It’s pizza day! Hooray! I’ve made some fabulous homemade pizza dough over the years. But when I recently acquired a bread machine, I really wanted to try bread machine dough recipes. Plus, I wanted a good-tasting whole wheat crust. The other recipe I use just didn’t taste quite right with all whole wheat white flour.
So, enter Pinterest. Which, lately, inspires at least a third of my recipes.
I found a simple dough recipe that uses melted butter. Well, I’m not vegan, but I know many readers are. Not to mention I absolutely love the shelf-stable nature of vegan options. So, I swapped in coconut oil.
The absolute best part of this pizza dough is the fact that I can dump all the ingredients in the bread machine and walk away. But, this could easily be adapted to hand mixing (just mix up the ingredients and let it rise for an hour, no kneading necessary).
I chose the big batch option and divided my dough into 5 parts. The fifth part I divided into quarters for lunch box pizzas for Bug to take to preschool! Just flatten then out and bake them (10-12 minutes at 450) without toppings and you can pack them much like a Lunchables Pizza Kit. I send Bug with dipping sauce, pepperoni and Mozzarella string cheese. She thinks her deconstructed pizza is way cool.
Ingredients
Instructions
Place all ingredients in bread machine and set on dough cycle.
(Alternately, you can mix all your ingredients together until well combined and let rise, covered for 90 minutes.)
Divide dough into 4-6 dough balls, divide among quart freezer bags and either freeze or refrigerate.
When ready to bake, let it sit out to reach room temperature (about 1-2 hours). Roll out on a pizza peel. Top with sauce and toppings and bake at 450 for 12-15 minutes. Yum!
Recipe adapted from Mom on Time Out.
The Results
Yum! Bug loved her tiny pizza and we made up a cheese pizza for lunch while she was at school. Delicious! And so fast. A definite repeat.
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.
Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
What a great idea lunches! Thanks for sharing your this recipe with the Hearth and Soul Hop.
Thanks Alea, they are delicious. I'm lucky if they get into the lunch boxes!