Friday, September 13, 2013

Whole Wheat Pizza Crust & Mexican Stuffed-Crust Pizza

Another great recipe from Betty Goes Vegan. 

Found a pizza stone at the outlet store.

Waiting for the dough to rest after kneading.

The soyrizo, red onion and black bean topping. The recipe called for a whole package of soyrizo but I only had half a pkg. It was plenty for the pizza. 

More toppings-sliced tomato, black olives and sliced jalapeno pepper (with the seeds removed to make it less hot).

My pizza crust with Daiya cheddar "stuffed" into the crust edges.

My only complaint-The recipe said to cook for 15 to 20 minutes. I cooked the pizza for 20 minutes and the crust was still raw in the middle; added another 5 and then another 5! This whole wheat crust was very dense and hearty. Next time I'll use a different pizza dough recipe. I also should try heating the pizza stone up in the oven which might help.

Mexican Stuffed-Crust Pizza topped with avocado and cilantro. I also topped it with some Pace Picante sauce. Very tasty but I wasn't too thrilled with the crust. 


  1. Looks good!
    I almost always pre-bake my pizza dough and then add the toppings, I think it's crunchier that way and baked well.

    1. That sounds like a good idea. I might partially bake it and then add the toppings.

  2. Daiya stuffed in the crust?! Yum! I love this idea because I am a huge fan of Mexican food AND pizzas :-)

    1. The flavors were great in this pizza. I just need to perfect my pizza crust. The edges were so hard and dry you couldn't really taste the Daiya in the crust.