Homemade Pizza Recipe [E]

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This homemade pizza recipe is very, very dangerous.  It’s so easy, and so delicious, that I’m temped to make it WAY too often.  And it’s *so* easy.  Even my two year old thinks it’s great fun to make pizza!

We have this at least once a week, on our Friday Family Night.  Fridays are the day we clean house, put away all the school stuff, and veg out in front of a movie.

Which reminds me: I am grounded from picking out movies from Redbox.  It’s a self-inflicted grounding, for the good of all involved.

They stock some really, really, really lame kids movies.

Sorry kids.

The pizza will make up for it, right?

I’ve tested a lot of different homemade pizza recipes.  I’ve hauled out the food processor, preheated for 20 minutes.  I’ve invested in a pizza peel and baking stone…I’ve tossed crusts into the air. All with fairly satisfactory results.

But there is TRULY no need for all the fuss and pretense here.  This is just flat out the best pizza crust I’ve ever made, and it couldn’t be simpler.

Start with this easy bread recipe.  It’s life changing.

You can mix up a fresh batch now, if you don’t already have one going in the fridge.  Four ingredients, stirred up, and let it rise for 2 hours.  Then you can leave it in the fridge for up to two weeks.

But you won’t because it’s SO good you’ll use it up way faster.  This stuff is totally addictive.  A whole recipe yields two large pizza crusts.  Here is the batch that I keep going in my fridge at all times:

Now, as soon as your two hour rise is up, you can go ahead and use the dough.

Special Note: If you’re following the Trim Healthy Mama plan, give your dough a few days to rest in the fridge to lower the carb impact prior to using.  So that means that Friday pizza needs to start on Tuesday to get the dough ready.  Actually, I usually start next week’s dough on Friday as I use up the rest from last week.

If you’re serious about making good pizza at home, then I strongly recommend getting a pizza peel and a baking stone.  Not because they add a lot to the taste, but they sure do make it easier to get your crust into and out of the oven.

I’ve flagged a cool set with free shipping in my Amazon Store if you are interested.  I think Target carries them too (but the set from Amazon is cheaper!)

As I was saying, you don’t *have* to have them, but a pizza stone makes a great crispy ‘brick oven’ style crust.

Also, you’ll need a sheet of parchment paper approximately the size of your pizza peel.  Foil won’t work.  It will stick to the crust like you’ve applied walpaper paste, and peel off in tiny shards that mock your fillings.  Foil covered pizza crust is not good.  Wax paper?  Also a no-go.  If you don’t have parchment paper, then just stick with using a pizza pan this time around.

Hang with me…we’re gonna have hot pizza in our hands in less than 25 minutes!

Baking Your Homemade Pizza

Put your baking stone into the oven and preheat to 450 degrees.

If you’re new to baking stones, there is something you need to know.  They’re supposed to be ugly and stained up looking.  For real…I’m not just saying that because mine is.  The other thing you need to know is to never ever put frozen food onto a heated baking stone.

Put your parchment paper onto your pizza peel.

Grab half of the pizza dough recipe from the container, and plop it onto the paper.  This is an unusual dough…it’s pretty wet and sticky, but just go with it.

You can get your hands a little damp to keep the dough from sticking.  Smear/spread/press it out on your parchment paper.  My helper is especially gifted at the smash & schmear technique.

I think I usually get a 14 or 15  inch round out it.  I like to leave the edges a little thicker than the middle because I like the crust to be sort of like a fluffy breadstick.

One of the great things about this dough is that it’s no big deal if you get it too thin or make a hole in the dough.

Just schmear more over the spot, and you’re good to go.  I love that.  Most pizza dough recipes that I’ve tried in the past are not self-healing like this.

Kosher salt and the divine Greek Seasoning schprinkle create an amazing crust.  Add grated parmesan, and it’s just epic.
extra yum.

Now, this step is important!  Sprinkle your crust with a few pinches of kosher or coarse ground salt, and add some seasonings of your choice.  I highly recommend the Greek Salad Dressing spice mix.  You can go just around the edges with this, or go over the whole crust to boost the flavor.  I also add a couple of teaspoons of parmesan cheese so that it can brown up in the pre-baking part.

Slide the whole piece of paper with the crust on it into the oven and onto the pizza stone.  (If you don’t have a stone, then just spread the pizza onto a cookie sheet or pizza pan, and slide it in.)

Set the time for 10 minutes, and gather your toppings.

Usually, that means pepperoni and cheese…
but, tonight, we’re going  for a classic cheese pizza with a bit of fresh garlic.

You’ll want about 2 cups of cheese, and your favorite toppings.

