Ingredients
Pizza
- 1 ball Pizza dough Whole-wheat (store-bought or homemade)
- Whole-wheat flour for rolling the dough
- Nonstick spray for baking sheet
- 1 cup Marinara sauce adjust to taste
- 8 oz Mozzarella cheese shredded
- ¼ tsp Red pepper flakes optional
- ¼ cup Fresh basil chopped
- Your choice of pizza toppings such as pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
Kombucha
- 24 oz Kombucha cold
Instructions
- Prepare all ingredients as listed above.
- Preheat the oven to 425°F (220°C).
- Prepare any pizza toppings as needed. If using raw vegetables or meats such as onion, peppers, sausage, or mushrooms, cook them beforehand.
- Lightly flour a clean work surface with whole-wheat flour and place the dough on top, coating both sides lightly to prevent sticking.
- Stretch the dough using your hands or a rolling pin, keeping the thickness even and avoiding thin spots in the center.
- Transfer the dough to a baking sheet, pizza pan, or pizza stone. If using a baking sheet, lightly coat it with nonstick spray to prevent sticking.
- Spread the marinara sauce evenly over the dough, leaving about 1 inch around the edges for the crust.
- Sprinkle the shredded mozzarella evenly over the sauce.
- Add your chosen toppings over the cheese.
- Bake for 10 minutes, then rotate the pan.
- Continue baking for another 10–15 minutes, until the crust is golden brown and crispy and the cheese is melted.
- Remove the pizza from the oven and allow it to rest for 2–3 minutes before slicing.
- Sprinkle with red pepper flakes and fresh basil if desired.
- Portion the pizza and serve with cold kombucha.
Notes
Homemade Dough (Optional)
Equipment
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups Whole wheat flour, plus more if needed
1 tsp Sugar
1 tsp Salt
Extra-virgin olive oil, for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until it’s bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball.
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Equipment
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups Whole wheat flour, plus more if needed
1 tsp Sugar
1 tsp Salt
Extra-virgin olive oil, for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until it’s bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball.
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Nutrition
Calories: 542kcal | Carbohydrates: 57g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1418mg | Potassium: 512mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1449IU | Vitamin C: 9mg | Calcium: 826mg | Iron: 2mg
Pizza
Ingredients
Pizza
- 1 ball Pizza dough Whole-wheat (store-bought or homemade)
- Whole-wheat flour for rolling the dough
- Nonstick spray for baking sheet
- 1 cup Marinara sauce adjust to taste
- 8 oz Mozzarella cheese shredded
- ¼ tsp Red pepper flakes optional
- ¼ cup Fresh basil chopped
- Your choice of pizza toppings such as pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
Kombucha
- 24 oz Kombucha cold
Instructions
- Prepare all ingredients as listed above.
- Preheat the oven to 425°F (220°C).
- Prepare any pizza toppings as needed. If using raw vegetables or meats such as onion, peppers, sausage, or mushrooms, cook them beforehand.
- Lightly flour a clean work surface with whole-wheat flour and place the dough on top, coating both sides lightly to prevent sticking.
- Stretch the dough using your hands or a rolling pin, keeping the thickness even and avoiding thin spots in the center.
- Transfer the dough to a baking sheet, pizza pan, or pizza stone. If using a baking sheet, lightly coat it with nonstick spray to prevent sticking.
- Spread the marinara sauce evenly over the dough, leaving about 1 inch around the edges for the crust.
- Sprinkle the shredded mozzarella evenly over the sauce.
- Add your chosen toppings over the cheese.
- Bake for 10 minutes, then rotate the pan.
- Continue baking for another 10–15 minutes, until the crust is golden brown and crispy and the cheese is melted.
- Remove the pizza from the oven and allow it to rest for 2–3 minutes before slicing.
- Sprinkle with red pepper flakes and fresh basil if desired.
- Portion the pizza and serve with cold kombucha.
Notes
Homemade Dough (Optional)
Equipment
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups Whole wheat flour, plus more if needed
1 tsp Sugar
1 tsp Salt
Extra-virgin olive oil, for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until it’s bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball.
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Equipment
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups Whole wheat flour, plus more if needed
1 tsp Sugar
1 tsp Salt
Extra-virgin olive oil, for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until it’s bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball.
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Nutrition
Calories: 542kcalCarbohydrates: 57gProtein: 28gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1418mgPotassium: 512mgFiber: 2gSugar: 52gVitamin A: 1449IUVitamin C: 9mgCalcium: 826mgIron: 2mg
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