Recipe: Veggie Lover’s Pizza With a Whole Wheat Flaxseed Crust

March 14th, 2011 12:48 pm by Kelly

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This weekend, Shane and I continued our now two-week streak of experimenting with new pizza recipes. (Woohoo us! Break out the vegan champagne, y’all, this calls for a celebration!) Anyhow, since I tend to be rather repetitive when it comes to toppings*, I decided to try out a veggie lover’s pizza for a change (albeit a minor change, but still!).

Cue: broccoli and cauliflower florets, diced carrots, sundried tomatoes and black olives. (Come summer, I’ll add homegrown green and yellow zucchini and grape tomatoes to the mix! Fresh mushrooms, too.) All on a whole wheat crust sprinkled with super-healthy ground flax seeds and sweetened with agave nectar.


Whole Wheat Flaxseed Pizza Crust (& a Veggie Lover’s Pizza!)

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1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flax seeds
1/2 teaspoon salt
2 1/4 teaspoons quick-rising yeast
2/3 cup very warm water
2 teaspoons olive oil
2 teaspoons agave

cornmeal and/or cooking spray

the toppings of your choice


1. In a medium size bowl, combine both flours, as well as the ground flax seeds, yeast and salt. Mix well.

2. In a measuring cup, measure out the warm water. Stir in the olive oil and agave and pour this liquid onto the dry ingredients, mixing thoroughly until the dough forms into a workable ball. On a lightly floured surface, knead the dough for several minutes, or until the dough is no longer sticky.

3. Place the ball of dough in a bowl and let rest, covered with a towel or cover, for at least 20 minutes (until the ball has doubled in size) or up to several hours.

4. When ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

5. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

6. Add your favorite (vegan!) toppings. For this Veggie Lover’s pizza, we used red sauce, sundried tomatoes, mozzarella Daiya cheese, broccoli and cauliflower florets (frozen since it’s still winter, but defrosted on the counter for four hours prior!), diced carrots and black olives, all held together with an extra dusting of Daiya on top. Don’t be shy with those veggies, people!

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas (or until the crust is browned). Be sure to rotate racks at the halfway point!


* What can I say? When I find something I like, I stick with it! Why hello CSI rerun, I know I’ve seen you eight times now, but what’s once more between friends? Sexual Politics of Meat reference, holla!

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1 Response to Recipe: Veggie Lover’s Pizza With a Whole Wheat Flaxseed Crust

  1. vegan nomz roundup!: pizza ed. » V for Vegan:

    […] Veggie Lover’s Pizza With a Whole Wheat Flaxseed Crust […]

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