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Veggie Pizza with Herbed Tomato Crust

Total Time

Prep: 30 min. + rising Bake: 25 min.

Makes

6 servings

I love this recipe because the crust is so flavorful—tomato juice replaces most of the oil. It's one of my kids' favorite meals! —Karen Shipp, San Antonio, Texas
Veggie Pizza with Herbed Tomato Crust Recipe photo by Taste of Home

Ingredients

  • 1/2 cup whole wheat flour
  • 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup tomato juice
  • 1 teaspoon olive oil
  • 1-1/2 to 1-3/4 cups all-purpose flour
  • TOPPINGS:
  • 1 can (8 ounces) pizza sauce
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 small red onion, chopped
  • 1 medium tomato, chopped
  • 1 cup shredded part-skim mozzarella cheese
  • Crushed red pepper flakes, optional

Directions

  1. In a large bowl, combine the first 7 ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes.
  3. Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edge slightly.
  4. Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edge is lightly browned. If desired, sprinkle with pepper flakes.

Nutrition Facts

1 slice: 240 calories, 4g fat (2g saturated fat), 11mg cholesterol, 370mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 lean meat.

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