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Two slices pizza overlapping each other with roasted veggies on top.
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5 from 7 votes

Veggie Pizza Recipe

This Veggie Pizza recipe is a feast you just can't miss.
Course Main Dish
Cuisine Pizza, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Rising time 1 hour
Total Time 1 hour 40 minutes
Servings 8 Slices
Calories 332kcal
Author Ginny McMeans

Ingredients

For the Dough:

  • 1 ½ cups water
  • 1 tablespoon maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoon salt
  • 4 ¼ cups whole wheat pastry flour
  • 2 tablespoons active dry yeast

For the Topping:

  • 1 head cauliflower - cut into small florets
  • 1 onion - sliced
  • 16 ounces mushrooms - sliced
  • 15 ounces Pizza Sauce
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Start to make the dough first and while it is rising prepare the veggies.

For the Crust:

  • In a small bowl add 2 tablespoons yeast to 1-½ cups warm water (110 degrees). Stir and set aside.
  • In a large bowl add the flour, maple syrup, olive oil, and the prepared yeast mixture. Mix well and then turn out onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Rub the oil over the ball of dough. Add to a large bowl.
  • Cover the bowl lightly with a clean dish towel and put it in a warm area to let it double in size, about 1 hour.
  • This is a good time to prepare the toppings - while the dough is rising.
  • When the rising time is done - turn the dough out onto a lightly floured surface and divide it into 4 equal pieces.
  • These 4 balls will make 4 pizzas that are 8" to 10" in diameter. Depending on how thick you like the crust. We like the thinner 10" pizza.
  • Cover them all, again, with a clean kitchen towel and let them rest for 10 minutes.
  • This is the point where you can freeze the balls or go ahead and make the four pizzas.
  • See below at the very end if you are going to freeze the dough.

Prepare the toppings:

  • This takes a little time but cut all of the cauliflower floretes into small little pieces. See the photo of the pizza to get a visual.
  • Place the cauliflower on a baking sheet.
  • Pour 2 Tablespoons of olive oil and sprinkle on ½ teaspoon salt and ¼ teaspoon pepper all over the cauliflower. Toss with two big tablespoons to get the oil dispersed as evenly as you can.
  • Preheat oven and bake at 400 degrees for 15 minutes. Take out of the oven and set aside.
  • While the cauliflower is baking saute the onions and mushrooms.
  • Add 1 Tablespoon olive oil to a skillet. Add the onions and saute until translucent, about 10 minutes.
  • Remove the onions and add the mushrooms to the same skillet. Saute the mushrooms over medium heat for 10 to 15 minutes.
  • Take off the heat and wait for the dough to finish rising.

Assembly:

  • Lightly oil a baking sheet or a round pizza pan. Sprinkle the oiled pan(s) with a little cornmeal.
  • Place one ball in the center and push it out, with your fingers, to the desired size pizza.
  • Divide all of your toppings by four either by an actual division on a plate or by eyeballing it.
  • Spread sauce all over the top of the dough (remember just a quarter of the can which is about 3-½ ounces each pizza. That is plenty and you may not even want that much. Some do - some don't.
  • Generously sprinkle the prepared veggies. Start with the roasted cauliflower. Add the sauteed onions and mushrooms.
  • You may add any other toppings that you like too. Like black olives etc.
  • Bake in a hot over at 425 degrees for 20 minutes.

Notes

Can You Freeze Homemade Pizza Dough?
You might as well say the pizza dough was made to be frozen.
If you are freezing the dough:
Put each ball in its own freezer bag. Then put all of the bagged pizza balls in another freezer bag and freeze.

Nutrition

Serving: 1Slice | Calories: 332kcal | Carbohydrates: 57g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 889mg | Potassium: 837mg | Fiber: 10g | Sugar: 7g | Vitamin A: 230IU | Vitamin C: 40.6mg | Calcium: 53mg | Iron: 3.5mg