Any-Vegetable Easy-Crust Pizza

Any-Vegetable Easy-Crust Pizza | ChopChop


Here’s another use-what-you’ve-got recipe that turns whatever vegetables you have into dinner. This is a great introduction to DIY pizza since it uses a super-easy biscuit- style dough instead of a fussy yeasted one. 

Hands-on time: 45 minutes
Total time: 1 hour
Makes: 8 Servings

Kitchen Gear: 

Large rimmed baking sheet
Measuring cup
Measuring spoons
Box grater
Can opener
Medium-sized bowl

Large spoon for stirring
Sharp knife (adult needed)
Cutting board

Pot holder 


2 tablespoons
olive oil, plus 2 teaspoons for greasing the baking sheet
1 cup
all-purpose flour
1 cup
whole-wheat white flour
1⁄2 teaspoon
2 teaspoons
baking powder
3⁄4 cups
2⁄3 cups
canned or jarred (or homemade!) tomato sauce
1 cup
shredded cheese (Monterey jack, cheddar, or mozzarella)
1 1⁄2 cup
chopped or sliced vegetables (mushrooms, peppers, fennel, onions, zucchini, tomatoes, cauliflower, Brussels sprouts, asparagus)


  1. Turn the oven on and set it to 400 degrees. Lightly grease the baking sheet with the 2 teaspoons oil.
  2. Put the flours, salt, and baking powder in the bowl and stir well.
  3. Add the water and olive oil and stir together well. If the dough needs more liquid to come together, add water, 1 tablespoon at a time, until it does.
  4. Scoop the dough onto the oiled pan, then oil your hands and fingers and start gently pressing and flattening the dough. Take your time and work from the middle out toward the edges. You want the dough to cover (or nearly) the bottom of the pan, and it might take a while to press it flat and thin without tearing it.
  5. Drizzle the dough with sauce and use the back of the spoon to spread it to the edges.
  6. Sprinkle the sauce with cheese, then add the toppings.
  7. Bake until the crust is lightly browned and the toppings looked cooked, 10 to 15 minutes.