Whole Wheat Crust Pizza with Veggies
This Thin Crust Veg Pizza is a healthier alternative to traditional pizza recipes. It's made with a whole wheat crust, which adds fiber and nutrients to the dish. It's also loaded with vegetables like bell peppers, mushrooms, onions, and tomatoes, which add vitamins, minerals, and fiber to the dish. It's also gluten-free, making it suitable for people with gluten allergies.
Nutrition Facts
Per serving
Energy
95 kcal
Protein
6 g
Carbs
15 g
Fat
2 g
Fiber
3 g
Ingredients
Common Salt
1 pinch (0.3g)
Plain Water
0.5 small cup (100g)
Green Bell pepper
0.25 cup, sliced (50g)
Red Bell Pepper
0.25 cup, sliced (50g)
Red Onion
0.25 cup, sliced (50g)
Button Mushroom
0.5 small cup (50g)
Tomato
0.25 cup, sliced (50g)
Dried Oregano
0.5 tsp (1g)
Black Pepper
0.25 tsp (0.5g)
Dry Yeast
0.5 tsp (2.5g)
Mozzarella Cheese
0.25 cup, shredded (50g)
Chili flakes
0.25 tsp (0.5g)
Whole Wheat Flour
0.5 cup (100g)
Instructions
Cooking Steps
Preheat the oven to 425°F/ 220°C.
In a mixing bowl, combine the whole wheat flour, salt, active dry yeast, and warm water. Mix well.
Knead the dough for 5-7 minutes until it becomes smooth.
Roll out the dough on a floured surface to form a thin crust.
Transfer the crust to a baking sheet lined with parchment paper.
Arrange the sliced vegetables on top of the crust.
Sprinkle dried oregano, red chilli flakes, salt, and pepper on top of the vegetables.
Sprinkle shredded mozzarella cheese on top of the vegetables.
Bake the pizza for 15-20 minutes until the crust is golden brown and crispy.
Remove from the oven and let it cool for a few minutes before slicing and serving.