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

Pesto Pizza Party!

 

pizzaparty (1)

A tasty change of pace from traditional tomato sauce, this pesto has such great flavor, you’ll never miss the oil! This sauce freezes well and I always keep it on hand in pizza-size portions.

I pull it out of the freezer at lunchtime and when we are ready for dinner, I spread it out on a store-bought organic whole-grain crust and top with whatever veggies are hanging out in the fridge.

I found this oil-free pesto recipe at fatfreevegan.com.

Oil-Free Pesto

Recipe by: Susan Voisin

* 3 cups fresh basil (or 2 cups basil and one cup spinach)
* 3-4 large cloves garlic
* 1/4 cup walnuts, pine nuts, or raw cashews
* 1/2 container silken tofu (about 6 ounces)
* 2 tablespoons water
* 1 tablespoon nutritional yeast
* 1/2 tsp. salt, or to taste

In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.