Whole Wheat Pizzas

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I am determined to post something on here that is not a dessert or sweet recipe! So determined in fact, that while I was prepping our dinner for tonight I decided to go ahead and take a quick snap of our weekly veggie pizza. It’s not cooked in any of the pictures, but all of the vegetables atop of the crust looked so yummy and bright that I felt it wouldn’t matter anyways.

We often made this same pizza for our dinners before we began eating vegan, but a little cheese used to accompany all of those lovely veggies. We honestly haven’t missed the cheese at all, and now I just sprinkle a little nutritional yeast on top when I’m feeling “cheezy”. I’ve even used the basil cashew cheese from “Oh She Glows” as a base in place of the sauce, and that was absolutely delightful.

The reason that this little pizza visits our dinner menu multiple times a month is because it’s so easy to prep, make, and on top of all of that it’s quite healthy!

Whole Wheat Pizza Dough:

I always separate this into 3 dough balls that make 12-inch pizzas (thin crust)

Ingredients:

2 cups whole-wheat flour

2 cups bread flour

½ tsp salt

2 tbsp extra virgin olive oil

2 cups water

1 packet of yeast (I use Hodgson Mill’s rapid rise)

1.) Heat ½ cup of the water to 110-115 degrees, and then empty the contents of the yeast packet into the water. Allow the yeast mixture to rest for 5 minutes

2.) While your yeast is proofing combine the flours and salt into a bowl (I used a stand-mixer with the dough hook attachment).

3.) Once the 5 minutes are up add 1 tbsp of the extra virgin olive oil to the water along with the remaining 1 ½ cups of water. Add the wet ingredients into the dry and stir to combine. Once all of the dry is incorporated into the wet ingredients knead for 5 minutes.

4.) Remove the dough from the bowl (if using a stand-mixer), form into a cute little dough ball, coat the bowl with your remaining 1 tbsp extra virgin olive oil, and then place your dough ball back into the bowl. Cover the bowl, and let this sit at room temperature for about 2 hours (I have honestly left this thing out for nearly 6 hours before on accident, and it was fine!).

5.) Now, here comes the fun part – time to punch that dough! Punch the dough down then scoop it out of the bowl with your hands. Separate the dough into 3 even balls, wrap in plastic wrap, and store in the freezer for 2-3 months. When you’re ready to use your dough let it sit in the fridge overnight to thaw or on your counter for a couple of hours. If you plan on using them sooner, you can store these in refrigerator for about 5 days.

As for toppings… the sky is the limit, really. I make this veggie pizza as often as I do simply because it’s such a cinch, we happen to always have the ingredients, and it’s good for us too! If you’re really interested in what exactly is on this beauty I used:

  • 3 tbsp Muir Glen Pizza Sauce
  • 2 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 2 small bunches of broccoli
  • ¼ of a red bell pepper
  • 2 mushrooms
  • Large forkful of banana peppers
  • Sprinkle of cayenne pepper

Then, I baked it at 425 degrees for 13 minutes 🙂

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I figure I can’t depart without (even if it’s a crappy one..) a picture of those cuh-ray-zee pizzas I mentioned from the weekend. No need to worry, that Mac & Cheeze had no real cheese, and the little hot dogs were slices of the lightlife brand; which I highly recommend! They have made John’s transition into vegan eating much easier seeing that I can bribe him with fake tubes of meat as a special treat every once in a while (haha!).

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