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  • 1 frozen whole wheat pizza crust (Kabuli is a brand available at some natural food grocery stores like Whole Foods)
  • 1 c. fat free pizza sauce and/or salsa
  • 2 c. fresh veggies, such as red pepper slices, diced tomatoes, artichoke hearts, black olives, broccoli, and green onions
  • 2-4 oz. soy mozzarella-style cheese or low-fat mozzarella cheese
  • 1 oz. feta cheese (optional)

Spread sauce over crust, and Top with veggies and then cheese.
Bake at 350 for about 15-20 minutes

Makes approximately 8 pieces and serves 2-4.

I can make this in the same time that it takes a delivery pizza company to get to the house!  You just need to plan ahead and always have the ingredients on hand, so that when the pizza mood strikes, you are ready!

Many times over the past several years, someone has written asking if I have a good homemade whole wheat pizza dough recipe. I recently found one formulated to work in a bread machine in the great cookbook entitled: Fix-It-Fast Vegetarian Cookbook by Heather Houck Reseck, RD, 2002. I have made it several times, and it has always worked flawlessly. I appreciate the author's permission to share her recipe on my web site and especially appreciate her explicit written directions regarding how to also use this dough for making calzones that don't pop open during cooking (a problem I have had in the past).

Whole Wheat Pizza Dough (using a bread machine)

  • 1-1/2 cup plus 2 Tbsp. warm water (13 ounces)
  • 2 Tbsp. olive oil
  • 1-1/2 teaspoons salt
  • 2 Tbsp. honey or other sweetner
  • 2 cups plus 2 Tbsp. whole wheat bread flour
  • 2 cups unbleached bread flour
  • 2 Tbsp. vital wheat gluten
  • 1-1/2 tsp. instant yeast (or 2-1/4 tsp. active yeast, the amount in one package of yeast)


  • Place the ingredients in the bread machine in the order recommended by the manufacturer.
  • Select the dough cycle and press start.
  • Check after 5 minutes of kneading; adjust the amount of water or flour to produce a soft ball.
  • When the dough cycle ends, remove half the dough from the bread machine.

This recipe makes enough for 2 - 14 inch thin pizzas, so repeat the following instructions with the second half of the dough.

  • On a floured surface, use your fingers to shape the dough into an 8-inch diameter disk; continue flattening, from the center to the edges, until it is about 12 inches in diameter.
  • Let rest for several minutes to relax the gluten; resume stretching to 14 inches.
  • Sprinkle 1 Tbsp. cornmeal on your pizza pan, move dough to the pan, brush with olive oil, spread with sauce, add toppings except cheese, and bake at 450 degrees F. for 7-8 minutes.
  • Then add the cheese, bake an additional 2-3 minutes, or until cheese melts, toppings are hot, and the edge of the crust is lightly browned.

Cool a few minutes before cutting. Enjoy!!



In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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