Comments (17)

By kilax, December 26, 2009 6:13 am

We LOVE making homemade pizza! It’s so fun to pick your own toppings, and it’s especially fun to make pizzas with a group of people and see what everyone puts on theirs!

But for the longest time, we were using store-bought crusts (we are still using store-bought sauce – that’s the next step!). They’re okay, but nothing special. When my coworker told me she had a great vegan pizza crust recipe, I made her send  it to me ASAP! We tried it, and oh boy, it does NOT disappoint!

The ingredients are:

• 1 Tbsp sugar
• 1 cup warm water (110F-115F)
• 1/4 oz (1 envelope) active dry yeast
• 3 1/4 cups all-purpose flour
• 1 tsp salt
• 1/4 c margarine or oil
  

Step 1: Dissolve the sugar in the warm water. Sprinkle the yeast on top and stir (if the mixture stays clear, and the yeast clumps together, the water is not warm enough – throw it out and start over). Let the mixture stand in a warm spot for 5 minutes until a thin layer of creamy foam covers the surface.

Step 2: Mix 3 cups for flour with the salt in a large bowl. Make a hole in the middle of the mixture and pour in the yeast mixture and the margarine or oil. Stir the flour into the well with a wooden spoon until it is mixed in and the dough holds together.

Step 3: Turn the dough out onto a floured surface and knead in the remaining flour. Continue to knead, adding more flour if necessary, until the dough is smooth and elastic (10-15 minutes). Form a ball with the dough and place it in an oiled bowl. Cover with a clean towel and place the bowl in a warm area to let the dough rise (45 minutes for quick yeast, 60-90 minutes for regular yeast).

Step 4: Pre-heat the oven to 500F and get your toppings ready (we use a pizza stone, so we preheat the stone with the oven because the actual bake time is so short). Once the dough has doubled in size, punch it down. Roll the ball out to form a pizza crust.

Step 6: Load up that bad boy with your toppings and slide it onto the stone – make sure to put LOTS of flour underneath the crust so it will slide. Bake for 10-15 minutes (or until the cheese starts to brown on the top for non-vegan pizza – usually more like 20 minutes).

Step 7: NOM it up! (Note: the pizza in the photo below looks messed up because we did not follow our own advice about the flour and it stuck to the sheet when we tried to move it to the stone! Oops! Live and learn!)

What are your favorite toppings to put on pizza?

I like zucchini, tomato, green pepper, lots of onion, spinach, and Morningstar crumbles. Steven likes all of that, plus olives and cheese. (Hmm, how did that olive end up on my slice in the top picture, Steven?)

We like to put garlic powder (not fresh garlic), cumin (yes mother – it can be used on pizza, it’s not just for chili), crushed red pepper, oregano and salt and pepper on for spices.

What I love about this crust is that it tastes like a crust you would eat in a restaurant! And you can make a big chewy crust on the end. Yum oh yum.

The only problem? It’s really hard to only eat one piece!

Comments (28)

By kilax, April 26, 2009 7:29 am

I used my last pack of Berry Blue Sports Beans during my 12 mile run on Friday. I later drove to Sports Authority to buy a few more packs for next Saturday’s race, and… they were out. I actually said “shit!” when the sales clerk told me.

Since we’ve decided we like them so much, we looked into buying a case of them online (we’ll be using a lot once we start training for a full marathon!) yesterday morning. Then, we actually compared the nutritional label for Sports Beans versus regular Jelly Belly Jelly Beans and found out the differences are some added vitamins, potassium and sodium (electrolytes)  in the Sports Beans, and less calories in the Jelly Belly Jelly Beans. That’s it.

We basically just need them for the sugar/energy during endurance runs (I mean really, do you actually expect to get vitamins from candy?), so we decided to just buy regular Jelly Belly Jelly Beans for awhile and see how those work out. We’ll get to eat more. Ha!

Our Target has a HUGE Jelly Belly selection. So it was fun to pick and chose!

There are actually more jelly beans not shown in the photo!

I decided to try one of the Cold Stone Birthday Cake Remix Jelly Beans, because they made me think of my sister. They were okay, but I know I wouldn’t like that taste in my mouth during a run!

I chose (starting on the right): berry blue, kiwi, and watermelon*. Steven made two mixes: lemon drop with lemon lime, and orange juice with tangerine and orange crush. I put the Sports Beans in the picture below for comparison.

I am not sure what those last things are on the left? They don’t look like Jelly Beans.

When we went through the checkout, I started chatting with the cashier about Sports Beans, and how we were buying these instead, and blah blah blah. She said  (something like), “It looks like you got a lot of healthy food, so it’s no big deal you are getting these!” Then I explained to her that we actually eat this while running. She was nice to me, but I think she thought I was crazy. And Steven probably did too. But you know what? I try to talk to the cashier, to be polite. Even if I don’t make sense (that’s often). What’s the point of acting like they aren’t there?

If we end up liking using these, it will be a huge cost savings. Sports Beans cost $1.00+ for a 1 oz. pack. Jelly Belly Jelly Beans cost $7.49 a lb. That is a saving of .53¢ an ounce!

So… we’ll see how it goes! Has anyone else tried doing this? Probably. It’s not that novel of an idea.

Kenosha Half Marathon Weather Watch Day 4:

Steven asked if looking at the weather every day was making me feel worried. Actually, it’s not. I am just looking at it for humorous purposes. It is what it is on race day!

*What’s funny is, these can sit in our pantry forever, and I won’t touch them unless I am running. I’m not that into jelly beans! But that peanut butter… oh, no.