Quick Pizza Dough

Ack! I have been so busy that I didn’t lay out a single thing for dinner and haven’t been to the grocery store in a week. The kids are hungry, and my husband will be home soon.  What in the world am I going to fix?  It would be easier to just go grab a bite somewhere…

BUT WAIT!

This was literally my story today.  If I could only place an icon so that you could smell the aroma wafting from the kitchen, maybe it’s just because I’m hungry at the moment, or maybe it just smells so good. Because of this simple recipe, dinner was ready within an hour of this craziness.

There have been days when I have had to come home, turn around, and leave again.  Or, just as I described above, I forgot to lay something out to thaw or didn’t make it to the store.  This recipe has saved me.  The family loves it, and so do I.  This recipe is so easy that I taught it to a group of students at our private school. 

First things first, see the button above that says, “Jump to Recipe”?  If you don’t want to read anything I have to say about flour substitutions, shredded cheese versus block cheese, and other ramblings I may have, then feel free to click it, and it will take you directly to the recipe.  Super simple!

Flour is another thing I like to change out in this recipe.  I prefer to use Kamut.

“What in the world is Kamut?!”

According to Dictionary.com, Kamut is a brand name for Khorasan wheat, an ancient grain. It has never been genetically modified, and it is low on the glycemic index. It is also higher than most grains in protein and fiber.  Check out what Dr. Axe has to say about Kamut.

I am not a diabetic; however, I do have to watch my intake of carbs, of which Kamut is lower than regular flour (still not keto).  I have personally experimented with testing my blood sugar levels with unbleached all-purpose flour and with Kamut.  Kamut won!  My numbers only increased by 3–4 points with Kamut.  Whereas with normal flour, I could see a spike of 15-20+ points.  It has felt wonderful to be able to add a slice of real sourdough bread with breakfast in the mornings and to be able to eat a slice or two of this yummy pizza.

Once again, I am not a doctor, and I am not diabetic.  PLEASE use your discretion and do your research when trying out new things.  I still use Unbleached All-Purpose flour for biscuits, my son’s absolute favorite, and French Bread, my daughter’s favorite.  Yet, for me, Kamut is what I stick to.

If you are interested in more information on Kamut, purchasing it, or finding great recipes using it, I recommend The Food Nanny.  She has been amazing at helping me learn how to use this flour in my everyday recipes.

I prefer block cheese over shredded.  Yes, it does take an extra step in prepping, but knowing there aren’t any additives or preservatives in it makes me feel much better.  Block cheese remains whole without any of that. 

Check your bag of shredded cheese next time you are out shopping.  You might find some surprises in there.

Okay…okay!  I don’t say all of this to scare you.  If all you can afford and have time for is shredded cheese, do it!  No judgment here.  I only tell you these things because this has been me.  I’ve gone for the convenient foods for that very reason; they are convenient and cheap (especially when you have a great coupon).  There was just something inside of me that knew I needed to change what my family was eating.  I started by cooking more at home and have gradually moved (and am still moving) toward more clean ingredients.

However, if you are able to change in baby steps, then why not try? Begin by making a point of cooking from scratch instead of using boxed foods.  Change to unbleached all-purpose flour instead of self-rising flour.  These baby steps will make it easier to take those bigger steps.

One last thing, I know some will ask, I used a 15″ cast iron pizza pan here. It works great on the crust.

I truly hope you try this new recipe and find that it really is quick and easy.