Homemade Veggie Pizza with Whole Wheat Crust

veggie pizza

Homemade veggie pizza is a soothing antidote to  trivial things that seem monumental at the time. Take for example this past week – seven days of unrelenting rain, a surprise $500 car repair bill, and a teen seriously stressing over the upcoming ACT. By the time Friday rolled around I knew exactly what to make for dinner.

Sure, there are a gazillion recipes for homemade pizza but trust me, this homemade veggie pizza recipe has been perfected. It’s a guilt-free homemade veggie pizza.  A “won’t cost you additional treadmill time” kind of homemade pizza that my thighs greatly appreciate. Yours might too. To boot, this homemade pizza dough can be adapted to a variety of toppings if veggie pizza isn’t your thing and  adapted to a variety of uses.

homemade veggie pizza crust

A perfect base for a mountain of veggies, this homemade pizza crust is made using a combination of white and wheat flours – a blend that gets a nod of approval from my three resident food critics. The key to getting a crispy crust on the bottom while maintaining a bit of chewiness is to preheat the oven to 425F with the stone in the oven. Once the oven reaches full temperature, keep the stone right where it is until you’re ready to top it with your favorite sauce and veggies. (The stone will be hot so be very careful when transferring the dough to the stone.)

Our family favorite veggie pizza includes fresh baby spinach, artichokes, red pepper, zucchini, onion, mushrooms and…black olives. Yes, I know, black olives are an oxymoron coming from the chief salt police, but sometimes you gotta live a little. (Rinsing and draining artichokes and olives will also reduce the sodium level a bit.)

Homemade Veggie Pizza with Whole Wheat Crust
Prep time: 
Cook time: 
Total time: 
Serves: 8
Delicious homemade pizza crust using a blend of white and wheat flour. Crispy bottom, slightly chewy crust - a great base to pile on the toppings!
  • 1 C warm water (at most 115F)
  • 1 package yeast (1/4 oz/7g)
  • 1 Tablespoon sugar
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1½ Cups all-purpose unbleached flour*
  • 1 Cup whole wheat flour*
  • *This combination can be adjusted to 1¾ C white and ¾ C wheat and vice versa
  1. Preheat oven to 425 F with baking stone placed inside.
  2. Next, begin making the pizza dough by dissolving the package of yeast and sugar in warm water, stirring until both are dissolved completely.
  3. Pour mixture into mixing bowl.
  4. Add olive oil and salt and stir to combine.
  5. Add flours and stir until well blended.
  6. Let dough rest for 10 minutes.
  7. Sprinkle work surface with cornmeal or flour and roll dough to desired shape and thickness.
  8. Remove heated baking stone from oven; transfer the dough onto the rolling pin and then carefully transfer to the dough to the hot stone. Be careful!
  9. (With slightly oiled fingers, pat the dough onto the stone if necessary.)
  10. Top with your favorite pizza toppings.
  11. Bake 15-20 minutes.
  12. Homemade veggie pizza toppings:
  13. In place of red sauce, spread 1 heaping tablespoon of pesto on dough and top with shredded mozzarella cheese (dairy or your favorite vegan variety).
  14. Next, spread 1 can of rinsed, drained and diced artichoke hearts, and then top with:
  15. baby spinach
  16. sliced mushrooms
  17. sliced onion
  18. sliced red pepper
  19. thinly sliced zucchini
  20. At the end, sprinkle dried oregano to taste.

I’m a full disclosure kind of gal and want to give accolades to the fine folks at Allrecipes for a crust that got me tinkering. Thank you!

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