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Rustic Whole Wheat Garlic & Herb Pizza

Posted Oct 05 2012 3:57pm
Rustic Whole Wheat Garlic & Herb Pizza by lizzdelicious
We've come a long way, baby! When I first went vegan, I couldn't get vegan cheese in the grocery store. And when I could finally get my hands on some, I thought it tasted gross on top of the fact that it didn't melt. Thankfully, this is no longer the case! Companies like Daiya and Galaxy Foods have several flavors of vegan cheese respectively, and they all taste pretty good! Talk about making being vegan easier. Now we can have our pizza and be vegan, too.

A few weeks ago, I received an email from Hodgson Mill about entering their Build A Better Pizza competition . The premise was pretty simple; create a recipe for pizza crust using at least 50% whole wheat flour, share your recipe with the world, and submit it to Hodgson Mill to maybe win some prizes. In exchange for my participation, I received a box of flours, cornmeal, and yeast that I could use to create my recipe as well as an offer for a  gift pack of Hodgson Mill goodies for a lucky reader. In fact, the portion I received for the competition was enough for me to make several pizzas. A part of me wanted very much to make several crusts and pick my favorite, but considering that my time is precious and my partner is trying to lose weight, I decided to stick with the fabulous crust I made on my first try. And, sticking to my Vegan Mofo theme, it's EASY! Woo hoo!

Whole wheat flour is better for you than "all-purpose" in a number of ways. It's slightly lower in calories, higher in fiber, and higher in calcium. When I saw the contest required the crust consist of 50% whole wheat flour, I was concerned my crust would end up being really dense or crunchy. It was actually very light and moist. I hope you like it.

Rustic Whole Wheat Garlic & Herb Pizza

Rustic Whole Wheat Garlic & Herb Pizza by lizzdelicious
For dough3/4 cup warm water
1/2 teaspoon sugar
1 package Hodgson Mill active dry yeast
1 cup Hodgson Mill whole wheat flour
1 cup Hodgson Mill all-purpose flour
1 tablespoon Hodgson Mill cornmeal
1 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon dried rosemary

 For toppings2 tablespoons olive oil
4 cloves garlic, sliced
1 small zucchini, cut in half lengthwise and then sliced
Sun-dried tomatoes, chopped
Red onion, diced
Sliced black olives
Marinated artichokes
Daiya vegan mozzerella
Warm the water in the microwave for 30 seconds. Check the temperature with a thermometer to make sure it's between 105 and 120 degrees. Add the sugar to the water, stir, and then add the active dry yeast. Let bubble and brew for 10 minutes. Meanwhile, in a large bowl, combine the remaining dough  ingredients. Pour the yeast mixture into the center of the dry ingredients and stir with a wooden spoon until it begins to clump. Then finish mixing and knead your dough for about five minutes, making sure that all of the floury goodness gets absorbed into the giant ball of dough!

Split the dough into two equally sized portions and roll into smooth balls. Let each ball of dough rise in a lightly oiled bowl covered with a towel and set in a warm place for 45 minutes to an hour. You may not see much of a difference in the size of the dough, but the texture changes considerably. 

While your dough is rising, prepare your "sauce." Combine the olive oil and sliced garlic in a small bowl. This will allow the garlic oil and flavor to seep into the olive oil. Mmm!

When it's ready, roll one ball of dough flat using a rolling pin and on top of a large piece of parchment paper. Brush the pizza crust lightly with olive oil from your infusion, then add half of the cloves to the crust. Sprinkle lightly with cheese, add the listed toppings as you see fit, and then add a bit more cheese. If you haven't tried vegan cheese before, you don't need to use as much as you would with "real" cheese. This is my opinion, but I feel like the flavor is stronger and it melts in a more consistent way. Less cheese works better, in my experience.

Place your parchment paper with pizza on top directly on the middle rack of your preheated, 400 degree oven. Bake for 10-15 minutes or until the edges of your crust are brown. If desired, broil for a minute or two in order to give the top of your pizza that nice crisp bite. Let cool for a few moments before cutting and serving. Less cheese will stick to your pizza cutter (and therefore more cheese winds up in your stomach!). Then bake your second pizza.

This recipe makes 2 medium pizzas, enough for three to four people with modest appetites or suitable for two people who really like to eat!

I was really impressed with both the texture and flavor of my crust. And the toppings I chose are simply my favorites. If you'd like to try making the crust with different toppings and sauce, I'm sure the result will be just as delicious.

Keep an eye out for when the competition goes live! I'll be needing your votes to help me win. And don't forget to enter to win your own box of Hodgson Mill goodies. For a look at the prizes, check out the giveaway post here .

I hope you try out this recipe. You just might discover that making pizza from scratch isn't all that challenging. It's a great way to be healthier AND save money. Whose to complain about that?

Thanks for reading! If you like this one you'll like these, too!
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