Our Pizza Recipe

Umm... I don't know WHY I haven't posted this recipe yet!? It's like our FAVORITE one! 

It's PIZZA HELLO?!!!! Everybody LOVES pizza! But, typical pizza doesn't love you back!

Except for ours. :)

We use a bread machine but I imagine that mixing and kneading this by hand is totally doable as well. :)

PIZZA DOUGH

In a Bread Machine add in order:

2 C. Pure Water

2 T. Date Sugar or other whole food sweetener

2 t. Active Dry Yeast

1 t. Sea Salt

6 T. Ground Flax

4 1/2 C. Whole Wheat Flour

Select "Dough" and let it do its magic mixing and raising for you. Our setting takes 1 1/2 hours.

Meanwhile prepare the ricotta cheeze.

RICOTTA

In a food processor add:

1 (14-16 oz.) block Extra Firm Non-GMO Organic Tofu, drained

1/4 C. Pure Water

1 T. Nutritional Yeast 

3 or more cloves of minced garlic

1 t. Sea Salt

1 t. Basil

1 t. Oregano

1 t. Thyme 

1 t. Parsley 

1 t. Paprika

1/2 t. Black Pepper

1/2 t. Crushed Red Pepper Flakes

1/4 t. Nutmeg 

Mix well

Cut up desired veggies for toppings.

Toppings that we like:

Onions

Tomatoes

Sundried Tomatoes

Olives

Mushrooms

Basil

Zucchini

Spinach

Pineapples

When dough is ready. Preheat oven & pizza baking stone to 500* 

Roll dough out onto floured surface into an even cylinder shape.

Cut into 3-4 pizzas depending on desired thick or thinness.

Roll into pizzas the size of your pizza stone. I have outlined my pizza stone onto my pizza peel so that I can make them the right size.

Spread corn meal over pizza peel so that the pie will easily slide onto the hot stone. 

If you have the time, let the dough rise a little bit...or don't :)

First spread the cheeze.

THEN the sauce.

Add toppings.

When oven has reached temp,

Slide onto stone. This does take a little practice...but you'll get it!

Bake:
3 pizza's for 7-9 minutes.
4 pizza's for 9-11 minutes.

Using really good oven mits take out entire stone and slide pie onto a cutting board.

Slice, Serve, Devour! 

Once you get a hang of making the dough you can be creative with your toppings. 

We like barbeque, thai, and greek style pizza toppings as well. All oil free and vegan of course!

I hope you like this pizza crust! :)

Enjoy with love,

RMM <3 nbsp="" p="">

WFPB CHOCOLATE CHIP COOKIES

How this recipe came about will forever hold a special place in my heart. 

I had to teach an Eating the Word of Wisdom Way class last night, and I was inspired last minute to demonstrate how easy it is to make healthy and delicious treats BECAUSE... I had recently asked my ward family on our ward Facebook page to PLEASE bring healthy treats to church and church activities instead of the common processed, high in saturated fats and cholesterol treats, because we NOW KNOW that these things are truly harmful substances for our bodies. 

I decided to make Chocolate Chip Cookies.

I searched for a couple of hours online for a recipe that was WFPB, made without oil that was vegan, and that used only whole wheat flour. I could not find a perfect one.... 

I finally decided on one that had as close to the ingredients I was searching for but I knew that I would need Heavenly Father's help to adapt it.

They could NOT be a flop since I only had a few hours to prepare them before the class.

I prayed earnestly asking for Heavenly Father's help to make them turn out perfectly.

I substituted the same amount of peanut butter for the oil. While tasting the dough, I felt that it needed more vanilla so... I added more, WAY more, tripling it. I thought it needed salt since the recipe didn't call for it, then more sweetener, "How about maple syrup?"... "Perhaps it's missing a brown sugary taste?"... I knew that adding these things could have had dire consequences...but having asked in faith I trusted. 

Well...they turned out better than perfect!! 

