Thin Crust Pizza

We love pizza! Since officially becoming vegetarians and lowering our gluten intake, we sure have missed those Friday night Delissio.  I have come up with a much healthier option, which is also much more delicious!! 

Ingredients for the crust:

2 1/2 cups flour (we use whole wheat here, stone ground is best, and bread flour also works well)

1 tsp salt

1 tsp fast-rising yeast

7 fl oz warm water

2 tbsp extra-virgin olive oil

1. Mix dry ingredients

2. Add the oil to the water, then pour that mixture over the flour mixture and mix quickly to form a sticky dough.

3. Let sit 10 minutes

4. Dust a work surface and your hands with flour. Roll and knead the dough for about 1 minute, until it is smooth and bouncy. 

5. Shape into a ball.  Rub some olive oil in a bowl and put the dough in the bowl to rise for 1 hour in a warm place (not hot!). Cover with lightly greased plastic wrap.

6. When dough has risen, preheat oven to 475 F.

7. Once dough has risen, scrape it back into a floured work surface and cut in half. You have 2 crusts ready to be stretched into pizzas.  Be patient as you stretch the dough; it will take some time to stay stretched out.

Ingredients for the sauce:

1/2 cup tomato purée 

1 tsp dried oregano

1 clove garlic, minced 

3 leaves fresh basil, chopped

1. Mix ingredients.  (You can also use store bought pizza sauce of course)

Pizza Assembly:

1. While the dough rises, chop as many veggies as you wish for your pizza. Also grate some cheese (we used marble and Parmesan.  Assemble as you like :) 

2. Bake for 12-15 minutes at 475 F. Enjoy!