Description

Craving a hearty, homemade pizza that’s both healthy and bursting with fall flavors? What if you could top a whole wheat crust with roasted eggplant, zucchini, peppers, and mozzarella for a nutritious, crowd-pleasing meal? Roasted Vegetable Whole Wheat Pizza is your answer—a 5-star-rated dish from 2 reviews, perfect for family dinners, casual gatherings, or meal prep

Ingredients

Dough

Whole wheat pizza dough (1/2 recipe homemade or 1 pound store-bought): Nutty, fiber-rich base. Sub: Regular pizza dough, gluten-free dough, or cauliflower crust.
Cornmeal (1 tablespoon): Adds crunch and prevents sticking. Sub: Semolina or extra flour.

Toppings

Garlic clove (1): Roasts for sweet, savory depth. Sub: 1/2 teaspoon garlic powder.
Mixed fresh vegetables (2-3 cups, 8-10 ounces, thinly sliced): Eggplant, bell pepper, zucchini, and onion for color and flavor. Sub: Mushrooms, cherry tomatoes, asparagus, or broccoli.
Olive oil (1 tablespoon, plus more for pan and brushing): Enhances roasting and prevents soggy crust. Sub: Avocado oil or grapeseed oil.
Salt and black pepper (sprinkle): Boosts veggie flavors. Sub: Sea salt or low-sodium alternatives.
Pizza sauce (1/3 cup, homemade or store-bought): Adds tangy tomato base. Sub: Pesto, marinara, or olive oil with herbs.
Shredded mozzarella cheese (3/4 cup, 90g): Provides melty, gooey texture. Sub: Cheddar, provolone, or vegan cheese.
Optional toppings: Shredded parmesan (1 tablespoon), dried basil/oregano, or fresh basil for extra flavor. Sub: Italian seasoning or fresh parsley.

These ingredients are fresh and versatile, creating a wholesome, flavorful pizza.

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Instructions

Prep the dough: Prepare 1/2 recipe of homemade whole wheat pizza dough through step 2, letting it rise as instructed (about 2 hours). If using store-bought (1 pound), ensure it’s thawed. Start roasting veggies toward the end of rise time. Tip: Thaw store-bought dough in the fridge overnight for ease.
Roast the veggies: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Place 1 garlic clove and 2-3 cups thinly sliced mixed vegetables (eggplant, bell pepper, zucchini, onion) in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 15 minutes until softened and slightly caramelized. Tip: Slice veggies thinly for even roasting; don’t overcrowd the pan.
Prep for baking: Increase oven to 475°F (246°C). If using a pizza stone, place it in the oven to preheat. Grease a baking sheet or pizza pan with nonstick spray or olive oil, then sprinkle with 1 tablespoon cornmeal. Tip: Cornmeal adds crunch; ensure the stone is hot for a crispy crust.
Shape the dough: Punch down the risen homemade dough to release air bubbles. Divide in half (freeze the other half; see recipe notes). On a lightly floured surface with a lightly floured rolling pin or hands, flatten the dough into a disc. Stretch or roll into a 12-inch circle, about 1/2-inch thick, on the prepared pan. If it shrinks back, cover lightly and rest for 5-10 minutes, then try again. Pinch edges to form a rim. For a pizza stone, place dough on a cornmeal-dusted baker’s peel. Cover and rest for 5 minutes. Tip: Keep dough relaxed for easier shaping.
Assemble the pizza: Push dents into the dough (not the rim) with your fingers to prevent bubbling. Brush lightly with olive oil. Chop the roasted garlic and sprinkle/spoon evenly over the dough. Spread 1/3 cup pizza sauce evenly, then sprinkle with 3/4 cup mozzarella. Arrange roasted vegetables on top. Tip: Spread toppings evenly for balanced bites.
Bake: Bake for 15-16 minutes until the crust is deep brown and cheese is melted and bubbling. Tip: Check at 14 minutes to avoid over-browning.
Serve: Sprinkle with optional 1 tablespoon parmesan, dried basil/oregano, or fresh basil. Slice and serve hot. Tip: Use a pizza cutter for clean slices.