Stuffed Crust Veggie Pizzas
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 pound unbaked whole wheat pizza dough
  • 4 pieces mozzarella string cheese
  • ½ teaspoon Simply Organic Garlic Powder
  • 1 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1½ cups or more of vegetables (like tomatoes, peppers, onion, potatoes, radishes, cabbage)
  • 1 teaspoon Simply Organic oregano
  • 1 teaspoon Simply Organic basil
  • 1 teaspoon Simply Organic thyme
  • ½ teaspoon Simply Organic rosemary
  1. Heat the oven and baking sheets: Preheat the oven to 425 degrees. Once heated, place the pizza baking sheets in the oven for about 15 minutes or until you’re finished topping the pizzas.
  2. Roll out the dough and form crust: For mini pizzas, divide the pizza dough into two pieces and roll out into a ¼-inch thin layer. For a large pizza, roll out the whole mound of dough. Split each piece of string cheese into 2 long strings. Place the string cheese along the border of the crust. Sprinkle garlic powder over the cheese to obtain a garlic cheese bread flavor in the crust. Gently fold the crust over the string cheese to form a thick cheese crust border. As you fold the dough over, be sure to firmly press the dough down to seal in the cheese.
  3. Top and bake the pizza: Spread the pizza sauce evenly over the crust. Sprinkle mozzarella cheese over the sauce. Layer vegetables over the cheese. Then, sprinkle the Simply Organic herbs over the veggies. Place the pizza on the baking sheet. Careful, the baking sheet will be very hot! Bake the pizza for 20 min until the crust is golden brown and slightly crispy on the outside.
Nutrition calculated using ¼ cup each of chopped tomatoes and onions and 1 cup of chopped bell peppers.
Nutrition Information
Serving size: ¼ whole pizza Calories: 448 Fat: 15.2 g Carbohydrates: 57.6 g Sugar: 4.4 g Sodium: 1051.8 mg Fiber: 10.1 g Protein: 23.6 g
Recipe by Destination Delish at