Clean Eating Pizza Dough

by The Gracious Pantry on March 2, 2010

Clean Eating Pizza Dough

I love it when a great recipe happens on accident.

The truth is, I was trying to make the pizza dough recipe out of the Clean Eating Magazine I just bought, but I didn’t have enough of some ingredients, or any of the others. So I improvised.

I also cut down on the salt by half, and the oil by a third.

What I got, it probably the best pizza dough I’ve ever had. Soft, chewy and full of fabulous, bready flavor.

How I love pizza! I firmly believe it should be its own food group on the food group pyramid. But maybe that’s just me.

Oh I’m sorry, did you want the recipe? Silly me. Here ya go!

Clean Eating Pizza Dough
(Makes enough for 1 large pizza)

Ingredients
1 tbsp. agave or honey
1 cup warm water
1 package active dry yeast
1 cup whole wheat pastry flour
2 cups oat flour
4 tsp. vital wheat gluten
1/2 tsp. salt
2 tbsp. olive oil

Directions

Step 1 – Mix your agave and warm water together. dissolve the agave completely. Then add the yeast and let it sit (do not move the bowl or stir). It should foam.

Step 2 – While all this is taking place, mix all your dry ingredients in a bowl.

Step 3 – Once you have a nice bowl of foam, pour it into the flour mixture and stir until just blended. Add 1 tbsp. olive oil and blend again. I had to knead a little with my hands to get everything blended.

Step 4 – Coat the base of a bowl with 1 tbsp. of olive oil. Then, roll your ball of dough around in it to coat the surface. Cover the bowl securely with plastic wrap and let the dough rise for 1 hour.

Step 5 – If your dough is very wet, add 1/4 cup extra oat flour while you knead a second time. Mold the dough into a ball once more and let it rise for another half hour.

Step 6 – Roll the dough with a rolling-pin to about 1/4 inch thickness. Form to your pizza pan or a cookie sheet, and let rise for another 20-30 minutes (covered with plastic wrap) while you prepare your pizza toppings.

Top your pizza, bake and get ready to enjoy one yummy pizza!

Eat and Enjoy!

Munchkin Helpers:

If you have little ones, here’s how they can help (With close supervision, of course).

Kids love to mix dough. It’s in their nature to get their little hands into something to knead. It comes naturally. I firmly believe if you stick a bowl of dough in front of a kid, and don’t give them any instruction what so ever, they will instinctively know what to do. So let’em have at it! Measure the ingredients for them, and put them to work. They’ll certainly enjoy their pizza more knowing they helped make it.

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  • http://www.PrimitiveCookieHugs.com Betty

    Would you share the oven temp and baking time?

    Thanks so much!

  • http://www.thegraciouspantry.com The Gracious Pantry

    Hi Betty,

    I always bake my pizza at 350. Baking time depends on what you put on your pizza. The thicker the toppings, the longer you have to bake. It’s done when everything has that nice golden brown color.

  • Julie

    This recipe marks the moment I fell in love with your site! Can you recommend clean toppings? I’m new to this. I’ve also discovered that large amounts of dairy may cause problems for me. Thoughts?

  • http://www.thegraciouspantry.com The Gracious Pantry

    Thanks so much Julie!

    It’s funny you should ask. One of the best pizzas I ever made had no cheese on it at all! (I forgot to put it on!)

    I would pile up the veggies – mushrooms, onions, bell peppers, shredded zucchini and anything else you enjoy.

    For sauce, you can use plain tomato sauce and just add a few spices like garlic and onion powder… and maybe some basil or oregano.

    Try new things! It’s hard to make mistakes with pizza.

    Let me know how it turns out for you!
    Tiffany

  • Julie

    Thank you! Trader Joe’s just sent the new flyer and they have fresh mozzarella sticks. Thinking I can do a little bit of cheese with tomatoes and basil and make a margherita pizza. I’m going to have a lot of fun with this recipe.

    Did I say I love your blog? ;)

  • http://www.thegraciouspantry.com The Gracious Pantry

    Thanks Julie! I really appreciate that!

    Making pizza is ALWAYS fun. You can get so creative! Your idea sound fabulous. I might have to borrow it for dinner tonight! lol.

    Thanks for stopping by!

  • Heather Kramer

    I made pesto, and I used that instead of sauce and loaded it with veggies….GOOD TIMES

  • http://www.thegraciouspantry.com The Gracious Pantry

    Heather – LOL. Ya, pesto is amazing on pizza. In fact, now I’m craving it too. Guess what’s gonna be for dinner tonight? lol

  • Anne

    Vital Wheat Gluten? Is that a powder or liquid? I have WW Flour and WW Pastry Flour, but not the gluten.

  • http://www.thegraciouspantry.com The Gracious Pantry

    It’s a powder. You can get it at any health food store, usually in bulk, but not always.

  • Jennifer

    I’m confused, you mention that if your dough is wet to add more oat flour. With only 1 cup of water to 3 cups of flour, how in the world could the dough be “to wet”? Mine was so dry that is wouldn’t come together and 3 cups of flour is going to make much more than 1 pizza after the dough has risen, are you sure the amounts are correct? I really want to try this but it seems very off. I’m going to try using your ingredients and adapting them to my non clean eating pizza crust recipe to see how it works.

