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:
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 then slice your pizza up!
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!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Yield: one 12-inch pizza
Prep Time: 2 hours
Total Time: 2 hours, 15 minutes
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.
Please see homemade whole wheat pizza crust recipe for how to freeze the pizza dough.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
I also love this Homemade Extra Cheese Pizza!
And my favorite pizza of all time, this Caramelized Apple Gorgonzola Pizza.