Yield: One large pizza or 8 slices


1 cup Whole-wheat flour or gluten-free
1 cup Unbleached, unrefined all-purpose flour or gluten-free flour
2 ¼ Tsp Fast-rising dry yeast
1 Tsp Unrefined sea salt
½ Tsp Liquid honey
¾ cup Warm water
1 to 2 tsp Best-quality olive oil

¼ cup Good quality olive oil
4 Large cloves garlic
1 Bunch fresh basil, trimmed
1 Tbsp Dried oregano
4 cups Canned plum tomatoes
1 tsp Unrefined sea salt
Freshly ground black pepper

Choose from onions, pepperoni, fresh tomatoes, fresh herbs and any of your favourite vegetables but don’t forget about greens like spinach and arugula!



1. If you prefer, you can use gluten free pizza dough, potato based crust or cauliflower pizza dough.
2. Pulse flours, salt and sugar in a food processor. Once combined, change the blade to kneading. In a measuring cup combine hot water, oil, yeast and honey. Let stand for 5 minutes until mix becomes foamy.
3. Add this liquid to the flour in the food processor while it is running. The dough will turn into a soft-looking ball. If it appears crumbly add more water and let processor knead the dough for about 5 minutes.
4. With lightly oiled hands remove the dough and place it in a large bowl. Rub a bit of olive oil on your hands and the surface of the dough. Place a dampened kitchen towel over the dough and let rise for 1 hour.
5. Remove dough from bowl and place on a surface dusted with flour. Roll it out to fit your pizza stone or baking sheet.

1. Set a rack on the lowest position in the oven. Preheat to 500˚F.
2. Bake pizza until crust is golden brown, about 15 minutes.

1. Grill dough on both sides, about 2 minutes, before dressing with toppings.
2. Dress pizza and finish by placing on grill and cooking until toppings become warm and cheese melts. You may have to place a sheet of foil over the pizza to keep the heat from escaping.

1. In a large skillet over medium heat, pour olive oil and let heat. Add garlic and allow it to become fragrant.
2. Add tomatoes, basil and oregano. Let bubble and try to mash down the tomatoes. Season with salt and pepper.
3. Bring to a boil and cook for 2 minutes.
4. Use an immersion blender to quickly process the mixture into a sauce. It doesn’t have to be absolutely smooth. Let bubble over low heat for another 5 minutes. Remove from heat and let cool for a few minutes before spreading on your pizza crust. Store any extras in a glass Mason jar and refrigerate.
5. Build your pizza with your choice of crust. Top with sauce and load up with your favorite toppings. Bake for 8-10 minutes.