BBQ Veggie Pizza

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,135.0
  • Total Fat: 34.4 g
  • Cholesterol: 65.8 mg
  • Sodium: 1,629.3 mg
  • Total Carbs: 158.8 g
  • Dietary Fiber: 10.2 g
  • Protein: 50.0 g

View full nutritional breakdown of BBQ Veggie Pizza calories by ingredient


Introduction

Easy, quick, inexpensive, healthier pizza. I never order pizza out any more. I make up my own pizza crust mixes and keep them in the pantry for those busy after-work evenings when I'm craving pizza. (Just put the dry ingredients in a clean glass canning jar, label, and store in pantry until needed). And this recipe can be adapted in numerous ways...you can sub pizza sauce for the BBQ sauce, use whatever veggies you have on hand, just make it to suit yourself. Easy, quick, inexpensive, healthier pizza. I never order pizza out any more. I make up my own pizza crust mixes and keep them in the pantry for those busy after-work evenings when I'm craving pizza. (Just put the dry ingredients in a clean glass canning jar, label, and store in pantry until needed). And this recipe can be adapted in numerous ways...you can sub pizza sauce for the BBQ sauce, use whatever veggies you have on hand, just make it to suit yourself.
Number of Servings: 1

Ingredients

    1 C flour (use all-purpose flour or mix white whole wheat with all-purpose)
    1 T sugar
    1 T yeast
    1/4 tsp salt
    1 T canola oil (or whatever oil you like)
    3/4 C warm water (not too hot, warm to the touch is good)

    4 T BBQ sauce
    4 oz part-skim mozzarella cheese
    1 C baby spinach
    1 C chopped sweet red peppers
    1.5 C chopped mushrooms

Tips

This recipe is easily adaptable...sometimes I use a combination of whole wheat and white flour with ground flax seed. You can use whatever type of oil you have on hand. The sauce can be a red, tomato sauce, a white sauce, BBQ sauce, or even no sauce. You can use whatever veggies you please, add chicken or any other meat. I sometimes add pineapple with the BBQ sauce, depends on what I have on hand or what I'm in the mood for.


Directions

Preheat oven to 425. Dust pizza stone with small amount of dry cornmeal.

In small bowl, combine flour, sugar, salt, and yeast. Stir in oil and warm water. Mix well. Add enough flour to form soft dough ball. Cover bowl with clean cloth and set aside to rise as you prep veggies.

Wash and chop mushrooms and peppers. Spread on paper towels to dry. I don't tear the baby spinach, but you can if you want to.

Place dough on pizza stone, spread a little oil on your hands. Spread dough, starting in the middle and working out. Be sure you form a small lip around the edge to keep sauce from leaking over. Once you have the dough at desired size, place in oven for 5 minutes or so. Pull out and place on cooling rack.

Spread BBQ sauce over crust. Put spinach, mushrooms, and peppers over sauce. Sprinkle with cheese. Bake for 10-15 minutes. You'll need to keep an eye on it. It'll be done when the edges of your crust are lightly browned...it'll depend, in part, on how thick you formed your crust.

When done, place on cooling rack and allow to cool for a few minutes before cutting. I cut mine in squares, making 4 3-piece servings.

Serving Size: makes 4 3-piece servings

Number of Servings: 1

Recipe submitted by SparkPeople user BETRME100.