Why This Pizza Existed

This recipe is about real food, real flavor, and real love.

Mom’s Pizza proves that vegetable-forward meals can be bold, comforting, and deeply satisfying — without sacrificing texture or taste. My mission is simple:

to help families cook healthier, homemade meals that still feel indulgent and unforgettable.

This pizza is designed to:

• Maximize nutrition through vegetables
• Deliver a crispy, non-soggy crust
• Be approachable for home cooks
• Compete with restaurant-quality pizza — and win

This isn’t fast food.

This is food with intention.

Jump to Recipe

Prep Time: 30 minutes

Bake Time: 15–20 minutes

Total Time: 50 minutes

Servings: 12 slices

Cuisine: Homemade / Vegetarian

Difficulty: Easy–Intermediate

Whole Wheat Pizza Dough (Crispy, Light, Foolproof)

Ingredients

• 2¼ tsp active dry yeast (1 packet)
• 1 tsp sugar
• 1 cup warm water (110°F)
• 2½ cups whole wheat pastry flour
• 2 Tbsp olive oil
• 1 tsp salt
• 2 Tbsp cornmeal (for dusting)

How to Make the Dough

1. Wake up the yeast properly.
   In a large bowl, mix yeast, sugar, and warm water. Leave it alone for 5 minutes until bubbly.
   👉 If it doesn’t foam, throw it out — it’s dead.
2. Build the dough.
   Add flour, salt, and olive oil. Stir until fully combined into a soft dough.
3. Let it rest.
   Cover and rest for 10 minutes — this relaxes the gluten and makes rolling easier.
4. Roll it out.
   On a lightly floured surface, roll into a 12-inch crust.
5. Cornmeal = crunch.
   Sprinkle cornmeal on the surface, place the dough on top, and coat the bottom lightly.
6. Preheat oven to 425°F.
   Transfer dough to a perforated pizza pan or pizza stone.

Veggie-Loaded Pizza Toppings

Ingredients

• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• ½ orange bell pepper, sliced
• 1 cup fresh spinach, packed
• ½ cup artichokes, chopped
• 1 tomato, diced
• 3 cloves garlic, minced
• ½ medium onion, diced
• 1 Tbsp vegetable oil or water
• ¼–½ cup pesto sauce
• ¼ tsp salt (or to taste)

How to Cook the Toppings

1. Heat oil (or water) in a large skillet over medium heat.

2. Add onion and garlic. Sauté 3 minutes until fragrant — not burnt.

3. Add peppers and artichokes. Cook another 3 minutes.

4. Add spinach and let it wilt — 3–5 minutes.

5. Season lightly with salt. Set aside.

👉 Cooking the veggies first is non-negotiable. Raw vegetables = soggy crust.

Assemble & Bake Like a Pro

1. Optional but recommended:
   Pre-bake the crust for 5–6 minutes to prevent sogginess.
2. Lightly brush the crust with olive oil (between dough and pesto).
   👉 This is a chef’s trick — it creates a moisture barrier.
3. Spread pesto evenly over the crust.
4. Add the sautéed vegetables and diced tomatoes.
5. Bake at 425°F for 15–20 minutes, until:
   
   • Crust is golden
   • Edges are crisp
   • Base is fully cooked

Pro Tips from the Chef

• More veggies = better pizza. Don’t hold back.
• Use a pizza stone for the crispiest base.
• Let the pizza rest 2–3 minutes before slicing — patience matters.
• Add vegan or regular cheese if desired, but this pizza stands on flavor alone.

Why You’ll Love This Pizza

• Healthy without tasting “healthy”
• Crispy crust, never soggy
• Packed with colorful vegetables
• Family-friendly and customizable
• Perfect for meal prep or entertaining

Enjoy

Enjoy this pizza fresh out of the oven, while the crust is crisp, the vegetables are vibrant, and the flavors are at their peak.

This is the kind of recipe that brings everyone to the kitchen—simple, nourishing, and made with intention. Whether you’re cooking for family, friends, or just yourself, this pizza proves that vegetables done right are anything but boring.

Slice it up, serve it warm, and enjoy every bite knowing you made something homemade, wholesome, and absolutely delicious