Everything Pizza

This whole-grain pizza has everything on it--sauce, beef, bacon, veggies, olives, and cheese. Feel free to substitute different types of meat or vegetables to suit your taste.

Active Time:
45 mins
Additional Time:
15 mins
Total Time:
3 hrs 20 mins
1 serving


Whole-Grain Pizza Crust

  • 1 1/4 to 1 1/2 cups bread flour or all-purpose flour

  • ¾ cup whole-wheat flour

  • ¼ cup yellow cornmeal

  • ¼ cup flax seed meal

  • 1 teaspoon active dry yeast

  • 1 teaspoon kosher salt

  • 1 cup warm water (105 degrees F to 115 degrees F)

Everything Pizza

  • ½ cup canned no-salt-added tomato sauce

  • 3 tablespoons no-salt-added tomato paste

  • 1 ½ teaspoons dried Italian seasoning, crushed

  • 2 cloves garlic, minced

  • teaspoon ground pepper

  • 2 teaspoons olive oil

  • ½ cup cooked and drained lean ground beef

  • cup thinly sliced pizza-style Canadian-style bacon and/or thinly sliced, cooked turkey pepperoni

  • 2 cups sliced fresh mushrooms, thinly sliced green bell pepper, thinly sliced red onion, and/or packaged fresh baby spinach

  • 2 tablespoons sliced pitted ripe or Kalamata olives

  • 1 cup shredded reduced-fat mozzarella cheese (4 ounces)


  1. To prepare the crust: In a large bowl, combine 1 cup of the bread flour, whole-wheat flour, cornmeal, flax seed meal, yeast and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

  2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).

  3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

  4. To assemble and prepare pizza: Preheat oven to 425 degrees F. Grease a 14-inch round baking stone, a 12-inch pizza pan, or large baking sheet; set aside. Roll 1 portion Whole-Grain Pizza Crust dough on a lightly floured surface into a 12-inch circle. (Save remaining dough for another use)Transfer to the prepared baking stone. Prick the dough all over with a fork. Bake for 6 to 8 minutes or until the crust is lightly browned.

  5. Meanwhile, for sauce, combine tomato sauce, tomato paste, Italian seasoning, garlic, and pepper in a small bowl.

  6. Lightly brush 1 inch of the edge of the hot crust with oil. Spread the sauce over the crust to within 1 inch of the edge. Top with cooked ground beef and Canadian bacon. Add mushrooms and olives; sprinkle with cheese.

  7. Bake for 8 to 10 minutes more or until the cheese is melted and the vegetables are softened.

Nutrition Facts (per serving)

342 Calories
12g Fat
37g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1/4 pizza
Calories 342
% Daily Value *
Total Carbohydrate 37g 13%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 21g 41%
Total Fat 12g 16%
Saturated Fat 3g 17%
Cholesterol 29mg 10%
Vitamin A 993IU 20%
Vitamin C 21mg 24%
Folate 89mcg 22%
Sodium 663mg 29%
Calcium 240mg 18%
Iron 3mg 16%
Magnesium 40mg 10%
Potassium 300mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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