Whole Wheat Veggie Pizza with Roasted Red Pepper Sauce | Fibre-rich Indulgence


If you love Pizzas but eating out always makes you feel like you shouldn’t have, then this post is for you. The amount of cheese that the pizza chains add even when you request for ‘light cheese’ is alarming! To add to that, the pizza always seems way too greasy and the sauce never tastes ‘fresh’. So I have resorted to baking these at home, MY WAY. A healthy pizza, with no compromise on the taste whatsoever.

This particular pizza dough is made completely out of 100% whole grain whole wheat flour, making it a healthy choice. I find that the whole wheat flour has a nutty taste to it, and a coarser texture, which we love. After a lot of trial and error with this particular dough, I have found that the dough needs to be fermented in the refrigerator overnight for it to bake well. I know that’s a long wait, but knowing that you are eating healthy makes it worth the wait.

And although I love my pizzas with the classic marinara sauce, the roasted red pepper sauce blends itself so well with the nuttiness of the pizza base that it has become my ‘go-to’ sauce when I make whole wheat pizzas.

WW Pizza

Now, this is another one of those recipes that almost didn’t make it to the blog, like this recipe, since I wasn’t too happy with the pictures. We have been having too many of those ‘rainy/gloomy’ days, and taking pictures is a mighty mighty task on such days.

If you are a food blogger like me, you are probably thinking ‘light box’. I do have a light box, but I just find that the pics taken in daylight are so much more natural than the ones taken in a light box. But I like the light box too… It has helped the picture quality here, here and  here to name a few . So I am not complaining! 🙂

Whole Wheat Pizza with Roasted Red Pepper Sauce

  • Servings: 4 '9-inch' Pizzas
  • Print


For the Dough:

  • Active Dry Yeast – 1 packet (2 and 1/4 teaspoons)
  • Water – 1 and 1/2 cups
  • Sugar – 1 teaspoon
  • Salt – 1 teaspoon
  • Olive Oil – 1 tablespoon + for coating the bowl
  • Whole Wheat Flour – 3 and 1/2 cups

For the Sauce:

  • Medium-sized Yellow Onion – 1, chopped
  • Garlic – 2 pods, minced
  • Roma Tomatoes – 3 nos.
  • Roasted Red Pepper (bottled) – 12 oz
  • Canola Oil – 1 tablespoon
  • Paprika Powder – 1 teaspoon
  • Ground Black Pepper – 1/2 teaspoon
  • Brown Sugar – 1/2 teaspoon
  • Salt – to taste

Toppings: Toppings can be as per one’s liking, but I used Red, Yellow and Green Bell Peppers, White Mushrooms, Jalapeños and Kalmata Olives.

Cheese: Grated Mozzarella and Mexican Style Cheese Mix.


For the Dough:

  1. Add water and sugar into a mixing bowl. Give it a stir. Add the yeast to this mixture and allow it to stand for 5 minutes, till the water becomes frothy.
  2. To the above yeast-water mixture, add salt, olive oil, and the whole wheat flour and mix well to form a dough. Knead the dough for 8 to 10 minutes.
  3. Place the dough in a large bowl coated well with oil and cover it. Place the bowl in a warm place for 1 hour or until the dough rises.
  4. Punch out the air from the dough and make 4 equal sized balls out of it.
  5. Place the dough balls in individual ziploc bags and store them in the refrigerator (for use the next day) or in the freezer (for later use). This dough can be stored in the freezer for up to 2 weeks. When ready to use, just thaw the dough on the counter-top for 2 to 3 hours before baking.

For the Sauce:

  1. Puree the tomatoes and keep it aside. Next, puree the roasted red peppers.
  2. Heat the oil in a saucepan, and add the minced garlic to it. Saute for half a minute and add the chopped onion.
  3. Once the chopped onion turns translucent, add the tomato puree and let it cook till the raw smell of the tomatoes goes away.
  4. Next, add the pureed roasted red peppers, salt, black pepper and paprika powder. Allow it to cook for 2 to 3 minutes and then add brown sugar to the sauce. Mix and turn off the stove.

For the Pizza:

  1. Preheat the oven to 425°F.
  2. Place the dough on a piece of parchment paper and roll it into a circle (as thin as possible) using a rolling pin or by hand.
  3. Using a fork, poke holes in the pizza base at regular intervals. Brush the surface of the pizza base with oil.
  4. Place the pizza base along with the parchment paper on a baking tray (I used the base of a spring-form cake pan).
  5. Spread the prepared sauce on the dough, sprinkle desired amount of cheese and place vegetables of your choice on top. The vegetables can be covered in a second sprinkling of cheese if desired.
  6. Bake for 15 to 20 minutes till the cheese has melted.

Pizza Base: Nutrition Per Serving*: Calories – 399; Fat – 5 grams; Protein – 16 grams; Carbs – 78 grams; Fiber – 13 grams
Sauce: Nutrition Per Serving*: Calories – 85; Fat – 4 grams; Protein – 1 gram; Carbs – 12 grams; Fiber – 1 gram


  • As mentioned in the post, this dough works best when baked the next day.
  • The dough and sauce can be used to make 4 ‘9-inch’ pizzas. The nutrition per serving is for one such pizza base and sauce required to coat the base. Vegetables and cheese not included in the nutrition per serving calculation
  • If you do not like the flavor of whole wheat flour, it can be substituted completely with all purpose flour (Maida) or 50% whole wheat and 50% all purpose flour. We prefer eating 100% whole wheat, since it is healthier (higher fiber content).
  • Pizza dough recipe adapted from here.
  • *Nutritional information from MyFitnessPal

4 thoughts on “Whole Wheat Veggie Pizza with Roasted Red Pepper Sauce | Fibre-rich Indulgence

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