Homemade Pizza Crust: Weekend Recipe #2

OK, this one was REALLY a new adventure for me, homemade  pizza crust! And it is REALLY fab, not to mention healthy…


Pizza Dough


  • 2 T agave nectar
  • 1 (1/4 oz) package active dry yeast
  • Garlic, basil, oregano
  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour (Found at Earth Fare)
  • 1 t salt
  • Vegetable oil spray
  • 2 T yellow cornmeal

In a large bowl, dissolve agave nectar and yeast in 3/4 cup warm water (100-110 degrees F). Let stand for five minutes. At this point, I added garlic, oregano and basil to taste. (I love Gourmet Gardens herbs in tubes, available at Publix.)

Add the flours and salt to the yeast mixture and stir until a soft dough forms. Turn dough out onto lightly floured surface. Knead until smooth and elastic, adding more flour if needed to prevent sticking. Dough will feel slightly sticky.

Place dough in large bowl coated with cooking spray, turning to coat the top. Cover with a towel and let rise in a draft-free place until double in size, about 30-40 minutes.

After Rising

Punch down the dough and roll into a 10- or 11-inch circle on a lightly floured surface. Place dough on a baking sheet covered with parchment paper and sprinkled with cornmeal. (I didn’t do this; I just placed dough on pizza pan sprayed with cooking spray and pressed it out.)

Add sauce, cheese and toppings of choice. Cook 15-20 minutes at 400 degrees. (Today, I added roasted broccoli and used 2% shredded mozzarella.)

Here is the Sneaky Chef sauce (slightly amended with spinach and basil) recipe that I use.

Sneaky Chef + Pizza Sauce


      Mix and use.

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