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Skinny Oil-Free Pizza Sauce and Pizza Dough

  • Author: Kathy Carmichael

Description

Enjoy pizza with fresh vegetables and oil-free pizza sauce and dough. No guilt with the savory flavors of home-made pizza.


Scale

Ingredients

OIL-FREE DOUGH: (Makes 2 medium pizzas)

  • 1 cup warm water (run the tap until warm)
  • 2½ teaspoons dry active yeast
  • 1 tablespoon vegan raw sugar
  • 1½ cup whole wheat flour
  • 1 tablespoon vital wheat gluten
  • 1 heaping tablespoon flaxseed meal
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • corn meal for the bottom of the pizza stone

OIL-FREE PIZZA SAUCE:

  • 2 cups plain tomato puree (no oil) I used Muir Glen Organic
  • 1  1/2 teaspoon onion powder
  • 1 1/2 teaspoon garlic powder
  • 1½ teaspoons dried oregano
  • 1½ teaspoons fresh basil, chopped
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • 1 tablespoon pure maple syrup
  • ½ teaspoon smoked salt

TOPPINGS: 

Mediterranean Pizza toppings: 

  • Spinach (handful) raw
  • Red onion sliced in strips (1/2 cup)
  • 6 Sun-dried tomatoes: Use dried no oil. Rehydrate by placing them in boiling water for 30 minutes; drain, and chop
  • 1/2 cup artichoke hearts
  • 1/2 cup kalamata olives
  • 3 cloves crushed garlic.

Sautéed mushroom/onion Arugula Pizza:

  • 1 large white onion, sliced
  • 8 ounces mushrooms sliced
  • 2 cups of arugula
  • 2 Tablespoons balsamic vinegar

Instructions

OIL-FREE DOUGH:

  • Use a fork or spoon to combine water, yeast, and sugar in a small bowl–set aside until foaming.
  • Combine all remaining ingredients (except maple syrup) in large mixing bowl.
  • Now add  yeast (again it will be foamy) .
  • If dough is too sticky to handle with your fingers, add a tablespoon of flour. or more for desired consistency.
  • If it’s too dry to hold together, add a teaspoon or more of water. Knead dough for just a minute or two.
  • Set dough aside in a warm place for 1 hour, or until it doubles in size.
  • Preheat oven to 450 degrees F.
  • Knead, stretch, and roll out dough in a circular shape.
  • Put corn meal on the bottom of a pizza stone. This will give your pizza a crunchy bottom and prevent sticking.
  • Put in oven WITHOUT any toppings. Cook for 5 or 6 minutes. This will cook the surface of the dough and make it so it doesn’t get soggy with toppings.
  • While it pre-cooks, prepare your toppings.

OIL-FREE SAUCE:

  • Place all ingredients in a bowl; stir; set aside

PIZZA TOPPINGS/COOKING:

Mediterranean Pizza toppings: 

  • Spread oil free pizza sauce to cover surface of half cooked dough.
  • Then, layer the following ingredients:
  • Spinach (handful) raw
  • Red onion sliced in strips
  • Sun dried tomatoes: Use dried no oil. Rehydrate by placing them in boiling water for 30 minutes; drain, and chop
  • 1/2 cup artichoke hearts
  • 1/2 cup kalamata olives
  • 3 cloves crushed garlic.
  • Bake at 450 for 20 minutes or until crust is brown

Sauteed mushroom/onion Arugula Pizza:

  • Rub 3 cloves minced garlic into half baked crust
  • Saute 1 large onion and 8 ounces mushrooms until fragrant and liquid is minimal.
  • Put  mushrooms and onions on half baked pizza dough
  • Bake pizza at 450 degrees for 20 minutes
  • While baking, take two cups of arugula toss in two tablespoons of balsamic vinegar
  • When pizza is done, remove from oven, and top with arugula mixture.