Healthy Mediterranean-Style Grilled-Veggie Pizza on My Best Crust Yet!

Eureka! I've finally hit upon my favorite homemade pizza to date ~ and the bonus is that it's relatively healthy and substantially lower in fat & cholesterol than most.

What I'm particularly excited about is that I've finally hit upon a whole wheat crust that I really like by tweaking a couple of other recipes that were in my recipe files.

The solution was simply a matter of adjusting the ratio of all purpose flour to whole wheat flour and water. It is much more like a traditional crust, but a wee bit more healthy than an all-white flour pizza crust.

In my family we like our crust crispy and flavorful, this one has everything I was looking for in a healthier pizza crust; flavor and sturdiness, and it can be mixed in the food processor or mixer and baked within minutes, or refrigerated, or frozen so it is ready when you are.

The other trick for a crispy, not soggy crust is using a well-preheated baking stone in a very hot oven, and pre-baking the crust for just a couple of minutes before adding any topping. This assures a crispy crust that can stand up to a load of healthy toppings. ouple of other recipes that were in my recipe files.

The solution was simply a matter of adjusting the ratio of all purpose flour to whole wheat flour and water. It is much more like a traditional crust, but a wee bit more healthy than an all-white flour pizza crust.

In my family we like our crust crispy and flavorful, this one has everything I was looking for in a healthier pizza crust; flavor and sturdiness, and it can be mixed in the food processor or mixer and baked within minutes, or refrigerated, or frozen so it is ready when you are.

The other trick for a crispy, not soggy crust is using a well-preheated baking stone in a very hot oven, and pre-baking the crust for just a couple of minutes before adding any topping. This assures a crispy crust that can stand up to a load of healthy toppings.

Sometimes a simple pizza with just a few toppings will do ~ but my goal was to practically eliminate the cheese, and also use up some of the abundance of zucchini we all seem to have at this time of year.

Sometimes less is more, and I DO like very simple pizzas, but this time we wanted a veggie-loaded pizza.

To make it I simply sliced the zucchini and red onion about 1/4-inch thick, brushed them lightly with olive oil, a sprinkle of sea salt then grilled them until slightly charred on the stove top grill. Grilling the zucchini adds a lovely depth of flavor, plus they give up some of their water content, thereby helping to avoid a soggy, mushy crust.

I made a simple tomato sauce (you can use your favorite commercial sauce), spread it on the partially baked crust, then layered with the grilled zucchini, red onion and baked for a couple of minutes.

Next (while the pizza was still in the oven) I added wedges of canned artichoke hearts, quartered olives, oven roasted tomatoes and allowed it to bake for a few more minutes.

Upon removing from the oven I sprinkled a little crumbled Feta cheese, some cherry tomato halves and a generous shower of fresh oregano and thyme leaves.

A delicious, and nearly guilt-free pizza!

Of course you can top it with ANYTHING you like ~ I think the real revelation here is the pizza crust.

If you would like a printable copy for my recipe, please click HERE.

If you try this pizza or the crust, I hope you love it as much as my family does.

Thank you so much for stopping by today!