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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.8
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 707.2 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 8.4 g
  • Protein: 10.3 g

View full nutritional breakdown of Whole Wheat Pizza w/ Veggie Toppings calories by ingredient
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Whole Wheat Pizza w/ Veggie Toppings

Submitted by: CARLASKIS

Introduction

Awesome vegan pizza! You won't even miss the cheese. Awesome vegan pizza! You won't even miss the cheese.
Number of Servings: 8

Ingredients

    1.5 c warm water
    2 c whole wheat flour
    1.5 c white flour
    6 T ground flaxseed
    1.5 t salt
    1 T yeast

    2 T olive oil
    6 cloves garlic minced
    oregano (dried)
    1 c tomato sauce
    1 pckg. frozen chopped spinach (thawed w/ water squeezed out)
    1 c chopped onions
    1 c chopped bell pepper
    1 c chopped tomatoes
    1 c sliced mushrooms
    salt & pepper to taste

Directions

Add water, whole wheat flour, white flour, flaxseed, salt, & yeast to bread machine (per your bread machine's instructions). May need to add a little more flour as needed. Set on pizza dough setting. When cycle is completed turn dough out on a floured surface, cut in half (if making 2 15" pizzas), & allow to rest for 5 minutes. Preheat oven to 425F. Sprinkle baking stone or pizza pan w/ cornmeal. Roll & shape dough onto baking stone or pan. For a thicker crust, cover lightly & allow to rise for 45 minutes. Bake pizza crust at 425F for 4 minutes. Remove from oven.
Brush pizza(s) with olive oil, distribute garlic evenly, & sprinkle w/ oregano. Spread tomato sauce onto pizza crust, top w/ spinach, chopped onions, bell pepper, tomatoes, and mushrooms. Sprinkle w/ salt & pepper. Return to oven & bake at 425F for 10-12 minutes more, until veggies are cooked & crust is slightly brown.
Makes 2 15" pizzas (Freeze the leftovers & reheat)

Number of Servings: 8

Recipe submitted by SparkPeople user CARLASKIS.






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