Vegetarian whole wheat 'pepperoni' pizza Vegetarian whole wheat 'pepperoni' pizza Israeli Kitchen Photo: Sarah F. Berkowitz

Vegetarian whole wheat 'pepperoni' pizza

A new take on a classic favorite with better-for-you and great-tasting ingredients.

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  • Yield: 3 medium pies, serves 6-8
  • Prep time: 15 minutes
  • Cook time: 30 minutes

There’s a common misconception among home cooks that creating homemade pizza is only for seasoned chefs. Fear not, pizza lovers – this recipe is easy enough to make with preschoolers (or older kitchen newbies), from start to finish. And because the white flour has been replaced with whole wheat, and the sausage with a vegetarian variety, it’s a bit healthier and less guilt-inducing. There’s nothing quite as delicious as enjoying the fruits of your labor hot out of the oven. It sure beats trying to keep the boxed pizza warm on your front seat!

This recipe can be easily converted for vegans – simply skip the cheese and load on more of those wonderful veggies. And for those who follow a salt-, oil- and sugar-free diet, the dough recipe works fine using just yeast, water, whole wheat flour and seasonings. There are several store-bought varieties of tomato sauce that are salt- and sugar-free, or make your own by processing vine-ripe tomatoes, garlic cloves and fresh parsley.

Ingredients

  • 2 tablespoons dry yeast
  • 2 tablespoons sugar
  • 2 cups water
  • 5 cups white whole wheat flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • Fresh dill, chopped fine (dried also works)
  • Italian style Tofurkey
  • 1 1/2 pound pizza cheese
  • 2 cups marinara sauce
  • 1 yellow squash
  • 1 green squash
  • 1 small red onion

Directions

If you have a pizza stone, place it on the top rack of the oven. Preheat oven to 450° F (230° C).

In a medium bowl, dissolve yeast and sugar in 2 cups warm water; allow to sit several minutes.

In a separate large bowl, stir together flour, salt, seasonings and olive oil. Add yeast mixture and mix with wooden spoon or gloved hands until smooth and fully incorporated.

Cover bowl with a towel and allow to rise for 10 minutes.

Slice squash, red onion and Tofurkey into thin pieces and set aside.

Divide dough into three even balls. On a large piece of parchment paper or a clean, floured counter, roll out each dough ball into a large circle. Transfer to baking tray.

Spread marinara sauce over surface just until the edge. Sprinkle on cheese, veggies, Tofurkey and dill. Add a few flakes crushed red pepper, if desired, for a spicier taste.

Bake in preheated oven for approximately 10 minutes each, or until cheese is bubbly and golden.

Related Topics: Entertaining, Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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