Whole Wheat Veggie Pizza — The Sunday We Finally Exhaled

MLK Day.

Drove Tuesday-Wednesday.

Gayle stabilized this week. Ate better. Laughed at Justin's description of his history class.

Sunday: lasagna.

Lasagna had been the plan, but by Sunday I was ready for something a little lighter on effort and just as warm in spirit — something I could pull together without the long wait, something everyone could lean over and help build. Gayle had laughed that afternoon, really laughed, and I wanted to keep that momentum going right into dinner. This whole wheat veggie pizza was exactly that: hands-on, colorful, the kind of thing that fills a kitchen with good smell and fills a table with conversation.

Whole Wheat Veggie Pizza

Prep Time: 20 min | Cook Time: 18 min | Total Time: 38 min | Servings: 4

Ingredients

• 1 package (about 16 oz) whole wheat pizza dough, store-bought or homemade
• 1/2 cup pizza sauce or marinara
• 1 1/2 cups shredded part-skim mozzarella cheese
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup sliced mushrooms
• 1/2 cup baby spinach leaves
• 1/4 cup sliced red onion
• 1/4 cup sliced black olives
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Pinch of crushed red pepper flakes (optional)
• Cornmeal or flour for dusting

Instructions

1. Preheat the oven. Place a rack in the lower third of the oven and preheat to 450°F. If using a pizza stone, place it in the oven to preheat as well. Lightly dust a baking sheet or pizza pan with cornmeal or flour.
2. Shape the dough. On a lightly floured surface, stretch or roll the whole wheat dough into a 12-inch round. Transfer to the prepared pan. Brush the edges lightly with olive oil.
3. Add the sauce. Spread the pizza sauce evenly over the dough, leaving about a 1/2-inch border around the edge.
4. Layer the cheese and vegetables. Sprinkle 1 cup of the mozzarella over the sauce. Distribute the bell peppers, mushrooms, spinach, red onion, and olives evenly over the top. Sprinkle with the remaining 1/2 cup mozzarella.
5. Season. Dust the top with oregano, garlic powder, and red pepper flakes if using.
6. Bake. Bake for 15–18 minutes, until the crust is golden brown and crisp at the edges and the cheese is bubbling and lightly spotted.
7. Rest and slice. Let the pizza rest for 3 minutes before slicing into 8 pieces. Serve immediately.

Nutrition (per serving)

Calories: 380 | Protein: 16g | Fat: 11g | Carbs: 54g | Fiber: 6g | Sodium: 620mg