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Servings and Ingredients

Serves 16
1 packet(s) active dry yeast
¼ c. warm water
1 ½ c. white bread flour
2 c. whole wheat flour
½ c. soy flour
2 tsp. salt
1 ½ c. warm water
1 tbsp. soy oil
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp. oregano
2 tsp. basil
½ tsp. fennel seed, crushed
¼ tsp. red pepper flakes
1 lbs. mushrooms, sliced
2 medium onions, sliced
2 green bell peppers, seeded and sliced
2 medium zucchini, sliced
1 (7 oz) pkg soy sausage
6 oz. Mozzarella-style soy cheese, grated


  1. Combine yeast and 1/4 cup warm water. Let sit until it starts foaming, about 5 minutes.
  2. Meanwhile, mix together white flour, whole wheat flour, soy flour and salt.
  3. Combine 1-1/2 cup warm water and oil. Add yeast mixture. Pour this mixture into flour.
  4. Stir together with a heavy spoon. Turn out onto a floured surface and knead until smooth and elastic.
  5. Cover and let rise until double, about 1-1/2 hours. Punch down and let rise about 45 minutes more.
  6. Stir tomato sauce and tomato paste together in small saucepan. Add oregano, basil, fennel and red pepper. Cook over low heat, stirring occasionally, for a few minutes.
  7. Saute mushrooms, onions, peppers and zucchini in nonstick pan until starting to brown. Add water, if necessary, to prevent sticking.
  8. Brown soy sausage in a nonstick pan.
  9. Preheat oven to 425 degrees. Punch down dough and divide in two parts.
  10. Using your hands, spread each half of the dough to cover a 14-inch pizza pan (or cookie sheet).
  11. Spread sauce over pizzas. Divide the toppings and sprinkle over. Sprinkle cheese over top.
  12. Bake for 12 to 15 minutes, until crust is done. Cut each pizza into 8 pieces before serving.

Nutrition facts


195 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 575mg
  • Total Carbohydrates: 32g

Recipe Source:

Iowa Soybean Promotion Board.