  • http://www.thegraciouspantry.com The Gracious Pantry

    Jennifer – I haven’t had any problems with it coming together. Are you sure you measured correctly? There may also be a difference in altitude between my kitchen and yours. You can try adding a bit more water and see how that works.

  • Michele

    Do you know if this recipe could be done in a bread machine? Also, if I need to make this ahead of time and refrigerate it for a couple of days longer (going to make the BBQ Chicken Roll for the Super Bowl!), would I follow all the steps, refrigerate, and then just bake it when I need it? Or would I refrigerate half-way through and then let it rise right before I bake it?

    Thanks for your effort on this blog! I’m really loving it!

  • http://www.thegraciouspantry.com The Gracious Pantry

    Michele – You could certainly do the mixing in a bread machine. I think the only thing they do is mix the ingredients, right? I would make this the day before. I think a couple of days would be too long. Chill the dough overnight, then let it return to room temp before proceeding. Chill when the recipe (including rising) is completely done. I would even roll it out and chill it that way if you have the room in the fridge. Just be sure to cover tightly with plastic wrap to avoid any air drying it out. Hope you enjoy it!

  • http://themagicofmama.com Kelly

    I absolutely LOVE this dough! I sliced up tomatoes and fresh basil and put them all over the dough (no sauce) and then put just a bit of mozzarella cheese on top. I also sprinkled the dough with a little garlic powder and a bit of extra salt before baking. I really think this is the best dough I have ever made – clean or not. Thanks for the yummy recipe!

  • http://www.thegraciouspantry.com The Gracious Pantry

    Kelly – That’s fantastic! I love your toppings too! Glad you enjoyed it!

  • Kerry Frazier

    Ok I’m new to this…what is agave?

  • http://www.thegraciouspantry.com The Gracious Pantry

    Kerry – Agave is a natural sweetener, much like honey or maple syrup.

  • Pam

    Do you know how long you can keep the dough in the refrigerator, or if you can freeze it?

  • http://www.thegraciouspantry.com The Gracious Pantry

    Pam – I believe somebody (here in the comments??) said it freezes well. But I’ve never tried, so I can’t say. I wouldn’t keep it in the fridge any longer than a day, and only after you have let it rise. Hope that helps.

  • Robin

    I just sitting here looking over your recipes, zucchini bread in the oven. I just started to eat clean and find that most of the ingredients I have never heard of. So I’m not sure if its something I would want to try or not. Is there some where a link I can go to to see what these things are. Just so you know I always have been a working mom so most baking and time consuming cooking has been out of the question.

  • Anonymous

    Robin – My hat goes off to you! It’s tough having kids and having to work. I’m not sure what ingredients you are referring to, but if you can tell me which ones you haven’t heard of, I can explain them and maybe even tell you where to find them.

  • Lindsey

    Could I just form this dough into a round shape and cook it on a pizza stone or does it need to be stretched across a pizza pan? I’m also curious as to the oat flour – could I use all whole wheat pastry flour if I didn’t have any oat flour or is it necessary to have the oat flour? Thanks!

  • Anonymous

    Lindsey – The oat flour is great for flavor, but you can certainly use all whole wheat pastry flour if that’s all you have. A round shape is fine, just be sure you get it big enough. This isn’t meant to be a very thick crust. Get to about 1/4 inch in thickness and you should be fine. Enjoy!

  • Anonymous

    Lindsey – The oat flour is great for flavor, but you can certainly use all whole wheat pastry flour if that’s all you have. A round shape is fine, just be sure you get it big enough. This isn’t meant to be a very thick crust. Get to about 1/4 inch in thickness and you should be fine. Enjoy!

  • Amythorpe

    Hey, this is what I got at the Farmer’s Market….Flour Gluten Vital Wheat…..is this the right thing? It tasted a little funny, but it was my first time EVER making homemade dough!! But we also used ground lamb on top, so it could have been a combination of different tastes in my mouth, lol!!

  • Anonymous

    Amy – Hmmm. I’m not sure!! The stuff I got was just called Vital Wheat Gluten. There was no flour. It should have been a white powdery substance kinda like baking soda or baking powder. Is that what it looked like?

  • Anonymous

    Well shoot I was going to use the Clean Eating Magazine recipe but I LOVE oat flour! I’ll be trying this on Friday! :)

  • Anonymous

    goofycancook – Great! Let me know how it turns out!

  • Anonymous

    Kim – It’s a basic pizza dough, so it should work pretty well for that. I would cook it for at least 10 minutes before adding your toppings. Maybe longer. You want it to be firm, but not brown. So watch it closely.

  • Anonymous

    LP – It’s probably more that the water wasn’t the right temp. Use a thermometer and shoot for between 105 F. and 115 F. I’ve used honey before and it works.

  • Brandy

    Where would I find Vital Wheat Gluten? Is it the same as Wheat Gluten Flour?

  • Anonymous

    Brandy – No, vital wheat gluten is different. It’s typically in the bulk section at Whole Foods here, but if you ask around at other health food stores, they may have some in packages.

  • Anonymous

    Christine – Glad you enjoyed it! And yes, the temperature of the water makes ALL the difference!

  • Anonymous

    Cec – I don’t see why not.

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