Confetti Pizza with Whole Wheat Dough

Yes. This pizza was inspired by my first-ever attempt at growing spinach. It tastes like heaven and has this amazing crunch. Who knew? Besides salads and quiche, I thought I’d use it to decorate a pretty pizza for my sweet little men.

Here is a great recipe that you’ll be using again and again.  It is really quick and versatile for whatever veggies you have on hand. Plus, your family will like this infinitely better than one out of a freezer or delivered by a guy named Stanley. Double the recipe to have some leftovers for lunch. It packs great in a lunch box.

Confetti Pizza with Whole Wheat Dough

Prep Time: 15 minutes

Cook Time: 25 minutes


    Whole Wheat Dough:
    In a glass measuring cup combine:
  • 1 cup very warm water
  • 1 tablespoon yeast
  • sprinkle of sugar
  • Let it sit and grow while you prepare the other ingredients. In a mixing bowl combine:
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • any other additional spices (oregano, rosemary, thyme, etc.)


  • Add the yeast water to the flour mixture. Mix with a spoon or your hands until the dough is nice and sticky. Let the dough sit while your oven preheats to 425 degrees.
  • Sprinkle corn meal on a cookie sheet and get ready for the real fun! Dip your hands in a little flour and move the dough from the bowl to the cookie sheet. Press the dough into a shape that vaguely resembles a circle. (Mine usually come out in the shape of Madagascar.) Don’t panic if you need to use a little more flour on your hands.
  • Once you are satisfied with your dough art, you are ready for the confetti toppings. This is where your children, especially toddlers, will feel really useful.
  • Toppings:
  • Finely dice or shred any assortment of veggies (pictured: carrots, bell pepper, broccoli, spinach)
  • Add a thin layer of your family’s favorite marinara sauce, followed by a layer of low-fat mozzarella cheese. Toss on your veggies. You may put out a cutting board or small bowls with all of the toppings and have your children or guests decorate with the “confetti.”
  • Bake at 425 degrees for 20 – 25 minutes, or until the crust and cheese are golden brown.

7 Comment

  1. Martin says:

    Wow, this looks so good! Since I know Nathan’s arrangements, I’d better try your recipes too, as it looks like I will enjoy them at least the same, if not more. My boy wants me to “cook” pizza with him, this is just perfect for that. (And you know, we all like Madagascar over here…)

  2. Justin says:

    Looks too healthy, might make me sick. And are dads allowed to panic?

    1. Alli says:

      Thanks for making me laugh! Maybe you should start up the “Start Panicking, Dad!” Blog.

  3. Looks fabulous! We’ll try it!

    1. Alli says:

      It’s a really solid recipe. Make sure you use plenty of flour on your hands when you’re rolling out the dough. ENJOY!

  4. Alicia says:

    So I don’t have to let the dough double or something that takes longer? ‘Bake’ on cookie sheet or stone or will this dough go right on the rack or grill?

    1. Alli says:

      The dough can sit for 10 minutes to 30 minutes. It is a very forgiving and flexible dough recipe. No need to rise for one hour like many yeast-dough recipes.

      The rising can happen either while you are chopping vegetables or even after you have rolled it out onto a stone or cookie sheet.

      The thinner you can make the dough the better. I just lightly flour the dough and use my fingers. Once it starts to stick to your fingers, just sprinkle a little more.

      I haven’t used the grill yet with this recipe. But thanks to you…We’re going to try it! Thanks!

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