Roasted Vegetable Whole Wheat Pizza.
Slice-by-slice, this homemade pizza will disappear before your eyes. Made on a simple whole wheat crust, you can pile it high with your favorite roasted veggies!
I’m writing this post with a mug of hot cocoa on my desk, a cozy blanket on my legs, and I’m considering putting on some gloves as I type. It’s 5 degrees F here in Baltimore with a windchill of -10. Eight inches of fresh powder on the ground and not a warm day in sight.
I’m craving warm, carby comfort food like macaroni and cheese with a side of chocolate chip cookies. Leftover homemade roasted veggie pizza will suffice though.
Let’s cut right to the chase.
Whole wheat pizza crust is known to be tough, dense, and flavorless. Nothing at all like fluffy, chewy, soft, and crispy white pizza crust that we all know and love.
Today I’m changing that! I spent about 2 weeks testing for a lip-smackin’ whole wheat pizza crust recipe. A little more flour, a little less oil, more yeast, less salt, you know the deal. Yes, we’ve been eating a lot of pizza here lately.
I’m beyond excited to share a whole wheat pizza crust recipe with you today that is not only good, but stacks up to its soft white counterpart. If you’re looking to add some whole grain goodness to your pizza night, this recipe will take you there.
So how can you make it? In an effort to keep this roasted veggie pizza post a little shorter, I put together a little how-to page for you to bookmark. Step-by-step photos to help you get that knock-your-socks-off whole wheat pizza crust.
The whole wheat pizza crust recipe is quite similar to my regular pizza crust recipe, with just a few changes:
- Adding more yeast + water, with less flour (to reduce any possible dense texture)
- Adding a touch of honey. Honey whole wheat pretzel twists are my snack of choice, so if you like them too – you’ll love this crust.
- Using whole wheat flour.
Those are about all the changes I made. Hey, if it ain’t broke – don’t fix it! I love my regular pizza crust recipe, so I didn’t want to stray too far from it when developing the whole wheat version.
One thing that is incredibly important for your crust? Use good quality yeast!
I always use Red Star Platinum. I have the best results in my crust when I use their platinum line. Though I am being compensated for sponsoring Red Star Yeast, please know that I’ve been an avid user ever since I began to bake with yeast. Their Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple. I use only enough yeast to get the job done; I don’t like pizza dough to taste “yeasty.” 1 Tablespoon of yeast is what you need for this whole wheat pizza crust.
Let’s talk toppings.
The beauty of this roasted veggie pizza is that you have complete control over what goes on it. Do you like roasted zucchini? Add some! Don’t like mushrooms? Leave them out. Have a green pepper to use up? Throw it on top. You get the idea.
When my friend Erin came over the other night, we had a fantastic roasted red pepper + artichoke + mushroom pizza from Trader Joes. And those flavors are exactly what inspired today’s homemade version. I added some roasted eggplant, caramelized onions, cheese, and pizza sauce for good measure. Yup, this pizza has the works!
I roasted the vegetables and caramelized the onions/mushrooms while the pizza dough was rising (step 3 – 5). Multitasking – great way to save time!
It’s important to cook/roast the veggies before putting on the pizza because the actual pizza will only bake for about 15 minutes. And that’s not long enough to really produce that smoky, sweet flavor that oven roasting gives to vegetables.
Once the pizza dough has finished rising and resting (as instructed in step 7), roll out into a circle, top with olive oil (to prevent a soggy crust) some pizza sauce, cheese, and the roasted veggies. I simply used mozzarella cheese because that’s what we had.
Feel feel to use gorgonzola, feta, or some creamy goat cheese instead. The world of cheese is your oyster… or something like that.
Pile the olive oil-brushed, uncooked pizza crust high with veggies:
Bake the pizza for about 15 minutes. I left mine in the oven for a minute or two longer because I like my crust a little brown and the veggies extra toasty. Once you remove the pizza from the oven, sprinkle with a little grated parmesan cheese.
Slice your pizza up and enjoy it with some soda (do you call it pop or soda?), wine, beer, or whatever your pizza drink of choice is. May I recommend pairing this roasted veggie pizza with champagne? Because that’s exactly how we enjoyed it. There’s always a reason for champagne, folks.
I need to paint my nails.
Honey sweetened, 100% whole wheat pizza crust. Crispy on the outside, soft on the inside, chewy edges, healthy whole-grain goodness. Not dry, dense, or tough-textured. Truly a foolproof, healthier alternative to regular crust! I’m quite certain this roasted veggie whole wheat pizza will impress pizza aficionados everywhere. Healthy dinner is served!
Roasted Vegetable Whole Wheat Pizza
Yield: one 12-inch pizza
A simple recipe for roasted vegetable pizza on top of my favorite whole wheat homemade pizza crust. Makes one 12-inch pizza or you can make two pizzas from my entire crust recipe and double the toppings listed below.
Prep Time: 2 hours
Total Time: 2 hours, 15 minutes
- 1/2 recipe whole wheat pizza crust
- 1 small eggplant (or 1/2 large), sliced thinly
- 1 red pepper, sliced
- artichoke hearts (I used 1 can, which held about 9)
- 1 small white or yellow onion, thinly sliced
- 1 cup mushrooms (I used baby portobello), chopped
- olive oil for roasting veggies
- 1/3 cup pizza sauce (homemade or store-bought)
- 3/4 cup shredded mozzarella cheese*
- 2-3 Tablespoons (10-15g) grated Parmesan cheese
Prepare the whole wheat pizza dough through step 5.
While the dough is rising, prepare your roasted/caramelized vegetables. Preheat oven to 375F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the eggplant slices, red pepper slices, and artichoke hearts on the baking sheet. Drizzle the veggies lightly with olive oil. Place in the oven and roast until they are browned to your liking, about 20 minutes.
While the veggies are roasting, drizzle 1 teaspoon of olive oil into a large skillet over low-medium heat. Add the onion and mushrooms and cook for 10 minutes, stirring frequently, to slightly caramelize to your liking. I kept mine on the stove for 15 minutes.
Remove roasted veggies from the oven and caramelized onions/mushrooms from the stove. Set them all aside.
Proceed with step 6 through step 10 of the pizza crust (including preheating oven to 475F). Top the crust with pizza sauce, then the shredded mozzarella, then all of your roasted vegetables. Bake for 15 minutes. I baked mine for 16 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
Sprinkle hot pizza with grated parmesan cheese. Slice and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
*Use your favorite cheese instead of shredded mozzarella. Goat cheese, feta, gorgonzola, etc. Add more/less to your liking.
*Please see homemade whole wheat pizza crust recipe for how to freeze the pizza dough.
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Here are some other pizza recipes I love: