Oh let’s just cut to the chase on this one!
Everyone love pizza night. You don’t have to feel guilty about it either. Pizza can actually be a very nourishing dinner when you do it the right way.
This pizza may not be as cheap as a 5 dollar large you can pick up (although it certainly isn’t going to break the bank…), but you can feel good about the ingredients and it is even more delicious 🙂
Pizza Night!
Author:
Ingredients
- 1 ¼ cups spelt or whole wheat flour (if you are gluten free use brown rice flour)
- ½ cup yogurt (if dairy free use coconut milk yogurt)
- ½ tsp salt
- ½ cup softened butter or lard (if dairy free use coconut oil or lard)
- 1 ½ tsp Italian seasoning (to flavor the crust – this is optional but so good!)
- 2 cloves garlic, minced (to flavor the crust – this is optional but so good!)
- Pizza toppings as desired (if using pastured sausage or other meat just cook it up while the crust is baking)
Instructions
- The night before you want to make the pizza, combine all the ingredients well, and place the dough in a warm spot in your kitchen or under the light in your oven to soak. This breaks down the phytic acid in the grain and makes it digest better. It needs to soak 12-24 hours so if you do it early morning (like 6am before you head to work, it could be done soaking by 6pm to make pizza for dinner).
- After soaking, add the Italian seasoning and garlic to the dough, and knead the dough for a couple minutes.
- Roll the dough out thin and put in a pizza pan or baking sheet.
- Bake at 375 for 15 minutes.
- Top with the rest of your toppings and bake until cheese is melted to your liking. Usually about 10-15 more minutes.
Kitchen Tips:
- This is more of a “thin” crust. You can double the crust recipe if you want a thicker crusted pizza. Our taste prefers the thin but I have done a double crust recipe in the past and it is good too.
- Americans really screwed our pizza taste buds up by smothering it in cheese. Cheese is fantastic – I LOVE cheese…but it doesn’t need to take over the pizza 😉 This is your chance to really load up on veggies and other delicious toppings so go for it! In fact while I was dairy free for a while I just got used to having delicious homemade pizza without cheese and I really adore a good veggie and meat loaded pizza with a good tomato sauce and some drizzled olive oil!
- Organic and raw cheeses can be expensive. When I’m going to be cooking with cheese I don’t always fork out the cash for raw. I get a store bought organic block cheese. Be sure you aren’t buying shredded bagged cheese. Next time you are at the store take a peek at the ingredient list on that one! Sheesh! Not necessary! Buy a block of cheese and shred it yourself. By the way…real cheese is NOT bright yellow…if there is coloring it the block of cheese skip it! Colorings are toxic.
- We love supporting our local pastured pig farmers and their bulk sausage for our pizza! You can usually find a good organic uncured pepperoni and most health food stores in the freezer section as well.
YOUR TURN!
How often is pizza night at your place?? Let me know if the family enjoys this recipe if you try it!
This post was shared at Real Food Forager’s Fat Tuesday and The Polivka Family’s Family Table Tuesday!
Hello! I am making this dough tonight for tomorrow’s dinner 🙂 just a quick question before, when you say “soak” am I soaking the dough in water overnight? Sorry if this seems like a silly question, this will be my first time making a pizza!
Hello! I am so excited to start a pizza night, so I am preparing this dough tonight for tomorrow’s dinner. Just a quick question, when you say “soak” am I putting the dough in water over night?
I really want to try this pizza dough tomorrow, but dont have any yogurt on hand. Are there any other substitutions that can be made? Thanks
Hi jenny 🙂 the yogurt is for helping break down the wheat so it is easier to digest and typically in soaking grains you can use any “acid” medium like yogurt, lemon juice, apple cider vinegar….i’m thinking if you did about 1 TB of acid per cup of flour (so maybe do 1 or 2 TB of lemon juice) with some water to get the dough consistancy that should work 😉 That is how I soak my wheat bread so i really think it should work here 🙂