Whole-Wheat Pepperoni Pizza

Oxmoor House
Whole-Wheat Pepperoni PizzaRecipe
Photo: Oxmoor House

Let your toddler help by:

  • Pouring the measured ingredients into the food processor with your guidance.
  • Placing the pepperoni slices on the pizza.
  • Sprinkling the cheese on the pizza.
6 adult servings (serving size: 1 wedge)


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3.6 ounces whole-wheat flour (about 3/4 cup)
3.4 ounces all-purpose flour (about 3/4 cup)
1 package quick-rise yeast (about 2 1/4 teaspoons)
1/2 teaspoon salt
1/2 teaspoon sugar
2/3 cup very warm water (120° to 130°)
1 tablespoon olive oil
Cooking spray
2/3 cup tomato-basil pasta sauce
24 slices turkey pepperoni
1 1/2 cups (6 ounces) part-skim mozzarella cheese


1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, yeast, salt, and sugar in a food processor; process until blended. Combine very warm water and oil in a 1-cup glass measure. Slowly pour water mixture through food chute with processor on; process until mixture forms a ball. Process an additional 1 minute.

2. Turn dough out onto a floured surface; coat dough with cooking spray. Let rest 15 minutes.

3. Preheat oven to 500°.

4. Roll dough into a 12-inch circle. Place dough on an inverted large baking sheet coated with cooking spray. Crimp edges of dough to form a rim. Spread sauce over surface of dough, leaving a 1/2-inch border; sprinkle sauce with pepperoni and cheese.

5. Bake at 500° for 11 minutes or until cheese melts and crust is golden. Cut into 6 wedges.

kitchen tip

Let your food processor prepare the dough for this recipe, or purchase a prebaked whole-wheat thin-crust pizza shell from the grocery store. Substitute your favorite pizza veggies for the pepperoni for a vegetarian option.

Created date

January 2011

Nutritional Information

Calories 261
Caloriesfromfat 0.0 %
Fat 9.8 g
Satfat 4.3 g
Monofat 3.7 g
Polyfat 0.8 g
Protein 14.3 g
Carbohydrate 29.4 g
Fiber 2.7 g
Cholesterol 25 mg
Iron 1.8 mg
Sodium 602 mg
Calcium 235 mg