How We Use Crystal’s Pizza Dough Recipe to Make Easy Frozen Pizza

homemade frozen pizza

Guest post from Katy of Kate’s Great Crafts

To say our family loves pizza might be an understatement. If you ask my husband what he wants to eat, the answer will always be steak, tacos, or pizza.

Our favorite homemade pizza crust is this freezer-friendly one that Crystal shared, because we can get everything ready ahead of time.

The original recipe is set up to make two crusts, which you can freeze as a ball of dough. That works fine, except sometimes we decide we want to eat a pizza around dinner time (or for a late night snack), and we don’t have four hours for the crust to thaw on the counter. So I started experimenting.

First, I wanted to see if we could roll the crusts out ahead of time, and freeze them flat in the freezer.

Yes, it works! Here’s how I do it!

  • Line a jelly roll pan or circular pan (the same one you’ll later use to bake the pizzas) with parchment paper
  • Flatten the dough to the shape of the pan
  • Put the whole thing in the freezer (I wouldn’t recommend freezing a pizza stone, so if you use one of those, find something else flat to freeze your crust on)
  • Once the crust is frozen, remove the pan, and wrap the crust with saran wrap.
  • To bake, simply unwrap and flip the crust onto the pan.

How I bake it as a frozen crust.

If you’re putting the pizza in the oven right out of the freezer (after topping it with all of your yummy favorites), bake at 425°F for 18 minutes. This allows the pizza dough to come to the right temperature without heating up too quickly. Otherwise you’ll end up with a burnt bottom and a doughy middle!

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How I make it a thin crust.

If you’re looking for a thinner crust, you can split Crystal’s recipe into three crusts. The method is the same, but the baking times change slightly. To bake right away right after you mix the dough, bake at 450°F for 10-12 minutes. To bake right away from frozen, bake at 425°F for 15 minutes.

These baking times and temperatures are based on my oven, which cooks a little bit hotter than the temperature it says. You might need to adjust a bit according to your oven, but once you figure it out, you’re all set for easy frozen pizzas!

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I like to freeze a few of these crusts, a batch of homemade pizza sauce (which makes enough for 3 pizzas), and a few containers of toppings. With all that done ahead of time, all I have to do is pull out a crust, defrost the sauce and toppings in the microwave, and top with shredded cheese. The whole process takes about 5 minutes — perfect for a busy weeknight dinner!

Katy is a pastor’s wife in northern Iowa. You can find her blogging about food, crafts, life with four kids, and even the occasional craft project at Kate’s Great Crafts.

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Easy Whole Wheat Bread

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Guest post from Brigette Shevy

There’s nothing like homemade bread fresh from the oven! While I love baking and trying new recipes, this is my standard go-to recipe. It is healthy, super easy, and can be thrown together in less than five minutes if you use a bread machine.

I normally use all whole wheat flour (I grind my own using hard white spring wheat), but you can use any combination of white flour/ bread flour/whole wheat flour. I’ve even been known to throw in some other flours on occasion and make it multi-grain! The dough is extremely versatile and can be used for dinner bread, sandwich bread, rolls, and buns.

If you’ve never made bread before, this is a fabulous recipe to start with!

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Flourless Chocolate Cake recipe (+ my Trim Healthy Mama version)

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Last Friday evening, a few of us gals stole away from the homeschool conference to spend the evening at Allison’s house. She served us delicious homemade mochas and the most amazing Flourless Chocolate Cake ever.

I’d heard rumblings of this cake recipe here and there on the internet, but I’d never actually tried it. And now that I have, I understand why everyone has raved about it.

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It’s heavenly. And I knew I had to make it for my family because I was sure they’d love it, too.

However, you know me, I had to tweak the original recipe. :) I was determined to make it on plan with my Trim Healthy Mama lifestyle, so I made a few changes.

Screen Shot 2015-03-25 at 4.03.37 PMHere’s how I changed it up:

And, because you know that life doesn’t look all Pinterest-y and perfect at our house, here’s a peek into my real-life, baking session pictures:

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I was so proud of myself for coming up with this double boiler alternative. In fact, I even considered that I should do a post about making do with what you have when you don’t own a double boiler.

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And, um, then I actually used said makeshift “double boiler”. Let me tell you, this is not a good idea. Water boiled out everywhere. Everywhere. Gratefully, it was just water or it would have been a huge mess!

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I made these right before dinner, so there was also a crock pot of meat sitting out plus some mashed sweet potatoes. And my computer balanced on the edge of the countertop so I could refer to the recipe.

{Now that I look at this picture and see how close my computer and phone were to the boiling over mess, it’s a miracle they didn’t get soaked. I can just see that Frugal Fail post… in an effort to make do without a double boiler, I ruin both my computer and my phone. Yes, I am very grateful they were spared!}

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This little guy was eager to help out!

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I realized that when you need to whisk 5 eggs in one at a time and you’re in the middle of helping kiddos with various things and answering questions and, yes, even breaking up one argument, it’s a good thing to keep the eggs in the carton and to start with a full carton. Otherwise, I would have lost track of how many I’d put in at least three different times!

