Our family has finally settled on a mouth-watering, healthy pizza recipe we all love. I enlist the kid’s help to cut prep time.
After my diet change 10 years ago, I avoided pizza for several years. Finally I had to find a healthy substitute so my family wasn’t so tempted by the unhealthy store-bought kind. Now I love and prefer our yummy homemade pizza.
For 2-3 pizzas, depending on size and thickness.
- 1 1/2 water, room temp
- 2 tsp sugar (evaporated cane juice or Sucanat)
- 1 tsp sea salt
- 1 1/2 cups white or whole wheat flour
- 2 C wheat bread flour (or regular, if you don’t have)
- 1/2 C cornmeal
- 1 tsp butter or lecithin
- 1 TB yeast
Combine ingredients in order listed in breadmaker or mixer (if you have one). I usually double this recipe and mix it in my Bosch.
Dough should be only slightly sticky. If it sticks to the sides of the bowl, add a little more flour.
Mix for at least 10 minutes, then roll your dough out on a pan that’s greased or has cornmeal sprinkled on it. We like to roll our dough out very thin. Then select your choice of sauce. My favorite is pesto from Costco.
I always use a pan with sides because the olive oil runs off the dough. I use Pampered Chef stones because they’re easy to clean and produce a nice crust.
The kids like regular tomato sauce (homemade is best), but I buy it canned…
and add a clove of pressed garlic and a teaspoon of oregano (to 8 oz-we use about 4 oz per pizza).
Spread the sauce on your dough medium thick.
I buy veggie pepperoni by the case from Azure Standard. We use one package for the recipe above. I don’t like to eat much processed soy, but it’s healthier then regular pepperoni and since this is all we have in our diet I think it’s okay to eat sparingly.
I also put pineapple on our pizzas. We like the way it tastes and it’s good for digestion because it has natural enzymes.
- Zucchini or yellow squash, sliced or grated
- Tomato slices
- Olives (I love Lindsey’s Naturals brand)
- Spinach, shredded
- Chicken (small amounts)
- Meatless pepperoni (in moderation)
What are your favorites?
I usually buy raw cheddar cheese and use it somewhat sparingly. It’s pricey. Cheese is one of the most mucous forming proteins (according to Dr. Christopher), so we eat it in moderation (and avoid it when we’re sick).
Heat your oven to 425°. If this ends up browning your pizzas too fast, reduce to 400°. Oven temperature and length of cooking time greatly depend on your oven, type of pan used and thickness of crust. We usually bake ours about 18 minutes.
I like to add slices of zucchini to my pizza or sometimes grate it on before adding the cheese as you can see I’ve done on the ones above. We usually rotate the pizzas halfway through, from upper to lower rack to help cook uniformly.
Bake until cheese is turning slightly brown, which happens better on the top rack, and the crust is cooked all the way through, which happens better on the bottom.
This is one we made on Valentine’s Day. We rarely have left-overs.
The biggest problem I have with our homemade pizza is eating too much.
Don’t miss my recipe for homemade bread flour!
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