- 1 cup whole wheat flour
- 1/2 tsp active dry yeast
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/3 cup warm water
- 1/2 tbsp olive oil
- 1/2 cup tomato sauce (low-sodium, if possible)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup shredded mozzarella cheese (or use a vegan alternative)
- 1/2 cup thinly sliced bell pepper (any color)
- 1/2 cup thinly sliced red onion
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced mushrooms
- 1/2 cup baby spinach leaves
- Optional: crushed red pepper flakes, for serving
- In a large mixing bowl, combine the whole wheat flour, active dry yeast, sugar, and salt. Stir in the warm water and olive oil until a dough forms. Knead the dough for a few minutes until smooth, then cover the bowl with a clean cloth and let it rest for 30 minutes to 1 hour, or until the dough has doubled in size.
- Preheat your oven to 450°F (232°C). Prepare a pizza stone or a large baking sheet by lightly dusting it with whole wheat flour or cornmeal.
- On a floured surface, roll out the dough to your desired thickness, aiming for a 10-12 inch diameter circle. Transfer the dough to the prepared pizza stone or baking sheet.
- Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle the dried oregano and basil over the sauce.
- Evenly distribute the shredded mozzarella cheese over the sauce. Arrange the sliced bell pepper, red onion, cherry tomatoes, mushrooms, and baby spinach leaves on top of the cheese.
- Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven and let it cool for a few minutes before slicing. If desired, sprinkle some crushed red pepper flakes on top for an extra kick.
Enjoy your healthy and delicious whole wheat veggie pizza for two!