For some reason I had a craving for a deep dish pizza so I was inspired to make my own cheese to go with it. Both are relatively easy to make. In case you missed it, CLICK HERE to get to my blog about making the cheese.
Here is how I made the pizza:
1 15 oz. can organic crushed peeled tomatoes
3 garlic cloves
1 1/2 tsp. oregano
1/2 tsp. salt
1 tsp. sugar (optional)
Cook for about an hour or so until the sauce becomes thick.
1 1/2 cup organic flour (use about 2 cups if you are not using teff flour)
1/2 cup teff flour
1 1/2 tsp. yeast
3/4 tsp. sugar
1/4 tsp. salt
Mix everything together into a bowl. Add 1 cup warm water. Mix well and knead for about 10-15 minutes. Let rest, covered, for 10 minutes.
Cut up and saute whatever veggies you like on a pizza. I used mushrooms, red pepper, green pepper, and red onion.
1. Spread dough into a pan — I used a 9 x 13 baking dish.
2. Bake at 425F for about 10 minutes. When it came out it was very poofy so I pressed it down and attempted to get it to stick up the sides of the dish better.
3. Add the cheese. If you make your own, drain well.
4. Spread on the veggies.
5. Spread on the sauce.
6. Bake for another 20-30 minutes.
This pizza lasts several days in your refrigerator and can be frozen too. It reheats very well and comes out very crunchy. I hope you enjoy!