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Whole Wheat Broccoli Cheddar Pizza

Pizza doesn't get any healthier. Made with a thin whole wheat crust and topped with a generous amount of broccoli. Sprinkle with cheddar, bake and enjoy! 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: vegetarian
Servings: 4


Whole Wheat Crust

  • 1 cup all-purpose whole wheat flour
  • 2 teaspoons active dry yeast
  • 1/2 cup warm (not boiling) water
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine grain sea salt

For the Pizza

  • 1 large head broccoli (about 3 cups of florets)
  • 1 tablespoon olive oil + 1 teaspoon
  • 2 garlic cloves, minced
  • 3 sprigs fresh thyme
  • 1/4 teaspoon fine grain sea salt
  • 1 1/2 cups cheddar (I use old white cheddar)


Prepare the Crust

  • In a medium bowl, mix your active dry yeast with warm water. Stir and let sit for 10 minutes to let it foam. 
  • Add your flour and salt to the water and yeast. Mix together, then stir in the olive oil. Form a ball and let the dough rise for 45 minutes in the bowl, covered with a towel. 
  • When the dough is done rising, preheat oven to 450F. Line a baking sheet or pizza stone with parchment paper.
  • Sprinkle a bit of flour on the parchment paper and on the dough. With lightly floured hands, scoop out the dough from the bowl. Place on the prepared baking sheet. Spread into the desired shape. You should get a thin crust.

Prepare the Pizza

  • Toss the broccoli florets in a small bowl with garlic, salt and one tablespoon of olive oil. Mix together using your hands and making sure to coat the broccoli with the oil.
  • Drizzle the pizza crust with 1 teaspoon of olive oil, rubbing until evenly coated. 
  • Top the pizza with the broccoli, garlic mixture. Sprinkle with cheddar. Remove thyme leaves from the sprigs by holding the top with one hand and sliding your fingers down. Sprinkle the thyme leaves on top of the pizza.
  • Bake for 15 minutes at 450F. If desired, set on broiler for a few minutes to get a golden finish. Serve immediately or store in an airtight container in the fridge.


For a lighter pizza, use partly skimmed cheese (less than 20% MF).
Use store-bought crust if desired.