Healthy Whole Wheat Pizza Recipe Video
Make healthy whole wheat pizza from scratch. Serve with a simple arranged tomato and cucumber salad.
Ingredients
| Warm water | 1 1⁄2 Cup (24 tbs) | |
| Yeast | 2 Teaspoon (1 Packet) | |
| Agave nectar/Other sweetener | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Whole wheat flour | 4 Cup (64 tbs) | |
| Soy flour | 1⁄2 Cup (8 tbs) | |
| Oil | 1 Tablespoon (For Rising) | |
| Oil | 1 Tablespoon (For Rising) | |
| Pasta sauce | 20 Ounce | |
| Shredded cheese | 12 Ounce (Made Of Soy Or Rice With No Casein) | |
| Olives | 1 Cup (16 tbs) | |
| Mushrooms | 5 , sliced (About 1 Cup) | |
| Bell pepper | 1⁄2 Cup (8 tbs), sliced | |
| Spinach | 2 Cup (32 tbs) | |
| Basil | 12 | |
| Yellow squash | 1⁄2 Cup (8 tbs), sliced | |
| Plum tomatoes | 3 , sliced | |
| Cucumber | 1 , sliced into 4-5 inches | |
| Parsley | 1⁄4 Cup (4 tbs), minced | |
| Sea salt | To Taste | |
| Olive oil | 1 Tablespoon |
Directions
For the Pizza Crust:
Dissolve yeast in water and agave nectar. Add oil, salt, soy flour and 1 cup flour. Mix. Add flour until dough pulls from side of bowl.
Turn out on counter top and knead, adding flour until it won’t absorb any more. Roll into a ball.
Pour about 1 tablespoon of oil into the mixing bowl: coat dough on all sides with oil; cover with towel and let it rise for about an hour; it will double in size.
Punch down the dough and place it on a cookie sheet. Flatten the dough, pushing it firmly but gently so as not to tear, until it fills the whole sheet. Make the edges just a little thicker so sauce won’t seep out.
The Pizza Toppings:
Spread the tomato sauce evenly over the dough. Sprinkle with 3/4 of the cheese. Add your choice of vegetables. Add the remaining portion of cheese on top. Let the pizza sit for 10-15 minutes to give the crust a chance to rise a little more.
Place the pizza in a 400 degree oven for 30-40 minutes. The crust should be golden brown and the cheese melted. Let it set for 3-5 minutes, cut and serve.
For the Salad:
Slice the tomatoes and cucumbers. Arrange on a plate. Sprinkle parsley, salt and olive oil on top.
Dissolve yeast in water and agave nectar. Add oil, salt, soy flour and 1 cup flour. Mix. Add flour until dough pulls from side of bowl.
Turn out on counter top and knead, adding flour until it won’t absorb any more. Roll into a ball.
Pour about 1 tablespoon of oil into the mixing bowl: coat dough on all sides with oil; cover with towel and let it rise for about an hour; it will double in size.
Punch down the dough and place it on a cookie sheet. Flatten the dough, pushing it firmly but gently so as not to tear, until it fills the whole sheet. Make the edges just a little thicker so sauce won’t seep out.
The Pizza Toppings:
Spread the tomato sauce evenly over the dough. Sprinkle with 3/4 of the cheese. Add your choice of vegetables. Add the remaining portion of cheese on top. Let the pizza sit for 10-15 minutes to give the crust a chance to rise a little more.
Place the pizza in a 400 degree oven for 30-40 minutes. The crust should be golden brown and the cheese melted. Let it set for 3-5 minutes, cut and serve.
For the Salad:
Slice the tomatoes and cucumbers. Arrange on a plate. Sprinkle parsley, salt and olive oil on top.
Editors Review
Pizzas are always comforting! How about pizza minus the fat, add in more health? A great whole wheat pizza with veggies is what you are going to learn today! Right from the base to the toppings. The toppings are all healthy veggies topped with soy cheese. This is a must try!Chef
