Zucchini Pizza with Whole Wheat Crust

Zucchini Pizza with Whole Wheat Crust

Elevate your pizza game with a veggie‑rich, whole‑grain crunch that fuels your body and satisfies cravings.

Ingredients

• 1 ½ cups whole wheat flour
• 1 tsp active‑dry yeast
• 1 tsp sugar
• ¾ cup warm water (110 °F)
• 2 Tbsp extra‑virgin olive oil
• ½ tsp sea salt
• ½ tsp dried oregano
• 2 medium zucchini, grated
• ½ cup tomato sauce, low‑sodium
• ½ cup shredded reduced‑fat mozzarella
• Fresh basil leaves, for garnish
• Optional: pinch of crushed red pepper flakes

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let sit 5 min until foamy.
2. In a large mixing bowl, whisk together whole wheat flour, sea salt, and dried oregano.
3. Make a well in the flour mixture; pour in the yeast mixture, olive oil, and a splash of water. Stir until a dough forms.
4. Knead the dough on a lightly floured surface for 5–7 min until smooth and elastic. Place the dough in an oiled bowl, cover, and let rise in a warm spot for 30 min or until doubled in size.
5. Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
6. Punch down the dough, then roll it out on parchment to a 12‑inch circle. Transfer the crust to the sheet.
7. Mix grated zucchini with a pinch of salt; let sit 5 min, then pat dry with a paper towel to remove excess moisture.
8. Spread tomato sauce evenly over the crust, sprinkle shredded mozzarella, and top with zucchini. Add crushed red pepper flakes if desired.
9. Bake 15–18 min until the crust is golden and the cheese is bubbly.
10. Remove from oven, garnish with fresh basil leaves, slice, and serve warm.

Health Tip

The extra fiber from the whole‑wheat crust and zucchini keeps you full longer and supports digestive health. Swap cheese for a sprinkle of nutritional yeast to boost B‑vitamins while keeping the calcium low.