I don’t know about you, but my summers are always filled with pizzas, farms and get-togethers. Unfortunately, the pizzas are not exactly what I would consider healthy.
Finding a pizza with a whole wheat crust is very hard to find, so I just knew I needed to fix that. I hope you enjoy!
Pizza has always been a favorite food of mine, but once I decided to eat healthier, I gave it up because… well… gross! But, once I discovered the awesomeness of using my imagination to create new recipes, pizza was no longer on my “Never Gonna Happen” list.
This pizza is delicious because it doesn’t make you feel yucky after you eat it, much like Dominos does.
This pizza is
Warm & comforting
- ½ whole wheat pizza dough recipe
- corn meal (for pizza stone)
- ½ cup low-sugar marinara sauce
- 1 medium tomato, rinsed and sliced
- 2-3 cloves garlic, thinly sliced
- ¼ cup sliced onions
- 3-4 mushrooms, gently rinsed and sliced
- ⅓ cup feta crumbles
- 3-5 leaves fresh basil, rinsed and shredded
- Roll out your prepared pizza dough.
- Preheat oven to 550 degrees F.
- Smear 1½ Tablespoon olive oil on pizza stone.
- Heat stone in the oven for 10 minutes. Meanwhile, rinse and prepare veggies.
- Sprinkle pizza stone generously with corn meal. and place crust on top.
- Bake crust 2 minutes.
- Spread marinara sauce on top of crust, leaving about 1-inch of a rim untouched by sauce.
- Place all veggies scattered evenly on top.
- Sprinkle feta and basil on top.
- Bake for 6-11 minutes. (The time will vary based on your sauce choices.)
- Cut pizza into 8 slices with a pizza cutter or very large sharp knife.
- Repeat with the second pizza crust.
- Store extra pizza in an airtight container in room temperature. To last longer than overnight, store in the refrigerator. - Read more at: http://scl.io/ZGwUj2sj#gs.tzWvDwE
* Feel free to add any other veggies that you love like peppers, olives, brussels sprouts or asparagus.