This whole wheat pizza loaded with lots of veggies makes the perfect family meal. My kids are always so excited for pizza night because they get to be creative! I prepare the dough ahead of time and they join me to help the final roll out and then start their masterpiece. This is a great opportunity to introduce new veggies because your kids will be excited to make their pizza as colorful as possible!
Pizza dough
2 cups + 2.5 tbsp whole wheat flour plus more for dusting
1 tsp fine kosher salt
A little less than a cup of WARM water
1 tsp olive oil
1 packet of Active Dry yeast
Mix flour and salt in a large mixing bowl and set aside
Mix warm water, olive oil and packet of yeast in a small bowl. It should bubble slightly when you mix.
Make a well in the center of the flour mixture and poor in yeast mixture. Stir until combined and then mix with your hands and knead for 3 minutes in the bowl. Let rest for 15 minutes
Knead rested dough another 3 minutes. Divide dough ball into 2 round balls then place on a floured work surface and cover with a damp kitchen towel. Let rest for about 4 hours
Once rested roll out dough as thin as you like. At this point I make 1 large pie and a few small pies so my kids can experiment with their toppings
Top with anything you like! We do organic tomato basil sauce, small tears of fresh mozzarella, loads of veggies including spinach, mushrooms, kale, olives- anything you like!
Place on a pizza stone (this really is worth it!) in a 500 degree oven or a “stone bake” setting if your oven has one. Bake for about 3-4 mins until crust is golden brown and cheese gets bubbly.
Top with fresh basil, slice and enjoy!
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