Pizza That Will Rock Your Socks Off

Pizza is definitely one of my favourite foods (anyone else?!). And while I love the deep dish pizza from a local place down the street, what I love even more is when Grant and I make pizza at home.

It’s an adventure. The kitchen ends up a disaster, and there’s always a rivalry as to who’s pizza is better. It’s also so much fun. And the pizza? It will rock your socks off, in a healthy real food way… starting with a Whole Wheat, Flax and Honey pizza crust (adapted from my favourite cookbook).

Combine 1.5 cups of whole wheat flour, 2 tbsp flax meal, 1/2 tsp salt, 2 tsp quick rising yeast. Mix together. Separately, combine 1 tbsp olive oil, 1 tbsp honey and 2/3 cup warm water. Add water to flour mixture, and stir to combine.

Knead, using either your hands or an electric mixer, until dough is smooth, and a small piece can be stretched into a see-through windowpane.

Cover and let rise for 1 hour in a warm place (I let mine rise on top of the dryer… works like a charm!)

Roll out the dough into a large circle.

Prick with a fork.

Place dough onto a pizza crisper, baking stone or baking sheet. Roll the edges of the dough up to form a crust.

Bake at 425*F for 6 minutes. Voila! A hearty, whole wheat pizza crust

Top pizza crust with your toppings of choice (me: tomato sauce, onions + red pepper + zucchini sautéed in olive oil, mozzarella).

Bake at 425* for another 8 minutes, or until cheese is melted.

Whole Wheat, Flax and Honey Pizza Crust

adapted from Eat Shrink and Be Merry

Ingredients

• 1.5 cups whole wheat flour
• 2 tbsp flax meal
• 1/2 tsp salt
• 2 tsp quick rising yeast
• 1 tbsp olive oil
• 1 tbsp honey
• 2/3 cup warm water

Directions

1. Combine flour, flax meal, salt and yeast. Mix together.
2. Separately, combine olive oil, honey and warm water. Add water to flour mixture, and stir to combine.
3. Knead, using either your hands or an electric mixer, until dough is smooth, and a small piece can be stretched into a see-through windowpane.
4. Cover and let rise for 1 hour in a warm place.
5. Roll out the dough into a large circle, and prick with a fork.
6. Place dough onto a pizza crisper, baking stone or baking sheet. Roll the edges of the dough up to form a crust.
7. Bake at 425*F for 6 minutes.
8. Top pizza crust toppings, and bake at 425* for another 8 minutes, or until cheese is melted.

For 1/8 of crust: approximately 130 calories, 3g fat, 3g fiber

Recipe can be easily doubled.

Excuse me while I go eat some leftover pizza

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Tagged as: dinner, pizza, real food, recipes