Three of my four children are heinously opposed to eating foods that contain any traces of vitamins or minerals.  It’s not for a lack of trying though; I make valiant efforts to fill them up with the good stuff.  I credit Dr. Oz for my conscientiousness.  He’s totally HQP (high quality person) material in my book.  It wasn’t until he came along and broke it down for me that I began to pay serious attention to what we were eating.  And those aforementioned three children of mine aren’t lining up to shake his hand for his contributions either. 

     I think they’ve learned something though, whether they’ll admit it or not.  Nowadays, when we go to the grocery store, they check the first five ingredients of a food before they ask me to buy it.  They know that if they see the words, “enriched, sugar, salt, or hydrogenated” within those first five listings, I’m going to turn them down so fast they’ll forget what a Twinkie even is.

     So, as you might imagine, when I find a way to make the foods they will actually let pass through the thrones that are their lips even more nutritionally sound, I’m all over it.  And, friends, let me just say that pizza is one of the few things they love that won’t transform their arteries into marshmallowy conglomerates through which nothing can pass.  At least not the way I make it.  Check out how easy it is to pimp out a pie.

     The best way - make that the only way - to build a proper pizza is to start with a homemade crust.  It’s easier than it sounds.  For real.  I use Bob’s Red Mill flour.  It’s readily available even in everyday grocery stores.  You may have to look for it in the organic section though.  I use the recipe on the side of the package, only I sub in some whole wheat flour.  See there?  I’m makin’ it healthy peeps.  You take 1 T. of yeast and toss it into your Kitchen Aid (or whatever) with 1 c. warm water.  Use the dough hook attachment and stir it up real nice.  While that’s mixing away, combine the 1.5 cups of the Bob’s Red Mill bread flour and 1 cup Bob’s Red Mill whole wheat flour with 1 t. each of sugar and salt.  Stir it up.  Add 2. T of EVOO (shout out to Rach - but for the rest of you it’s olive oil), to the yeast that is mixing away.  Pour in the flour combo and turn that bad boy mixer up till it’s all doughy.  Then you’re going to let it rise for about 30 minutes or so.  No biggie.  Here’s what it looks like after it’s all rolled out and slathered up with some homemade pizza sauce. 

     As for that homemade pizza sauce, don’t sweat it.  If you dig the store brand go for it.  Heck, you could even use spaghetti sauce.  But since I’ve been Dr. Ozzified I make my own.  It’s one of those teensy cans of tomato paste mixed with one can of water.  Toss in about a palm full of dried or fresh oregano, and basil.  Add a pinch of Kosher salt, a squirt or two of honey, some EVOO again (maybe a teaspoon), a clove of garlic, and batta bing batta boom - you’re good to go.

     Who could forget the cheese?  I just buy the pre-shredded bagged pizza cheese.  Cheese is cheese, know what I mean?  And if you want to protect those arteries (and thighs) go light on it.  Then comes the fun part: the toppings.  Be creative here.  This is where I add in some veggies not only for my tastebuds, but for the sake of the children.  What are they gonna do, turn down pizza?  I think not.

      These are my personal favorites.  To me, a pizza just isn’t the same without roasted red peppers, sweet pineapple, salty green olives, tangy artichoke hearts, and flavorful Roma tomatoes.  And in case you’re wondering, no: I don’t do meat.  Not so much as a matter of health.  Not a matter of cruelty to animals either.  I’m not into PETA.  It’s just something I did a long time ago and it would be too weird to go back now.

     I bake my pizzas on stones that I’ve left in the oven while it’s preheating (450).  I dust them with corn meal before I lay out my crust and start piling on the toppings.  Depending upon how you like your pie, it will take about 15-25 minutes to bake.  Oh, and friends, the smell that will waft through your house as it bakes makes all that time spent waiting excruciating.  But once you pull your concoction from the oven, you will thank me.  Yes.  You will.