Who needs delivery? Not me, I have a kitchen. I am always trying to find ways to turn delicious foods that are not usually labeled as”healthy” into a more guilt-free cuisine. This attempt was for pizza, and it was highly successful. The Whole Wheat Pizza Crust was spot on topped with Fresh Basil Pesto and the toppings fit both my needs and my boyfriend’s (we went half and half).
For the Crust:
♦ 2 cups whole wheat flour
♦ ½ cup almond flour
♦ ½ tsp sea salt
♦ 1 tbsp baking powder
♦ 3 tbsp olive oil
♦ 1 cup water
In a large mixing bowl, combine the dry ingredients (flour, salt, baking powder, oregano, basil). I like to add enough oregano and basil so that I can visibly see a specked dough. Add the olive oil and gradually add the water as well while stirring the mixture until a dough begins to form. Add a little all-purpose flour to dough and knead into a ball. Then, begin tossing the dough until it stretches out into a circle. Continue shaping the dough until it begins to resemble a pizza crust. Now, for the important part! Because this dough does NOT have a rising agent, roll up the edges of the dough to form the “crust” part of the pizza.
After the crust is formed, spread pesto (recipe here) or any other sauce to the top. Then, top with cheese and any other desired toppings! Feel free to get creative! The pizza made here was a half and half pizza.
Both halves had pesto, but my half had Lactose Free Mozzarella-flavor Soy “Cheese”, tomato, mushrooms, black olives, and sautéd onions. The other half had Mozzarella Cheese, tomato, mushrooms, chicken, and olives. Once topped, put the pizza in a 350° F oven for about 25 minutes (this one took more like 30-35 minutes because it was piled high).
E N J O Y
(My half was on the blue placemat and the boyfriend’s is the one on the red.)