When you get that craving for pizza, what do you do? Most of us usually give in and toss a frozen pizza in the oven, or order delivery from the place down the street. One of the problems with those options is that we don’t have as much control over what goes in our pizza. For those looking to cut calories and carbohydrates, pizza is a dietary minefield.
And as for making our own pizza crust– who has the time? I don’t know about you, but when I want pizza, I don’t want to have to wait overnight for for three-plus hours for the dough to finish rising; I want pizza in 45 minutes or less. Pizza is serious business, and requires serious solutions.
I found two solutions that are relatively quick and healthy. The first is a quick, yeast-free dough that can be completed within 10 minutes. The other is a low-carb solution to getting your kids to eat those pesky vegetables.
Yeast-Free Pizza Dough
- 2 cups flour (all-purpose)
- 1 tsp. salt
- 2 tsp. baking powder
- 2/3 cup water
- 1/4 cup vegetable oil
- 1 Tbsp. Seasonings (your choice! I use an Italian blend, but use your imagination! Garlic cloves, chili powder, saffron, gold leaf, whatever’s your fancy)
Preheat your oven to 425 degrees. Mix the flour, salt, baking powder, seasonings, and water. Knead on a floured counter until workable and spreadable–about 2 minutes.
Put the dough circle on a pizza pan or cookie sheet. With your fingers or a brush, spread the vegetable oil on both sides of the crust. This helps keep the tomato sauce from soaking into the crust. From there, add your pizza sauce and whatever other pizza toppings you want. Bake at 425 degrees for 15-20 minutes.
Note: I’ve also used this to make calzones. Just add toppings (sans pizza sauce) to half of the dough circle and fold the other half over. Either way you make it, it’s a quick and tasty fix to the eternal question of “what do you want for dinner?”.
Cauliflower Pizza Crust
- 1 cup cooked, riced cauliflower
- 1 cup shredded mozzarella cheese (can be halved to reduce fat content)
- 1 egg, beaten
- 1 tsp. dried Oregano
- 1 tsp. crushed garlic
- 1/2 tsp. garlic salt
- Olive Oil (optional)
Preheat your oven to 450 degrees. To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add them to a food processor and pulse until it looks like rice. You can also grate the cauliflower with a cheese grater.
Place the riced cauliflower into a microwave-safe bowl, add 1/4 cup water, and microwave for 6-8 minutes. Stir it halfway through.
In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until all ingredients are blended well. Add the oregano, garlic, and garlic salt, and whatever other seasonings or spices you want.
Spray a pizza pan or cookie sheet with non-stick cooking spray. Transfer the cauliflower dough mixture onto the pan and shape it into a 9-inch circle. Brush the crust with olive oil; this will help to brown the crust.
Bake the crust at 450 degrees for 10-15 minutes, until the crust is browned and cooked through the middle. Remove the crust from the oven and add the sauce and toppings of your choice. Place under the broiler at 400 degrees until the cheese becomes melted and bubbly– about 3-4 minutes.
Allow the pizza to cool, then cut into slices and serve.
For more delectable pizza recipes, take a look at what we offer on our shelves.