Different toppings for different people!
The sourdough pizza crust
Sourdough pizza is healthier than pizza made with baker’s yeast. The lactic acid bacteria in the sourdough culture provide myriad health benefits. Our pizza crust is also part whole wheat flour (we’re moving towards 100%). Whole grains are also much healthier than refined carbohydrates. Furthermore, I hand grind my flour, so it tastes sweet. Freshly-ground whole grain flour is healthier than store-bought whole grain flour. Store bought whole wheat flour tastes rancid to me. It doesn’t matter whether the flour comes from the bulk bin of a natural food store or is a well-known national brand. The highly polyunsaturated oil in wheat germ goes rancid as quickly as flax and hemp oils do, within weeks.
See my post on making pizza dough and rolling it out.
My pizza-making steps
- Preheat oven to 550ºF. Prepare pizza toppings. Steam broccoli.
- Half-bake crust at 525ºF for 10 minutes (at 7,000 feet).
- Spread on sauce. Add toppings except for broccoli, bake pizza another 10 minutes.
- Turn off oven, take out baked pizza, sprinkle on vegan cheese (I use Daiya Pepperjack), place back in oven a few minutes to melt cheese.
- Remove pizza from oven and place on cooling rack (I slide the pizza off a parchment paper-covered pizza pan).
- Place steamed broccoli on top.
- Allow pizza to cool at least 20 minutes before slicing to ensure that the crust finishes baking; as bread cools, the starches gelatinize, forming the final crumb (texture) of the bread.