It’s Pizza Season….

Author: Corinne  //  Category: Uncategorized

So, with all the football going on in our house (my husband says it’s ONLY the playoffs he’s interested in…right, right) pizza has become the food of choice.  Now, I’m not dissing the ready made or order-in kind but there truly is NOTHING better than a homemade pizza.  Trying to perfect that crust thing is a little work of love because we all have our favorite “thickness”.  Mine leans to the crackery crisp sort with minimal sauce and loads of ingredients and fresh mozarella (homemade mozarella is another topic).  There seem to be challenges as to if the cheese will melt or brown in the same amount of time it takes to heat, or cook the rest of the pie crust and toppings.  My epiphany one day was to precook the crust (so that I get the crispy crust I like) and add the ingredients a little later on.  Like precooking a pie crust…OH, ya think?  If you don’t wanna play with making your own yeast dough to punch down,  Trader Joe’s has some nice packaged pizza doughs in the cheese section and Winco Foods has a fabulous (who knew?) whole wheat crust in the cheese section as well.  These are raw doughs and require refrigeration but you’ll be using them right away so not to worry.  I’ll include some recipes for dough and sauce too just in case you want to tackle it.  Fresh sauce is the BEST and has way less sugar than the canned kind.  Let the dough rest a bit after taking out of the refrigerator on a lightly flooured surface and then roll out the dough to the desired thickness.  Preecook to a light golden and then let it rest again until it’s time for serious pie making.  Put on the sauce with the back of a spoon and TA DA…you’re ready to go.  Twice cooking the crust and melting the cheese fresh along with your other added ingredients (pepperoni, sausage, alici anchovies, kalamatas, fresh herbs…the list is endless) puts out a perfect pie with a little charred crust on the edge.  Great for sinking your teeth into..and BTW, perfect for the upcoming Superbowl.  You could have the crusts predone and have your guests put on their own toppings without waiting for delivery.  Guess what we’re having for dinner?


Low Carb Pizza Crust



1 1/2 cups high gluten flour

1/2 cup wheat bran

1 ounce melted butter

1/4 teaspoon salt 2 teaspoons yeast

1 teaspoon sugar substitute

1 cup warm water



How to Prepare:

Mix dough with hands. Dough will be wet. Cover and let rise about 30 minutes. Gently rework dough. Divide into two portions and spread into 2  14″ pizza pans. Cover and let rise 20 minutes.  Bake in 450 degree oven until light golden.  Remove and let rest or cover with toppings and finish pizza.





1 can diced tomatoes in their juice

1 can tomato paste

1 small sweet onion, minced

1 clove garlic, peeled and minced

4-6 fresh basil leaves, chiffonade.

1 teaspoon dried Greek oregano

Pinch of kosher salt

Pich of fresh ground black pepper

Small pinch sugar (optional)

Olive oil for sauté.


In a heavy saucepan, add the oil and heat  just a little.  Add the onions and sauté until slightly translucent, then add the tomatoes.  Add the garlic, stir well and bring to a simmer.  Adjust seasoning and add the herbs.  Simmer for about 15 minutes.   If not using right away store in an airtight container in the refrigerator.

3 Responses to “It’s Pizza Season….”

  1. Natisha Gedo Says:

    Hi there, awesome site. I thought the topics you posted on were very interesting

  2. Mitch Bebeau Says:

    Just wanted to say you have a great site and thanks for posting!

  3. Corinne Says:

    and thank you Mitch.