CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Tomato veggie pizza


  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 package instant yeast
  • 3 cups whole wheat flour
  • 1 teaspoon high quality salt
  • 1 cup from a large 64oz can of whole tomatoes, drained and crushed by hand
  • 2 cloves garlic, sliced
  • 3 cups shredded vegan feta
  • 2 tablespoons caramelized onions
  • 2 tablespoons pitted olives
  • 1 cup baby spinach


  1. Preheat oven to 550° F with a rack in the top part of the oven 
  2. Whisk water, oil, honey, and yeast in a small bowl and let the yeast proof for seven to 10 minutes. 
  3. In a food processor pulse the flour and salt in until combined. Start the food processor and slowly pour in the water mixture until loose ball forms, about 30 seconds 
  4. Dump the dough onto a floured work surface and quickly knead the dough until it comes together. Then cut it in half
  5. On a floured surface, roll out the dough into two rounds about 10 inches in diameter. Keeping the dough as even as possible
  6. Transfer the rounds onto a non-stick baking sheet and brush the outside of the dough lightly with olive oil.
  7. Top with crushed tomatoes. Sprinkle with half of the cheese and the other toppings 
  8. Bake on the top rack until the crust and cheese are lightly golden, about 10 to 12 minutes 
  9. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about four days. Serve and enjoy! 

Follow Rodney Bowers:

You might like

View All Recipes
Giant pizza party sandwich Giant pizza party sandwich
Gemini pizza Gemini pizza
Turkey cran-brie pita pizzas Turkey cran-brie pita pizzas
Pepperoni calzone Pepperoni calzone
Fancy mushroom pizza with truffle cream Fancy mushroom pizza with truffle cream
Watermelon pizza Watermelon pizza