Zucchini Pizza with Whole Wheat Crust
A healthy and delicious pizza featuring a homemade whole wheat crust and fresh zucchini topping.
Equipment
- 1 Baking Sheet
- 1 Pizza Cutter
- 1 Large Bowl
Ingredients
Whole Wheat Pizza Dough
- 1 cup whole wheat flour plus more for dusting
- 1 tsp active dry yeast
- 0.75 cup warm water
- 1 tbsp olive oil
- 0.5 tsp salt
Toppings
- 1 cup tomato sauce low sodium
- 2 medium zucchini thinly sliced
- 0.5 cup part-skim mozzarella cheese shredded
- 0.25 cup grated Parmesan cheese
- 1 tbsp dried oregano
- Red pepper flakes optional
Instructions
- In a large bowl, combine whole wheat flour, yeast, and salt. Add warm water and olive oil. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1 hour.
- Preheat oven to 450°F (232°C).
- Punch down the dough and roll it out to your desired shape on a lightly floured surface. Transfer to a baking sheet. Spread tomato sauce evenly over the dough, leaving a small border. Top with zucchini slices, mozzarella cheese, Parmesan cheese, and oregano. Add red pepper flakes, if desired.
- Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let cool slightly before slicing and serving.
Notes
For a gluten-free option, use gluten-free pizza dough. Feel free to add other vegetables like bell peppers or onions.