Pizza Dough (3 Ways)
CLASSIC YEAST PIZZA DOUGH
3 1/2 to 4 cups bread flour, plus more for rolling (Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
QUICK AND EASY PIZZA DOUGH
What makes this recipe so “quick and easy” is that the dough is yeast-less and requires no rising time. Once the dough is made, it’s just minutes to toast the crust and then add the toppings. It’s truly delicious and can be extremely healthy when adding super nutritious veggies to the mix!
2 1/2 c. flour
2 3/4 tsp. baking powder (if using baking soda use half and omit salt)
1 tsp. salt
1 tbsp. oil
1 tbsp sugar
3/4 to 1 c. water
Mix dry ingredients. Add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water. The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.
Cauliflower Crust Pizza
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
To "Rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note that toppings need to be precooked since you are only broiling for a few minutes.
*Note for those that don’ t have a microwave:
You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together! I know because I’ve tried it that way too!