My 14 year old made this pizza a few weeks ago, and we, well my family, scarfed it down (I’m still pretty much grain-free so I abstained). The good news is that the crust is sourdough, so that makes the wheat flour much more digestible. But wait, it gets even better, because you can make the dough for the crust in a breadmachine, so you don’t have to knead it! That makes it so much easier! The tricky part is that if you want to have it for dinner you have to remember to get the dough going in the morning or early afternoon so the dough will be ready in time.
Just use my sourdough whole wheat breadmachine recipe for dough found here, and then when you put it in your breadmachine, select the “whole wheat dough” setting. Mine takes three hours.
A few hours later when the machine beeps, take the dough out. If it is still sticky, scrape out the dough with your rubber scraper, and put it in your stand mixer, use the bread dough hook, and add more flour and mix it up until the dough is smooth and rollable. Ideally you wouldn’t have to do this part, but I haven’t figured out how to change that yet.
Divide the dough in half and roll out to fit into two greased pizza pans or two greased jelly roll pans.
Cover with this no cook pizza sauce from kellythekitchenkop.com, and then top with your favorite toppings. We like to use:
- sliced olives
and for my husband and me:
- artichoke hearts
- sliced red or white onion
- cubed avocado (after the baking is done)
- sliced mushrooms
Bake at 375 degrees for 10 t0 20 minutes or until the edges are barely golden brown. The recipe I used said “10 to 15 minutes” but it ended up being longer for me.