My husband, for one reason or another, loves frozen pizzas. And not even fancy Freschetta or DiGorno pizzas, but like the crap, made-from-cardboard, less-than-a-dollar ones. They are made from about a million ingredients and have basically zero nutritional value. (I was curious and actually counted- it had a total of 119 ingredients) Anything that has over 100 ingredients probably isn’t the most natural, so I decided to just make my own. And in addition to the fact that my own frozen pizzas had a much smaller list of ingredients and was more wholesome, they were also half the price of the ‘el crapo’ pizzas that my hubby loves.
(this is totally a thin crust lovers pizza. If you don’t like thin crust, you probalby won’t love this recipe.)
*4 cups flour (wheat/white- doesn’t matter)
*1 Tb salt
*2 tsp dried oregano
*1/2 tsp black pepper
*1/2 Tb garlic powder
*1/2 Tb onion powder
*1 1/3 cup milk
*2 small cans of tomato sauce
*1 Tb garlic powder
*1 Tb onion salt
*1 Tb oregano
*1 Tb dried basil
*as you like! Cheese/pepperoni/peppers/onions/olives/tomatoes/etc.
|Rolled out on the tray|
12 gallon baggies
preheat oven to 350
Mix dry ingredients (add or take out spices as you prefer), then mix in the eggs and milk. The dough should be well mixed and slightly sticky (too dry and you will have some gross crust). If you find it dry, add milk as necessary to moisten up the crust.
Using a measuring cup, portion out the dough into 1/2 cup chunks of dough. Roll each 1/2 cup portion of dough to a little less than 1/4 of an inch, and prick the crust all over with a fork.
|Bubbles, but not browned|
Lightly grease cookie sheets and put two crusts on each tray and bake for 8-10 minutes until the crust bubbles but hasn’t browned at all.
Mix the sauce together (again, adding or omitting spices as you prefer). Spread the sauce evenly over the entire pizza crust, all the way to the edge. Sprinkle your non-cheese toppings on the pizza, THEN the cheese on top of it.
|Sauce to the edge!|
Throw the whole tray right into the freezer and wait for the pizza to freeze entirely (3-4 hours). Once the pizzas have frozen through, take them out and, using a spatula, remove the pizzas from the tray and place them individually into gallon size baggies. Now you can put them right back into the freezer and stack them up in a corner.
|Check out how cleverly I stacked
multiple trays of pizzas in my freezer!
It was a stacking adventure- that’s
6 pizzas right there
Now what?! Just bake the pizzas for an additional 10 minutes or until the pizza crusts are lightly browned.
I love this, because by doing one afternoon of mixing and baking, I can have several weeks of snacks that I don’t feel guilty about giving my hubby. It’s cheaper than crap pizzas and definitely more wholesome.