Description
Roasted Vegetable Whole Wheat Pizza is a wholesome and flavorful homemade pizza featuring a perfectly crispy whole wheat crust topped with a colorful mix of roasted vegetables, fresh herbs, and melted mozzarella cheese. This recipe balances nutrition and taste, making it a delicious, hearty, and easy-to-make meal suitable for any occasion, with customizable options to fit various dietary preferences.
Ingredients
Scale
For the Dough
- 2 ½ cups whole wheat flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 1 cup warm water (about 110°F / 43°C)
- 2 tbsp olive oil
For the Roasted Vegetables
- 1 bell pepper, chopped
- 1 zucchini, chopped
- ½ red onion, sliced
- 10 cherry tomatoes, halved
- ½ cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano or fresh thyme
- 1 tsp lemon juice (optional)
For the Pizza Assembly
- ½ cup tomato sauce (homemade or store-bought)
- 1 to 1 ½ cups low-moisture mozzarella cheese, shredded
- Fresh basil leaves, for garnish
- Red pepper flakes (optional)
- Olive oil, for brushing the crust edges
Instructions
- Prepare the dough: In a large bowl, combine the whole wheat flour, active dry yeast, and salt. Slowly add warm water and olive oil while mixing until a rough dough forms. Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and allow it to rise for 1 to 1.5 hours or until it has doubled in size.
- Roast the vegetables: While the dough rises, preheat the oven to 425°F (220°C). Chop all vegetables into even pieces. Toss vegetables with olive oil, minced garlic, salt, pepper, oregano or thyme, and lemon juice if using. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and caramelized on edges.
- Roll out the dough: After the dough has doubled, gently punch it down and transfer it to a floured surface. Roll it out into your desired pizza shape and thickness. Transfer the dough to a parchment-lined baking tray or preheated pizza stone for a crisp crust.
- Assemble the pizza: Spread a generous layer of tomato sauce over the rolled-out dough. Evenly distribute the roasted vegetables on top, then sprinkle shredded mozzarella cheese over the surface. Add fresh basil leaves and red pepper flakes if desired. Optionally, brush the crust edges with olive oil for a golden finish.
- Bake the pizza: Bake in a 450°F (230°C) oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Monitor closely to prevent burning. Once baked, remove from oven and let cool for a few minutes before slicing and serving.
Notes
- Use a pizza stone preheated in the oven to ensure an evenly cooked, crisp crust every time.
- Do not overload toppings as too many vegetables can make the crust soggy; balance is key.
- Allow the dough to fully rise for a lighter, fluffier crust texture.
- Roasting the vegetables in advance (up to a day before) saves time during pizza assembly.
- Brushing the crust edges with olive oil before baking adds flavor and a beautiful golden color.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 15 mg