how to make homemade pizza

Okay, I admit pepperoni isn’t exactly the healthiest food around, but it might be my favorite pizza topping. Honestly, pizza isn’t necessarily the healthiest choice either. Homemade and with healthier ingredients it can, at least, be eaten with less guilt. Who doesn’t love pizza, right?

Pizza

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Author: Recipe Renegade

Ingredients

Pizza Dough
1 14.5 oz Can Diced Tomatoes
3 oz. (1/2 a 6 oz. can) Tomato Paste
½ Tablespoon Italian Seasoning
1 Tablespoon Evaporated Cane Juice
⅛ Teaspoon Black Pepper
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Himalayan Salt (ONLY if using unsalted tomatoes)
1½ Cups Shredded Cheddar Cheese
1½ Cups Shredded Mozarrella

Instructions

Preheat oven to 425°
Oil pan for Pizza Dough.
Make Pizza Dough and put into pan as instructed.
In medium-size bowl, mix together: diced tomatoes, tomato paste, Italian seasoning, evaporated cane juice, black pepper, garlic powder, onion powder, and Himalayan salt (if using salt) in a bowl.
Evenly spread sauce onto top of pizza dough.
Evenly sprinkle cheddar and mozarella cheeses on top of pizza.
Add toppings of your choice.
Bake at 425° for 25 minutes.

Notes

Do NOT use Himalayan Salt if tomatoes are salted!

This is my favorite kitchen cleaner. I use it, diluted, for my vegetables:

Dough in pan Recipe Renegade — Click on picture for recipe that turns this dough into PIZZA.

This pizza dough recipe is easy to make using a food processor. Jovial’s Einkorn wheat contains a small amount of gluten, is our only wheat that’s not been hybridized and it is NOT sprayed with glyphosate (the active ingredient in Roundup).

Secrets to the best pizza dough: Use high-quality, all-purpose, glyphosate-free wheat flour and do NOT let the dough rise before baking.

Pizza Dough

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This dough uses an ancient wheat that contains gluten.

Author: Recipe Renegade

Ingredients

3 Cups Einkorn All-Purpose Flour
3 Tablespoons Evaporated Cane Juice
1½ Teaspoons Himalayan Salt
1½ Teaspoons Instant Dry Yeast*
3 Tablespoons Soft Butter
1 cup +/- Warm Water
2 to 3 Tablespoons Olive Oil for oiling pan and hands

Instructions

With knife blade in food processor bowl, add flour, evaporated cane juice, salt and yeast.
Process for 10 seconds.
Add soft butter.
Process for 20 seconds.
With food processor running, slowly add enough water to form a ball.
Remove dough from processor and place on 17" x 12" jelly pan or pizza pan.
Thoroughly coat hands with olive oil.
Use oiled hands to evenly press dough onto pizza pan. (It will seem like there isn't enough dough, but there is.)
Turn into PIZZA by topping with your favorite sauce, cheese and toppings.
Bake at 425 ° for 25 minutes.

Notes

*1 Packet Active Dry Yeast may be substituted. If using Active Dry Yeast, subtract ¼ cup warm water from the 1 cup measurement and use to active yeast. Add at the same time as the rest of the water.

Make sure you use glyphosate-free flour made from wheat that has NOT been hybridized, if you want the best health benefit . I use Jovial’s Einkorn Organic Flour. In fact, it says right on their package, “NATURE’S ORIGINAL WHEAT & the only one never hybridized.” I hope you’ve had a chance to read Are You Still Eating Wheat?