Wednesday, June 29, 2016

Pizza - Crust and Sauce Phases 1 & 3

It has been just me and my four year old son all day. My husband is off shooting photos at Van's Warped Tour in Nashville today. We love Disney here in my house, so it has been all Disney movies, all day! We watched Peter Pan and Beauty and the Beast before our nap. Now it is Bambi. Then it is my turn to pick, so I think I will go with Sleeping Beauty (Princess Aurora is my favorite) and then his pick is Toy Story 3. 
I asked him what he wanted for dinner, he said pizza. I just whipped up the pizza dough, the sauce will be super simple. He doesn't care if we have meat on the pizza, so for him, it will be just cheese. For me, I will add bell peppers, onions, fresh basil and oregano from my garden, banana peppers and diced tomatoes.
Pizza can be made compliant to FMD. Dairy cheese isn't strictly part of FMD but since I have been on the plan for over a year, I do have it once in a while. If you aren't doing dairy, almond cheese, like this one is good on it. This crust and sauce are both compliant to the plan. 




You can make this dough up to a week in advance and just keep it in the fridge, covered. You may need to punch it down, but it will keep and actually tastes better if made a few days in advance. The day you need it, bring it slowly to room temp for 4-6 hours. 

Pizza Crust

3 cups sprouted wheat flour
1 packet or 2 1/2 tsp yeast
1 tsp salt
2 T olive oil
1 tsp vinegar
1 1/2 cups water (105-110 degrees)

*omit oil for p1

Put warm water, yeast, olive oil in bowl of a stand mixer. Combine using dough hook, until yeast is dissolved. Add in flour and mix on low for a bit. Just before the flour in incorporated to the water, add in the salt and vinegar. Turn speed up a bit and continue to mix until the dough forms a ball. You want all the flour incorporated, and the dough should be a ball. Add a little more flour if you need to keep the dough from being sticky. If it is very humid, you may need to add more flour. Let the mixer knead the dough for 5 minutes. 
Drizzle the dough with 1 T olive oil, cover with a towel that you have soaked in hot water and rung out very well. Put the bowl in a warm place until it has doubled in size. 

Punch the dough down, and it is ready to use for pizza or calzones.


Pizza Sauce

2 cups crushed tomatoes
4 garlic cloves, minced
1/4 onion, finely diced
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 T olive oil - p3 only

In a large skillet, warm the olive oil and cook the garlic and onion until the onion is soft. Add the salt and pepper, stir. Add in the crushed tomatoes and cook on medium low heat until it is the consistency you want for your pizza, 10-15 minutes. Stir in pepper flakes. 


To make the pizza
Roll out the dough and place on your pizza pan. Top with sauce, fresh herbs, veggies, meat, cheese. Bake at 475-500 degrees until the crust is golden brown. Watch your pizza carefully. Baking time depends on thickness of the crust and the type of pan you use. 

Crust is 24 standard servings for p3. 
12 standard servings for p1.

18 comments:

  1. Hi Carolyn, we are going to try this tomorrow,, I'm just wondering if you have an idea what a slice of this pizza would be in terms of a serving of grain? I assume this makes a 12 inch pizza and wondering about how many slices? Thanks!

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  2. This makes way more than a 12" pizza, unless you make a VERY thick crust. I can make a small pan of breadsticks, a 12"thick crust in my cast iron pan and a 16" thin crust from one batch. The whole batch makes 12 servings.

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  3. I don't have a stand mixer, with or without a dough hook. How long to I have to knead this? I'm not much of a bread baker.

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    1. You can knead by hand about 8-10 minutes. The longer the better with pizza crust. :) I would count this as cardio for phase 1. lol

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  4. This comment has been removed by a blog administrator.

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  5. I made this crust tonight and topped my pizza with eggplant, onion, bell pepper, chicken sausage, eggplant, and almond cheese. Delicious!

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  6. Tried your Pizza casserole, it was fabulous! Definitely a keeper! Thanks!

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  7. For >20 or more what a serving 1.5 slices? Also with the almond cheese how long do you bake it for ? Or do you make it

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    1. For over 20lbs, 1/16th of the recipe is a serving. The almond cheese recipe is linked in the post.

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  8. What other flour option can I use if I need gluten free? I have almond (but that is not phase one approved) and Cassava flour. Will those work in the same way or do I need to adjust in some way?

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    1. Cassava flour on it's own would not work. I have a gluten free flour mix here on the blog you can use.

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  9. When making the almond cheese, what shape should the cheese be in before baking? Do you mound it or try to spread it out? Thanks!

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    1. The pictures in the blog with the recipe show what it should look like. Same shape as when it comes from the colander

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  10. Can you freeze dough?
    BTW Awesome page. Everyone that I know FMD loves it!! So many good recipes Keep experimenting for us!!!
    Ask my husband. I am NOT good at it.
    Jackie

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    1. The dough will keep 5-6 days and you can use it in p1. The oil is minimal.

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  11. And thank you for your kind words. I appreciate it!

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  12. Hi! I'm dying to try this pizza crust and have it all ready for P3; does it freeze OK?

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    1. I don't freeze anything. This gets eaten in one meal :)

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