• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

My Favorite Dinner Series: Lindsay Edmond’s Pizza

April 1, 2008 by KimiHarris 22 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


For Kitchen Tip Tuesday, I thought I would share a guest post from my friend, Lindsay from Passionate Homemaking. I asked Lindsay to be a part of my series called “My Favorite Dinner” because I knew that she was a great cook who focused on whole food cooking. I loved the recipe she has shared for homemade pizza. It’s an example of taking a familiar food that tends to be unhealthy and making it into a healthy dinner treat. Not only was she able to adapt her recipe to be a whole grain recipe, but she even soaked her flour! Now if only I could make my pizza crust look so beautiful……

My husband, Aaron, loves pizza (and so do I for that matter)! It is something I try to make twice a month to serve and bless him! Lately, I have been trying to figure out how to make a good crust that is all whole wheat and soaked, and I have finally figured it out! In the past, I tried it with all whole wheat pastry flour and it was extremely crumbly and unsuccessful. Now, I have tried all whole wheat flour (hard red or white wheat), and it works wonderfully, due to the high gluten content, which makes it very elastic. This crust is very tasty! As we only eat one pizza crust at a time, this recipe works well to freeze the remaining unbaked pizza dough (divided into individual portions) in ziploc bags in the freezer until ready to use. Freezing the dough will result in thinner crusts, I have found. Using whole wheat flour makes a more filling and satisfying meal!

Homemade Pizza Crust

3 cups water 110F
8-10 cups whole wheat flour
1-2 Tbls whey, kefir or cultured buttermilk
¼ cup honey
2 Tbls active dry yeast
1/2 cup water 110F
1 tsp honey

1 Tbls salt

To receive the full nutrients and break down the phytates, try soaking the whole wheat flour in advance.

1. Soaking: Combine 8 cups of flour, 3 cups of water, 1 Tbls whey or kefir, and 1/4 cup honey (adding the honey at this step helps keep the dough moist). Cover and leave on counter for 12-24 hours.

2. After soaking, activate the yeast in the remaining 1/2 cup of water and 1 tsp of honey.

3. Combine activated yeast, salt and soaked mixture. You may need to add more flour to make a moist but firm dough.

4. Knead for 5-10 minutes. Let rise for thicker pizza dough.

5. Divide into four sections for four crusts (each will make a 15in crust).

6. Turn oven on to 500 degrees (if you are baking right away). Bake for 10-15 minutes.

Here are some topping recommendations (these are my hubby’s favorities!): Pepperoni, cheese, Italian sausage, green peppers, garlic salt, Italian seasoning, Parmesan cheese

Enjoy!

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Baked Goods, Main Dishes, Nourishing Frugal Recipes

Previous Post: « Bittersweet Chocolate Shortbread Cookies
Next Post: Roasted Asparagus »

Reader Interactions

Comments

  1. violinista do cinema

    April 1, 2008 at 10:57 am

    oh this blog are really wonder!
    lovely pizza!
    kisses,
    vivi

    Reply
  2. Anneatheart

    April 1, 2008 at 6:14 pm

    I have also used my sourdough starter to make pizza crust and it was the best ever! It really had a good flavor without being sour tasting. I generally use 2/3 whole wheat flour (not pastry) and 1/3 unbleached all purpose. To me it is more palatable for the littles and dh and I’m fine with it being partially ‘white’.

    Reply
  3. Kimi Harris

    April 1, 2008 at 8:48 pm

    Anneatheart,
    Thanks for sharing what you do! I was wondering about using sourdough because I am trying to avoid yeast right now. I shall have to try that! Thanks!

    Reply
  4. Mrs. U

    April 2, 2008 at 10:08 am

    Is it alright to use yogurt to soak? Or does that not do anything?

    His,
    Mrs. U

    Reply
  5. Kimi Harris

    April 2, 2008 at 10:28 am

    Mrs. U,
    Yogurt works great! Feel free to use that instead of the other options. 🙂

    Reply
  6. Mrs. U

    April 2, 2008 at 11:24 am

    Thank you!! Pizza is on our menu for this week, so I think I will try the crust this way! Thank you for sharing this!

    His,
    Mrs. U

    Reply
  7. Meg Dickey

    February 16, 2009 at 4:29 pm

    Thank you for this recipe! I’ve been looking for a whole wheat crust that didn’t end up being cardboard… This was perfect. I also modified it to make calzones (with homemade mozzarella, ricotta, with homecanned tomato sauce on the side!) which were also delicious.
    I’m so grateful to have found your site – I am very, very new to the idea of NT, but I love everything I’ve learned so far. Thank you!

    Reply
  8. sarah

    May 9, 2009 at 6:42 am

    i’ve never made pizza crust before but this one turned out pretty good!
    i used fresh spelt flour (grind my own) and soaked it over night and i wanted to test the recipe so i only made one crust. i think because it worked really well i’ll make 4x as much next week.
    anyway..tasted great!!
    just had it stick to the pizza stone pretty bad, so i think next time i’ll use some flour or coconut oil….

