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Meatless Monday — Pizza Pizza

By Fredrica Syren:

Friday nights are pizza night at our house, and since James got a pizza stone for Christmas a couple of years ago, we make pizza from scratch. Making your own pizza might be a little more work than making the normal dinner but the reward is great. It taste so good, is much healthier and everyone can put whatever they want on their pizza. I love lots of veggies and goat cheese on mine while hubby wants lots of cheese and soy pepperoni. Bella wants cheese and pineapple, and Noah — well, he likes everything on his. I do make my own pizza sauce but if short on time, you can easily use a canned pizza sauce. We like thin crust best. This is recipe for it.

 Thin pizza crust:pizza on pizza stone

  • 1 packet active dry yeast
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/4 cup olive oil
  • 1 ½ cups warm water
  • 3 ½ cups white spelt flour or all purpose white flour + more for kneading and rolling out crust

Blend all wet ingredients except for 1 Tbsp. olive oil in a large bowl. Add yeast and blend. Add flour and work to a very nice shiny dough. Rub the 1 Tbsp. reserved olive oil over the dough. Let it rest for 1 hour under a towel. Remove dough from bowl, and knead and punch any air out of the dough. Use a rolling pin to make a thin crust. We bake our pizzas on a pizza stone but you can also bake it on a cookie sheet. Place tomato sauce, cheese and whatever you fancy on the pizza. Bake in oven preheated to F500 (it has to be a hot oven to bake a crispy crust).

 Pizza sauce:

  • 1 Tbsp. olive oilpizza sauce
  • 2 garlic cloves, grated
  • ¼ cup yellow onion, minced
  • 1 can diced tomatoes
  • 1 Tbsp. dried oregano
  • 1 Tbsp. tomato paste
  • 2 tsp. honey
  • ½ cup hot water
  • Salt to taste
  • Black pepper to taste

Heat oil on medium heat in a saucepan. Fry garlic and onion for 1 minute but don’t let them brown. Add remaining ingredients and simmer for 30 minutes. Place in blender or food processor and blend until sauce is smooth. Done!!

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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One comment

  1. I love cheese with pineapple, too! Pizza stones are the best. I had one for many years before it broke. Still haven’t replaced it. They’re also great for baking bread.

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