The Ultimate Veggie Pizza

This Veggie Pizza is absolutely one of my favorite homemade pizzas to date.

It comes loaded with mozzarella cheese, grape tomatoes, and broccoli and comes based with a crispy, fluffy whole wheat crust. It’s just that simple, yet it’s bursting with savoriness and flavor. Perfect for any lunch or dinner meal and is made in just 20 short minutes.

The Ultimate Veggie Pizza

INGREDIENTS

FOR THE CRUST:

• 2 3/4 cups Organic Whole Wheat Pastry Flour (I used Bob's Red Mill)
• 1 cup WARM fresh water
• 1 Tbsp honey or organic pure cane sugar
• 1 packet rapid-rise or instant yeast (That's 2 1/4 tsps!)
• 1 Tbsp Extra virgin olive oil
• 1/4 tsp sea salt
• 1 tsp garlic powder
• 1 tsp dried parsley

FOR THE VEGGIE PIZZA:

• 1 cup grape tomatoes, sliced in halves
• 2 cups slightly cooked broccoli (See Notes!)
• 2 cups shredded Mozzarella cheese (Add extra if preferred!)
• 1 Tbsp Extra virgin olive oil
• Garnish: dried parsley, red pepper flakes, oregano, parmesan, etc.

PIZZA SAUCE:

• 1 (15 oz.) can organic tomato sauce
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp dried oregano
• pinch of sea salt
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

INSTRUCTIONS

FOR THE CRUST:

• In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey (or sugar), olive oil, yeast, garlic powder, dried parsley and sea salt (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
• Slowly add the flour (on low speed!), until fully incorporated and a soft dough is formed. **NOTE: if dough is too sticky, add 1/2 cup of additional flour at a time)**. 
• Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer. 
• Once done, cover the dough with plastic wrap for 10 minutes, until is rises a bit. 
• On a floured surface, add the dough and slightly roll out the dough until it's flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.

FOR THE VEGGIE PIZZA:

• Preheat your oven to 450 degrees Fahrenheit and be sure to use a great pizza pan to ensure that your crust is crispy (**See Recipe notes for suggestion!**).
• In a medium bowl, add the tomato sauce and seasonings, mixing until well combined.
• Spoon a generous amount of the tomato sauce over the top of the crust in the center and spread it out thinly and sprinkle the mozzarella cheese, then the broccoli and sliced tomatoes. Lightly brush the tops of the crust with extra virgin olive oil to ensure that it becomes a nice golden brown.
• Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese has melted (and becomes bubbly) and the crust is crispy and golden brown.
• Once done, allow pizza to rest/cool for a few minutes (about5 minutes!) so that the cheese sets before cutting into generous slices, using a pizza cutter. Garnish with your favorite toppings—dried parsley, red pepper flakes, oregano, parmesan, etc.
• Bon Appetite!

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