Saturday, September 3, 2011
If you choose to omit the garden vegetables when you make this yourself then just call it Pizza. (Or yummy pizza, or yeast-free pizza crust pizza, or Emma's Favorite Pizza recipe, etc.)
The Crust: Makes one medium-large pizza. (Fits on the standard pizza stone.)
- 2 1/2 cups all purpose flour (I use 2 cups white and 1/2 cup wheat)
- 2 3/4 tsp. baking powder
- 1 tsp. salt
- 1 Tbsp. oil
- 3/4 to 1 cup water
Directions: Mix dry ingredients, add 3/4 cup water and oil. Stir until in forms a ball. If dough is stiff add more water. If dough is too sticky, add more flour (but not too much because it will make it difficult to roll out). The dough will be soft, not sticky. Knead on a floured surface for 3-4 min. Place on preheated pizza stone*. (careful, HOT!) Top with sauce and favorite toppings. Bake @ 400 degrees F for 15-25 min.
*A pizza stone helps the dough to cook evenly but any other pizza making sheet will do, or make it a square pizza and bake it in a deep cookie sheet.
Sauce: Here is what I do but you can use any pizza sauce and it would be just fine. I just eyeball it and do a lot of taste testing. I use maybe 1 1/2 cup pasta sauce (I have never measured it out) and then add more seasoning. That is the main difference between pasta and pizza sauce, the flavor intensity. I add oregano, onion powder and garlic powder. Be creative and use the spices your family likes.
Assembly: I first spread around the sauce, then I top it with cheddar cheese (what we have on hand, but mozzarella would be just as great), peperoni, jalapenos, thinly sliced zucchini (if we have some), fresh tomatoes slices, pineapple (leftover from Hawaiian Haystacks, a great way to use up those toppings!), and sliced green onions (also Haystack leftovers). I have put sliced yellow onions on it before as well as sliced green pepper. Anything would taste delicious. I top it all off with a little bit of Parmesan cheese.