Wholemeal Vegetable Pizza with Avocado
Wholemeal Vegetable Pizza with Avocado - Can be easy prepared!
Healthy, because
Even smarter
Nutritional values
A dough with a mixture of vitamin-rich wholemeal and light flour is also great with children. Thus, this pizza scores with many nutrients.
When topping the healthy whole-grain pizza, you can let your imagination run wild - how about an autumnal version with thinly sliced hokkaido pumpkin pieces, mushroom slices and baby spinach leaves, for example?
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.7 g | (62 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,319 mg | (33 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast
- 6 ozs all-purpose flour
- 2 Tbsps all-purpose flour (To work with dough)
- 24 ozs Whole wheat flour
- salt
- 2 Tbsps olive oil
- 1 small Zucchini
- 1 small beet
- 1 red Bell pepper
- 3 ½ ozs Cherry tomatoes
- 1 scallion
- 1 handful parsley leaves
- 2 Avocados
- 2 Limes (juice)
- peppers
- 3 ozs Cheddar cheese (or mozzarella cheese)
Kitchen utensils
Preparation steps
For the dough, dissolve yeast in approx. 10 ounces of lukewarm water. Mix both flours with 1 tsp. salt, place in a bowl, and make a well in the center. Add 2 tbsp. oil and yeast water and knead everything into a smooth dough in about 10 minutes. Cover the dough and let it rise in a warm place for 1 hour.
Meanwhile, for the topping, clean and wash the zucchini and beet and slice both finely. Halve the bell pepper, remove the seeds, wash and cut lengthwise into thin strips. Wash and halve the tomatoes. Clean the spring onion, wash and cut into rings. Wash parsley and shake dry.
Cut avocados in half, remove seeds and remove flesh from skin. Finely puree avocado flesh with lime juice, parsley, salt and pepper in a blender and season with salt and pepper. Pluck or cut cheese into pieces. Prepare 4 sheets of baking paper.
Preheat the oven with 2 baking sheets in it to 220 °C / 425 °F. Knead the dough well and divide it into 4 portions. Roll out each portion with a little flour to a round patty. Place each patty on 1 piece of baking paper and spread with avocado puree, then top with peppers, tomatoes, zucchini, and beet slices and sprinkle with spring onions and cheese.
Place 2 pizzas on the hot baking sheets in the preheated oven and bake for approx. 20 minutes, swapping the baking sheets once. Bake the remaining two pizzas in the same way. Grind pepper over pizzas before serving.
