Quick-Crust Homemade Veggie Pizza
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 581.9
- Total Fat: 21.1 g
- Cholesterol: 64.2 mg
- Sodium: 1,101.3 mg
- Total Carbs: 65.1 g
- Dietary Fiber: 9.9 g
- Protein: 36.1 g
View full nutritional breakdown of Quick-Crust Homemade Veggie Pizza calories by ingredient
Introduction
No time is needed to let this pizza crust raise--think hand-tossed crust, but using part whole wheat flour. Toppings are flexible, and the results are a crowd pleaser! No time is needed to let this pizza crust raise--think hand-tossed crust, but using part whole wheat flour. Toppings are flexible, and the results are a crowd pleaser!Number of Servings: 4
Ingredients
-
Crust
1 cup warm water
2 tsp active dry yeast
2 tsp olive oil
approx 1 cup unbleached flour
approx 1 cup whole wheat flour
Sauce
1 6oz can tomato paste
approx 2 Tbsp water
1/2 tsp italian seasoning
1/4 tsp garlic powder
1/4 tsp dried oregano
1/8 tsp basil
Toppings
1 cup broccoli slaw
1/2 pound mushrooms, sliced (calculated with white mushrooms)
1/2 can black olives, sliced
1/4 cup sun-dried tomatoes
1-1/2 cup shredded low-fat mozzarella
1/2 cup shredded cheddar
Directions
Preheat oven to 400. Grease pizza pan with spray oil.
Pour warm water into large bowl, sprinkle in yeast, and allow to dissolve. When yeast has dissolved, pour in olive oil and about 1 cup of the flours. Beat until smooth. Stir in remaining flours until the dough forms a ball and is only slightly sticky. Center ball of dough on pizza pan and, with floured hands, spread out to the edges. Bake in hot oven about 10 minutes.
While crust is cooking, prepare sauce by thinning tomato paste with water to desired consistency (If you double this recipe for 2 pizzas, 1 can of tomato paste and 1 can of tomato sauce stirred together is perfect.); stir in seasonings. Prepare toppings.
When crust is baked, spread sauce evenly over crust, add veggies, sprinkle mozzarella and cheddar evenly over toppings, and bake another 10 minutes until cheese is melted and slightly golden. Let pizza set 2 minutes, cut and serve.
Serving Size: makes 15" pie--8 pieces
Number of Servings: 4
Recipe submitted by SparkPeople user MISHKA1980.
Pour warm water into large bowl, sprinkle in yeast, and allow to dissolve. When yeast has dissolved, pour in olive oil and about 1 cup of the flours. Beat until smooth. Stir in remaining flours until the dough forms a ball and is only slightly sticky. Center ball of dough on pizza pan and, with floured hands, spread out to the edges. Bake in hot oven about 10 minutes.
While crust is cooking, prepare sauce by thinning tomato paste with water to desired consistency (If you double this recipe for 2 pizzas, 1 can of tomato paste and 1 can of tomato sauce stirred together is perfect.); stir in seasonings. Prepare toppings.
When crust is baked, spread sauce evenly over crust, add veggies, sprinkle mozzarella and cheddar evenly over toppings, and bake another 10 minutes until cheese is melted and slightly golden. Let pizza set 2 minutes, cut and serve.
Serving Size: makes 15" pie--8 pieces
Number of Servings: 4
Recipe submitted by SparkPeople user MISHKA1980.