Yes.  It’s that good.

I know I’ve been painfully dangling a carrot in front of y’all’s faces when I post photos of our weekly pizza meals … with a promise of the dough recipe! but I always end up taking photos after I’ve prepared the dough.

That would be reason number 5,692 why I’m not a food blogger.

I’m also not a professional photographer.

I like to consider myself a hack in quite a few areas. [insert cheesy Kacia smile, here.]

+ now? on to the pizza dough!

I love making homemade pizzas.  Love.  Since switching a vegan diet as a family, pizza + pesto pasta has become a staple in this home!

Whenever I would declare it Pizza Night, I would turn to my friend Google + search.  Needless to say:  I tried a lot of dough recipes.

Eh. I liked some.  Hated others.  But there was one thing that they all had in common: they all tasted dough-y to me.

Does that make sense?  It was like a very-yeast-ish-bread.

Yech.  

Then I stumbled upon the kblog.lunchboxbunch + I  used some of her recipes as inspiration!  This recipe is inspired + modified from Kathy’s recipe for Vegan Pepperoni Pizza.

We now have our family favorite!  Annnnnd we make it at least once a week.

I should add that this dough isn’t a puffy, white flour dough.  Andy + I really like thin crust pizza with a good crunch.  So, if you do too: enjoy!

Pile everything on the counter.  Well, that’s what I do.

Then measure the yeast, sugar + hot water.  Give it a quick mix + set it aside.

Put your walnuts in the food processor.  After grinding the walnuts, add in your nutritional yeast + sunflower seeds.

When you are finished, it should look like this:

It ends up being a powder, but it’s a bit m-word.  You know … rhymes with joist. or hoist.  But I refuse to type it: that’s how much I despise that word.

Combine your dry ingredients: whole wheat flour, baking powder, vital wheat gluten, red quinoa, chia seeds, flax seeds, and salt.  Am I missing anything?  If you don’t have some of the “mix ins” on hand? Don’t worry about it.  Add something else – or omit it.

**I grind my own whole wheat flour.  I’m not saying this to somehow say “Yes-I’m-Awesome” [because I’m not], but because my whole wheat flour has the germ still in it.  I have to keep any left overs in the freezer.  So if you want to add some wheat germ? Go ahead!

Add your yeast-water-foaming-concoction to the dry ingredients.  Fold in until you need to knead it with your hands.  If you need more flour, add a tiny bit at a time.  I needed a little more water today, I think I was a little heavy handed on my cups of flour…oops!

[I also double the recipe in these photos! I freeze half for a day when I need a meal quickly!]

Knead your dough for about 5-10 minutes, until it forms a dough consistency + you can form it into a ball.

Cover.  Place in the sun. [out of the path of toddlers + puppies, of course].

+ then take time to snuggle on the couch.

I chose to play with this little nugget. :o]

+ now for reason number 10,231 why I am not a food blogger: I punched down my beautifully risen dough before snapping a photo.  Arg!

Well, you get the idea.

Cut it in half + form into two balls.

Here is where I am just a bit lazy.

You can roll out the dough, if you’d like, but getting out the rolling pin is too much work.

Yes, I said it: I can be lazy.

Here is what I do:

Spray your pan with olive oil + start spreading out your dough with your hands.  I keep flipping my dough over: to make sure it’s not sticking + to check for thick/thin spots.

Get the dough as thing as you’d like it + start adding toppings!

I usually just add whatever I have in my fridge!  Today I figured that I would do a Green Monster Pizza, since Green Monster Smoothies are all the rage, right?

I also made one with artichoke hearts, portobello mushrooms I sautéed in balsamic, kale + vegan “cheese.”

Don’t be scared of toppings!  We’ve done broccoli, spinach, “tofu mozzerella,” diced tomatoes + so many other random toppings: some have been better than others!

Bake for around 15-ish minutes at 400 degrees, or until as crispy + melty as you’d like.   I used Daiya “cheese” for the Green Pizza: I love that stuff.

Now? You eat.

I always get a bit nervous posting recipes: maybe Andy + I just have terrible taste in food!!

But, I’ll take that risk. ;o]

I hope you all have a wonderful Friday! Come Monday?

I will be mother to a one year old.  

Don’t mind me as I cry in the corner.

Have an awesome Friday!  I’ve created a PDF of this recipe that you can download!

Let me know what y’all think!

xoxo,

 ** We are on Day 9 of reading through reading plan! Follow on twitter! or @SheReadsTruth on Instagram or twitter to find out more!  It’s never too late to join in the community! **

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