If you know me, know my kids or know my husband, you know beyond a shadow of a doubt that pizza is our love language. Had a rough day? Pizza. Win a totally kick butt award at school? Pizza. Get promoted? YOU GUESSED IT…PIZZA!
So when we discovered my sensitive sprouts most recent sensitivity to GLUTAMATE, all dreams of takeout pizza or store bought pizza were dashed. His sensitivity to wheat and grains has decreased drastically since we’ve dedicated so much time and energy to healing his gut, but glutamate is another issue entirely. I’ll be writing more on this in the future. But for now, pizza.
This crust is EASY. Quick to throw together on a busy night without the need to proof yeast, wait for dough to rise, punch dough in and all that jazz. (Not to say that doesn’t make for an amazing crust, because it does, but I rarely have time for that).
This crust is perfectly crispy as a thin crush & kind of doughy as a thicker crust (my oldest’s personal preference). If you have a deep dish pan this could be very close to that “pie crust” type of deep dish pizza that I live for.
You can add any variation of seasonings under the sun so don’t feel bound by this recipe in any way. Doing a BBQ pizza? Leave out the Italian seasonings if you want, having a buffalo pizza? Throw in some ranch style seasonings. Sky – is- the -limit!
I have to say, don’t be thrown off by the beer, the alcohol bakes off and there isn’t an overpowering taste provided you don’t use a chocolate lager or some other insane style of brew. I typically use a mild IPA but you can use any kind of beer you have on hand.
I’m beyond excited to see what you think of this, and now that I’ve written WAY MORE than I like to for a recipe, I’ll get to the good stuff. If you tweak anything or found anything that worked well for you please sound off in the comments!
Simple Pizza Crust
5 Cups Organic Flour
1 Cup Organic Avocado Oil
1 Bottle of Craft Beer
2 tsp Granulated Garlic
2 tsp Himalayan Salt
2 tsp Dried Organic Basil
2 tsp Dried Organic Oregano
Mix dry ingredients together in a large mixing bowl.
Drizzle in oil and slowly incorporate before you add the beer. Once the beer is mixed in decently enough and a dough starts to form, you can use your hands to thoroughly combine.
Dust your counter top or work space, divide the dough in half and lay a piece of dough out and roll a thin crust with your rolling pin, place on your desired pan, add toppings and bake at 425 until your cheese is melted to perfection. (If you have a pizza stone forget everything I said and use as directed) Repeat this for each section of dough you have, for me, I like to divide it in half, and then one half is divided again for the kids pizzas, but do whatever works for you.