Don't Buy It, DIY It!

Sometimes I forget how much I like pizza. It is so fun to make and great to pack for lunch, and if you make it from scratch, you won't get that ugh-yuck feeling that you get from grabbing a slice at a greasy pizza joint.

Multigrain Whole Wheat Pizza with Portabella Mushrooms & Sage:

3 tsp. yeast
1 1⁄2 cups WARM water
3 tbs. olive oil
1 tsp. salt
2 1⁄2 cups white flour
1 cup rolled oats
1 cup bulgar

-1-2 portabella mushroom caps
-4-5 tomatoes, diced and smashed into a chunky sauce consistency
(or bootleg it with pre-made tomato sauce, but do try to avoid the kind with HFCS aka high fructose corn syrup...we are trying to keep this homemade pizza healthy remember!)
-handful of fresh sage

Preheat oven to 425 degrees.

In a large bowl, or using a KitchenAid Stand Mixer with the dough hook, knead all ingredients together until sticky and blended well. If you are mixing with your hands, keep them a little wet to avoid a sticky mess.

Place dough in a large bowl and loosely cover with a dishtowel and let rise until it doubles in size.

You can use it now, or refrigerate it for about a week.

When it is time to makea da pizzah, sprinkle whole wheat dough on your counter and spread the dough out over the flour. Sometimes I do this right on the pizza stone or the baking sheet.

While the dough is settling into it's new cushy spread out lifestyle, heat olive oil in saute pan and saute sliced portabella mushrooms, season with salt and pepper.

Add a layer of your smooshed tomatoes, arrange portabella mushrooms and sprinkle generously with sage.

Bake at 425 for 15-20 minutes. If it is your first time making this, check on it frequently. The dough will puff up a bit...ideally your pizza will be nice and fluffy, yet crispy on the bottom.

ENJOY!

My favorite homemade pizza!

I absolutely love to cook!

I love cooking with other people or by myself. I like knowing what each ingredient is that I put into my food and then into my body, and I love the fresh smells, and feelings that I get when I am chopping my own vegetables or peeling fresh fruit.

Here is a recipe for my very favorite Vegan Pizza. I try to eat as many unprocessed things as I can...but I do make exceptions once in a while. This pizza has Field Roast chipotle sausage links on it...which are processed. But my motto is, moderation moderation moderation.

The sausages really don't have that many scary ingredients, but no,...I could not make them at home I don't believe...which is my main definition of what processed is. Are there ingredients that you cannot pronounce or would not ever have in your kitchen? Then I try to avoid those products. Here is a great blog post on unprocessed eating from Andrew Wilder over at Eating Rules.

Pizza ingredients:

Whole wheat pizza dough (recipe from Animal Vegetable Miracle)
3 tsp. yeast 11⁄2 cups WARM water 3 tbs. olive oil 1 tsp. salt 21⁄2 cups white flour 2 cups whole wheat flour To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.

1 avocado
1 bosc pear
1 link Field Roast Sausage
fresh tomatoes OR tomato sauce
I use:

Preheat over to 350 degrees.

Spread whole wheat flour out on a pizza stone or cookie sheet. Roll out dough and assemble pizza with cut sausages, cut tomatoes or tomato sauce and sliced avocado and pear.

Cook at 350 for about 15-20 minutes (check regularly on process).

Variations:
~Cook pizza dough sans toppings for 4-5 minutes before prepping the entire pizza, then cut that time off of your total time.
~add avocado only during the last 5 minutes if you want the avocado less cooked

Good luck saving some for lunch the next day!