Homemade Healthy Pizza Recipe
Easy to make pizza recipe from the basics without any processed food, colorants or artificial ingredients. Just like we were in Italy.
As I recently have a little time, I was surfing on the web yesterday. Looking to find fresh, interesting tips, inspirational recipes that I’ve never tried before, to surprise my loved ones with. Searching for quite some time yet couldn’t come across too many interesting things. Right before I thought to give up on it, I came upon this delicious and easy treat by chance. It seemed so fabulous on its image, that required rapid actions.
It was not difficult to imagine just how it is created, how it tastes and how much my hubby might enjoy it. Actually, it is extremely simple to delight him when it comes to desserts. Yes, I’m a lucky one. Or perhaps he is.Anyway, I got into the page: Suncakemom and then followed the precise instuctions which were accompanied by wonderful photographs of the task. It really makes life much easier. I can imagine that it is a bit of a effort to take photographs in the midst of cooking in the kitchen as you typically have sticky hands thus i genuinely appreciate the time and energy she put in to build this post and recipe easily implemented.
Having said that I’m inspired to present my personal dishes in a similar fashion. Many thanks the idea.
I was tweaking the initial recipe create it for the taste of my family. I’ve got to mention it absolutely was a terrific outcome. They prized the taste, the structure and loved having a delicacy such as this during a busy workweek. They quite simply demanded lots more, a lot more. So next time I’m not going to make the same mistake. I am going to twin the quantity to keep them happy.
Thanks for SunCakeMom who made the healthy pizza recipe a reaility
Combine lukewarm milk or water and yeast in a cup. Set it aside for about 5 minutes. If it gets foamy don’t worry. It’s perfectly normal.
In the meantime add the flour, water, olive oil and salt to a big bowl.
Pour the yeast and water mixture into the bowl too; knead until all the flour is incorporated, and the dough is smooth and elastic. If the dough seems to be dry, flaky on the sides and it looks like climbing too much up on the hooks we may add a bit of extra water to it. Be careful and only add one teaspoon at a time.
Leave the pizza dough in the big bowl, cover it with a clean kitchen towel on top and set it aside in a warm place whilst we prepare the pizza toppings. In case the kitchen is cold we may want to pop the bowl with the dough into the oven at no more than 100°F / 40°C. Make sure that it isn’t more than that as too high temperature will kill the yeast before it could raise the dough! Check the temperature several times during this proofing period. As a general rule if it’s too hot for the hands it’s too hot for the dough too. This will take an hour and we know it’s ready when the dough grows about the double of its original size.
Wash tomatoes, cut in quarters and put them into the food chopper with 4 basil leaves, oregano and a pinch of salt to chop and mix them a bit. Try to use fresh herbs as it will really make a difference! (If we feel adventurous then slip in a bit of garlic and fried onion too.)
Pour chopped tomatoes into a frying pan and cook about 5 to 10 minutes on medium heat to get a somewhat thicker texture. Stir whilst cooking. We can skip this step entirely and spread a couple of spoonful tomato directly onto the pizza. (Check out the Low Carb Condiments for detailed Tomato Sauce recipe)
Grate cheese and get it ready to put on.
Take pizza dough out of the bowl onto a floured work surface when we finished preparing toppings, in about 60 minutes.
Divide the dough into 6 oz / 250g balls. Take one out onto a floured surface and cover the rest with a cloth.
Don’t forget to mildly flour the work surface where we are going to work with the dough as it will stick down otherwise. Form one of the dough into a large disk with hands or a rolling pin and lay it on the baking tray. If a pizza shovel (peel) is not available then mind not to put the topping on until the dough isn’t on the tray!
Work from the middle of the dough outwards, using rolling pin or by hands. Stretch the dough until it’s the size of the baking tray. Optionally we can try to master the pizza throwing technique but first just get on with the not that sexy method.
Spoon some sauce into the center of the pizza and spread it out to the edges. Spread it evenly and don’t fall into the temptation to put too much on there as it will make the dough soggy. One tablespoon should do but try not to go over two on a 10 inch / 30cm thin pizza.
Pile on the toppings.
Slide the pizza into the 450°F – 500° / 250°C – 300°C preheated oven and bake it about 15 minutes until crust is golden-brown and the cheese looks toasty. If a pizza stone is used then don’t forget to preheat that as well.
13. Whilst baking the first pizza repeat the process with the second one.
14. We can prepare all the pizzas at once or place some of the dough onto a tray, cover them with transparent foil and place them into the fridge for another day. If a crust forms on the top of the dough before we can prepare them then whisk it with a bit of water. Cover it back and leave it for an hour and the crust should be solved.
Let pizzas cool for a little bit then slice, serve and enjoy!
We can store unprepared dough in the fridge for several days or even freeze them. If we choose to put them into the fridge we have to knead them a little bit every day to show we still love them.
Storing them in the freezer isn’t that taxing luckily. Make sure to brush the dough with a bit of olive oil before foil wrap them and we are good to go.