I have been on THM or Trim Healthy Mama for well over a year now and have now lost well over 20lbs. I absolutely love the way I eat now and I do not feel guilty nor deprived. Heck, I get to have pizza as much as I want. So here comes a recipe! This recipe is from Gwen’s Nest except I changed the flour up and used 100% spelt instead of the wheat version. I absolutely love the ease of making this and just tearing off a chunk (after the 3 days of fermenting) when I want to make pizza. Of course, I use turkey pepperoni because its lower in fat and if I use chicken I use the breast because this is an “E” for energizing. You have to be careful with your fats otherwise, you will be having a “Crossover”. I get my spelt in bulk from Azure Standard. They are a great company and have tons of great bulk items you can purchase plus, they have drop points all over the country.
In a large, 5 quart container, combine:
- 3-3½ c. warm water- I use more water for whole wheat version
- 1 ½ T. kosher or coarse salt
- 6- 6½ c. of flour (I recommend using 6 cups of all whole wheat if you want this to be THM friendly or Spelt)
- 1½ T. yeast (2 packets-any type works)
- ½ t. coarse kosher salt for the crust
- Greek seasoning blend sprinkled for the crust
- 2 t. Parmesan cheese
- ½ cup of tomato or pizza sauce of your choice
- 1½ cups of part skim mozzarella cheese
- 4 cloves of fresh garlic, minced
- or any other toppings of your choice! (fat free to keep this in E territory)
- Stir with a wooden spoon until the dough is evenly wet with no dry spots.
- Cover your container and allow to rise on the counter for 2 hours.
- The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer, and it won’t hurt anything.
- Chill dough for at least three hours or for 3 days for a THM fermented E bread.
- Dough keeps for up to 2 weeks, and yields 2 large pizza crusts.
- Preheat the oven to 450º, with a pizza stone on the middle rack.
- While oven is heating, lay out a square of parchment paper, and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet, and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to.
- Sprinkle on the crust area with Greek seasoning (or your favorite blend), coarse salt, and Parmesan cheese shreds.
- Slide the paper and the dough onto the pizza stone, and bake for 10 minutes. You can make a salad, or gather and prep toppings at this time.
- Remove crust, and spread sauce.
- Add any “under cheese” toppings, like fresh garlic or mushrooms.
- Add cheese in one big mound in the center, and then just spread it to the edges.
- Top as desired.
- Return the whole deal to the oven for another 10 minutes until it’s browned and bubbly.
- Allow to cool slightly, and cut into 16 pieces. Serving size is 2 slices, which has less than 2.5 grams of fat per slice and around 15 grams of carbs.
For a photo tutorial, and more amazing homemade pizza recipes, head over to http://www.gwens-nest/family-favorite-recipes/