Healthy Pizza Recipes For Your Fall Celebrations
Labor Day will soon be behind us and we will be back in the swing of fall entertaining. Healthy pizza recipes provide the basis for one of my go-to meals for celebrations. While the usual burgers, fries, guacamole, chips, and wings can be tempting to adhere to, remember that there are other better and delicious options you can eat and serve.
In a 2007 Bon Appetit magazine, Giada De Laurentis inspired the baseline dough I use when I make my own healthy pizza. Giada is one of my favorite celebrity chefs because I love Italian food, she’s light-hearted, and has a super sparkling smile. She also makes her recipes accessible to everyone, even to the naive cook. Though Giada’s brilliant pizza dough serves as my foundation, I often make my pies healthier. I use whole-wheat flour instead of white flour and add my own toppings for health and variety (for instance I don’t eat meat and am not into the idea of chocolate pizza). In addition, I liked to experiment with different shapes and sizes of pizza; i prefer small, ovals, squares, and rectangles to large circles. Follow in my footsteps and your pizza will be fresh, organic, and healthy. It’s also more fun to make pizza than to order it in from your local joint, Dominoes or Pizza Hut. I promise, pizza is easier to cook than you think and you don’t need a wood burning oven or pizza stone to do it!
¾ cup warm water (between 105-115 degrees)
1 envelope dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
¾ teaspoon salt
¾ tablespoon olive oil
*Please note that the below instructions are slightly different from Giada’s.
Pour 3/4 cup warm water into a small bowl; stir in yeast. Wait until yeast dissolves, about 5 minutes. Get another bowl and brush it lightly with olive oil. Set aside. Mix together flour, sugar and salt in a food processor (if you don’t have one just mix the ingredients with a spoon and your hands). Add yeast mixture and 3 tablespoons of oil to processor. Process until dough forms a sticky ball, about 1 minute. Transfer the dough into the oiled bowl and turn it in the bowl until it is coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour (it should double in size). After the dough has expanded, punch it down. Cut it into 2-4 pieces, depending on how many pizzas you want to make.
In Bon Appétit, Giada offered a few different topping options such as Goat Cheese and Ricotta, Three-Cheese Pizza with Pancetta and Mushrooms, and Chocolate Pizza. These sound awesome but I play around with other vegetarian topping alternatives.
Julie Wilcox Vegetarian Healthy Pizza Recipes
I stick to Giada’s dough as directed in Bon Appétit, but as mentioned, more often than not, use whole-wheat flour instead of white flour to make a healthier pizza. As for toppings, I suggest that you choose up to three of your favorite vegetables. In addition, I like to experiment with the shape and size of pizza; I prefer small personal size thin crusts that are oval, rectangle, and square in shape to large circular ones. I make my crusts thin to skinny, depending on what toppings I am using because some pizza toppings need a slightly thicker crust (to hold heavier vegetables). For parties, it’s nice to cut pizza into strips or mini squares for finger food and a tasting of different kinds.
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