Recipes

Whole Wheat Pizza Dough

February 1, 2024

Whole Wheat Pizza Dough

I never buy pizza crusts. They are easy to make and inexpensive compared to store-bought. You can also vary them with different flours, or herbs. This recipe is very forgiving as long as your water is not too hot (it kills the yeast).
No ratings yet
Print Recipe

Ingredients
  

  • 1 Tbsp active dry baking yeast
  • 3 Tbsp maple syrup
  • 1¼ cup warm water about 110 degrees F
  • 2½ cups whole-wheat bread flour more as needed
  • ½ tsp sea salt

Instructions
 

  • Add the yeast and maple syrup to the warm water and whisk them together. Let the mixture sit until it starts to foam.
  • Add the salt and, using a whisk, stir in 1 cup of the flour.
  • Beat the dough for 3 minutes, slowly adding in more of the remaining flour.
  • When the dough becomes too stiff to use a whisk, turn the dough onto a floured surface and knead it by hand, adding more flour until the dough is smooth and elastic, about 5 minutes.
  • Cover the dough with a damp towel and let it sit in a warm place until it has doubled in volume, about 45 minutes.
  • Punch it down and let it rise again, about 15 minutes.
  • Divide the dough into two pieces and shape into two round, flat crusts.
  • Let it rest, covered, for 15 minutes before using it in your pizza recipe
Tried this recipe?Let us know how it was!
Recipes

The Cheesiest Sauce

The Cheesiest Sauce

I’ve made many versions of cheese sauce over the years, and this is one of my favorites. It has that stretchy texture and a smoky flavor that I love and is perfect for pizza or Mac and Cheese.
No ratings yet
Print Recipe
Servings 3 Cups

Ingredients
  

  • 2 cups chopped russet potatoes about 1 large potato
  • 1 medium yellow onion chopped
  • ½ cup toasted cashews
  • 3 Tbsp white vinegar
  • ¼ cup nutritional yeast
  • ¼ cup tapioca starch or arrowroot powder
  • 1 tsp smoked paprika
  • 1 tsp liquid smoke optional
  • 1 tsp sea salt or to taste

Instructions
 

  • Combine the potato, yellow onion, and toasted cashews in a small saucepan with water to cover.
  • Bring to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes.
  • Drain the potato mixture, reserving the cooking liquid. Add it to a blender with the remaining ingredients and puree until smooth and creamy.
Tried this recipe?Let us know how it was!
Recipes

Millet “Sausage”

 

Millet “Sausage”

Adapted from the The China Study Family Cookbook, by Del Sroufe This sausage is perfect for several dishes that I like to make. I use it as a topping for Pizza, as a breakfast sandwich on homemade biscuits, or any time that sausage is called for in a recipe. You can make extra and freeze the patties to use later in your favorite recipe.
No ratings yet
Print Recipe
Servings 12 to 10 sausage patties

Ingredients
  

  • 2 ¼ cups water
  • 1 cup millet
  • ¼ cup minced yellow onion
  • 4 garlic cloves minced (about 4 tsp)
  • 2 sun-dried tomatoes minced
  • 2 Tablespoon tamari or to taste
  • ½ teaspoon dried sage
  • 1 teaspoon crushed fennel seeds or to taste
  • 1 teaspoon crushed red pepper flakes or to taste
  • 3 Tablespoons flaxseed meal soaked in ¼ cup water
  • ¼ cup nutritional yeast
  • Sea salt to taste

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until the millet is tender, about 20 minutes (see note).
  • While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking to the pan.
  • Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings.
  • Remove the skillet from the heat. Add the flaxseed meal soaked in water, nutritional yeast and cooked millet, season with sea salt, and mix well.
  • Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick or parchment-lined baking sheet. Flatten the patties slightly.
  • Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so.
Tried this recipe?Let us know how it was!
Blog

Plant-Based Pizza Basics

By Del Sroufe

Friday night used to be Pizza Night in my house and I used to start planning for it on Monday. I don’t have pizza night as often as I used to, but I still get excited about it whenever I schedule one. I would make the pizza crusts and prepare several toppings and let everyone make their own personal pizza. 

pizza, pizza dough, stone oven-2344399.jpg

Plant-Based Pizza Basics

Friday night used to be Pizza Night in my house and I used to start planning for it on Monday. I don’t have pizza night as often as I used to, but I still get excited about it whenever I schedule one. I would make the pizza crusts and prepare several toppings and let everyone make their own personal pizza. 
No ratings yet
Print Recipe
Servings 2 Pizzas

Ingredients
  

  • Cornmeal for dusting
  • Whole Wheat Pizza Dough see recipe below
  • Cheese Sauce see recipe below
  • Spicy Breakfast Patties see recipe below
  • Your favorite pizza sauce
  • Your favorite vegetables see the list below for popular vegetable toppings for pizza
  • Fresh herbs of your choice
  • How to Make It
  • Preheat the oven to 425 degrees F.
  • For each pizza dust a 12-inch pizza pan, baking sheet, or heated pizza stone with cornmeal.
  • Shape the pizza dough into a round shape about 12-inches in circumference.
  • Top each pizza with your choice of sauce about ½ cup per pizza and distribute toppings over the sauce.

Notes

A common mistake people make with homemade pizza toppings is that they overdo it. Use an easy touch when topping your pizza—about 2–3 cups total.
If you are using toppings with a high water content like tomatoes, either thinly slice them or finely dice them and don’t go overboard or your pizza will be soggy.
Chop your vegetables no larger than ½-inch for pizza. Otherwise they will not cook in the short time they will be in the oven.
Some people like to cook their vegetables before adding them to pizza. This is optional and dependent on your preference.
If you are adding fresh herbs like basil, consider adding them to the crust before you add the sauce or adding them as the pizza comes out of the oven.
Popular Vegetable Toppings for Pizza
Onions
Bell peppers, red or green
Mushrooms
Fresh tomatoes
Corn
Pickled jalapeño peppers
Fresh herbs—cilantro, basil
Olives
Garlic, fresh or roasted
Spinach
Sun dried tomatoes
Pineapple (don’t shoot the messenger)
Artichoke Hearts
Mung Sprouts
Eggplant 
Zucchini
Tried this recipe?Let us know how it was!

Site Title, Some rights reserved.

Terms of Use - Privacy Policy

WordPress Di Restaurant Theme

×