Cheesy, tomato-y, bready goodness... Need I say more? I don't, but I will!
So nutrient dense, made with whole wheat dough and lots of minced up veggies (NOT so that they are hidden from kids, but to reduce that texture issue they often have.)
Super fast to make
Easy for kids to participate
Very flexible recipe - make it your own!
Quick and easy clean up!
nonstick cooking spray
~2-3 Tbsp cornmeal
2 store bought, fresh, whole wheat pizza dough (I find ours in the deli section) (gluten free if needed)
1 zucchini, shredded
1 package (8oz) mushrooms, diced
1 8oz can tomato (or pizza) sauce
1 package shredded Italian cheese (dairy-free if needed)
garlic powder to taste
grated parmesan cheese to taste
Pull pizza doughs out of fridge and let come to room temperature. Preheat oven to 400F degrees. Prep a muffin tin with non stick cooking spray.
Over medium high heat, lightly spray pan with cooking spray and cook diced mushrooms for 8-10 minutes, stirring occasionally. Set aside, then do the same with the shredded zucchini. Set aside. (This gets some of the moisture out so your pizza doesn't get soggy.)
Lightly dust a flat, clean surface with ~ 1 Tbsp cornmeal and roll out pizza dough one at a time. You may need more if dough sticks to surface.
Take one of the rolled out doughs, spread tomato sauce then add toppings of choice (veggies, shredded cheese).
Don't cut yet! Instead, roll pizza up lengthwise into one large roll. Then cut about 2 inches wide and keeping the filling inside of the roll, place in the prepped muffin tin.
Top with grated parmesan and garlic powder to taste.
Repeat with second pizza dough.
Bake for ~15 minutes, until the tops of the roll ups are golden.
Let cool for 5-10 minutes before eating, they stay hot in the middle!
Cook's tip: Using to pizza doughs allows you to utilize all the pizza sauce and toppings (reducing food waste) and allowing for leftovers! Just freeze in an airtight container.