Dinner

One vegetable and one cheese multigrain crust pizza is for Dinner.

One vegetable and one cheese multigrain crust pizza takes 40 minutes to prepare.

One vegetable and one cheese multigrain crust pizza takes 25 minutes to cook.

One vegetable and one cheese multigrain crust pizza makes 24 servings.

The ingredients for One vegetable and one cheese multigrain crust pizza are:

2 cups warm water (110* Fahrenheit)
2.5 tsp yeast
4 tbsp raw sugar

6 cups organic whole wheat flour
1/2 cup each raw unsalted hulled sunflower seeds, chia seeds, hulled hemp seeds, flaxseed meal, and raw wheat germ
2 tsp salt

2 cups of your favorite traditional tomato sauce
4 cups part skim shredded mozzarella
1 cup chopped mushroom pieces
1/2 cup chopped bell peppers
1/2 cup chopped onions

Here is how you make One vegetable and one cheese multigrain crust pizza:

Line and lightly grease with vegetable shortening- two 10 X 15 cookie sheets. (Cooking spray does not take heat that well with bread stuff in my experience) Preheat oven to 350 with wire rack on top setting.Chop the veggies that you're going to use for one of the pizzas. Set aside.Measure out two cups tolerably warm, slightly hot tap water. In that tap water, proof 2.5 tsp dry active yeast with 4 tbsp raw sugar. Give a quick stir with a spoon and set aside for 5 minutes.In a large bowl, pour the water with the yeast, and beat in 2 cups of flour with a whisk. Add in salt, and then slowly add in flour one cup at a time. Before adding the last cup, add in the seeds and wheat germ. Knead dough until the flour is incorporated and dough is pliable but not sticky. (I do it inside the bowl.) Lift up the dough and add in two tbsp canola oil. Set dough back in, and turn it ONE time to coat with the oil. Cover the bowl with the dough with plastic wrap or a moist tea towel. Set aside for 15 minutes.After 15 minutes, split the dough in half, and place each half onto the cookie sheets. Press down from the center to the edges to fill up the cookie sheets evenly with the dough. On each crust, add 1 cup of tomato sauce, and spread evenly. Each pizza gets two cups of mozzarella cheese. Now, you can either split the veggies evenly between both pizzas-or if you have kids who don't "do" veggies in what I call their "obvious" form-do one veggie pizza and one cheese pizza. Place pizzas side by side in oven, and bake about 20 minutes, until cheese is completely melted and bubbly. Let set for 5-10 minutes before slicing into 12 slices, each pizza-for a total of 24 slices.Serving Size: Makes 24 one-slice servings...OR 12 two-slice servings. Entered as 24 servings.Number of Servings: 24Recipe submitted by SparkPeople user GLITTERFAIRY77.

The nutritional information for One vegetable and one cheese multigrain crust pizza is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 281.9

• Total Fat: 12.1 g
• Cholesterol: 10.0 mg
• Sodium: 414.1 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 8.2 g
• Protein: 13.2 g

One vegetable and one cheese multigrain crust pizza is Italian cuisine.

The dietary needs meet for One vegetable and one cheese multigrain crust pizza is Vegetarian