Whole Grain Pizza

What you need:

yields two pies

Pizza crust

Available at Rouse's

• 3 1/2 cup of Bob's Red Mill Pizza Crust Whole Grain Mix*

• 2 tsp honey

• 1 1/2 cups warm water (110 degrees F/45 degrees C)

• 1 Tbsp dry active yeast (one pack you buy at the store 43 cents)

• 2 Tbsp olive oil

• 2 eggs

• 1 tsp Himalayan pink salt

• A little all-purpose or whole wheat flour for kneading dough (that crap will stick to your hands)

Pizza sauce

• 1 cup tomato sauce (canned)

• 1 6 oz can tomato paste

• 1 tsp Italian herbs

• 1 tsp Himalayan pink salt

• 1 tsp onion powder

• 1 tsp fresh ground black pepper

Instructions:

1. Dissolve honey in warm water and add yeast. Let sit for 10 minutes and it will start to look foamy.

2. Mix in olive oil, salt, and eggs.

See how it looks foamy?

3. Mix in pizza crust mix and it will start forming into dough. Remove dough from bowl and place on a flour covered surface. Knead for about 10 minutes or until the ball of dough becomes smooth. Place your dough in an oiled bowl and coat the surface. Wrap lightly in plastic wrap. Keep in a warm place until it doubles in size. I let it sit for 1 hour.

4. When the dough has doubled in size, tip it onto a flour covered surface and divide into 2 parts. Form each into a tight ball and let sit for another 45 minutes.

5. While waiting for your dough to rise get the pizza sauce going by combining the tomato sauce, tomato paste, herbs, and spices.

This is what I used

Now that your dough has risen, it's time to form the pizza crust!

6. Roll a ball of dough with a rolling pin until it will not stretch any further. Gently drape it over your knuckles and stretch it, pulling the edges out awhilst rotating the crust.

7. When you've stretched your crust to desired thickness, place onto a well oiled pizza pan and repeat with your second dough ball. Add your sauce and what ever toppings your little heart desires.

Look it's me arm!

8. Bake at 425 degrees F for about 16-20, or until cheese is melted and the crust is crispy and golden.

Pizza Power! ^_^

Overview

Anthony and I have decided that this whole grain pizza gets 3 of 5 stars. Be generous on the toppings! That is why I thought it could have been better, not that there is anything wrong with the actual crust recipe. Also, you can substitute whole wheat flour for Bob's pizza crust whole grain mix for something different. I am going to try it next time. I used Bob's mix because it is simple and easy and also gluten-free. Gluten-free is becoming the new black, so I thought this recipe would be helpful to people with hypoglycemic disorder. 

My toppings for this fabulous pie were fresh grated mozzarella cheese, feta cheese, cajun sausage (1/4 in. thick slices), jalapenos, baby portobello mushrooms, and pesto to top it off. There are so many variations that you can try! 

This recipe was time consuming, so I would suggest making your dough ahead of time and sticking it in the freezer for future use. When you want to make a tasty pie just pop it into the fridge to thaw for 24 hours.

Or you could fix it up with all the toppings and THEN stick it in the fridge for later.

Waaay better than Digiorno. 

Happy cooking, y'all. 

(.=^・ェ・^=)