Ah, pizza. One of my favorite ways to get my carb fix. I haven’t had pizza in forever, so I was definitely due. My sister and I used to regularly indulge in a slice from our local pizzeria, where they’d heat up and fold our slices into a brown paper bag. We would pull out the slices and proceed to eat the folded piece of cheesy dough, cold tips first. After deciding to get healthy a few years back, pizza was on my imaginary ‘do not consume’ list. Pizza, along with all fast food, was immediately shunned because of its high calorie count and lack of nutrients. While I am still living a healthier life, it was time to reintroduce my favorite ‘unhealthy’ foods back into my life, but with a huge change.
Over the years, I have become one of those people that believes that everything tastes better if it’s homemade. Anything can really be made at home, with a little search and effort. Not only will it taste lightyears better, but you will get some extra satisfaction upon realizing how easy it was and because you did it yourself.
As a New Yorker, I have a set of standards for the ‘perfect’ pizza. Every New Yorker compares every single slice of pizza to the one they used to eat as a kid; which undoubtedly becomes their ‘standard’. Now, New York style pizza traditionally has a super thin crust that can be crisp, a thin layer of greasy mozzarella cheese, and is mostly foldable. My friends and I used to open up our slices blot the extra, unnecessary grease before digging in. I knew I wanted something similar to what I used to get from my pizzeria but with a healthier twist.
This pizza dough is exactly what it’s name states. The recipe, from King Arthur Flour, is indeed “The Easiest Pizza You’ll Ever Make.” It was a cinch to make, and came out ridiculously delicious. In an effort to make the crust relatively healthy, I switched out about half of the all-purpose flour with whole wheat flour. I also added some vegetables to mine because everything is automatically healthier if it’s loaded with veggies; bonus if there’s vegetables on your vegetable. The result was a super crispy but slightly chewy crust. I rolled it out as thin as I could go, in an effort to imitate the pizza slices of my past. I was pleased at its stability when picked up, and it held on to my multitude of topping pretty well. Now, the crust didn’t fold but that didn’t even matter anymore. And the best part? NO GREASE! My family and I enjoyed this pizza, so this recipe will definitely be made again.
During my pizza crust recipe search,I also came across one of the trendiest ways to eat pizza without the guilt a regular, carby slice might bring. In an effort to have a healthier pizza, and after seeing it everywhere on the internet, it was time for me to try the famous cauliflower crust. I had to try this crust because it was already deemed healthy eats, solely on the fact that it was made with cauliflower. I admit I was a bit skeptical but I love trying new things, and anything that gets more veggies in me is an automatic win. I held out hope for this crust and was pleasantly surprised. It’s not your traditional pizza, like the one above, but it is still a nice substitution; especially if you’re doing the low-carb thing. You kind of have to eat this with a fork and knife though, as it won’t support itself when picked up.
Pizza is one of those things that is infinitely adaptable, and these recipes were no different. A pizza night with either of these recipes is sure to be a hit!
The Easiest Pizza You’ll Ever Make – adapted from King Arthur Flour
Yield: 3 or 4 pizzas, 6 to 8 servings
- 2 cups lukewarm water
- 1 tablespoon sugar
- 1 packet active dry yeast; or 1 tablespoon active dry yeast or instant yeast
- 1 tablespoon salt
- 2 tablespoons olive oil
- 3 cups 100% whole wheat flour
- 2 1/2 to 3 cups all-purpose flour
- Dissolve the sugar, yeast, salt and olive oil in the lukewarm water. Let stand for 10 minutes, to proof the yeast.
- Add the flour, starting with 5 1/2 cups and adding more as necessary to make a soft, smooth dough.
- Knead the dough with your hands, a mixer, or your bread machine set on the dough cycle, until it’s smooth and elastic, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours.
- Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Roll each piece, on a floured surface, with a floured rolling pin. To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.
- Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment.
- Preheat your oven to 450°F. While it’s heating, get out your toppings, which you’ve prepared ahead. Some possibilities include sliced pepperoni; sautéed mushrooms, onions, or peppers; cooked meats; olives; anchovies; and grated or shredded cheese.
- Spread pizza or spaghetti sauce lightly over the surface, and add your favorite toppings. Sprinkle the top with grated cheese.
- Bake the pizzas for 15 to 20 minutes, until they’re golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.
- Immediately transfer pizzas to a cooling rack, so the crust won’t get soggy. After about 10 minutes, to allow the toppings to set, slice and serve.
The Best Cauliflower Crust Pizza – adapted from Tasty Kitchen
Makes two servings
- 1 small head of cauliflower
- 1/2 cup mozzarella cheese
- 1/4 teaspoons Kosher salt
- 1/2 teaspoons dried basil
- 1/2 teaspoons dried oregano
- 1/2 teaspoons garlic powder
- 1/4 teaspoon of red pepper flakes (optional)
- 1 egg, lightly beaten
- Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper.
- Wash and throughly dry a small head of cauliflower. Cut off the florets—you don’t need much stem, just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”.
- Place the cauliflower in a microwave safe bowl, cover, and cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
- Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring out the excess water, squeezing out as much as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
- Dumped the squeezed cauliflower into a bowl. Now add the mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. Add the egg and mix with your hands.
- Once mixed together, use your hands to form the dough into a crust on your parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
- Slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven and add however much sauce, cheese, and toppings you want. Slide the parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
- Allow the pizza to cool for one to two minutes. Use a pizza cutter and a spatula to serve up your delicious grain-free cauliflower crust pizza!
- I used a combo of whole wheat flour and all-purpose for the King Arthur Flour recipe, but it can also be made with only all-purpose.
- For the cauliflower pizza, do not fret if you don’t have all the listed ingredients. Use what you have; I promise it will still be equally delicious.
- To quickly cool down the microwaved cauliflower ‘snow,’ spread out on a plate or baking sheet and place in the freezer for a couple of minutes.
- I think both of these recipes can be made vegan. For the cauliflower pizza, you can use dairy free cheese (like my sister does) and replace the egg with a flax egg. Let me know if you try this and how it turns out!
- Take complete creative freedom when topping your pizzas. I added sliced mushrooms, sliced breakfast sausage, thin slices of bell peppers, and fresh, chopped spinach. The possibilities are truly endless!