Oil-Free Pizza Sauce and Pizza Dough

5 from 3 votes

Don't skip pizza; just make it healthy. This homemade oil-free sauce and dough transform pizza into a healthy meal to enjoy guilt-free.

Prep Time10

Total Time10

Course: Entrees

Cuisine: Italian

Diet: Diabetic, Vegan, Vegetarian

Servings: servings

Calories: 126kcal

Spinach handful raw
Red onion sliced in strips ½ cup
6 Sun-dried tomatoes: Use dried no oil. Rehydrate by placing them in boiling water for 30 minutes; drain and chop
½ cup artichoke hearts
½ cup kalamata olives
3 cloves crushed garlic.

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 a large mixing bowl.
Now add yeast (again it will be foamy).
Now add the maple syrup.
If the 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 the 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 the dough in a circular shape.
Put cornmeal on the bottom of a pizza stone. This will give your pizza a crunchy bottom and prevent sticking.
Put the dough in the 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.

Spread oil-free pizza sauce to cover the surface of the 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
½ cup artichoke hearts
½ cup kalamata olives
3 cloves crushed garlic.
Bake at 450 for 20 minutes or until crust is brown

Rub 3 cloves of minced garlic into half of the baked crust.
Saute 1 large onion and 8 ounces of mushrooms until fragrant and liquid is minimal.
Put the 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 the pizza is done, remove from oven, and top with arugula mixture.

I always double or triple the vegan oil-free pizza dough and freeze it, so I always have pizza dough available.

Adding cornmeal to the pizza store before placing the dough on the stone prevents it from sticking and gives it an extra crunchy crust.

Place a pizza stone in the oven on the lowest rack when using a pizza stone. Placing the stone in a cold oven is very important because if you put the cold stone into a hot oven, the stone will crack and break–it's called thermal shock. Allow at least 30 minutes for the stone to heat before you cook the pizza.

When grilling and using a pizza stone, keep the grill temperature between 450-475 degrees. Ensure the stone has been appropriately preheated for 30 minutes; this step ensures the pizza doesn't stick or burn on the stone.