Search

Recipes

Baking Basics

Products

Contact Us

Individual Vegetable Pizzas with Whole Wheat Crust

These are fun for a party. Set out a variety of toppings and let everyone make their own!

Individual Vegetable Pizzas with Whole Wheat Crust

Print Recipe

Yield

8 individual pizzas 8 individual pizzas

Difficulty

Easy Easy

Prep Time

0:30 0:30

Bake Time

12 to 15 minutes 12 to 15 minutes

Rise Time

30 minutes 30 minutes

Right arrow icon

Ingredients

  • Whole Wheat Crust
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1-1/4 cups warm water (100° to 110°F)
  • 1-3/4 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup corn oil
  • Quick Pizza Sauce
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons leaf oregano
  • 1/2 teaspoon garlic powder
  • Toppings
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Vegetable toppings as desired: fresh spinach, sliced onion

Directions

  1. Combine yeast and warm water in small bowl and set aside. Combine flours, sugar and salt in a large mixing bowl. Pour in yeast mixture and oil; mix until dough forms.
  2. Knead on clean surface with lightly oiled hands OR continue mixing in stand mixer with dough hook for 3 minutes. Shape dough into ball and place in bowl sprayed with cooking spray. Spray top of dough and cover with plastic wrap. Let rise in warm place for 30 minutes or until doubled in size.
  3. Combine pizza sauce ingredients and set aside. Combine mozzarella and Parmesan cheeses and set aside.
  4. Preheat oven to 400°F.
  5. Grease two baking sheets OR line with parchment paper. Punch dough down and divide into 8 portions. Roll each crust on a clean counter top with a rolling pin or press out with hands. Place on baking sheet. Repeat with remaining crust. Spread sauce over crust. Top with desired vegetables. Sprinkle with cheese.
  6. Bake for 12 to 15 minutes until crust is browned and cheese is brown and bubbly.
  7. Recipe note: Pizza dough may be frozen for up to 1 month. For best results, freeze after dough has risen and has been punched down. Divide into 8 portions; shape each into a round disc. Wrap each portion tightly in plastic wrap or place in a resealable plastic bag. Thaw in the refrigerator and then use as the recipe directs.

Yeast 101

Tips & Tricks

Techniques & How‑Tos
←
Previous Recipe
Next Recipe
→

you may also like

Mediterranean Dinner Rolls

Whole Wheat Cinnamon Rolls

Parmesan Herb Bread