I made pizza with nothing but my hands (and wheat, an oven, etc.)

Inspired by this post from healthytippingpoint.com (My new favorite blog) we made pizzas! 

Of course, I can’t follow a recipe to save my life.  So!  I subbed grapeseed oil for vegetable oil in the crust, and I subbed sweet potatoes in for butternut squash in the sauce.  Making my stolen/very slightly modified recipe:

Crust:

  • Package of active dry yeast
  • 1/4 cup warm (not hot) water
  • 1 tablespoon agave
  • 1.5 cups warm water (and another 1/4 cup water added while kneading)
  • 1 tablespoon vegetable oil grapeseed oil
  • 1/2 tablespoon salt
  • 2 cups organic all-purpose white flour
  • 2 cups whole wheat flour 

In a small bowl, combine packet of dry yeast with 1/4 cup warm water and honey agave. Let stand for 10 minutes – there should be bubbles!

Combine remaining ingredients, use food processor or knead by hand (we’re knead-y).

Add the yeast and stir/knead for a few minutes, until a sticky and stiff dough forms.
Separate into six balls and place in glass casserole dish.  Cover with clean towel and place outside or another warm spot (on top of the dryer, heater, etc).  Let rise for an hour.

Spread out dough on a greased cookie sheet or pizza stone.  Top with sauce and cheese or other toppings.  Bake at 400 degrees for 10 minutes if you plan to freeze or 15 minutes if you’re going to eat right away.

Sauce:

  • Roughly 1/4-1/2 cup Pasta sauce (we had Classico Tomato Basil in the fridge)
  • Equal parts Everything Sauce (Any kind of barbecue sauce would be okay, I suppose, but man this sauce is good.  Just the right amount of spicy and amazing)
  • One sweet potato, microwaved in a towel for six minutes
  • Blend everything in the food processor! Ta-daaaa.  It’s sauce.  And it’s delicious.

Because it’s what we had in the refrigerator and pantry, we topped with black beans, spinach, corn, and red onion, things we pretty much always have in the house.

Nom nom nom.

The blog post I read referenced freezing them, but we just wrapped in tin foil and then put in the fridge.  We took them for lunch and heated up in the toaster oven at work.  Amazing, amazing, amazing.  I have been eating some variation of quinoa+farro+veggies for lunch for like two months straight, so pizza feels like…a mouth vacation.

Healthy Tipping Point is my favorite blog of the genre!  I hope I’m not stepping on any weird internet rules by changing and reposting the original recipe.

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