Veggie Pizza with Homemade Crust
- Yield 4 to 6 servings
- Prep 30 minutes
- Cook 15 to 20 minutes
- 1 envelope active dry yeast
- 1 tablespoon sugar
- 1.25 cups warm water (between 100 and 110 degrees F)
- 3.25 cups all-purpose flour
- 2 teaspoons salt
- 3 tablespoons olive oil, divided
- italian seasoning
- 1 cup shredded mozzarella
- 14 ounces can artichoke hearts, drained and coarsely chopped
- 6 ounces can of California Black Ripe Olives, drained
- 1.5 cups coarsely chopped tomatoes
- .5 cup thinly sliced sweet onion
- 1 cup shredded Monterey Jack cheese
- Make pizza crust. (If you don’t have time to make your own crust, then a 16 oz loaf of frozen bread dough can be substituted.) Add yeast and sugar to hot water and allow to sit for 5 minutes in a 2 cup liquid measuring cup.
- Combine flour and salt in a large mixing bowl. Slowly add yeast mixture and 1 tablespoons oil to flour. Knead dough for five minutes, lightly flouring as necessary. Cover dough and allow to rise in warm place for one hour.
- Preheat oven to 450F.
- Lightly roll dough into a 15 inch circle on a pizza stone. Drizzle 2 tablespoons olive oil and half the Italian Seasoning on top of dough. Top with mozzarella. Place vegetables on top of mozzarella. Top with Monterey Jack cheese and remaining Italian seasoning. Bake for 15 to 20 minutes.
- Let rest for 5 minutes before slicing and serving.
Note: this recipe is very forgiving. If you don’t have a pizza stone, use a baking sheet and roll the dough to fit.
I developed this recipe after my dad needed to change his diet when his blood sugar started going up. He wanted to be able to eat pizza but needed more nutrients and less sugar. I replaced the tomato sauce with the olive oil and Italian Seasoning (he didn’t even notice it was missing) to reduce the sugar and loaded it with veggies that would be good for him and tasty. When I asked him if he would try a veggie pizza his response was, “As long as there are black olives, I’m good.” You got it, Dad.