Now, the crust won’t be pretty, but it’ll beat the pants off those old Blob-oli shrink-wrapped, cardboard tasting $6.99 crusts at the grocery store.  And I think this crust costs something like .50 to make.
When your timer goes off, take the pizza out, and top with



and cheese.  And whatever else you want on your pizza.

My favorite cheese spreading tip is to dump the whole amount into a mountain in the center,

and then swirl it out to the edges.

I like to add a layer of shredded Parmesan on top and around the crust.  It adds another dimension of flavor: nutty brown and toasty.
Update: we now do this step first, when we add the salt and spices…it gives the Parmesan more time to get toasty and delicious!

Slide this beauty, paper and all back into your 450 degree oven.

Yes, *now* you can lick your fingers.  She just works for the Parmesan cheese.

<whisking helper out of the kitchen>

Bake for about 10 more minutes until it’s brown and bubbly.

Sometimes, I turn on the broiler to toast the cheese a bit.


The crust is crisp on the outside, flavorful, and tender and fluffy on the inside.

The words “authentic” and “home country” have been wafted across the table in moments of pizza induced bliss.  (Although Italy is not really my home country.)

The crust is now my favorite part of the pizza…it’s like a breadstick!

Having pizza once a week makes meal planning that much simpler for me, and I am not hearing any complaints from the troops.

Except for the comments on my movie selections.
Seriously…what’s wrong with Earnest Goes to Camp?

Next time, we’ll talk baked potato pizza [crossover] or focaccia [E].

<kissing fingers>
Caio bella!

2.0 from 1 reviews
Homemade Pizza Recipe [E]
Prep time
Cook time
Total time
This easy homemade pizza recipe is life changing. It's the best and easiest pizza I've ever made. And did I mention that it's easy? And delicious? It's a little dangerous.
Recipe type: Main Dish
Cuisine: Italian
Serves: 6-8
Easy Bread Recipe Dough
In a large, 5 quart container, combine:
  • 3-3½ c. warm water- I use more water for whole wheat version
  • 1 ½ T. kosher or coarse salt
  • 6- 6½ c. of flour (I recommend using 6 cups of all whole wheat if you want this to be THM friendly)
  • 1½ T. yeast (2 packets-any type works)
  • ½ t. coarse kosher salt for the crust
  • Greek seasoning blend sprinkled for the crust
  • 2 t. Parmesan cheese
  • ½ cup of tomato or pizza sauce of your choice
  • 1½ cups of part skim mozzarella cheese
  • 4 cloves of fresh garlic, minced
  • or any other toppings of your choice! (fat free to keep this in E territory)
Dough Instructions
  1. Stir with a wooden spoon until the dough is evenly wet with no dry spots.
  2. Cover your container and allow to rise on the counter for 2 hours.
  3. The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer, and it won’t hurt anything.
  4. Chill dough for at least three hours or for 3 days for a THM fermented E bread.
  5. Dough keeps for up to 2 weeks, and yields 2 large pizza crusts.
To Assemble the Pizza:
  1. Preheat the oven to 450º, with a pizza stone on the middle rack.
  2. While oven is heating, lay out a square of parchment paper, and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet, and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to.
  3. Sprinkle on the crust area with Greek seasoning (or your favorite blend), coarse salt, and Parmesan cheese shreds.
  4. Slide the paper and the dough onto the pizza stone, and bake for 10 minutes. You can make a salad, or gather and prep toppings at this time.
  5. Remove crust, and spread sauce.
  6. Add any "under cheese" toppings, like fresh garlic or mushrooms.
  7. Add cheese in one big mound in the center, and then just spread it to the edges.
  8. Top as desired.
  9. Return the whole deal to the oven for another 10 minutes until it's browned and bubbly.
  10. Allow to cool slightly, and cut into 16 pieces. Serving size is 2 slices, which has less than 2.5 grams of fat per slice and around 15 grams of carbs.
You may add additional cheese and any other toppings for a THM Crossover pizza.
For a photo tutorial, and more amazing homemade pizza recipes, head over to http://www.gwens-nest/family-favorite-recipes/


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Homemade Pizza Recipe [E] — 63 Comments

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    • Yes! It’s E, because it’s considered a cold-process sourdough, only the flavor really isn’t “sour”…it’s more of a good yeast bread flavor. You would need to adapt it to all whole wheat, or to 4 1/2 cups whole wheat & 2 cups white if you like a little more crunch to your crust.

      With cheese, this would be a crossover, but if you’ll look at my THM book review post, you can see how I’ve made an E version of pizza marguarite.

      • Hi
        I can’t find the e version of this recipe in the THM book review section, and I NEED it lol. I know you understand. Can u help me please?
        Thank you so much from a THM in New Zealand who’s lost 32 pounds in 3 month!!!!! Yay!

