Spicy Veggie Pizza with Whole Wheat Crust

Ingredients

For the Whole Wheat Crust

1 cup water between 105° - 110°F

2 tsp active dry yeast

2.5 cups whole wheat flour

1 tsp sugar

1/2 tsp salt

2 Tbsp olive oil

For the Sauce

1- 8 oz can tomato sauce

1 tsp dried basil

1 tsp dried oregano

1 tsp ground black pepper

1 tsp garlic powder

Toppings

4 cloves garlic minced

1/2 yellow onion sliced

1 medium jalapeno sliced

1/4 red bell pepper sliced

1/4 cup mushrooms sliced

1/4 cup spinach

1/3 cup extra sharp cheddar shredded

Preparation

Preheat your oven to 425°F. To make the whole wheat crust, combine the active dry yeast with the water. When the yeast has dissolved, pour it into a medium sized bowl along with the whole wheat flour, sugar, salt, and olive oil. Stir to combine and use your hands to form the dough into a ball. Allow the pizza dough to rest 5-10 minutes.

To make the sauce, combine tomato sauce with the dried basil, dried oregano, ground black pepper, and garlic powder. Stir this well to combine.

Lightly coat a pizza stone with olive oil. I prefer baking on my stones, you can use whatever pizza pan you prefer. When the dough has rested, knead it gently 10-12 times, roll it out on the oiled stone and fold the edges back slightly. Brush the edges with olive oil and sprinkle with garlic powder. Spread three quarters of the sauce on the pizza.

Place the onions, garlic, red peppers, jalapenos and mushrooms on top of the sauce. Place the pizza in the oven and bake for 12 minutes. Remove the pizza, add the spinach and cheese, return to the oven and bake for an additional seven minutes. Allow the pizza to rest about five minutes before slicing. Use reserved pizza sauce for dipping your crust. Enjoy!