Deidra Mangus

HOMEMADE WHOLE WHEAT VEGGIE PIZZA 

*Dairy FREE*

• 1 1/2 CUP WHOLE WHEAT FLOUR
• 1 PACKAGE OF QUICK RISING YEAST (2 1/4 TSP)
• 3/4 TSP HIMALAYAN SALT
• 1/4 TSP SUGAR
• 1/2- 2/3 CUP HOT WATER AT 120-130 DEGREES F
• 2 TSP EXTRA-VIRGIN OLIVE OIL (EVOO)

• 1 TSP EVOO
• 1/4 CUP BALSAMIC VINEGAR (FOR ENTIRE PIZZA)
• 1 CUP RAW SPINACH
• 1 CUP RAW SLICED VEGGIES OF YOUR CHOICE (I USED RED, ORANGE, AND YELLOW PEPPERS
• 1/2 CUP RAW MUSHROOM SLICES
• 1 CUP BABY TOMATOES DICED IN HALF
• 1/4 CUP KALAMTA OLIVES (I USE PITTED AND SLICED)
• PAM OR EVOO PRAY

1. MIX WHEAT FLOUR, YEAST, SALT, AND SUGAR IN MIXER ON PULSE UNTIL INGREDIENTS ARE MIXED WELL. 
2. MIX HOT WATER AND EVOO TOGETHER IN SEPARATE BOWL.
3. SLOWLY ADD HOT WATER MIXTURE TO FLOUR UNTIL A CLUMP IS FORMED.  *IF TOO RUNNY, ADD 2 TSP FLOUR, IF TOO THICK, ADD 2 TSP WARM WATER.
4. KNEED DOUGH FOR 1 MINUTE AND SET ASIDE ON WAX PAPER COVERED LIGHTLY IN FLOUR.  SPRAY LIGHT EVOO ON TOP AND COVER WITH PLASTIC WRAP FOR 10-15 MINUTES OR UNTIL RISEN.
5. ROLL OUT DOUGH TO MAKE PIZZA CRUST IN SHAPE OF YOUR CHOICE 🙂 
6. SET ON STONE PIZZA PLATE

1. PREHEAT OVEN TO 500 DEGREES
2. ADD 1 TSP EVOO ON DOUGH
3. ADD 1 CUP SPINACH OVER PIZZA DOUGH
4. ADD ALL REMAINING VEGGIES YOU WOULD LIKE ON TOP OF PIZZA!
5. COOK FOR 20 MINUTES OR UNTIL SLIGHTLY BROWN ON SIDES OF CRUST
6. LET COOL AND SERVE WITH SIDE OF BALSAMIC VINEGAR—> OK I POUR MINE ON TOP AND ENJOY!! :)-