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  6. Gwen – could you explain to me the reasoning behind the parchment paper? We are trying the recipe tonight & usually put our pizza right on the stone???? The dough is really sticking to the paper (which I assume it’s supposed to, but maybe not?). Thanks so much for helping!!

      • This type of dough is very, very wet and is really much easier to ‘smush’ out on paper than to try to roll or manipulate onto the hot stone. I’ve found the paper is a great vehicle for helping me to move it into and out of the oven. And once it’s baked it comes off the paper with no problem. Also: no dishes. ;)

        • Thanks for the answer! One more thing. My mix rose to about 3/4 the jar (I bought the same exact one from Wally Mart) and since it has been sitting in the fridge has fallen between 1/2 and 3/4 the jar. I have never tried anything like this in my life and I am wondering if it will be good still…did I do something wrong?

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  8. Hi, Gwen- I just made this, and it is great! I have made lots of homemade pizza before, and this is the easiest and fastest recipe ever! Even my pickiest eater loved it, and said it was really good, and would be better with pepperoni (I didn’t have any). I sprinkled the crust with your ranch seasoning and parmesan cheese. My dough was not really sticky at all, just tacky, but I used 100% whole wheat flour (Ultragrain 100% white whole wheat flour-found at Walmart). I just sprinkled a little flour on a cookie sheet and my hands, and it patted out easily. Since I currently do not have a working oven (it’s 48 years old and finally gave out!), I used my electric skillet. I put the patted out dough in and spread it out to fit the pan. I flipped it over halfway through, and had the lid on the whole time, to make an oven effect of holding in the heat. After I put the toppings on, I put the pizza on a rack the just fits inside the skillet, and covered it for another 10 minutes. By the way, my plug for the skillet only goes up tp 425 degrees, but it was perfectly done in the time you recommended. The pizza would have turned out even better if I could have broiled the top a bit, but it was still delicious-and filling. One slice was plenty, but I wasn’t super hungry, as we had a large Christmas dinner earlier. Thanks for sharing this fantastic and quick recipe, and I will be using it again!

    • Almond flour has very different properties than grains, so it wouldn’t work with this recipe. I bet the admins over at the THM allergen free group would have ideas about gluten free grains that may work in this recipe. :)

      • When you say two pieces, does that mean 1/4 of a pizza or 1/8 (using 1/2 of a batch of dough to make a crust)? I’m concerned about going over the 45g carb limit. Thanks! :)

  9. I noticed when I let the dough sit in the fridge the top that is exposed turns grey. Is it mold? or just oxidized? I’ve been baking it and eating it and it tastes fine but was just wondering if anyone else experienced this. thanks.

  10. So if we just use cheese, it stays an E? If we add pepperoni or Canadian bacon and pineapple then we’re into Crossover? Thanks!

  11. HI – I just printed off a couple of your bread recipes (dough and pizza) and I can hardly wait to try them! I am SUCH a bread eater, and while I’ve tried the THM muffins, oopsie rolls and muffin in a cup, they just don’t do much for me. (We love the THM pancakes, though!) This looks like REAL bread! Hurray! Thanks for sharing your recipes – I will be poking around your website for more.

  12. I am SO excited that you posted this! You’re right, it is life-changing. :) :) I can’t wait to teach my mom how to make it too… she’ll love it. Anyway, I have a quick question. What’s your favorite sauce to use with it? Do you make your own? If so, I’d love the recipe! Thanks!

  13. Gracious this is so yummy!! Now I can have my favorite breakfast: leftover pizza! :) I had a slice today (cut into 8 pieces), threw 2 in the fridge and individually wrapped and froze the rest. So so yummy! Next time I won’t be as stingy with the salt on the crust. That really added something! Thank you for this!

    • So glad you are enjoying it!
      I got a junk mail ad in the mail today advertising a pizza chain with ‘pretzel’ crust. :) We’re ahead of the game there, I think. :)

  14. So using regular flour, as long as you leave it in the fridge a few days it becomes sourdough? I thought you hAd to have a “starter” for true sourdough. I guess I am in disbelief that this could be THM approved because it seems like regular bread to me.

    • Hi Rochelle,
      I do get a lot of questions about this. Please read through the recipe carefully…the THM version uses all or mostly whole wheat flour. This is not really considered a “sourdough” because it doesn’t use a starter. The technical name for it is a “batard” because it uses baking yeast to break down the structure of the dough in a cold ferment. The end results are similar between a batard and a sourdough, although I prefer the more subtle flavors of a batard.