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You mean you don’t have a sink full of dishes like this while you’re cooking??

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The aftermath. Yikes! I definitely wouldn’t win an award for being a Neat Cook!

Jesse was so kind to offer to clean up the kitchen after dinner. I went upstairs and laid down for a 10 minute nap… that ended up turning into a 3-hour nap! I woke up at midnight with my contacts still in and full makeup still on… whoops! Guess I was just a little bit tired!

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The final product was a winner recipe. The kids loved it. I loved it. And — score! — Jesse loved it. I believe this might be my first Trim Healthy Mama dessert recipe that got rave reviews from everyone.

It was worth the double broiler overflow incident and the messy kitchen. Well, I’m not so sure on the messy kitchen part. You’d have to ask Jesse about that. I was sound asleep dreaming of chocolate or something else pleasant like that! :)

Have you tried any new recipes this week? Any winners I should try, too? Tell us in the comments!

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Banana Chocolate Chip Muffins (& the most non-Pinterest-perfect pictures ever!)

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Happy sigh. I came home from working at our office space for the afternoon and was met by an excited Silas who had been eagerly looking forward to my return so we could play another game of baseball together.

The warm sun, green grass, and my enthusiastic 5-year-old we’re too alluring, so I didn’t even change out of my flats. :)

I’m so grateful for sunshine, beautiful weather, and for breathing room in my life again after a full few weeks. It’s amazing what those three things do for my soul!

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After baseball, I’d promised Kathrynne I would make some Banana Chocolate Chip Muffins for her. I haven’t made this recipe in years, so I’m surprised she even remembered it!

But she brought it up earlier in the day and talked about how she wished I would make it again. We happened to have some bananas that were on their last leg, so today was the perfect day to make it!

Kathrynne’s still feeling pretty miserable and running a fever and very little food sounds good to her, so I was especially happy to hear that she was hungry for something.

Silas & Kaitlynn asked if they could help me make muffins. So we had some fun together in the kitchen before dinner…

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I know that there are a lot of amazingly staged photos of recipes abounding on cooking blogs all over the internet. And I have no problem with these beautiful pictures. In fact, I find them inspiring, artistic, and mouth-watering.

But we all know that Pinterest-perfect, magazine-worthy pictures and backgrounds aren’t really real life.

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So tonight, I snapped some very un-staged pictures while I helped the kids make the muffins. Looking at these pictures, I’m reminded that this is the stuff that memories are made of. The messes, the every day moments, the time together.

And to me personally, these pictures are much more meaningful than the most artistic food photograph out there. Because these are my people and we are living life together — dirty dishes, spills, cluttered countertops, and all!

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These muffins are neither healthy nor Trim Healthy Mama-approved, but they are yummy, frugal, and so easy to whip up. Here’s the recipe… and you’re welcome! :)

 

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Two new recipes we tried today: Raw Cookie Dough & Peanut Butter Pancakes

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Silas and I made two new Trim Healthy Mama recipes tonight (I subbed half and half for the almond milk because I was all out of almond or coconut milk).

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First up was this Raw Cookie Dough recipe. It was incredible easy to make and made just the perfect amount.

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We all thought this was pretty good. It wasn’t quite like normal cookie dough, but still fairly yummy. I couldn’t get past the almond flour taste in it enough to declare it really good, though.

We put the extras in the freezer and will enjoy them for a delicious snack tomorrow. I think it might taste even yummier frozen! :)

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Next up, Silas and I made these Peanut Butter Pancakes.

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This recipe was really easy to whip up, too.

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I subbed half and half for the almond milk in this recipe, too.

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The batter was really thick so I ended up making one pancake with the batter according to the recipe and the second pancake with a little extra liquid added to see what the difference would be.

The thicker pancake ended up turning out better. However, neither pancake ended up looking that great — but it was mostly because I used this pan on the stove top instead of our griddle. I didn’t feel like lugging out the big griddle to just make two pancakes!

They aren’t really peanut butter pancakes as they don’t have any peanut butter in them, but the peanut flour mixed with all the other ingredients sure makes them taste a lot like they do truly have peanut butter in them.

They weren’t too bad, but we much prefer the Trim Healthy Mama pancakes. I think it’s mostly because I’m learning that I just don’t like things make with coconut flour or almond flour when compared to recipes made with oat flour or oat fiber. Live and learn, eh?

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After we were finished, Silas also helped me clean up the kitchen. He rinsed all the dishes and Kathrynne loaded the dishwasher while I put everything away and wiped down the countertops. It literally took just a few minutes and the kitchen looked spic and span again.

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As the kids get older and we’re training them to be able to help with more and more chores, I just can’t believe how much of a difference it makes in our workload and how much cleaner our house stays — without me having to do much work at all!

Moms of littles: keep on and know that one day soon, your hard work is going to pay off and you’ll be working yourself out of job… Don’t give up!

Links to the recipes we made tonight:

Did you try any new recipes this week?

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