Easy Homemade Pizza Dough

pizza

When I have a bit of extra time, usually on weekends, and a little forethought, I whip up a batch of homemade pizza dough. This super simple recipe by Chloe Coscarelli, makes a nice, smooth, fluffy dough that bakes up almost like a pan pizza crust. I always mix a double batch, so I have dough left over for Cinnamon Rolls.

You can play with the flour ratios. I used half whole wheat and half white, to make it a little healthier. You just need to get started about 2 hours before you plan to eat the pizza.

Easy Pizza Dough

Source: Chloe’s Kitchen

  • 1 package Active dry yeast
  • 1 cup Water
  • 2 ½ cups All-purpose flour, or 1/2 white, 1/2 whole wheat
  • 1 tbsp. Olive oil
  • 1 tsp. Salt
  • 1 tbsp. Maple Syrup

hook

bowl

roll

1. Blend ingredients with dough hook until smooth. Placed dough in well-oiled bowl and rotate
2. Place in warm place until doubled (1-1 1/2 hours). Place dough on lightly floured surface and shape into a disk.
3. Knead for 5 minutes, using the steering wheel technique. Use immediately or cover tightly with plastic wrap and refrigerate or freeze.
panned
oven

Raw Lasagna Rolls

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Tasty, easy and healthy—these rolls are an exciting twist on a classic Italian dish. Having just recently begun my exploration of raw foods, I admit I was skeptical at first. However, I am so pleased with the intense flavors of foods in their natural state when you have the right mix of ingredients! Now, it would seem a shame to cook this dish and wash out the flavor and texture.

This raw marinara sauce is so flavorful–it just pops! With the creamy smooth nut ricotta filling and the thin wrapper of zucchini these rolls make a perfectly delicious snack or light meal.

RAW LASAGNA ROLLS

from www.nakedavocado.com