Pizza Dough, Yo!

I cannot remember the last time I actually ordered pizza.  Since learning how easy it is to make my own, I’ve become really particular about my pie.  “Light on the cheese, please”  “Can I add spinach, mushrooms, and extra peppers to that?”  “Do you have feta?”  “Do you have whole wheat crust?” I’m probably a server’s worst nightmare!  But local pizza joints need not worry about me walking in with my list of demands, my own homemade pizza trumps store-bought any day of the week.

The first time Laurie and I got together to cook, we made pizza dough.  I had never attempted it before, honestly, making anything that involved yeast scared me away.  But fear not!  Yeast is not difficult to work with, especially when making dough for pizza.  This simple pizza dough recipe requires just a little mixing and one rise before it’s ready to pop into your oven.Homemade Pizza Dough // Lettuce Have Lettuce

You don’t have to be an expert pizza dough tosser to make this recipe either (although it is fun to try sometimes.  Warning: if your dough lands on the floor, make sure it’s free from dog hair before baking).  I will typically whip up my dough and divide into about 3 separate balls.  If I’m going to have pizza that night, I’ll keep one in the fridge and freeze the other two.  That way, we always have it on tap for those nights that I’m totally stumped on what to make for dinner.

Homemade Pizza Dough // Lettuce Have Lettuce

And of course, this wouldn’t be a Lettuce Have Lettuce post without pointing out the awesome nutritional benefits from making your own dough at home.  This pizza dough recipe uses half whole wheat flour and has added flax for extra fiber (which we could all use more of).  Our recipe is also low in fat, sodium, and sugar.  And best of all, you know everything that goes into it, no preservatives or extra ingredients here!  You can choose all of your own toppings and make it as healthy as you want.  Load it up with fresh veggies, add leftover shredded chicken from last night’s dinner, snip some basil from you garden; the possiblities are endless!

So next time you’re thinking of ordering in, try making your own pizza at home.  It’s way more fun and delicious, trust us!  Also, watch for our upcoming post on tempeh “sausage”, the perfect vegetarian pizza topper (pictured below).  Cheers!

Homemade Pizza Dough // Lettuce Have Lettuce

Homemade Pizza Dough, yo!
Prep time
Cook time
Total time
Lettuce Have Lettuce:
Recipe type: Main entree
Serves: 9 servings (1/3 of each crust)
  • 2 cups warm Water
  • 3 teaspoons Active dry yeast
  • 2 tablespoons Sugar
  • 1 teaspoon Salt
  • 2 cup All-purpose white flour
  • 3 cup Whole wheat flour
  • 1 tablespoon Ground flax seed (optional)
  • 1 tablespoon Italian seasoning
  • 2 teaspoon Garlic powder
  • olive oil
  1. Place water in a medium bowl (temperature should be just warm enough that if starts to feel hot when run over your wrist- or about 115 degrees if you have a thermometer). Sprinkle in yeast, and stir in sugar until everything dissolves.
  2. Use a whisk to stir in salt, flour, flax, and seasonings. When the mixture becomes too thick to whisk, mix with one floured hand. Knead in bowl for about 5 minutes.
  3. Coat a large bowl lightly with olive oil. Toss dough in bowl until coated with oil. Cover bowl with towel or plastic wrap and allow it to rise in a warm place until doubled in bulk (about 1 hour).
  4. After dough has risen, punch down and divide into 3 equal sections. At this point you can wrap each dough ball in plastic wrap, place in plastic freezer bag, and freeze for up to 3 months. When ready to use, place in refrigerator the night before to allow for thawing. Let dough rest on counter for about 20 minutes before rolling out with a rolling pin and baking.
  5. If using dough right away, heat oven to 475 degrees (if using pizza stone, place in oven upon heating). Roll dough out to desired thickness. Generously dust a cutting board with cornmeal. Place rolled dough on board and top with whatever toppings you like. When oven has heated, slide dough onto hot pizza stone. Turn oven down to 425-450 degrees and bake for 15-20 minutes until crust in golden brown and cheese has melted.
Nutrition Information
Serving size: 1/9 of recipe Calories: 265 Fat: 1.6g Saturated fat: 0g Unsaturated fat: 1.5g Trans fat: 0g Carbohydrates: 55g Sugar: 3g Sodium: 261g Fiber: 6g Protein: 9g Cholesterol: 0g

This pizza dough recipe is adapted from one of my all-time favorite cookbooks The New Moosewood Cookbook by Mollie Katzen.

