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Build-Your-Own Pizzas

Prep Time:

55 Minutes




  • 1 cup all-purpose flour and ¼ cup all-purpose flour, divided use

  • ½ cup whole-wheat flour

  • 1 teaspoon fast-rise active dry yeast (about ½ of a ¼-ounce packet)

  • ¼ teaspoon salt

  • ½ cup warm water (110°F to 120°F)

  • 2 teaspoons olive oil

  • 1 teaspoon honey

  • 1 tablespoon yellow cornmeal

  • Cooking spray

  • ¼ cup plus 2 tablespoons no-salt-added tomato sauce

  • ½ teaspoon dried Italian seasoning, crumbled

  • ¼ teaspoon garlic powder

  • 3 cups bite-size pieces of red and yellow bell peppers, zucchini, and mushrooms (any combination)

  • ¾ cup frozen soy-based sausage crumbles

  • 1 cup shredded part-skim mozzarella cheese


Step 1

In a medium bowl, stir together 1 cup all-purpose flour, whole-wheat flour, yeast, and salt.

Step 2

In a small bowl, stir together the water, oil, and honey. Stir into the flour mixture until the dough begins to come together.

Step 3

On a large flat surface, spread the remaining ¼ cup all-purpose flour in a circle about 12 inches in diameter, with the center only lightly dusted. Turn the dough out into the center of the circle. Knead for about 5 minutes, or until elastic but still soft, working in the remaining flour from the circle as necessary to prevent sticking. Let the dough rest for 15 minutes

Step 4

Meanwhile, preheat the oven to 450°F. Lightly spray two cookie sheets with cooking spray. Dust with the cornmeal.

Step 5

In a small bowl, stir together the tomato sauce, Italian seasoning, and garlic powder.

Step 6

Divide the dough into 4 pieces. Roll each into a 6-inch circle, using any remaining flour to keep the dough from sticking. Transfer 2 crusts to each cookie sheet. Spread 1½ tablespoons sauce over each crust. Top each with ¾ cup vegetables, 3 tablespoons sausage crumbles, and ¼ cup mozzarella.

Step 7

Bake the pizzas for 12 to 14 minutes, or until the crusts are browned and crisp around the edges.

Nutrition Information

(per serving)

Calories - 356

Total Fat - 8.5 g

Saturated Fat - 3.5 g

Trans Fat - 0.0 g

Polyunsaturated Fat - 1.0 g

Monounsaturated Fat - 3.0 g

Cholesterol - 18 mg

Sodium - 454 mg

Carbohydrates - 52 g

Fiber - 5 g

Sugars - 6 g

Protein - 18 g

Dietary exchanges: 3 starch, 1½ vegetable, 1½ lean meat

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