Whole Wheat Oil-free Pizza Crust

Whole Wheat Pizza Crust

Yep, it’s another oil-free recipe. I’ll be honest: I was skeptical too. If you remember from a few months ago, my mom has been teaching a class locally to a group of women on the plant-based diet, reversing diabetes, etc., etc. Each week, Mom makes a plant-based, oil-free recipe or two to take to her class to try. This last week, Mom made pizza. I was expecting her oil-free crust to come out all dry and brick-like, but we were both blown away by how delicious this pizza crust turned out. I think you’re going to love it too.

Annnnd, because I had my camera out, and haven’t snapped pictures of much food lately, I had a blast catching almost every step of the pizza-making process.

Whole Wheat Pizza Crust 5

See that lump of weird-looking stuff in the middle of the bowl below?? It’s applesauce–the secret ingredient.

Whole Wheat Pizza Crust 7

Make a yummy dough and let it rise.

Whole Wheat Pizza Crust 8

Choose whatever sauce and toppings that you like.

Whole Wheat Pizza Crust 9

Roll out your pizza crust on to a cornmeal-sprinkled pan. The cornmeal with help keep the pizza from sticking to your pan, if you don’t want to use any oil. If you don’t have a problem with a little cooking spray, go ahead and use that.

Then, you’ll just slap on your toppings.

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And bake that big ol’ pizza.

Whole Wheat Pizza Crust 2

For this pizza, I used the cashew-based mozzarella recipe found in Chloe’s Vegan Italian Kitchen. I highly recommend getting your hands on that book, if you don’t have it already. After the pizza was finished baking, we just drizzled some mozzarella sauce right over the top. Have I ever told you how much I love stuff that drizzles? Or have I told you that I love the word “drizzle” in general (unless, of course, it’s used in reference to the weather)? Well now you know. :)

Whole Wheat Pizza Crust 3

Whole Wheat Oil-free Pizza Crust
Prep time
Cook time
Total time
Serves: 8 slices
  • 1 cup warm water
  • 2½ teaspoons dry active yeast
  • 1 tablespoon granulated sugar
  • 1½ cup whole wheat flour
  • 1 tablespoon vital wheat gluten
  • 1 heaping tablespoon flaxseed meal
  • 1 tablespoon applesauce
  • 1 teaspoon salt
  1. Use a fork to combine water, yeast, and sugar in a small bowl--set aside until foaming. If mixture won't foam, you may want to start over from scratch.
  2. Combine all remaining ingredients (except applesauce) in large mixing bowl. Add foamy yeast and applesauce. If dough is too sticky to handle with your fingers, add a tablespoon of flour. If it's too dry to hold together, add a teaspoon or more of water. Knead dough for just a minute or two.
  3. Set dough aside in a warm place for 1 hour, or until it doubles in size. Preheat oven to 415 degrees F.
  4. Knead, stretch, and roll out dough to fill pizza pan.
  5. Cover with your favorite sauce and toppings.
  6. Bake pizza at 415 degrees F for 15 minutes, or until dough is cooked through and golden brown.



Carob Peanut Butter Energy Bites

Carob Peanut Butter Energy Bites

It’s springtime, you guys!!

Well, sorta, anyway. Way up north, we still have plenty of snow–more than enough to try out our new cross country skis. We caught a fabulous end-of-season sale at a local ski shop and got a steal of a deal on new boots, skis, and poles for both of us. The snow is melting fast, and I’m almost sad about it, since we’ve had so much fun playing in it these last few days. Green grass? Flowers? What are those? Who needs ‘em, anyway?

Here we are trying out our new skis last weekend.

More than a couple of years ago, when I was about 9 or 10 years old, one of my favorite sweet treats were these little morsels that we called “Granola Crunchies.” The recipe involved granola, peanut butter, honey, and who knows what else?  When I saw Marla’s recipe for Granola Bites the other day, I was transported back to kid life, and I knew I had to make this yumminess.
I made some adaptations to Marla’s recipe, just because ya’ll know that’s what I do. :) One big change was substituting carob chips for chocolate chips. In general, I try to use carob instead of chocolate, just because carob has no theobromine (a relative of caffeine) in it. More on that here.
Carob’s flavor is very different from that of chocolate, but it’s good…in its own way. If you aren’t feeling brave enough to experiment with carob, or you just love chocolate, chocolate chips will work just as well in this recipe., and it’ll still be fabulous.
I’m pretty sure I could eat about 5 of these little guys at one sitting.
Peanut Butter Carob Chip Energy Bites Again
 But my God shall supply all your need according to his riches in glory by Christ Jesus.”
Phillippians 4:19 (King James Version)
5.0 from 2 reviews
Peanut Butter Carob Energy Bites
Prep time
Total time
Serves: 16 bites
  • 1 cup rolled oats
  • ½ cup chia seeds
  • ½ cup shredded coconut (sweetened or unsweetened)
  • ½ cup carob chips (Chocolate works too.)
  • ½ cup natural smooth peanut butter (plus 1 tablespoon, if needed for binding)
  • 3 tablespoons agave nectar (or maple syrup)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  1. Mix all ingredients together in a medium-sized bowl.
  2. Use your hands to knead ingredients together for a minute or two--this step will help to bind the mixture together so you can form balls.
  3. Using your hands, form mixture into 2-tablespoon sized balls.
  4. Store in an airtight container in the refrigerator for up to 5 days, or eat immediately.
  5. Makes about 16 energy bites.
This recipe was inspired by Marla Meridith's Chocolate and Coconut Granola Bites found here: http://www.familyfreshcooking.com/2015/03/22/chocolate-coconut-granola-bites-recipe/
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