5.0 from 3 votes
Whole Wheat Veggie Pizza
You will love this Veggie Pizza Recipe using our favorite whole wheat pizza dough recipe. It's got pesto for the sauce, plenty of gooey mozzarella cheese, and lots of fresh, colorful veggies on top!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 8 -10 Servings
Calories: 265 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Whole Wheat Pizza Dough
- 1 1/4 cups warm water around 110 degrees F
- 1 teaspoon granulated sugar
- 1 Tablespoon honey
- 1 Tablespoon active dry yeast or instant yeast
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 2 3/4 cups whole wheat flour
Toppings
- 1/2-1 cup pesto homemade or storebought
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 1/2 zucchini thinly sliced
- 1 Roma tomato thinly sliced
- 8 oz. crimini or button mushrooms sliced
- 1/2 cups freshly shredded mozzarella cheese
Instructions
- Combine the warm water, granulated sugar, honey, and yeast together in a large bowl. If using active dry yeast, let it proof for 5 minutes until foamy. If using instant yeast, proceed immediately to the next step.
- Add the olive oil, salt, and flour, and mix until combined either using a large wooden spoon or a stand mixer fitted with a dough hook attachment.
- Knead for 5 minutes using the dough hook attachment on medium-low speed or by hand until the dough is smooth and elastic. If it is too sticky, you can add another 1/4 cup of flour.
- Add a little olive oil to a large, clean bowl and transfer the ball of pizza dough to that bowl, turning to coat in the oil. Cover with plastic wrap and let rise for about 60-90 minutes until doubled in size.
- While the dough is rising, preheat the oven to 500 degrees F (or as high as your oven will go). If you have a pizza stone, place that on the bottom rack of your oven before heating the oven so it can get really hot at the same time.
- When the dough has risen, divide it into two evenly-sized balls.
- Working with one ball of dough at a time, dust the dough with a little flour, then flatten it into a round disc. Use your hands to press and stretch the dough into a large, thin circle. If the dough keeps shrinking back, let it rest for 5 minutes before trying again. I like to do this on a sheet of parchment paper to make it easy to transfer my pizza to the oven.
- Spread 1/4-1/2 cup of pesto sauce on each circle of dough, depending on how much you like. Then sprinkle the pizzas with a little cheese and arrange the sliced veggies on top. Sprinkle with the remaining cheese, then bake for 12-15 minutes until brown around the edges and cooked through.
- Slice and serve!
Cup of Yum
Notes
- If you plan to overload you pizza with lots of toppings, go ahead and bake it plain for 5 minutes first so the middle can cook through a bit.
- Leftover pizza can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in a 400 degrees F oven for 8-10 minutes until the cheese is melted and hot again.
Nutrition Information
Calories
265kcal
(13%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
7mg
(2%)
Sodium
486mg
(20%)
Potassium
343mg
(10%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
700IU
(14%)
Vitamin C
28mg
(31%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 265
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 486mg | 20% |
| Potassium | 343mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 28mg | 31% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.