Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Vegetable Pizza W/ Whole Wheat Crust Recipe

Looking for an easy Vegetable Pizza w/ Whole Wheat Crust recipe? Learn how to make Vegetable Pizza w/ Whole Wheat Crust using healthy ingredients.


Submitted by rjrober

Makes 12 servings



Thin crispy pizza with roasted veggies and fresh mozzarella. Makes 2 pizzas.

Recipe Ingredients for Vegetable Pizza w/ Whole Wheat Crust

1 teaspoon active dry yeast
1 cup water, warm
2 cups Whole Wheat Graham Flour
1 cup white flour, unbleached
1 1/2 teaspoons salt
1 lb eggplant, diced
1 cup red bell pepper, diced
8 oz. mushrooms, sliced
2 cups zucchini, diced
1 cup tomatoes, diced
1 cup Pasta Sauce Italian Herb, Muir Glen
12 oz. mozzarella, part skim low moisture
1/2 oz. Parmigiano reggiano, grating cheese
1 tbsp rosemary, fresh, minced
2 tbsp Olive oil

Recipe Directions for Vegetable Pizza w/ Whole Wheat Crust

  1. Add yeast to warm water, proof for 20 minutes. Add all of whole wheat flour and 1/4 cup of white flour to yeast mixture. Mix with paddle or dough hook for 5 - 10 minutes.

  2. Add tsp salt and continue mixing on lower speed. Add another 1/2 cup of white flour in small amounts until dough is pulling away from sides of bowl.

  3. Scrape dough out onto a floured surface, sprinkle with flour to prevent sticking and knead lightly. Pull dough into a ball and place in an oiled bowl. Cover with plastic and allow to rise for 2 hours or until double. (In a hot kitchen, place bowl in fridge for the first hour or so.)

  4. Oil 2 cookie sheets or pizza pans. Turn dough out onto floured surface and divide in 2 pieces. Flatten, stretch and roll each piece into a shape that fits the cookie sheet. Place each dough on a sheet.

  5. Preheat oven to 400ºF. While oven heats, toss diced eggplant with a small amount of salt and place in a colander to drain for 15 minutes.

  6. Rinse eggplant, pat dry and spread in an oiled roasting pan with peppers, zuchini and mushrooms. Sprinkle with salt and place in hot oven for 20 minutes. Remove from oven and set aside.

  7. Place pizza crusts in hot oven for 10-15 minutes. Dough should look dry and just beginning to brown at edges.

  8. Mist dough with olive oil spray, sprinkle 2 tbsp of mozzarella on crust.

  9. Add roasted vegetables spreading out evenly over cheese. Mist with olive oil. Sprinkle with 1/2 of rosemary and top with 1/2 of shredded mozzarrella and 1/2 of parmigiano reggiano.

  10. Return to oven for 15 minutes or until cheese is bubbling and crust edges are brown. For a crisper bottom crust, slide pizza off sheet onto a pizza stone for 5 more minutes.

  11. Prepare 2nd pizza the same way. Cut each into 12 pieces. 1 serving is 2 slices. [WW=5pts]

Categories

Main Dish, Italian

Nutrition Facts
Serving Size 199.3g
Amount Per Serving
Calories
243
Calories from Fat
84
% Daily Value*
Total Fat
9.3g
14%
Saturated Fat
4.1g
20%
Trans Fat
0.0g
Cholesterol
16mg
5%
Sodium
511mg
21%
Potassium
277mg
8%
Total Carbohydrates
29.9g
10%
Dietary Fiber
4.8g
19%
Sugars
3.2g
Protein
12.6g
Vitamin A 14% Vitamin C 36%
Calcium 24% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • High in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement