Pretty much around here it's any excuse for pizza. We keep it simple most of the time, and just do large rectangular ones on our large baking sheets, with either thinly sliced tomatoes or sautéed onion as the only accent to the mozzarella and parmesan mixture atop the tomato sauce. With friends coming over for dinner, it was salads, pizza and meatballs for us. This was all that was left when the dust settled.
1 cup warm water
1 tbsp honey
2 tsp yeast
2 tbsp extra virgin coconut oil
1 cup almond meal
1/4 cup chia seeds
2 cups kamut flour +
1 tbsp oregano
2 tsp sea salt
2 tbsp apple cider vinegar
(makes enough for 2 very large, thin crust pizzas)
1. combine water with honey (should be ‘bath’ temperature)
2. add yeast, stir, and let sit.
3. Combine other ingredients in a bowl (or in your mixer -- I use my mixer to make all doughs. but it's completely doable by hand, especially because of the short kneading time)
4. Add proofed yeast mixture and stir to combine and form into dough
5. Knead dough for a couple of minutes (only). Add as much kamut flour as you need to for correct dough consistency. Dough should be soft but not really sticky.
6. Make a dough ball, coat in olive oil, put in bowl, cover with a piece of parchment and a damp tea towel, and allow to rise.
When it comes time to make the pizza:
preheat the oven to 345
1. divide the dough into 2 portions.
2. roll each portion on a piece of parchment until large and thin (fills one baking sheet each)
3. cover each with sauce
4. cover the sauce with a mixture of grated mozzarella and parmesan
5. cover the cheese with sauteed onions and slice tomatoes or whatever else you fancy
6. bake at 345 for 30-40 minutes or until the cheese is getting golden and so is the crust
p.s. you can also make little individual crusts for top-your-own pizzas, and bake 'em similarly. That can be fun for the kidlets.