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Weekends and college football practically demand beer and pizza. However, since I gave up dairy about a year and a half ago my pizza intake has been negligible. I mean, what’s the point of pizza if you can’t eat cheese!? So for a while there I just went without. Then, about a year ago I found pizza dough at Trader Joes and decided to try to make my own!

This weekend I was out running errands and buying groceries for the week when a pizza craving hit. So I decided to give in and grabbed all the makings.


Now, homemade pizza is very different from anything you buy. Especially if your anything like me (or have a roommate like mine), meaning your pizza ends up heavily covered with veggies. In fact almost every pizza we’ve made has been vegetarian and wonderful!

Putting it together

So if you’re craving a slightly healthier version of pizza, here’s a good jumping off point.

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Veggie Pizza

We sautéed the onions, peppers and mushrooms prior to baking. This is really just a personal preference, and a step you can easily leave out.

1 ball pizza dough

2 tsp olive oil

½ can tomato sauce

3 cloves garlic, minced

Parsley, basil, marjoram, black pepper

4-6 oz frozen spinach, thawed and drained

2/3 c grated mozzarella cheese

½ medium onion, sliced into strips

½ bell pepper, sliced into strips

4 oz mushrooms, sliced

Artichoke hearts

Sun dried tomatoes


Pre-heat oven to 450°.

On a well flowered surface roll out your dough. Once it’s rolled out to your desired shape and size, transfer it to a baking sheet or pizza stone.

Brush the crust with olive oil.

Thoroughly combine tomato sauce, garlic, herbs, and spinach. Spread evenly over the crust, leaving about ½ an inch around the edge.

Sauté onions, peppers, and mushrooms over medium heat until onions begin to caramelize.

Spread cheese evenly over sauce, add toppings, and sprinkle liberally with parmesan. Bake for 10 to 15 minutes, or until edges of the crust are fully cooked.