As a child my favorite foods where comprised of some type of pasta/ bread covered with sauce and cheese. These included anything that had to do with pizza, mac and cheese, grilled cheese etc.; which have most likely led me to my food sensitivities that I experience in full force at this point in my life. Just because I have food sensitivities, doesn’t mean that I can’t enjoy comfort foods. It means that I have to be creative to find healthy alternatives that satisfy both my nutritional and emotional desires. This being said, healthy pizza is still a treat in my book that should be eaten in moderation. Simply put, I will not be eating pizza and or pasta substitutes for 90% of my diet. Rather these things fall into the 10% of my diet.
You can substitute just about every ingredient in this recipe to your personal desires & food sensitivities. Spelt flour is a good alternative for whole wheat flour for people with gluten sensitivities or intolerance, however it is not a flour you want to use if you have celiac disease.
In this pizza we used ingredients that are organic, local and seasonal. Arugula has a wonderful bitter bite to it which is balanced out by the creamy texture and saltiness from the goat-feta. The thin-crust has a delightful crunch, along with some sweetness from the honey, lending this pizza to a great flavor combination. You can choose to top the pizza with any veggies that are season. We chose orange peppers. Other veggies that are currently in season in Northern California include beets, radishes, carrots, fennel, and some peas. Get creative, stay local, organic, seasonal and unprocessed.
Without further a due:
Thin-Crust Pizza Dough Recipe
¾ cup water, heated to 105-115 f
1 tsp raw honey
1 package or 2 ¼ cups dry active yeast
2 cups whole wheat flour or spelt flour (or 2 ¼ cups sprouted flour)
1 tsp sea salt
1 Tbsp olive oil
- Combine the water and the honey in a small bowl. Stir to combine. Sprinkle the yeast over the water mixture and allow to sit undisturbed for 5 minutes. If after 5 minutes, the yeast is foaming proceed with the following instructions. If the yeast is not foamy, wait 5 more minutes. If the yeast still does not foam, start over with new yeast.
- Combine the flour and salt in a medium bowl. Make a well in the middle and add the yeast-water mixture and oil. Stir clockwise with a wooden spoon until a dough is formed. Transfer the dough to a smooth and lightly floured surface. Knead for 3 minutes, or until the dough is slightly springy when pressed with a finger. (Do not knead for more than 5 minutes if using spelt flour as the gluten in spelt is weak.)
- Transfer the kneaded dough to a clean and lightly oiled bowl. Cover with plastic wrap or a damp towel. Allow to rise in a warm place until doubled in bulk, about 20-30 minutes. Meanwhile, preheat the oven to 425 F.
- Divide the dough into 2 balls. On two pieces of parchment paper, roll out each ball into a 10-12 inch crust, no more than 1⁄4 inch thick. Transfer the parchment paper to a baking sheet.
- Top the pizza crusts with desired toppings. Transfer baking sheets to the preheated oven and bake pizzas for 20 minutes, or until the crust is browned and the cheese is melted.
Yield: 2 10″ crusts
Adapted from Bauman College
Arugula Walnut Pesto
A unique dairy-free pesto made of arugula and walnuts, Making pesto is a great way to add fresh herbs to any dish. Spices can also be added for extra flavor and nutritional benefits. Keep some for leftovers to put on chicken, eggs or salmon.
¼ cup walnuts
1 teaspoon minced garlic (1 medium clove)
4 cups arugula
½ teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons olive oil
- Toast walnuts in a small pan until golden, about 8 minutes
- Add garlic and walnuts to a food processor. Pulse until finely chopped.
- Add arugula and salt to the mixture. Pulse until a coarse paste forms. With the machine running, gradually add olive oil. Add lemon juice to desired taste.
- Remove pesto from food processor
Servings: 2-3 pizzas
Adapted from http://www.lopezislandkitchengardens.wordpress.com
Pizza is way more fun to make with other people. Invite family or friends to join you in the ingredient selection and cooking process.