
Fat
15g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Whole Wheat Vegetable Pizza?
It is a healthy, vegetarian pizza made with a fluffy whole wheat dough where the edges are folded inwards to create a unique rustic crust, topped with fresh vegetables and mozzarella.
How many pizzas does this recipe make?
This recipe makes two generously-sized pizzas, making it ideal for sharing or meal prep.
Is this pizza recipe vegetarian?
Yes, this is a hearty vegetarian delight that uses fresh vegetables and low-fat mozzarella cheese.
What are the nutritional facts for one serving?
Each serving contains 100 calories, 2g of fat, 15g of carbohydrates, and 3.75g of protein.
How do I activate the yeast for the dough?
Combine warm water (around 110°F) and sugar in a bowl, then sprinkle the yeast on top and let it stand for 5 minutes until frothy.
What types of flour are used in this recipe?
The dough uses 1 1/3 cups of whole wheat flour and 1/4 cup of bread flour (or all-purpose).
Is it normal for the dough to be sticky?
Yes, the recipe indicates that the dough will be sticky after mixing, which is perfectly fine.
How long should the pizza dough rise?
The dough should rise in a warm place for 1 hour, or until it has doubled in size.
What oven temperature is required for baking?
The oven should be preheated to 400°F (200°C).
How is the crust shaped differently in this recipe?
Instead of keeping the edges flat, you gently fold the edges of the circular dough inwards to create a raised, rustic crust.
How much tomato sauce is used per pizza?
Spread 1.5 tablespoons of tomato sauce on each pizza base, leaving the folded edges free.
Which vegetables are featured in this specific version?
The recipe utilizes a blend of green bell peppers, sun-dried tomatoes, and black olives.
Can I use different vegetables for the topping?
Yes, the filling is a canvas and you are invited to use whatever fresh and seasonal vegetables you have on hand.
What type of cheese is recommended for this pizza?
The recipe calls for 1/2 cup of low-fat, shredded mozzarella cheese.
How long does the pizza need to bake?
Bake the pizzas for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
How much olive oil is used in the dough?
The dough requires 1 tablespoon of olive oil.
What is the preparation for the green peppers?
One green pepper should be cut lengthwise into slices.
Is dried or fresh oregano used?
The recipe uses 1 tablespoon of dried oregano sprinkled over the sauce.
How much yeast is needed?
You will need 1/4 ounce or one package of active dry yeast.
What kind of water temperature is best for the yeast?
Warm water around 110°F (43°C) is recommended to activate the yeast.
How many sun-dried tomatoes are used?
The recipe calls for 1/4 cup of chopped sun-dried tomatoes.
How many black olives are used?
The recipe uses 1/2 cup of sliced black olives.
Is bread flour mandatory?
The ingredient list suggests 1/4 cup of bread flour, but also notes all-purpose can be used.
How many total ingredients are in this recipe?
There are 13 total ingredients in this pizza recipe.
Should the bowl for the dough be greased?
Yes, transfer the dough to a greased bowl before covering it to rise.
What should I cover the dough with while it rises?
You can cover the bowl with plastic wrap or a damp cloth.
Can this recipe be used for meal prepping?
Yes, because it makes two pizzas, it is perfect for meal prep throughout the week.
How do you know when the yeast is activated?
The yeast mixture will become frothy on top after standing for about 5 minutes.
What is the very last step before eating?
Once baked, remove from the oven and let the pizza cool for a few minutes before slicing.
How much salt is used in the dough?
The recipe uses 3/4 teaspoon of salt, or more to taste.