Friday, October 1, 2010

Clean Eating Pizza Dough

This pizza dough was absolutely delicious!  If you're worried about losing flavor or taste because it's "clean", don't!  This crust is packed full of all of the flavor that every other crust is.  I definitely encourage you to try this dough, I made it for brie and crab pizza!

Clean Eating Pizza Dough


1 Tablespoon raw honey
1 Cup, less 1 1/2 Tablespoons lukewarm water, divided
1 Package active dry yeast (2 1/2 teaspoons)
2 1/2 Cups whole weat flour, divided
4 Teaspoons vital wheat gluten
1 Teaspoon sea salt
3 Tablespoons olive oil, divided


In a large bowl, mix together the honey and 1/3 cup water.  Sprinkle in the yeast and allow to proof, undisturbed, for 10 minutes or until the yeast if foamy.

While the yeast is proofing, mix together 2 cups of flour, wheat gluten, and salt in a separate bowl.

Once yeast is foamy, add the remaining water and 2 tablespoons of oil to the mixture.  Pour in the flour and gently fold together using a scraper or spatula until all combined.  The mixture will form into a very wet ball.

Coat the bottom of a large bowl with the remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top).  Transfer the dough to the bowl and roll a few times to coat the dough in oil.  Cover the bowl tightly with saran wrap and set aside to let rise at room temperature for 1 hour.  Dough will be soft andsticky.

Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.

Transfer the dough back to the floured surface, adding more flour to prevent dough from sticking (if needed).  Cut dough in half to form two balls.  Lightly knead each for about 30 seconds and reform into balls.  Dough in now ready to be used or stored for future use.

To store, wrap each in saran wrap.  The dough can be kept in the refrigerator for 24 hours or in the freezer for up to 1 month.  


Remove dough from fridge and allow to warm a  little at room temperature, about 10 minutes. Form a pizza crust by following their Step-by-step guide to rolling out your dough.


Transfer dough from freezer to fridge and let it defrost overnight before following “Use From Refrigerator” steps above.

NUTRIENTS per serving (1/8 of each dough ball):
Calories: 96
Total Fat: 3 g
Sat. Fat: 0.5 g
Carbs: 15 g
Fiber: 2 g
Sugars: 1 g
Protein: 3 g
Sodium: 121 mg
Cholesterol: 0 mg    

Recipe Source: Loves To Eat

                               Originally from Clean Eating

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