Vegan Garden Vegetable Pizza
Serves: 4 to 6 • Total Time: 1 hour • FODMAP rating: low to medium
This pizza asks for the easiest homemade dough recipe. It will quickly become a favorite in your family. Top your pizza with whatever sauce(s) and vegetables you and your family like.
Ingredients
Dough
1½ cup warm water
1 tablespoon instant yeast
1 tablespoon granulated sugar
2½ cups white whole wheat flour or all-purpose flour
1 cup whole wheat flour
1 teaspoon flaxseed
1½ teaspoon salt
Pizza Toppings Suggestions
1 jar marinara sauce
1 tablespoon pesto sauce
large handful of arugula and spinach
sun-dried tomatoes, check for oil-free versions in the produce section
tomatoes
zucchini
yellow squash
mushrooms
bell peppers
fresh basil
nutritional yeast
Instructions
Mix together warm water, yeast and granulated sugar.
Add flours, flaxseed and salt to the yeast mixture and knead until dough forms. Kneading can be done manually or mechanically. Have some flour on hand to use if the dough is too sticky.
Raise for 15 to 20 minutes (longer if you want a fluffier crust) in a warm location. After it has risen, roll the dough out on a floured surface and place on a pizza pan.
Top with preferred sauce(s) and toppings.
Bake for 23 to 25 minutes at 375°F or until the crust is golden.
*Don’t forget to preload on vegetables before you eat!
*Gluten-Free: Use a gluten-free alternative for flour
*Nut-Free: Try hummus instead of pesto or use basil paste with a squeeze of lemon juice and pinch of salt
*FODMAP Swaps: For the flour, use a larger proportion of refined white flour and ease into whole wheat flour variations by starting with ¾ cup and increase as tolerated; choose low FODMAP vegetables such as: bell peppers, greens, roma tomatoes, zucchini and yellow squash and eggplant
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