If I had to name one guilty pleasure it would absolutely be pizza! There is something about fluffy crust topped with tomato sauce and melted cheese that just gets me hungry. Ordering from the pizza place down the street can be veryyyy tempting. They have 50% off Mondays and delivery takes 20 minutes. Downside: I always feel awful and icky after eating it. Solution: pizza from scratch in less than an hour! Making your own pizza is really easy, I promise! And the ingredients are wholesome and won’t make you feel icky after 🙂
Check out those beets! This pizza has tons of amazing roasty vegetable flavour. The sauce is made from roasted tomatoes and garlic. I just love roasted garlic. Roasting it mellows out the zing of raw garlic and almost makes it taste caramelized, so good!
I topped my pizzas with vegetables that I know taste delicious roasted but you can top your pizza with whatever you’d like! Zucchini, broccoli, kale, spinach, tomatoes, green peppers, mushrooms and olives would all make tasty toppings! Half the fun of making your own pizza is choosing the toppings, so get creative 🙂
Roasted Vegetable Pizza from Scratch
- 1 1/2 cups water warm
- 2 1/4 tsp dry active yeast
- 3 cups sprouted whole wheat flour
- 1/4 cup olive oil
- 1 tbsp honey optional
- 2 tsp sea salt
- 1 pint cherry tomatoes
- 1/2 bulb garlic about 4-5 cloves, unpeeled
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 pinch coconut sugar optional
- sea salt to taste
- freshly cracked black pepper to taste
- 170g fresh mozzarella shredded
- 2 beets peeled and thinly sliced
- 1/4 white onion sliced
- 1/2 red pepper sliced
- 1 tbsp olive oil
- sprinkle sea salt
- sprinkle freshly cracked black pepper
In a large bowl of an electric mixer fitted with a dough hook, stir together water and yeast until yeast is dissolved.
Add remaining ingredients and mix on low until the dough forms a ball. The dough should be slightly sticky and come together to form a smooth ball. If the dough won't come together and is too crumbly, add in more water, a tablespoon at a time. If the dough is very sticky and won't form a ball, add a little more flour a tablespoon at a time. Knead with the dough hook for five minutes.
Place ball of dough in a large plastic bag and chill in the refrigerator until you're ready to use it.
Place cherry tomatoes in a single layer on a baking sheet as well as the cloves of garlic (skin left on). Broil on high for 10 minutes, or until tomatoes have burst and have slight charred skin. Let cool until they're cooled down enough to touch.
Remove the skins from the tomatoes and garlic. Place in a blender along with the remaining sauce ingredients and blend until smooth.
Divide dough into two halves. Roll each half into a ball and use a rolling pin to roll out to your desired thickness. Keep in mind that the crust will rise quite a bit during baking.
Add your sauce to the centre of each crust and use the back of a spoon to spread it almost to the edge, leaving a small border.
Top with shredded cheese and vegetables. Drizzle with olive oil and sprinkle salt and pepper on top. Bake at 425F for 20 minutes.
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