Courtesy of our free Vegetarian Recipes Newsletter
- 1 1/2 cups organic whole wheat flour, possibly more if too sticky when you add the water
- 1/4 cup fructose or dehydrated sugar cane juice, usually in organic bulk section. Or you can leave this out.
- 3 Tbs oregano
- 2 Tbs dill
- 2 Tbs garlic powder &/OR onion powder
- 1 tsp sea salt
Combine dry ingredients in one bowl, crush dried herbs in palm of your hand and mix into flour. Set aside.
- 3/4 cup warm water
- 2 Tbs olive oil, or flax oil
- 1 package fast rise yeast
Dissolve yeast in water and add oil. Mix thoroughly and add to flour mixture. Stir into dough, add more flour, if needed, until consistency is springy when poked, knead briefly. Set in a warm place and let rise 30-45 min.
- 1 can tomato sauce, fresh if you have it
- 1 can tomato paste
- 3 Tbs oregano
- 3 Tbs basil
- 1 tsp sea salt, optional
- 1/2 onion, chopped
- 3 cloves garlic, chopped
Sauté onion and garlic, add all other ingredients. (Note: You may not use all this sauce.)
After you press dough into pan (I use a ceramic pizza stone that is preheated), spread the sauce on the pie.
- 1 zucchini, cut in half the long way
- Sliced mushrooms, a bunch
- Sliced red, or any color, sweet pepper
- One or two fresh onions, chopped
- 1 can black olives (other half not used from sauce )
- Pineapple, fresh or canned
For cheese, use whatever you consider good for pizza or healthy.
Bake for 20-25 minutes in preheated oven and then you're in for a dinner treat.
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