    Reply
  9. Kelli

    May 14, 2009 at 4:32 pm

    Do you have any suggestions for a cheese alternative or how to replace that yummy cheesey taste on pizza?
    I would really appreciate some ideas.

    Reply
  10. Barb

    July 23, 2009 at 3:57 am

    Maybe this is a silly questions…but do you pre cook the pizza crust for a while before putting on the toppings? It isn’t clear in the instructions and I have had many homemade doughy pizzas in the middle? 15 mins doesn’t seem long enough to cook through with toppings? I am making this tonight so I hope i get it right

    Reply
  11. billie

    September 22, 2009 at 11:17 am

    The other 3 sections that aren’t used; can I put those in the freezer or ? Thanks. 🙂

    Reply
    • KimiHarris

      September 22, 2009 at 7:03 pm

      Billie,

      I haven’t tried Lindsay’s recipe, but I am sure you could. 🙂

      Reply
  12. Pam

    October 6, 2009 at 2:23 pm

    Interesting! The pizza dough I have been making of late has you rest it at room temperature for 16-24 hours, and it tastes wonderful! I even tossed all my other pizza dough recipes. First I tried it with half white and half whole wheat, then all whole wheat, which was of course better nutritionally, but as far as the taste buds we preferred the half and half. So now I want to try this recipe, always attempting to feed folks healthier, but without sacrificing taste! Now I am wondering if part of the reason that it was so good was because the flour does actually get soaked that way. This version has you add the yeast when you are ready to make it; I wonder how the two would compare. As an answer to Barb–I have found that precooking pizza dough until it just begins to brown, then adding toppings (but not anything raw or too crunchy, meaning precook meat, dryfry onions and green peppers, etc.) works much better. You avoid that gumminess that happens when you don’t precook.

    Reply
  13. Roxanne

    May 25, 2010 at 7:07 pm

    Yay! I was hoping you had a soaked flour crust recipe. I am VERY excited to try this.

    I was going to ask the same question about pre-baking. I’m assuming that it would be a good idea.

    I know you’re out of town right now. Enjoy your time with your family!

    Reply
  14. Caroline

    August 20, 2010 at 5:18 pm

    This pizza was fantastic! I made it today and my husband said he’d eat it over bought pizza any day! and we love pizza! Thank you so much!
    P.S. I also soaked it in yogurt fearful of a sour taste but I didn’t notice it!

    Reply
  15. LeaG

    November 5, 2010 at 4:13 pm

    Is a pizza stone a must here? I used this tonight and used regular metal type pizza pans with olive oil. The dough was cooked but felt oil soaked then still stuck to the pan a little. I cooked them about 5 minutes before adding toppings too. Should I get a stone? Then use something like cornmeal to stop the stick?
    Thanks!

    Reply
  16. Jenn

    February 8, 2011 at 10:41 am

    This looks wonderful! We have not had pizza in a while because of its infamous nature…and because I was sure whole wheat crust would be a flop. But this has given me the courage to try, and soaked, too! I also was wondering about cheese “replacements”? Lately I have been doing hummus, which I truly do enjoy, or just skipping it altogether…

    Reply
  17. Joanne

    February 25, 2011 at 1:32 am

    I tried this recipe for our dinner tonight and it was excellent. I’ve tried a lot of different recipes (soaked & unsoaked) and this is the first one my husband has enjoyed! It was also a lovely dough to work with. Very impressed!

    Reply
  18. Billie

    March 26, 2011 at 6:03 am

    I’m just wondering if it has to soak for 12- 24 hours? I’ve had other recipes for wheat products say 7 hours or more. I was hoping to make this for dinner tonight but started it too late for 12 hours…I was thinking it was like the other recipes I’ve used.:( Darn. Can’t wait to try it! Thank you!

    Reply
  19. Jennifer

    May 18, 2011 at 8:29 am

    A great way to reheat pizza is to drizzle a tiny bit of olive oil in a frying pan. Put pizza in CHEESE side down first, No, it doesn’t stick if you do it right. Once top is heated well and is a little crispy, flip and cook the bottom. Great way to reheat any pizza, but especially a deep dish!

    Reply
  20. Kristi F

    October 29, 2016 at 10:52 am

    I love this recipe. I’ve used the last several times we’ve made pizza, which is about every week. What I do is make all the dough into pizza crusts and prebake each about 3-4min. Whatever don’t use I freeze. Turns out wonderfully and saves time!

    Reply

Trackbacks

  1. Pizza - Dark Days says:
    February 9, 2009 at 4:24 pm

    […] found what I was looking for on The Nourishing Gourmet. I’m not a complete Sally Fallon convert and don’t exactly follow all of her guidance […]

    Reply

Leave a Reply to Anneatheart Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework