After Pizza Sauce, my next recipe is VegPizza. vegetable (onion, capsicum, black or green olives, corn kernels, baby corn, broccoli, spinach or any other vegetables of your choice)
in a pan add the butter and garlic saute add all the veggies and stir fry for 5 minutes. in a pan add the butter and garlic saute add all the veggies and stir fry for 5 minutes
While it was rising, I made spinach sauce, cut vegetables for the toppings. Well, this recipe is one such experiment of mine - "Whole Wheatpizza with Spinach/Palak sauce" loaded with onions, tomatoes, pineapple and jalapeños finished with cheese on top
I was trying to find that perfect balance that supplied the health benefits of using whole wheat flour, but still had a tasty, soft/chewy/crunchy crust
Now back to this homemade whole wheatvegetarianpizza…. I agree that most pizza by delivery and store-bought contain a huge amount of fat and sodium, but when I make my pizza from scratch I add much less sodium (I even use a no-sodium pizza sauce when I can), use a minimal amount of low-fat mozzarella cheese, and try to top it with freshly cut organic vegetables
I have a confession, I have never used wheat flour in my recipes at home & I thought now would be a great opportunity to get a little bit from the bulk foods, & try it out using my favorite easy pizza crust recipe, but tweaking it to a healthier whole wheat version
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