Confession: before we eliminated processed foods from our home, we probably ate frozen Jack’s pizzas once every 2 weeks. They were cheap and made for quick, easy dinners when I didn’t want to cook (which was at least once every 2 weeks). Now, whenever I make a homemade whole wheat pizza for dinner (which is quite frequently!), I always make a ‘bonus pizza’ to freeze for later. I love when I have a ‘frozen pizza’ all ready to eat on a busy night in the basement freezer. I can still have my “convenience” dinner on occasion, but now I don’t have to worry about the ingredients hiding in it!
For our toppings, my favorite is sauteed mushrooms and Italian sausage (local, free-range from Seven Sons Family Farms). Sometimes I’ll buy Applegate nitrate-free pepperoni from Whole Foods, but since we don’t have this store locally, I don’t get there as often as I’d like.
I try to chop up organic baby spinach when we have it and mix it into the pizza sauce. It’s just another way to add extra nutrition without anyone really paying attention to it. And, of course, I sprinkle grated Parmesan and mozzarella cheese on top. Yum!
I make the pizza crust in my bread machine. I put all the ingredients in and 45 minutes later the dough is done and ready to make pizzas!
Whole Wheat Pizza Dough
Note: This makes a LARGE AMOUNT OF DOUGH, but it’s the perfect amount for my two differently-sized pizza pans: one is extra large and the other is regular size. If you only want one pizza, you can cut this recipe in half (however, I always make two and freeze the 2nd to save time later).
- 5 cups white whole wheat flour (approximately 24 5/8 oz on my food scale)
- 2 tsp salt
- 1 tsp Italian seasoning
- 2 tsp garlic powder
- 1 1/2 cups hot water
- 1/3 cup olive oil
- 1/3 cup honey
- 1 T yeast
Add all the ingredients to the bread machine (with the yeast in the dispenser), then select the ‘pizza, dough cycle.’ My machine takes about 45 minutes. When the dough is ready, spray the pizza pans thoroughly with an olive oil sprayer. (My dough is usually a little sticky, so I always have my white whole wheat flour handy to sprinkle on the counter and rolling pin.) Roll dough out on the counter first and then transfer to the pizza pans.
- Pizza sauce (I buy Muir Glen Organic from Kroger & I freeze the remaining sauce for another day.)
- About a pound of mozzarella cheese, freshly shredded.
- Optional toppings: Freshly grated Parmesan cheese, sauteed mushrooms, pepperoni (nitrate free), free-range Italian sausage, green peppers, onions, etc.
Spread the pizza sauce thinly all the way to the edges, sprinkle on a little Parmesan cheese, whatever toppings you’d like, and then the remaining mozzarella cheese on top of that. Bake at 400 degrees for approximately 10-12 minutes (until the crust looks done and the cheese starts to brown a bit).
Note: If you’re going to freeze one of the pizzas (and I almost always do), bake the crust FIRST (before adding any toppings) at 400 degrees for 6 minutes. Let cool completely, then spread on your sauce, cheese, and toppings. Wrap tightly with plastic wrap and freeze.
When you’re ready to eat your frozen pizza, place it (still frozen) into the preheated oven at 400 degrees for about 12 minutes or so.
And, as you would expect, the pizza warms up nicely for leftovers the next day as well!
Like stuffed crust pizza? Check out my ‘how to’ recipe here!
We love pizza nights around this house! It’s definitely a kid favorite (no surprise there)! One of these days, I’m going to make a bunch of mini pizzas and allow my kids to add their own toppings. I thought I would have already done this by now, but I usually get crunched for time and don’t feel like cleaning up the big mess that I just KNOW they will make. However, I promise…it will happen sometime in the near future!! 🙂
This is the bread machine I use to make all types of bread/pizza dough. I love it and use it multiple times a week!
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