Sourdough Pizza

Night before, mix 75 grams sourdough starter + 75 grams white flour + 75g water
Cover overnight.

In the morning, add 75g white flour + 75g water. Mix and cover.

Then, either lunchtime or early afternoonish, add 125 g whole wheat flour, 1 tbsp oil, and 1 tsp salt. I stir the oil and salt in first before adding the flour since it's easier. You may need to knead it a bit to get it to mix well. Then cover until needed for pizza.

Heat oven to 500F.  Stretch out dough by hand and place on oiled half sheet. Add toppings, bake for 10-12 minutes.

Adapted from https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-pizza-crust/


Note: If you forget to start the night before, you can do the first feeding in the morning, second at lunch, and third an hour or more before it goes into the oven.

Pear Balsamic pizza

https://www.inspiredtaste.net/18331/easy-pear-pizza-recipe-with-balsamic-and-walnuts/
Pear balsamic pizza

This is my favorite pizza, but it's not popular with my 2 and 5 year old. I don't add the brown sugar and i used a vidalia onion. You can do 1-2 pears depending on what needs to be used. I used pecans too.

2023 note: My former 5 year old has been converted to this pizza. My former 2 year old remains skeptical. I used balsamic glaze and regular yellow onion. Entry in mfp.

Quick Pizza Crust

http://allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/

This was great. I used 1 cup = 120 gram weight using all purpose flour. I had extra time so I mixed the proofed yeast liquid with the flour and let sit for 10 minutes before mixing in the salt and oil. Then I covered and let that sit for 20 or 30 minutes. Then I floured a small baking sheet and stretched the dough onto the sheet. It turned out great, but next time would do 1.5 the recipe to be adequate for our family.

Definitely do this one again. It is flexible for how much time you have. Can easily be converted to sourdough also.

English Muffin Pizza

http://allrecipes.com/recipe/86649/fast-english-muffin-pizzas/ (loosely followed)

I was surprised how well these turned out. I may never make real pizza anymore.

I used whole wheat english muffins (british muffins from TJs). I put a spoonful of tomato sauce on each one, then mozzarella cheese, then 4 pepperoni, then cheese.  Then I baked for 15 minutes at 375 until the cheese on tip was getting some crunch and brownish color.

Everyone enjoyed them and it was eash to portion out and quick to prepare. David said he liked it as well as regular pizza. It even crisped up so it was like a real crust. I was pretty amazed. This is one to remember!

Use a full pack of 6 muffins.

Pizza Dough

http://www.sugardishme.com/10-minute-pizza-dough/

Pizza Dough

I made this tonight. I used a 16 inch pizza pan, and the dough was not very crisp on the bottom of it. I guess I need a pizza peel so that I can use my pizza stone, but its annoying because the stone is too small to hold all the pizza so i'll have to make two batches. The dough was easy and quick though, so far as scratch crusts go. I guess I need to find a gluten free one that is quick and easy now.

Low Carb Pizza Crust II

http://www.genaw.com/lowcarb/deep_dish_pizza.html

Very similar to http://lrhrecipes.blogspot.com/2013/01/low-carb-pizza-crust.html.
We both liked it, but it does bother me that it has so much cheese. I think I liked the other one better.

Low-Carb Pizza Crust

http://lowcarbdiets.about.com/od/pizza/r/deepdishpizza.htm

I made this as written but with only 4 eggs, based on recommendations in the comments. I also used shredded parmesan cheese for the entire cup mentioned in the recipe. I baked it 25 minutes and it was golden when I took it out. It turned out well. David said he liked it as well as the cauliflower, but the cauliflower was more crunchy. This was good, though you do need a fork for the middle pieces. The big plus was there was no cauliflower taste, if you want a change from it.

Also, this was not deep dish. It was pretty thin.

Cauliflower Pizza Crust

http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust
Cauliflower Pizza Crust

David and I both liked this.  I used a cheese cloth. You really do have to squeeze the life out of the cauliflower. Finally I gave up. I could have gotten more out I think if I'd wrapped up the cheesecloth bundle in a towel and stepped on it. I'll have to try that next time.  It made a small pizza, but was enough for 2 servings. We were both full after.

I used Chavrie (with herb) goat cheese, but only because I had some left over from christmas. It is kind of expensive. I'll have to figure out something else for next time. I looked in the comments, though, and you don't really need the goat cheese in the crust. It works without it. I added it mainly so the pizza would be bigger.

I "riced" the cauliflower in my blendtec blender. I poured water over the top too. I'm not sure how it'd do without the water. I can experiment I guess.

Thin Crust Whole Wheat Pizza Dough

http://greenlitebites.com/2008/03/11/thin-crust-whole-wheat-pizza-dough/

This was easy to put together and tasted good. I left out the flax seeds and soy flour. And I didn't need to add more water. This is good for one pizza.

Thin-Crust Pizza Dough

1/4 cup hot water

1 package yeast (1 scant tablespoon)

1/2 cup whole wheat flour

1/4 cup + 2 T whole almond meal

1/4 cup wheat bran (unprocessed if possible)

1 T oil

1-2 T water (to get consistency right)

Preheat oven to 425 F. Use large heavy-gauge pizza pan of cookie sheet.

Combine hot water (not too hot to touch) with yeast and let proof for a few minutes.

Combine the rest of the ingredients (except for the 1-2 T water) in a bowl using a rubber spatula. Add the yeast mixture. Add 1-2 T water if there are some dry bits.

Roll out the dough. It won't fill up the whole cookie sheet, but maybe a 12x15 inch area. It works best to put the dough directly onto the pan and then cover with greased wax paper or silicon and roll out that way, then peel off the paper (carefully). Pre-bake crust for 8 minutes (until edges begin to darken. Then put on toppings and bake another 10. The pizza did not stick at all.

It turned out as thin as a cracker, but was really good. DH loves thin crust and this was the thinnest ever and crunchy around the edges.

This recipe has almond meal in it because I am trying to increase the amount of protein I eat each day and decrease the amount of carbohydrates. My diet previously has been mainly carbohydrates and I would like to tip that balance somewhat. So you'll begin to see a few recipes on here that have the tag "l-c," which stands for low-carbohydrate. This recipe is a modified version of the thin crust pizza recipe in "The Low-Carb Comfort Food Cookbook."

Deep Dish Pizza-Chicago Style

http://www.thefoodspot.com/2010/03/02/deep-dish-pizza-chicago-style/

This recipe is the same as the one in the January 2010 issue of Cooks Illustrated.

The crust wasn't that great, not worth the effort. It was good, but regular crust is better. Or go out to eat and get real Chicago style pizza.