'Home-made' Pizza night: 2 Healthy Veggie Pizzas delivered!

Home-made Pizza

Gourmet style Pizzas at home from scratch and that too on a weeknight? Yes, it is possible and I don’t even have a stand-mixer!!! Once in a month we have home-made pizza nights.  I used to until very recently get fresh pizza dough from the local bakery and then bake the pizza with different toppings and it was always a huge hit with my kids. Then I started experimenting making the dough at home too. Now I regularly make home made pizza dough too substituting about half the flour with whole wheat flour and  the pizzas taste awesome  – nice and crusty on the outside and soft and cheesy on the inside. Adding whole wheat actually makes it easier on the hands too to roll the dough! Did a spinach and mushroom with ricotta cheese and an another one with black beans-tostada style!.  So many options for toppings abound – anytime you are running out of ideas just gloss over the menu of your local pizza place!. In my case, the ‘black beans’ one was inspired by California Pizza Kitchen’s tostada pizza.  Most important question that you may have – How did I accomplish all this on a weeknight after work? Well I started at 5 and kneaded the dough and kept for rising for about 1 hour. I prepared the topping stuff while the dough was doing its stuff. And so at 6.15 the pizzas went into the oven (one after the other) and both pizzas were ready by 6.45. Dinner eaten and plates wiped clean by 7.15 ! 🙂

Healthy Vegetable Pizza

  • Servings: 2 large 14 inch dia pizzas
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This recipe will make 2  14 inch dia pizzas.  
You will need a pizza pan or a pizza stone.  
I used two round pizza pans(14 inch dia) - the ones
which have holes in them
For the crust:
1/2 tbsp yeast
1/4 tsp sugar
1 tsp honey
1 tbsp warm water
1 tsp salt
2 cups all purpose flour
1 3/4 cups whole wheat flour
1/2 tsp baking pow
2 tbsp olive oil(extra light)
about 1 1/2 cups lukewarm water
For the spinach mushroom ricotta pizza
3/4 cup marinara sauce or pizza sauce (or
tomato sauce)
1 tbsp olive oil
1/2 cup onion
1/2 cup tomato
1 tsp garlic powder
2 cups spinach
1 cup sliced mushrooms
1/4 tsp red chilli
1/4 tsp dried oregano
1/4 tsp salt
3/4 cup ricotta cheese
For the black beans pizza
1/2 cup cooked black beans (or canned
black beans washed and drained)
1/4 cup chopped red onions
1/4 cup chopped tomatoes
1/4 cup cheddar cheese or mexican cheese blend
1/4 tsp chipotle seasoning
2 tbsp marinara sauce or pizza sauce (or tomato sauce)
1 tbsp taco sauce
1 tbsp chipotle ranch dressing (Marie Calendar's)

For the pizza crust:

Take a large mixing bowl and add about 1 tbsp warm water and add the yeast, sugar,honey and the salt. Stir well. Then add the flours slowly and the baking powder and the oil. Now slowly add the water (it should be slightly warm) and mix with your hands to form a nice soft dough.


Divide the dough into two equal portions and place in two separate bowls oiled well with olive oil. Cover the dough with a wet cloth or a wet paper towel and then cover with a lid and keep aside in a warm place to rest for about 1 hour.



After 1 hour, the dough would have risen a little (about 1.5 times its size not too much)


Now take the pizza pan and oil it well with olive oil. Also dust some flour on top.  Now take the risen dough and stretch it to form a round shape using your hands.  Then place it on the center of the pizza pan and press with your fingers and keep pulling it towards the end s thus making a circle that fits the pan completely. Using a fork make dents all over the crust.



Pre-heat oven to 475 deg F.

For the black beans pizza

Spread the black beans, onions, tomatoes,cheese and tomato sauce over the pizza base. Sprinkle the chipotle seasoning on top.  Place the pizza into the oven in the middle rack and Bake at 450 deg F for about 12-15 minutes or until the crust is golden brown and crispy on the bottom. (Bake times will very depending upon the type of pizza pan used)


Black Bean Pizza

Drizzle taco sauce and  or chipotle ranch dressing on top before serving! Enjoy!

For the Spinach and mushroom pizza:

Take a medium size non stick pan or a wok style pan and add the olive oil. When hot add the onions and saute for a couple minutes and then add the tomatoes and cook for another 2 minutes. then add the garlic powder, salt, the red chilli powder and the oregano. Next add the spinach and mushrooms and cook for about 2 minutes on medium.


To the pizza crust as prepared above, add the marinara sauce and spread evenly. Then add the above mixture and spread to form an uniform layer. Scatter dollops of ricotta cheese here and there.  When the first pizza comes out, bake the second one exactly the same way (at 450 f for about 12-15 minutes)





Do not worry if you are not able to handle the dough professionally like Mario Batali 🙂 The pizza will still taste good as long as you are able to stretch it thin enough to fit the pan completely. Patch working is ok!

I like to cook the spinach and mushroom mixture beforehand so that they get a better flavor than just using them raw.

As soon as the pizzas are done, make cuts on the pizzas using a pizza cutter while it is warm.

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5 thoughts on “'Home-made' Pizza night: 2 Healthy Veggie Pizzas delivered!

  1. These look great! Easy and affordable! I eat 100% organic and it is so easy to find all of the above ingredients in their organic versions- love it! Just found your blog and your recipes look so interesting and delicious! Looking forward to reading more from you 🙂 Feel free to check out mine anytime, I write about living an organic lifestyle on a budget. Now I want homemade pizza!

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