  15. Hi, this looked like my kinda pizza and was so easy to make BUT I did something wrong somewhere and it didnt look as light and fluffy as your pizza and thats what I was looking forward to…I used whole wheat flour and It was dense :-( was so guttered! Would you have any idea what I did wrong? Does the order of ingredients of dough make a difference? I hope you can help cos I really love the look of it..thanks for all your recipes and making thm a luxury for me :-)and again please help x

    • Hi Lynn,
      The type of flour is what gives it the texture. I do use 100% whole wheat flour now, and it’s a bit denser than the unbleached flour that I used to use. I really prefer a soft white whole wheat flour if you can find that. The other alternative is to use a bit of white flour in the mix to lighten it up some. :)

  16. Gwen, what brand of flour do you use? I’ve looked for 100% whole wheat that is soft white but can’t seem to find it anywhere. I’ll probably need to order it somewhere. Thanks!

    • There are some brands down south like White Lily that are soft white wheat. Not sure what’s available in your area though. :) I did end up getting a grinder, because it’s way cheaper to just get wheat in bulk for me now.

  17. I just wanted to thank you for sharing this recipe. I have done ok baking breads before but the labour intensive recipes have not made my weekly menu, however this recipe has definetly made the cut:) I made the mix Thursday night and it’s almost gone 4 days later because everyone keeps asking for more:)
    Also can you tell me where I might find the nutritional information?
    Thank you:)))))

    • Wonderful, Jennifer! So glad you’re enjoying it! I need to look up the nutrition info. I’ve tried to figure out the carbs after fermentation to no avail. I just do 2 modest sized slices and go with that. :)

  18. Hi Gwen, I am new to THM, but loving it. You site is so helpful. There are a couple of things I am confused about and one of them is this recipe. I thought we weren’t supposed to eat whole wheat? You said you eat it once a week? And still lose weight? THANKS! ;)

  19. I want to try this recipe next weekend. I can’t wait! Where did you get that glass jar and what size is it? I really want one just like it!

  20. I have Celiac’s Disease and wanted to make this. How do I still keep in THM and use a gf flour. Do you have any specific recommendations for a gf flour?

    • Mary, honestly I’m not any help with GF flours. But the gals over in the Allergen Free THM group are amazing, and can answer your questions. :)

  21. I made this tonight (started the dough Tuesday) and really like it! I’m hoping to make it part of the weekly rotation. Question: in Wal-Mart I saw yeast “specially formulated” for pizza crust. If I only plan to use this dough for pizza crust, will that yeast work in the easy bread recipe? Thanks for your wonderful site; it has been such a help as I begin my journey!

  22. I have this in the refridgerator (made with whole wheat) and it has been there for around 4 days. In order to make the pizza am I understanding that I take out half and follow your instructions for the pizza from there? And then can I just take the other half and bake bread? And maybe have it in addition to an “E” soup? Thanks in advance!

    • You got it! I prefer it as flatbread or foccacia for serving with soups. :) The higher amount of whole wheat doesn’t give as nice of a rise.

  23. Hey there Gwen! Thank so much for posting the many recipes. I am trying to incorporate THM 100% but am not very successful. I have missed the grains. Prior to THM I was grinding my own spelt or white wheat and making my own breads and pizza crust….nothing awesome, but the kids really love my banana spelt muffins and eat them daily…I am now deprived of these as it seems as though THM is mostly against grains and the impact they have on blood sugar. I see this is posted as THM friendly and am very confused. If you have the time then could you advise me and hopefully get me to understand how I can still eat whole grain breads and achieve THM lifestyle. I do plan to get some rye and try the sourdough bread in the book as well as try this pizza crust recipe. I also have the challenge of cooking yummy baked goods without egg as my son is severely allergic. TIA

    • Hi Crissi,
      THM is not anti-grain, but it does address grains as having a higher glycemic impact. I still use whole grain products for my kids. Kids can easily burn through the carbs that adults with slower metabolisms can’t handle. We can use of brown rice, fermented breads/grains, or sprouted breads/grains is totally on plan as a healthy slow glycemic way to get your carbs.

  24. Hi Gwen–great recipe, thanks! I made this tonight just as written and also had homemade soup with bone broth (my protein), carrots, celery, garlic, kale and zucchini. I think it’s an E still…what do you think?

  25. Hello Gwen! Questions regarding storage. Do I need to allow air into container for fermenting? And at some point can I put in air-tight container and it still be a fermented bread? TIA

    • The importance of not having an airtight lid is to allow pressure/air to escape…not to allow air inside. What I’ve read is that you don’t want to seal up fermented foods or drinks, because they give off gas that can build up too much pressure in a sealed environment.

  26. Would letting it sit for the 3-5 days using only a white flour still reduce the carb count, or just when mixing wheat and white flour?

    • Fermentation doesn’t reduce the carb count, it just makes the effect of the carbs more gentle. White flour is missing the nutrients and fiber from the bran and germ, so that’s why you’d want to use mostly whole wheat to make this a regular part of your meals. The white is tasty and rises better, but it’s just not nutritionally as good for you, even with gentler carbs.

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