Pizza is a great place to eat for change by choosing flour that builds healthy soil like organic, dry-farmed, and biodynamic flour (read more about in the Wheat and Water chapter in my book "Eat Less Water." 

I challenge you to think outside the super cheesy, greasy pepperoni pizzas we all grew up with and instead use the dough as a platform for vegetables in season. And do we need heaps and heaps of cheese on the pizza? I add just enough for the flavor to come through but not overpower the senses.

I make an extra pizza expressly to freeze for the week's lunches. Be sure you slice the pizza before freezing. Sometimes I double the pizza dough recipe and freeze half of it for a quick and easy dinner but note: The dough rises best in the oven when freshly made).


Makes 2 pizzas


1 cup warm water

1 packet active dry yeast (2 1/4 teaspoons)

1 teaspoon local honey best buy from your local beekeepers at the farmer's market

2 tablespoons dry-farmed extra virgin olive oil

3 cups unbleached all-purpose organic flour better (Bob's Red Mill) best (Grist and Toll) best (Kandarian Organic Farm)

1 teaspoon salt

Cornmeal or flour for sprinkling on the baking sheet or pizza stone


Combine and stir
in a large bowl the water, yeast, honey, 1 tablespoon of the olive oil. Leave the mixture to proof (you will see bubbles on the surface of the water). About 5 minutes.

Add 1 1/2 cups of flour and salt into the yeast mixture with your hands or wooden spoon. Continue adding flour 1/4 cup at a time.

Knead the dough on a floured surface until the dough is smooth and round in shape (about 3-5 minutes). Place dough in a large bowl that has been oiled with the remaining 1 tablespoon of olive oil. Cover bowl with a dishtowel and set in a warm cozy spot free from drafts. The dough should double in size (about 1 1/2 hours).

Roll or hand shape dough on a floured surface. I prefer to roll the dough but if you do not have a rolling pin available you can do it by hand. Coat your fingers with oil and push, pat and press the dough outward from the center. Leave the edges slightly thicker for your crust. Brush the edge of the pizza with a light coat of olive oil.

Bake in oven at 425 degrees for 15-20 minutes.

To enhance the flavor of the pizza dough sprinkle with salt and pepper before adding the topping.

For toppings

Top with mostly plants. For the base, I use pesto, organic tomato paste, homemade pasta sauce, or a bush of organic olive oil with sprinkles of salt and pepper topped with an arugula or kale salad. I use an organic mozzarella cheese sparingly best (Organic Valley)


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