“I think the only thing drier than this pizza crust is the Saharan desert,” commented my husband right after trying my 300 millionth attempt at homemade pizza crust. His track record of complimenting my food is so good that he could get away with that comment. And besides, I agreed.
Pizza crust is a true art, especially when you’re not using bleached flour and corn syrup. Wheat flour can just be so… dense. Oat flour is not much better.
While my pizza crust experimentation continues (it’s getting better each time, I promise), we’ve been figuring out other ways to eat pizza because we love pizza more than puppies. Well, it’s at least a tie.
Trader Joe’s has just recently opened up near us, and we could not be more excited! They have such an interesting food collection, including whole wheat lavash, which makes some delicious thin crust!
In one of those, I-have-no-idea-what-to-make-for-dinner frenzies, I pulled out the lavash and pizza ingredients and started mixing like a mad scientist. My husband loves when I do this because it usually results in a family favorite, and this time was no different.
So here’s the recipe:
Premade lavash (or make your own!)–pkg. of 6
Homemade cashew pizza sauce (in another blog post)
Other toppings of your choice
Heat oven to 300 degrees. Lay out the lavash on pans and smear the pizza sauce on it generously.
Slice tomatoes in 3 pieces and lay out on the pizza (this makes all the difference). Dice other veggies and sprinkle on to pizza. Top with shredded basil and bake for 15 minutes or until the edges of the pizza are crisp and light brown.
What do you use for a pizza crust? What are you favorite toppings?