Who doesn’t love pizza? Brandon and I like to keep frozen pizza crusts in the freezer for those days when we just don’t feel like cooking! When I was going through my elimination diet one of the foods I had to trial was wheat. Through this I discovered that I can tolerate wheat which was such a relief!

There is such a stigma against wheat/gluten these days and a lack of understanding of why it is necessary for some people to cut out. What most people don’t know is that by cutting out gluten for a long period of time when it is not necessary your body starts to have a difficult time breaking it down when you add it back in. If you can tolerate gluten why wouldn’t you want to take advantage of that?

This recipe makes 2 thick crust 12-inch pizzas. Of course your could always divide it into 3 thin crust or even 4 individual pizzas if you and your family like different toppings.

The easiest way to make pizza dough is of course in a stand mixer with a hook attachment but you could always make it the old fashioned way (with your hands).

Homemade Thick Crust Pizza

 

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Author: Carie Perrino, RDN, LDN, CLT

Serves: 2 pizzas

Ingredients

• 4C all-purpose flour
• 1T + 1t active dry yeast
• 1T + 1t sugar
• 2t salt
• 1T + 1t oil
• 12oz warm water
• 1t oil

Instructions

To make in stand mixer:

1. Place flour in mixer bowl and create a well.
2. Fill well with yeast, sugar, salt, 1T + 1t oil, and water.
3. Attach dough hook to mixer and turn mixer on low until ingredients are combined (about 3 minutes)
4. Turn mixer on medium speed and knead for 5-10 minutes until ball forms, push flour down as needed.

To make by hand:

1. Place flour into large bowl and create a well.
2. Fill well with yeast, sugar, salt, 1T + 1t oil, and water.
3. Stir with spoon until combined (you may need to use your hands).
4. Turn out onto floured surface and knead for 5-10 minutes by hand until ball forms.

Once you have the dough ball:

1. Coat dough ball with 1t oil and cover with clean, dry towel.
2. Place in warm place away from drafts until dough doubles in size, about 1 hour.
3. Turn dough out on floured surface and punch down to remove excess air.
4. Divide dough into 2 pieces.
5. Roll out each piece into 12in pizza.

To make right away:

1. Top with pizza sauce and your favorite toppings!
2. Bake at 400 for about 12-15 minutes or until edges are brown and bottom is fully cooked.

To save for later:

1. Pre-bake crust on pizza pan for about 5 minutes at 500 degrees until slightly brown and bottom is fully cooked.

Notes

Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

3.5.3226

Alternatives:
There are always substitutions that you can make in order to still enjoy the foods that you love! Here are a few substitutions that you can make in this recipe.

Sugar – I didn’t specify the type of sugar because you can use cane sugar or beet sugar.
Oil – choose a mild oil that you can tolerate that doesn’t contribute a strong flavor to the pizza crust.
Examples: olive oil, refined coconut oil, sunflower oil, rice bran oil

Give it a shot and make your own pizza crust! Not only is it better than ordering out but it has minimal ingredients and no preservatives 🙂

Products we use:

Here’s another great recipes to make with your stand mixer and smart oven: Oatmeal Breakfast Cookies

We make pretty traditional pizza. What are your favorite toppings?

Enjoy!