Everyone wants to eat more veggies! In fact, I hear the latest food fad is coffee with mushrooms or broccoli added to it. Some toney java joints serve coffee inside carrots, avocados, or tomatoes. I like my coffee in a plain mug, and my veggies in soups or casseroles. Lately I’ve thrown a produce aisle on my pizza, so rather than the meat lover’s pizza, I create a veggie lover’s pizza.
Using fresh ingredients and a made from scratch dough, the pie can be ready in about the same time as a delivery pizza, but at less cost, and much healthier, especially if you’re watching your salt intake. I used some almond flour to cut the carbs of the crust, plus the veggies add some extra fiber.
Dissolve in 0.25 cup (4 fl oz) Water, tap warm,
1 tbsp Active Dry Yeast
1 tbsp Agave Nectar (Wholesome Organic Blue Agave)
1 tbsp Extra Virgin Olive Oil
Set aside and mix together the spices:
1 tsp Garlic powder
1 tsp Oregano, ground
1 tbsp Parsley, dried
1 tbsp Basil
In separate bowl sift together
0.25 tsp Salt
0.75 cup Whole Wheat Flour
1 serving Bob’s Red Mill Almond Flour, per 1/4 Cup
Then add the yeast mix and stir.
Add in 1 beet (2″ dia) Beets, fresh, cooked tender, and chopped fine.
Combine well and kneed until stretchy.
Might need 0.25 cup Whole Wheat Flour to keep dough from sticking to surface.
Use rolling pin or hands to push dough into about a 12” circle.
Drizzle 1 tbsp Extra Virgin Olive Oil over surface to seal it.
Layer these toppings on pizza—
4 oz Spinach – Dole Baby Spinach
226 gram Kroger all natural cheese pizza blend or 8 ounces
1 cup, pieces or slices Mushrooms, fresh
4 oz Beef, 90% Lean Ground Beef from Sirloin
6 oz Tomato, grape (3oz = appro 12 tomatoes) sliced
Sprinkle dry spices over the top, or some on the inside or some inside too.
Crimp up edges to keep the food inside the outer walls of your pizza.
Bake in preheated 425 F oven on middle rack on pizza stone for best texture. It takes 15 to 20 minutes, depending on oven & cooking surface. Cheese should be melted and crust tender but not crispy.
If you roll out on parchment paper on top of a cutting board, you can slide the pizza still on the paper onto your hot stone in the oven. This way you don’t ruin the dough by picking it up. This takes the place of a “Baker’s paddle” at a pizzeria.
You could make the crust with spinach for a green crust on St. Patrick’s Day.
425 F preheated oven for 15 to 20 minutes, depending on the oven.
Serving Size: 8 slices of the pizza—I usually eat 2 normally, or 3 if I’m ravenous.
Reheating pizza—put slices on parchment paper in cold oven. Turn to 350F, and remove when you smell it, about 10 minutes. Don’t reheat in microwave.
The nutrition facts are from SparkRecipes. It’s a handy app for creating your own recipes and knowing the nutritional information of the food you eat. I hope you enjoy this pizza! You can modify it any number of ways.
CORNIE’S KITCHEN PIZZA RECIPES at this link—free registration
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Total Fat 13.0 g
Saturated Fat 4.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 28.9 mg
Sodium 294.1 mg
Potassium 153.8 mg
Total Carbohydrate 19.1 g
Dietary Fiber 3.5 g
Sugars 3.8 g
Protein 15.2 g
Vitamin A 33.7 %
Vitamin B-12 0.1 %
Vitamin B-6 1.6 %
Vitamin C 18.5 %
Vitamin D 1.7 %
Vitamin E 4.6 %
Calcium 23.1 %
Copper 2.0 %
Folate 10.1 %
Iron 7.8 %
Magnesium 6.2 %
Manganese 10.2 %
Niacin 2.0 %
Pantothenic Acid 1.5 %
Phosphorus 1.4 %
Riboflavin 4.2 %
Selenium 1.5 %
Thiamin 0.9 %
Zinc 0.7 %
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.