Get your white chef hat out for this one. This crust is really simple and really quick. It’s great for freezing and saving for future pizza cravings that hit you at inconvenient times.
I whipped up this recipe Thursday night, wrapped the dough in the refrigerator overnight and then rolled it out Friday morning, topped it with goodness, and baked it until crispy.
My fiance Will helped. He chopped the veggies and made suggestions for rolling out the dough.
One word of warning: It isn’t the very best pizza dough in the world. The wheat flour keeps it from getting super fluffy, if that’s your thing, and while it has a nice, nutty texture, I’d say it’s several notches above frozen pizza, but not quite as good as pizza you can get from a pro. So take that warning. The nice thing is that while it’s easy and convenient, you have the satisfaction of knowing you’re eating a crust with lots of fiber and no additives, and using the freshest toppings.
Plus, you can put whatever you want on it.
Want to see the recipe and more photos? Visit Of Pots and Pens.