I have been dying to share my recipe for Pizza with Aquafaba! I intended to post it last week, right after I posted my recipe for Baked Tofu Feta, but then I plunged into a weeklong whirlwind of Vacation Bible Adventure camp at church with the boys and it didn’t happen. Each night last week I sat down with really high hopes for my productivity level….and each night I collapsed into a pile on the couch and barely even had the energy to skim through Facebook. But this week things are a little calmer (a little—I can’t keep still for too long), and I am so excited to share my new recipe with you!

I’ve been on a quest for really perfect pizza dough for some time now. On my quest I discovered that it might not be the recipe so much as the cooking method. I stumbled across a few recipes that all agreed that to get a crispy outside crust with a chewy inside you needed really hot temperatures. Like REALLY hot! Like grill hot. This way the outside of the crust will cook quickly without the inside of the crust cooking too long. We’ve been grilling our pizzas like this all summer long and it makes such a difference!

I also wanted to tweak my old dough recipe. It’s really good—a staple that has served us well for years—but I wondered if tweaking it a little bit would add to the crisp and soft texture I was going for. I added 1 T of gluten flour (Bob’s Red Mill Vital Wheat Gluten), and…drumroll please…..some aquafaba! Aquafaba has so many uses beyond an egg replacer, and one of those uses is in bread. It gives it such a nice texture, and I really think it makes a difference in breads (like in my Maple Dinner Rolls). Definitely crack open a can of beans and add some—it’s totally worth it!

^^^ For whatever reason, Jonathan eats all of his pizza upside down. We still haven’t figured out why!

For pizza toppings I like to keep it pretty simple and straightforward—olives, Follow Your Hearth mozzarella, homemade Baked Tofu Feta, basil, mushrooms for the boys, and Field Roast Italian sausage if I’m feeling fancy. I’ve also been making my sauce from scratch and it is Irving’s new addiction. He must ask for it weekly. And the thing is, it’s super easy. I’ve adapted the recipe from Jen Hatmaker a little bit to make it a thicker sauce. I make a big jar of it and keep it in the freezer—I can usually get about 3 pizza nights out of it (unless Irving steals some of it for pasta!).

^^^ Look at those perfect air bubbles!

Give this a try while the weather is still perfect for grilling (though I will be warming up the grill all winter long—grilling in the winter rain will be totally worth it for pizza this delicious!). When you do, take a picture and tag #frieddandelions on your favorite social media. Oh, and share this recipe with your friends—good friends need to make sure their friends have good pizza in their lives!



