** PICTURES UPDATED JULY 2021**

Pizza is one of those foods that I struggle with, I love it so much but most of the time, my body rebels and isn't on the same page. This is where Food Freedom comes in, knowing the effects it has on my body and knowing that I will decide whether it is worth going through. Homemade pizza is usually worth it, the effects aren't as much because I can control what is going in my pie hole. Plus, you really can't beat the flavor of a freshly made crust that is chewy on the inside and crisp on the outside.

I was super intimidated by pizza dough before I started making it, I mean there is yeast and it has to rise?! I started with a super basic one from Pioneer Woman and then I upgraded to Everyday Annie's version for years, slowly adapting my own flavor to it. Now it is perfect for us, it has incredible flavor with herbs and a little spice, a start for an incredible pizza for sure. So don't be scared, buy those packets of yeast and prep that dough and you will never want to buy a frozen or pre-made crust again. Bonus on this dough is that it makes enough for two pizzas (about a delivery medium size) or 8 calzones. The dough freezes well and you can have that lurking in the cold dark corners until you are ready for another pizza.

I am sure you are like, mushroom pizza? Doesn't your family love protein? My people hate mushrooms, don't yours? Well yes, my little people think they hate mushrooms, like won't even try it. So this mama told them it was something different and they gobbled it right up saying it was delicious. My hubs is super into meat but this is the pizza he most requests. It is amazing, worth buying two types of shrooms, cooking them, and devoring them on this pizza. Yes it is simple but sometimes simple is best.

Some other pizzas and calzones we like are also simple but flavorful. BBQ chicken with red onion, cilantro, and BBQ sauce, or the basic pepperoni and olives. My favorite calzone is a little ricotta, salami, and pesto with a tiny bit of shredded cheese. The hubs loves a good chicken, broccoli, alfredo, and cheese stuffed pie. Dairy free or vegan, just use your favorite cheese alternative, so easy. Gluten free or low carb loving? Use your favorite crust and make the topping! Find your favorite combos and have a super fun pizza night!

Seasoned Pizza Dough

Adapted from Everyday Annie

1/2 cup warm water
2 1/4 teaspoon active dry yeast (or 1 packet)
1 1/4 cup room temperature water
4 cup all purpose flour + more for rolling out
1 Tablespoon Italian herb seasoning
1/2 Tablespoon garlic powder
1 teaspoon pepper
2 teaspoon salt
1/8 teaspoon cayenne
2 Tablespoons olive oil + more for the bowl and crust
cornmeal for dusting

- In a measuring cup (minimum 2 cup) sprinkle the yeast over the warm water, set aside for a couple minutes while you gather everything else.

- In a stand mixer with the paddle attachment on, add the flour and all the seasonings. Mix on low just to combine. Once you see the yeast bloom (a foam looking layer on top), add the room temperature water to the cup. While the mixer is on low speed, drizzle in the water/yeast mix and make sure to get all of the contents. Then drizzle in the olive oil and run until it has made a loose dough.

- Turn the mixer off and take off the paddle attachment and swap for the dough hook. Run the mixer on speed 2 for 5 minutes approximately until the dough is smooth and mostly in a ball. The dough will be pretty sticky. Coat a large bowl with olive all around, place the dough in the bowl and rotate until all sides are coated. Cover tightly with cling wrap and let the dough double in size, about 1 1/2 - 2 hours in a warm place.

- When your dough has risen, touching the top of the covered bowl, softly punch it down to deflate. Dust your board or counter with flour and pour the dough out. Separate into two medium pizzas or how many you need for calzones or mini pizzas.

This is the point where you can wrap in cling wrap, place in a freezer bag, and pop into the freezer if you are not using all the dough that night. When you are ready to use the frozen dough, thaw in the fridge during the day or a couple hours on the counter. Proceed with the same instructions below.

- Preheat the oven to 500 place a baking sheet or if you have a pizza stone, heat that up during the preheating.

- Cover the dough with a damp cloth or paper towel for the dough to rest about 15 minutes. You will know it's ready when you can stretch it a little and it doesn't spring back immediately. On your floured surface, roll out the dough with a pin or stretch with your hands into a circle. Leave extra dough around the edges to create a crust.

- On a silicone mat or piece of parchment paper, sprinkle some corn meal all over. Place the crust on top of the cornmeal then brush the crust with olive oil. Top with your desired toppings (below is our favorite Mushroom Pizza). Slide the mat or paper onto your baking sheet or pizza stone

- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Remove from the oven and cool a couple minutes before cutting.

Mushroom Pizza Topping

8 oz Cremini mushrooms, cut into large chunks
8 oz white button mushrooms, cut into large chunks
2 Tablespoons olive oil
Salt and pepper
3 cloves garlic, minced
1 Tablespoon balsamic vinegar
1/4 cup pizza sauce
2 cups shredded mozzarella cheese
1 ball Seasoned Pizza Dough

- Prepare the dough as described above before toppings

- Heat the oil in a large saute pan on medium-high heat. Add the mushrooms and cook until they are browned, about 5-7 minutes, stirring occasionally. Then season with salt and pepper.

- Add the garlic and stir until fragrant, lower the heat and splash in the vinegar. Stir and turn off the burner, let it cook with the residual heat.

- On the crust, spread the sauce evenly and sprinkle the cheese over. Then arrange the mushrooms all over the pie. Bake as directed and enjoy

You will bloom or activate the yeast in the warm water. While that goes, get that seasoned flour started in the mixer with the paddle attachment. I keep the water on the sink running at room temp while I do this so when I am ready, I just add the water into the same measuring cup. Pour it slowly over the flour until it is a dough. Then switch to the dough hook and that will knead it for you for about 5 minutes.

Oil the bowl and place the dough into the bowl. Cover tightly with cling wrap, this will allow it to rise evenly.

This is what it looks like about 2 hours later. You can see it has grown and doubled. Unwrap and punch it a little to deflate.

Let the dough rest under a damp cloth or paper towel. I always wrap up the 2nd pizza dough in the wrap from the bowl then pop it into a freezer bag for future pizza nights.

Stretch and roll the dough into a pizza shape, place on the cornmeal sprinkled silicone mat or parchment paper. Brush the edges with olive oil and you are ready to top your pizza however you want! I will continue with the Mushroom Pizza option!

Chop up the two types of mushrooms, it really is worth it to get both types. Heat the oil, saute them until nicely browned. Season with salt and pepper, then add the garlic and balsamic. Once it all is smelling amazing, you are ready.