Wheat on Wheat Pizza

I made another pizza based on the recipes in the Healthy Hedonist.

I made the 50/50 whole wheat crust. I don't have the fancy pizza paraphernalia so I roll out the dough and put it on a regular baking sheet. I bake it for 10 minutes at 500 degrees in the pan. I then remove it from the pan and bake directly on the oven rack for about another 7 minutes.

I didn't have pesto but I had the left over filling from my wontons. This "pesto" was seitan, spinach, garlic, and ginger. I made the fire roasted tomato sauce and the sauteed mushrooms from the Healthy Hedonist.

The garlic in the "pesto" was raw which provided a strong flavor but not too much bite. The roasted flavors of the tomato sauce and the mushrooms pair nicely with the flavor of the whole wheat crust.


I cut this into 12 slices at about 200 calories a piece. We had 3 slices for dinner and that left extras for lunch where we had 2 slices for a serving. This pizza was pretty good cold and the crust held together well.

I served this with a simple salad of romaine and baby mixed greens dressed with a sherry vinegar and olive oil dressing with a touch of garlic and salt.


If you accept the flavor of a whole wheat crust and you accept that you are not making a 100% whole wheat crust this is a pretty easy way to make a satisfying dinner (and lunch). I would serve this to anyone that eats weird food but not to someone who is expecting pizza.