I was craving pizza when I came up with this. Pizzzzzzzaaaaaa.
I actually started thinking about this last night and suffered through the cravings for 24 hours. I even took notes about what I wanted on my pizza today and finally decided to make two!
So, I made whole wheat dough and split it in two pieces: eggplant + spinach and mushroom + tomato.
(You should have been a witness to the war in my head, screaming to “PUT EVERYTHING ON ONE HUUUGE PIZZA!”)
whole wheat pizza dough
- 3 cups whole wheat flour
- 2 1/4 tea active yeast (I hope that means one packet, because that’s what I used.)
- 1 1/4 tea salt
- 1 cup of warm water with 1 TBS light agave nectar mixed in (This was the sugar replacement I tried. It worked : )
- tea crushed red pepper
- tea mixed Italian seasoning
- minced garlic clove
- *The recipe I was working from also called for olive oil, which I nixed. I couldn’t taste the difference.
Mix the dry ingredients in the food processor and add the warm water through the tube until the mixture sticks together, looking a lot like “dough.” I had to add another dash of warm water to get the right consistency. Just watch for it.
Knead on a floured surface for two minutes.
About halfway through, I realized my pizza dough was boring. As I knew I wanted to make a really thin flatbread-like pizza without sauce (for engineering purposes), I couldn’t have a boring crust.
I stopped, chopped some garlic and added crushed red pepper and Italian seasoning. Better.
Place dough in a glass (or greased/sprayed) bowl for an hour.
Deflate and divide in two. Freeze one half. The one you’re using needs another 30 minutes to rest.
Roll the dough out very thinly and cut edges to create a large rectangle.
Grill on both sides for a few minutes until the dough has become a crust.
This next part is important.
Always have an extra propane tank.
Lest you have to finish your flatbread pizzas in the toaster oven. . .
Ideally, you would lower the grill temperature, add toppings and cook for 5-7 more minutes.
I also made a sauce duo, for dipping.
marinara and basil pesto, below
- 1 cup packed basil
- 1 clove garlic, minced
- juice and zest of two lemons
- tea red pepper flakes
- salt and pepper
- 1/2 cup plain unsweetened soymilk + 2 TBS nutritional yeast
The Happy Herbivore original recipe called for 3/4 cup soy yogurt, but I wanted to mess around with making a sauce and used the milk + yeast mixture instead.
It was very lemony — which I liked — and a bit odd, because of the nutritional yeast, which is exactly how a first try sauce should be : )
Delicious. Have a wonderful decision-filled night! : )