Whole Food, Plant-Based Recipe Homemade Oil-Free Pizza

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Ingredients

  • 2 cups white whole wheat flour or whole wheat flour

  • 1½ tsp fast-rising active dry yeast
  • ¾ tsp sweetener (I use date paste or date sugar, but any sweetener works well)
  • ¼ tsp sea salt (optional)

Instructions

1. In a medium bowl, stir together 13⁄4 cups of flour, yeast, sweetener, and salt, if using.
2. Stir in 1 cup warm water (120°F to 130°F) until combined.
3. Place dough onto a lightly floured surface. Knead in enough of the remaining 1⁄4 cup flour to make a dough that is smooth and elastic (2 to 3 minutes). Cover and let rest for 10 minutes. To make ahead, cover and chill for up to 4 hours.

Chef’s note:
Both white whole wheat flour and whole wheat flour are good options for this dough. Here are the differences between the two:
Whole wheat flour is made from ground hard red wheat berries and uses every part; the wheat germ and bran give the flour a darker color, denser, fiber-full nutritional worth.
White whole wheat flour is ground from white wheat berries. It will give a slightly less dense result than whole wheat flour. Light in color and mild-flavored, sometimes referred to as a sweeter flavor.