Herbed Pizza Crust
2 cups whole wheat flour
2 cups gluten-free flour (I use Tosca's power flour... but have used quinoa flour or all whole wheat flour, also)
2 tbsp ground flax seed
2 tbsp italian seasoning
1 oz parmesan (buy an old variety)
2 tsp sucanat, divided
1 1/2 cups warm water (between 100˚ and 110˚)
2 packets yeast
1 tsp sea salt
2 tsp extra virgin olive oil, divided
Place warm water in a large glass liquid measuring cup. Add yeast, 1 tsp sucanat, yeast, sea salt, and 1 tsp olive oil and stir until combined. Set aside for 5-10 minutes until mixture becomes very frothy.
In the small bowl of a stand mixer combine flour, flax, italian seasoning, parmesan, and remaining 1 tsp sucanat.
Add frothy yeast mixture to dry ingredients. Mix with spoon to combine. Use kneading hooks of stand mixer and allow to knead dough for 5 minutes. This can also be done in a food processor with a kneading attachment.
Remove bowl from stand mixer and rub remaining 1 tsp olive oil on the outside of the dough ball. Place the dough ball into a large bowl and cover the bowl with a wet kitchen towel and set aside in a warm place to rise. Allow dough to rise for 1 hour.
In the meantime make Pizza Sauce recipe below, cut up desired toppings, and mist pizza pan with olive oil.
After dough has finished rising, preheat oven to 425˚ F.
Divide dough into 5 dough balls. Each dough ball can be used for one 12" - 14" thin crust pizza. Extra dough balls can be individually frozen.
To Freeze: Individually wrap each dough ball in plastic wrap and then in tin foil. Place wrapped dough balls in a labeled freezer bag and freeze. You don't want "mystery" items in your freezer!
Roll out dough to fit your pizza pan on a lightly floured surface. Place dough on pizza pan and pierce with fork several times to prevent air bubbles. Mist pizza crust with olive oil.
Place pizza pan into oven and cook for 4-6 minutes.
Remove from oven and top with Pizza Sauce and desired toppings.
Place the pizza back into the oven and bake until the cheese is melted and starts to brown.
1 serving is 1/8 of a 12"- 14" thin crust pizza
Calories 49; Fat 1; Carbohydrate 9, Fiber 2; Protein 2.
2 garlic cloves (if using blender: minced)
1/4 of a large yellow onion (if using blender: minced)
2 (28 oz) cans whole tomatoes, drained (if using blender: use diced tomatoes)
1 (14.5 oz) can fire roasted tomatoes, drained (if using blender: use diced tomatoes)
1 (14 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tbsp white wine vinegar
2 tbsp italian seasoning
1 tsp sucanat
1 tbsp extra virgin olive oil
Place all ingredient in a Vita-Mix container (or high-powered blender) in the order listed. Blend on medium until all ingredients are combined and mixture is smooth.
Makes enough sauce for at least five 12" - 14" pizzas.
To Freeze: Place individual 1 pizza portions in freezer bags and freeze flat. The sauce unthaws in minutes when freezer bag is placed in warm water.
1 serving is 1/8 of a 12" - 14" thin crust pizza
Calories 23; Fat 0; Carbohydrate 4, Fiber 1, Sugar 2; Protein 1
Clean Eating Toppings
- Turkey or Chicken Sausage (without nitrates and nitrites)
- Turkey Pepperoni (without nitrates and nitrites)
- Part-Skim Mozzarella Cheese (limited amount)
- Chèvre (limited amount)
- Bell Peppers
- Red Onions
- Olives (limited amount)
- Sun-dried tomatoes (from the bulk section, not packed in oil)
- Banana Peppers
Nitrates and nitrites have been linked to cancer, especially to very aggressive colon cancer.
Check the label on your turkey and chicken sausages, pepperoni, ham, and bacon products - some may be cured with nitrates and nitrites. If in question, as the butcher about the curing process used in their meats. If the label does not say "uncured" or "no nitrates, no nitrites added" then the meat may contain these carcinogens. If unsure, do not purchase the product and find a safe alternative.