Description

Whole Wheat Roasted Veggie Pizza features a wholesome, nutty whole wheat crust topped with a vibrant medley of oven-roasted vegetables and melted mozzarella or vegan cheese. This nutritious and colorful pizza balances indulgence and wellness with bold flavors, crisp textures, and easy customizations to suit vegan, vegetarian, or gluten-free preferences.

Ingredients

Scale

For the Dough

2 ½ cups whole wheat flour
1 cup warm water
2 ¼ tsp active dry yeast (1 packet)
2 tbsp olive oil
½ tsp sea salt

For the Sauce

1 cup fresh tomatoes, pureed (for tomato sauce)

For the Roasted Vegetables

1 cup bell peppers, sliced
1 cup zucchini, sliced
1 cup eggplant, diced
½ cup red onions, sliced
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary (or fresh)
1 tsp dried oregano (or fresh)
1 tsp dried basil (or fresh)
¼ tsp sea salt
¼ tsp black pepper
Optional: pinch of red pepper flakes

For Topping

1 cup shredded mozzarella cheese or vegan cheese alternative
Fresh basil or parsley for garnish
Olive oil drizzle for finishing

Instructions

Prepare the Dough: Combine whole wheat flour, warm water, yeast, olive oil, and sea salt in a large bowl. Knead the mixture until it forms a smooth, elastic dough. Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour or until it doubles in size.
Roast the Vegetables: Toss the bell peppers, zucchini, eggplant, and red onions with olive oil, minced garlic, salt, herbs, and optional red pepper flakes. Spread evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes until tender and caramelized.
Roll Out the Dough: After the dough has risen, punch it down gently and roll it out on a pizza stone or baking sheet to your desired thickness, forming a rustic whole wheat crust.
Add the Sauce and Toppings: Spread a thin layer of fresh tomato sauce evenly over the rolled dough. Layer the roasted vegetables on top, then sprinkle shredded mozzarella or your chosen cheese evenly over the veggies.
Bake the Pizza: Bake in a preheated oven at 450°F (230°C) for 12-15 minutes, until the crust is golden brown and the cheese is bubbling and slightly browned.
Garnish and Serve: Remove the pizza from the oven. Sprinkle fresh basil or parsley over the top and drizzle with a little olive oil. Slice and serve warm or at room temperature.

Notes

Pre-roast the vegetables to prevent soggy crust and intensify flavors.
Use a pizza stone preheated for a crispier bottom crust.
Avoid overloading the pizza with too many vegetables to maintain crust texture.
Allow dough to rest after kneading for better elasticity.
Add fresh herbs after baking to preserve their bright flavor and color.

Prep Time: 1 hour 20 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1/4 pizza
Calories: 280 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 15 mg

Keywords: whole wheat pizza, roasted vegetable pizza, healthy pizza, vegan pizza, vegetarian pizza, whole grain crust, homemade pizza