A Pizzeria-Style Vegetarian Pizza!

Vegetarian Pizza Recipe

An authentic vegetarian pizza you can whip up on those evenings when nothing but “real pizza” will do.

Plus, you’ll avoid all the excess calories and fat that comes with the traditional pizza pie. So, what’s not to love?

Makes 8 servings

Ingredients

• 1/2 cup + 1 tablespoon warm water (105-115 degrees F)
• 1/4 ounce active dry yeast (1 envelope)
• 1/2 teaspoon stevia (or granulated sugar)
• 3/4 cup unbleached all-purpose flour + 3/4 cup whole wheat pastry flour
• 1 medium red onion, finely chopped
• 1 tablespoon + 1 teaspoon olive oil
• 1 1/2 cups canned Italian plum tomatoes (salt-free) drained, chopped, and juice reserved
• 1 teaspoon dried oregano
• 1/4 teaspoon celtic sea salt
• 3/4 ounce Romano cheese, grated
• 2 1/4 ounces skim-milk mozzarella cheese, shredded

Cooking Instructions

1. To prepare the dough, in a large bowl, stir the yeast and stevia into the hot water; let stand 5 minutes, until foamy.
2. Stir in 1 1/4 cups of the flour and the salt until a soft dough forms.
3. Sprinkle a work surface with 1 tablespoon of the flour. Turn out the dough onto the prepared work surface and knead 8-10 minutes, working in the remaining 3 tablespoons flour, until the dough is smooth and elastic.
4. Spray a medium bowl with nonstick cooking spray; place the dough in the bowl and turn to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until it doubles in volume, about 1 hour.
5. To prepare the sauce, in a medium saucepan over low heat, combine the onion and oil. Cover and cook 5 minutes.
6. Uncover; add the tomatoes, oregano and salt. Cook, stirring occasionally, 15 minutes more. Then set aside and let cool.
7. Spray a 12" pizza pan with nonstick cooking spray. Punch down the dough and press into the pan. Pinch up the edges to form a rim.
8. Cover with a clean kitchen towel; let rise in a warm, draft-free place 30 minutes. Preheat the oven to 500 degrees F.
9. Spread the sauce evenly over dough, leaving a 1/2" border all around. Sprinkle evenly with the Romano and mozzarella cheeses.
10. Bake 10-12 minutes, until the crust is lightly browned and the cheese is melted. Cut into 8 equal slices and serve.

Nutritional Info Per Serving

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