Cheeseless Vegetarian Pizza from Pizza Rustica

This healthy gourmet pizza is so loaded with flavor that it doesn’t even need cheese!

Makes 2 Servings 


Whole Wheat Pizza Dough:

  • 1/8 tsp Dry Active Baker’s Yeast
  • 1/2 + 1/8 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Honey
  • 3/4 tsp Dried Thyme
  • 1/2 cup Water (warm)
  • 1/4 cup Semolina Flour
  • 3/4 cup Whole Wheat Flour
  • 1/2 tsp Olive Oil

Pizza Sauce:

  • 1/2 cup Whole, Peeled, Canned Tomatoes
  • 1/2 tsp Parsley, Fresh, Chopped
  • 1/2 tsp Basil, Fresh, Chopped
  • 1/2 tsp Dried Oregano
  • Pinch of Sea Salt
  • Pinch of Black Pepper
  • 1/4 tsp Roasted Garlic
  • 1 Tbsp Crushed Canned Tomatoes
  • 2 Tbsp Canned Pizza Sauce


  • 1 cup Spinach
  • 1 tsp Garlic
  • 1 Tbsp Olive Oil
  • 1 Tbsp White Wine

Roasted Peppers:

  • 1/2  Red Bell Pepper, sliced
  • 1/2  tsp Olive Oil

Caramelized Onions:

  • 2 Tbsp Chopped Onion
  • 1/8 tsp Olive Oil
  • Pinch of Sugar
  • Pinch of Dried Thyme


  • 1 Large Mushroom, sliced
  • 1/2 cup Marinated Artichoke Hearts, canned
  • 1 Tbsp Sundried Tomatoes
  • 1 tsp Basil, Fresh, Chopped


Preheat oven to 550°F.

For the pizza sauce: Crush the whole, peeled, canned tomatoes in a bowl.  Squeeze out the juice and discard the tomatoes. To the remaining juice, add the pizza sauce, crushed canned tomatoes, and seasonings. Blend together.

For the caramelized onions: Heat onions and oil in sauté pan over low heat. Add thyme and sugar. Cook until onions turn a rich brown color.

For the spinach: Place chopped garlic and olive oil in a sauté pan. Cook for 1 minute over medium heat. Add wine and simmer for an additional minute. In a separate bowl, place fresh spinach. Pour garlic mixture over fresh spinach and mix until wilted.

For the roasted red bell peppers: Place sliced bell peppers on baking sheet. Drizzle with olive oil and toss bell peppers until coated with olive oil. Roast in oven until peppers begin to brown. Toss and repeat until both sides have darkened slightly.

For the pizza dough: Mix all ingredients in bowl. Remove dough from bowl and place on clean board. Sprinkle with additional flour and knead dough until no longer sticky. Stretch and roll out pizza dough. Place pizza dough on pizza stone or baking sheet. Cover dough with pizza sauce, followed by caramelized onions, spinach, roasted red peppers, and remaining pizza toppings. Bake at 550°F for 10-15 minutes or until crust is golden brown.

Nutrition Information*:

450 calories, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 1050 mg sodium,
69 g carbohydrates, 11 g fiber, 12 g sugar, 11 g protein, 1.5 cup fruits/vegetables

* Recipe and nutrition information may vary from the item served in the restaurant.