Sometimes you just need pizza...

Actually, my family likes to eat pizza at least once a week.  Since we have this "need," I decided I'd better figure out how to make a healthy pizza, and today I finally nailed it.  It was nutritious and completely delicious.  The recipe is copied from this blog.

Kefir Sourdough Pizza

Makes about 4 small 8" or two to three larger size pizza.

500 gm (1.1 lb) [about 4 cups] whole wheat, spelt or unbleached white flour

Kefir-sourdough starter

1 tsp. sea salt

1/3 cup olive oil

1 cup warm water

Mix well with a strong wooden spoon, ladle or clean bare hands. If the dough is too thick (firm and not sticky), add a small amount of warm water and mix for 2 minutes until the dough is moist and sticky with elasticity. The dough should stick to the fingers when touched and should stretch quite easily (it should be wetter than conventional dough).

For the next step, to stop the dough from sticking to your hands. Wet fingers and palm of hands with olive oil. Pinch off 1/4 of the dough. Make a round ball by rolling the dough in your hands. Place dough in a pre-greased cast iron skillet or pizza pan (OR what I used... big cookie sheet). Press the dough with fingers and stretch an even layer over the bottom of the pan right up to the edges. Form a thickness of no more than about 3/4" thickness. Do this with the rest of the dough in other pans.

(NOTE: I used the whole dough for my pizza in a big cookie sheet. Worked great!)

You can add your toppings on the crust and then let it rise OR you can let it rise than put your toppings on. I put my toppings on after I let it rise, but I don't think one way is better than the other. After you put your toppings on make sure you drizzle olive oil (about 2 Tbsp) over everything, then sprinkle with sea salt and pepper.

Place in a warm spot and leave to rise for about 2 to 6 hours (8 hours is best) until the base almost doubles in height. Bake in a hot oven set to 450 F and bake for 15-20 minutes. To determine if the pizza is ready, lift an edge of the pizza to reveal the base. It should be golden brown.

Our family (except for Bardo) enjoyed sweet onions, red peppers, sliced roma tomatoes, fresh cilantro, and fresh basil.  I sprinkled soy cheese on 3/4 of it and just a little feta on the other 1/4.  The crust turned out amazing using the kefir start I started growing last week.  I'm now a believer in kefir, especially since I can make it with soy milk.  Next time I will put the crust on parchment paper for easier clean-up.