Pizza is one of my favourite foods. It can be horrible for a diet and sometimes the desire for it consumes me and I just have to have one or something like it.
When I saw this quote, I laughed. But…pizza can be healthy if it’s done right. You can make your own with a thin, multi-grain crust; fresh tomato sauce ; veggies such as spinach, arugula,(kale works but I hate it so it wouldn’t touch my pizza) all kinds of peppers, mushrooms, roasted root veggies etc; then cheeses like feta, low fat any kind; fresh herbs; and even lean proteins like chicken, or shrimp. If you are like me you know how much of each ingredient you are allowed in a day. When I was on my “No White Food Diet” I made a personal pizza with an omelette as the crust. It worked! It had almost no carbs!! But, the bread-based crust is one of the things that truly makes pizza my Crave Monster.
Of course one of the problems is portion size. Do I trust myself to make a small individual pizza or to only have the slice size I’m allowed? Do you trust yourself? Try one. I’m tacking on a multi-grain crust recipe. The full recipe fits a cookie sheet so you have to limit your servings but… you can portion it all into golf ball-sized balls and freeze the rest. Let them come to room temp to use. Then spread it very thin in a round on a cookie sheet and fill as desired.
Thanks for listening! ;D Diane
WARNING NOTE! Do not use gluten free flour. Gluten is the protein that keeps the carbs down and lets bread dough rise. If you are sensitive or allergic to gluten use your own substitute and adjust your carb count.
Multi-Grain Pizza Crust
• For one cookie sheet size pizza use:
• 1 cup water
• 1 tbsp oil
• 1 tbsp honey
• 2.5 cups multi-grain flour (Robin Hood makes a decent one)
• 1 tsp salt
• 1 tsp instant yeast (this way you can combine everything at once)
1. Combine all ingredients in a large mixing bowl.
2. Knead the dough on a floured surface for a few minutes. Add small amounts of flour as you knead if it’s extremely sticky, but otherwise let it be.
3a. To make dough for individual pizzas: Separate dough into golf ball-sized balls and freeze all but the one you will be using.
3b. (This is for the single or the whole batch) Place the kneaded ball of dough back into your mixing bowl, which you should spray with no-stick so it doesn’t stick.
4. Cover the bowl with a tea towel or some other covering, and allow the dough to rise in a warm (not hot and not cold – but in between!) environment for 60 – 90 minutes.
5. Roll the dough out onto a non-stick sprayed cookie sheet (this recipe makes enough dough for ONE large cookie sheet sized pizza!), and let rise for an additional 10 minutes.
6. The dough is now your pizza base. You can add sauce and toppings as you desire!