My youngest daughters close school friends were over and came down to have some. They had NO CLUE that they were healthier cookies. When I told them they said, "NO WAY!! These are SO good! I wish my mom would make these!" HaHa! I'll have to give them this link! ;)

CHOCOLATE CHIP COOKIES

Preheat oven to 350*

In a bowl combine and mix dry ingredients:

2 c. Whole Wheat Pastry Flour (here is a great gluten free recipe)

1 c. Sucanat, Date Sugar, or Coconut Sugar

1 t. Baking Powder

1 t. Baking Soda

3/4 t. Sea Salt

1 T. Ground Flax 

In another bowl combine and mix wet ingredients well:

1 c. Organic Apple Sauce

2 T. Organic Almond or Peanut Butter

1 T. Vanilla

1/4 c. Maple Syrup

1/2 t. Molasses 

Add to dry ingredients then mix in:

2 c. Sunspire Chocolate Chips  or any chip alternative.

(I had used the vegan ones from Costco (because I still have a bag...) but I won't be buying them any longer since they are made with processed sugar. 

1/2 c. Walnuts (optional)

Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.

Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.

These are the ones I made that had flax and walnuts. 

These are the ones I made without flax or walnuts.

Display for my class.

THESE ARE SO GOOD!! I definitely don't recommend eating these all of the time... BUT, for a special occasion they are such a wonderful healthier alternative to the processed, artery clogging, disease promoting versions popular in today's society.

It, once again, goes to show that you CAN make whole food, plant based, no oil vegan versions of the foods you grew up eating. 

I am SO thankful that Heavenly Father helped me create this recipe. Praise Him.

Enjoy with love,

RMM

WFPB CHOCOLATE CHIP COOKIES

How this recipe came about will forever hold a special place in my heart. 

I had to teach an Eating the Word of Wisdom Way class last night, and I was inspired last minute to demonstrate how easy it is to make healthy and delicious treats BECAUSE... I had recently asked my ward family on our ward Facebook page to PLEASE bring healthy treats to church and church activities instead of the common processed, high in saturated fats and cholesterol treats, because we NOW KNOW that these things are truly harmful substances for our bodies. 

I decided to make Chocolate Chip Cookies.

I searched for a couple of hours online for a recipe that was WFPB, made without oil that was vegan, and that used only whole wheat flour. I could not find a perfect one.... 

I finally decided on one that had as close to the ingredients I was searching for but I knew that I would need Heavenly Father's help to adapt it.

They could NOT be a flop since I only had a few hours to prepare them before the class.

I prayed earnestly asking for Heavenly Father's help to make them turn out perfectly.

I substituted the same amount of peanut butter for the oil. While tasting the dough, I felt that it needed more vanilla so... I added more, WAY more, tripling it. I thought it needed salt since the recipe didn't call for it, then more sweetener, "How about maple syrup?"... "Perhaps it's missing a brown sugary taste?"... I knew that adding these things could have had dire consequences...but having asked in faith I trusted. 

Well...they turned out better than perfect!! 

My youngest daughters close school friends were over and came down to have some. They had NO CLUE that they were healthier cookies. When I told them they said, "NO WAY!! These are SO good! I wish my mom would make these!" HaHa! I'll have to give them this link! ;)

CHOCOLATE CHIP COOKIES

Preheat oven to 350*

In a bowl combine and mix dry ingredients:

2 c. Whole Wheat Pastry Flour (here is a great gluten free recipe)

1 c. Sucanat, Date Sugar, or Coconut Sugar

1 t. Baking Powder

1 t. Baking Soda

3/4 t. Sea Salt

1 T. Ground Flax 

In another bowl combine and mix wet ingredients well:

1 c. Organic Apple Sauce

2 T. Organic Almond or Peanut Butter

1 T. Vanilla

1/4 c. Maple Syrup

1/2 t. Molasses 

Add to dry ingredients then mix in:

2 c. Sunspire Chocolate Chips  or any chip alternative.

(I had used the vegan ones from Costco (because I still have a bag...) but I won't be buying them any longer since they are made with processed sugar. 

1/2 c. Walnuts (optional)

Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.

Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.

These are the ones I made that had flax and walnuts. 

These are the ones I made without flax or walnuts.

Display for my class.

THESE ARE SO GOOD!! I definitely don't recommend eating these all of the time... BUT, for a special occasion they are such a wonderful healthier alternative to the processed, artery clogging, disease promoting versions popular in today's society.

It, once again, goes to show that you CAN make whole food, plant based, no oil vegan versions of the foods you grew up eating. 

I am SO thankful that Heavenly Father helped me create this recipe. Praise Him.

Enjoy with love,

RMM