Garden Update 06.09.15

First harvest of the season is here! As you can see by my last garden update, I’m a stereotypical Type A dietitian that has to plan everything out. The thing about the garden, though, is that you can make lists and draw diagrams, but that doesn’t mean Mother Nature is going to follow your plan. She’s going to do whatever the heck she wants. Right now I have the following in my plot: cilantro, basil, broccoli, peas, beets, onions, and tomatoes. A very different list than I imagined, but I’m so happy the way it’s turning out!… 

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Roasted Cherry and Jalapeño Spread

Roasted Cherry & Jalapeno Spread // Lettuce Have Lettuce

Last summer, Laurie came out to St Louis for a “business meeting” that consisted of farmers market shopping, eating, cooking, biking, followed by more cooking and eating.  We stayed up late that night tackling wordpress and by the next afternoon, our site was FINALLY up and running.

After sitting in front of our computers for hours we took a break to eat dinner. I grilled some veggies to splay across brown rice and Laurie whipped up a batch of delicious Everything White Bean Hummus.  We were discussing how to categorize our recipes when the topic of appetizers came up.

Grilling veggies… 

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Dieting Trap #4: Too Much Change Too Quickly

This is the 4th and final Dieting Trap series. Click the links to read other articles in this series:

Dieting Trap #1: Creating Rules

Dieting Trap #2: Unenjoyable Exercise or None at All

Dieting Trap #3: Using Food as a Reward for Good Behavior

4. Too Much Change Too Quickly

Example: Someone who dines out nearly every meal of the week joins a juicing program that requires daily juices made with kale, strawberries, blueberries, and fresh lemon juice.

This diet trap is a side effect of the “hurried” nature of many diet programs. Quick-fix diets are often linked to a time limit, like 30-day fat burn or 10-day cleanse. On one of these programs, you may find yourself willingly exercising at the expense of free time, drinking less-than-satisfying shakes daily, and micro-managing your diet. You may not be happy about it, but you do it because you know there’s a light at the end of the tunnel. We can handle a lot when we know it will end.


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Dieting Trap #3: Using Food as a Reward for Good Behavior

This is Dieting Trap #3 of a 4-part series. Click the links to read Dieting Trap #1: Creating Rules, and Dieting Trap #2: Unenjoyable Exercise or None at All

 3. Using Food as a Reward for Good Behavior

Example: I have been good all week, so I’m going to treat myself to (insert treat of choices – chocolate, ice cream, chips, fast food, soda, I could go on, but you get the idea).

This weight loss fallacy is related to creating rules (Dieting Trap #1), except now I focus on the reward, itself. People trying to lose weight often reward positive behavior with food, typically food that is considered “off-limits” or “bad”. But consider for a moment if a smoker treated him/herself to a cigarette for finishing a smoke-free week. Is that really going to help the smoker stop the addiction?… 

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Dieting Trap #2: Unenjoyable Exercise or None at All

This is Dieting Trap #2 of a 4-part series. To read Dieting Trap #1: Creating Rules, follow this link!

2. Unenjoyable Exercise or None at All

Example: This example is a personal one. I used to think being healthy meant running. I don’t run very much anymore, because I don’t enjoy it. Now I walk, practice yoga with Erin Motz, and weight train.


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Dieting Trap #1: Creating Rules

Over the last few years, I’ve worked with people interested in losing weight that have made multiple weight loss attempts before. Many of the programs I hear about are quick-fix diet programs, meaning they emphasize a lot of weight loss as fast as possible. When they come to my class, I find that I am often challenging participants to break out of their usual “dieting” habits and explore behavior changes that support long-lasting weight management. “Dieting traps” are the mind-tricks I’ve noticed trending in quick-fix programs. However, these tricks are not beneficial in the long run. My hope is that you’ll be able to see if you’ve fallen for one or more of these mental traps and after reading this post, will be able to avoid them!… 

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Early Garden Thoughts

So it’s officially March and even though it looks like this outside


I think it’s finally ok to start dreaming about next year’s garden. Last year was my first garden season, and I started with a virtually no-fail plant: tomatoes. Although, if I’m going to be honest, a couple of years ago I bought a tomato plant, and I learned the hard way that “full sun” is a requirement – not a suggestion…. 

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Mushroom Gyros

IMG_2369IMG_2357_with text

I know what you’re thinking…where’s the lamb?! It’s probably a rule somewhere that vegetarians shouldn’t mess with classic meat-filled recipes. But when I created this one, it was just too easy and too delicious to keep to myself!

Don’t let the ingredients in this recipe intimidate you either. … 

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