2 lbs Roma tomatoes, cored and seeded
1 tablespoon olive oil or grape-seed oil
1 tablespoon Italian seasoning mix
1 1/2 tablespoons oregano
1 heavy pinch red pepper flakes (optional)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons minced garlic
pinch salt or to taste
optionally to thicken: 1 – 2 tablespoons ground flax seeds or half that amount in psyllium husk or ground chia seeds
To start out you need to prep your tomatoes by coring them. The best way to do this is to use an apple corer or you can cut the tomatoes in half and use a V cut to remove the core. Then you need to scrape the seeds out using your fingers. While not required, it helps to remove extra liquid and makes the cooking time faster. (don’t throw the liquid and core out, I ate it with a little tabasco as a virgin bloody Mary shot (lol) however you can add this to a salad dressing for extra nutrition or in your morning juice)
In a larger sized skillet add 1 tablespoon grape-seed or olive oil and swirl it coat. Heat on medium high until hot. You can test the heat by adding a few pieces and waiting for them to sizzle. Once hot, slowly add all your tomatoes in as to not splash the oil. Now add your seasoning. I prefer Italian seasoning blend, freshly ground black pepper, and extra oregano with a pinch of hot pepper flakes however you can change these to your specific tastes. Optionally you can add 1 1/2 tablespoons garlic, mined finely. I used a pre-minced version although 5-6 garlic cloves will equal the same amount. Now carefully stir the seasoning. Cover with a lid and cook for 5 minutes, still on medium high, without opening the lid.
After 5-6 minutes remove the lid and stir. At this point your tomatoes should be basically falling apart and super tender. If you have a stick blender you can whizz this up in a pan otherwise transfer to a blender container. Pulse blend for literally 5-10 seconds. Now optionally you can add a thickener like I chose to. I did this so the sauce would “feel” better on the pizza. Add 1-2 tablespoons flax meal to the blender WHILE RUNNING. If you just add this while not running you could just end up with a large ball of thickener. This is also the time to add any salt if desired. If you want you can use psyllium seed or ground chia seeds, however, I would half the amount of thickener as they set foods up faster.
At this point your sauce is ready for use on pasta, a sauce to dip your bread sticks into, or spread onto your pizza crust for amazing homemade pizza!
*Note* the thickener is not required however I find you get a better sauce with it added as most store bought sauces have some form of thickening agent. If you choose not to use it, you will need to cook for 2-3 times as long to get the same consistency OR your sauce is just thinner. It’s your choice, ENJOY! ^.^
Nutritional information is for 1 cup serving. Full recipe makes about 4 1/2 cups:
For the original version of this recipe, click HERE. The process is the same.
Serves: 1 large crust
1 cup spelt flour (or any other glutenous flour)
1 cup whole wheat flour
1 tablespoon yeast
1 tablespoon brown sugar
¾ cup warm water (between body temp and 110 degrees Fahrenheit)
extra flour for rolling
1 tsp cornmeal for dusting *optional but suggested!*
In a food process, add your flours, yeast, and sugar. Pulse a few times to combine the flours. Now take off the insert cover and with the food processor running add the water in a little bit at a time. The trick is to just add the proper amount of flour so that it is neither too hard nor soft. You will know you have the perfect amount of water when the dough starts to ball up. It will hold itâ€™s shape and if you poke the dough it will â€œholdâ€ the hole. When you get to this stage, let the food processor run for 2 minutes to activate the gluten.
After two minutes, you may notice your dough got really tacky. This is from using whole grain flours or thicker milled flours like what I used. Donâ€™t be alarmed if this happens. Scrape the dough out of your food processor container and you have a couple choices. Either take your dough and place it into a bowl covered with a damped warm cloth and place in your oven for at least 1 hour until doubled in size OR scrape the dough out of your food processor, remove the S blade and replace the dough back into the food processor container. Replace the lid and let set covered for 1 hour or until doubled.
After the dough has doubled in size, scrape it out onto a floured work surface and start to roll it into your desired shape. Rub on extra flour as needed to prevent the dough from sticking to the works surface or the rolling pin.
Once you get your desired shape, rub some extra-fine ground cornmeal into the top of your dough. When you go to add toppings, flip the dough over. This small bit of cornmeal is the trick to nonstick pizza. Congratulations, you have now made a basic pizza crust!
This dough does not need to be pre-baked, so top it with sauce, veggies, and cheese and bake it. I suggest 425 for 18 minutes.
Calories are for the whole crust. Divide accordingly!
Do you miss pizza because you either can’t find a decent vegan pizza or because you’re on a diet? Well no more my friends, this pizza is lower calorie than traditional pizza, lower in fat, and completely vegan! If you have gluten issues, please see my gluten free pizza recipe and use the crust, or use your own. This recipe is for 3 personal pan size or mini size pizzas. These will feed 3 grown people easily.
1 whole recipe – Basic Whole Wheat Pizza Crust
1 whole recipe – Basic Marinara or Pizza Sauce
6 ounces nondairy cheese – I suggest Daiya half mozzarella half cheddar
your choice of toppings, I suggest:
1 bell pepper, sliced thin
1 tomato, sliced
spring onion, minced
vegan pepperoni sliced – Yves makes a great tasting brand at only 50 calories per 10 slices too!
Preheat your oven with your pizza stone at 425 for at-least 15 minutes. If you’re not using a pizza stone, only preheat until your oven is hot.
Divide your pizza dough into 3 equal pieces, and roll to your desired thickness. I choose a medium-thin style crust that got real crispy when baked. Rub corn meal into the pizza crust and flip over. If you’re using my pizza crust recipe, there is no need to prebake, otherwise follow directions that come with your crust. Spread 1/3rd of your pizza sauce onto the dough. For a traditional look, leave a ring around the outside of the crust, otherwise spread the sauce to the edge to help with drying and add extra flavor. Now spread most of 2 ounces of daiya cheese on your pizza, I left just a little bit for the top of the pizza. Arrange your desired toppings on your pizza. As you can see in the photo, my personal pizza was half veggie pepperoni, and half tomato. Don’t be afraid to mix and match your desired toppings!
Assuming your oven is hot, transfer your pizza on the stone (or pan) and bake. Time will vary and I suggest you start checking on the color of your crust at 15 minutes. A deep golden color will tell you if its done or not:
Remove from the oven and cut into 4-6 pieces and enjoy. This recipe makes 3 mini size pizzas , although they aren’t that mini. If you make a pizza like the one shown above it will have about 540 calories. If you use different brands of cheese of faux meat products, calories will vary. Also keep in mind the typical pizza has almost 1000 calories in it. Enjoy!
Never feel the need to purchase super salty, preservative ridden pizza sauce again when it’s this easy to make it at home. This makes enough for 1 large pizza or 3 mini/personal size pizzas.
1 15oz can fire roasted tomatoes
1/2 tablespoon Italian seasoning blend
1 tablespoon oregano
2 tablespoon ground flax seeds
In a blender, add your can of fire roasted tomatoes, and your seasoning. Blend until you get your desired consistency. Then add in your flax seed as your blender is running, this way it won’t clump up. Let set for at-least 5 minutes then its ready to be used on pizza or as a marinara dipping sauce. Its really easy and fresh! Enjoy!
Nutritional information will vary depending on which brand of tomatoes you use, and how much salt is in them. Try to use low or no sodium tomatoes packed in juice. The flax seeds add little fat and lots of omega fatty acids which we can all use more of =)
In a food processor add 1 tablespoon yeast and sugar. Add 2 cups of whole wheat flour and pulse a few times to mix the ingredients. After ingredients are mixed, turn food processor ON and slowly add your water until the dough comes together and pulls off the side of the bowl. You may need more or less than ¾ cup water so add very slowly. Once the dough starts to pull off the side of the bowl, continue processor about 1 minute. This step is important so you get the gluten developed and the end product is alot better. Now do one of two things:
If your food processor is like mine, where the center can be removed and the blade, remove them and put the dough back in and let rest for 60 minutes in a warm place or until doubled in size.
If your food processor does not disassemble, put your dough into a LIGHTLY oiled bowl, preferably glass and cover with a some-what tight fitting cover (plastic wrap works if you have nothing else), let rise for 60 minutes in a warm place or until doubled in size.
After your dough has doubled in size, remove it from the container and roll it out to your desired thickness, I suggest using some corn meal (NOT corn starch/flour that's different) for dusting on your work surface to prevent sticking. When you get to your desired thickness, add cornmeal to the pizza by sprinkling it on and rubbing your hand in a circular motion to "grind in" the meal.
Flip the dough over onto your pizza stone or pan top with your desired sauce and toppings. Bake normal or 425 for about 15-25 minutes depending on thickness. Thin crust pizza tastes only about 15 minutes with toppings. Thicker crust may take 25 or more, depending. I do not know cooking time for deep-dish, no one in my family likes this type of pizza. Enjoy!
Makes enough for 1 large pizza, 2 thin crust or 3 mini pizzas.