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All Green Pesto Veggie Pizza
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All Green Veggie Pizza

This healthy veggie-loaded all-gree pizza has everything bagel pizza crust, mozzarella, and tons of greens on top!
Course Main Course
Keyword apples, baked, dinner, easy, lunch, pizza, vegetarian, veggies, weeknight meals
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

EVERYTHING BAGEL CRUST:

  • 2 ¾ cups organic all-purpose flour (See Notes for GF option!)
  • 1 cup WARM fresh water
  • 1 tablespoon raw honey
  • 1 packet rapid-rise yeast  (That's 2 ¼ tsps!)
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon Everything Bagel seasoning blend

HOMEMADE EVERYTHING BAGEL BLEND:

  • 4 tsps white sesame seeds
  • 2 tsps black sesame seeds
  • 2 tsps poppy seeds
  • 2 tsps garlic powder
  • 2 tsps onion powder
  • 1 teaspoon sea salt

TOPPINGS:

  • 1 cup organic pizza sauce, homemade or store-bought (I love the otamot brand!)
  • 1 cup fresh mozzarella cheese
  • 2 cups fresh spinach
  • 1 cup fresh arugula
  • 1 cup fresh kale, roughly chopped
  • 2 cups brussels sprouts, halved + roasted (See Notes!)
  • 1 Granny smith apple, sliced (skin on)

Instructions

HOMEMADE EVERYTHING BAGEL BLEND:

  • In a bowl, add all of the ingredients and mix together to combine.

TO MAKE THE PIZZA CRUST:

  • In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
  • Slowly add the flour and 1 tablespoon of the Everything bagel seasoning blend (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time)
  • Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer. 
  • Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.

ASSEMBLY:

  • Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
  • Brush a generous amount of the pizza sauce over the top of the crust until evenly coated.
  • Generously sprinkle all the 'green' topping ingredients (starting with the spinach, arugula, and kale first followed by the rest) and then the mozzarella until crust is fully covered in the middle, leaving a bit of crust for the edges.
  • Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown. Sprinkle additional Everything bagel seasoning blend atop crust for an extra kick of flavor!
  • Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella has melted (and becomes bubbly) and the crust is crispy and golden brown.
  • Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the mozzarella sets before cutting into generous slices, using a pizza cutter.
  • Bon Appetit!

Notes

  • PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan, which can be found at Target!
  • STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
  • GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
  • EVERYTHING BAGEL SEASONING (STORAGE): This original recipe makes about ¼ cup, however, you can always make a larger batch of this and store it in an airtight container in a dry, cool place for up to 6 months.
  • ROASTED BRUSSELS SPROUTS: To roast the brussels sprouts, simply follow my roasted herb tomato recipe as a baseline.