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First published 3/29/14
The other week, I had a double batch of Gwen’s Easy Bread in the fridge, and it needed used. Normally I use the stuff as fast as it ferments, but in this case I had just made a big batch not long before and then we got company for a couple days – and it just hadn’t gotten used. So I’m wracking my brain as to what to do with all this dough. We already had some bread in the freezer; meals for the next couple of nights were already planned, so no pizza; wait! Pizza! What if I would prebake some crusts, put them in the freezer, and have them available to pull out when I need to get supper on the table in 20 minutes…? Wow, that would be nice. Is it doable?
I’m here to tell you that it is.
Instructions:
1) Make a batch (or a double batch, or a triple batch) of Gwen’s Easy Bread.
2) Ferment it in the fridge for at least 3 days (I usually let it go longer, just to be on the safe side).
3) Make crusts in whatever type of pan you usually bake pizza in. One batch of bread usually makes 3 large round pizza crusts for me. Spray the pan well with cooking spray so the crusts don’t stick.
4) Bake the crusts at 400* for 6 minutes.
5) Let the crusts cool.
6) When the crusts are cool, remove all but one from the pans and layer them in one pizza pan with waxed paper in between. The one pizza pan gives stability, but you don’t need to put all your pizza pans in the freezer.
7) Put the pizza pan full of crusts into a trash bag and tie.
8) Put in freezer.
9) At some convenient time, take crust(s) out of freezer. Thaw as many as you want to use and leave the rest in the freezer (see, these are very simple instructions).
10) Once the crust is thawed, top with E toppings (you can find suggested toppings further down in this post) and bake at 400* for 14 minutes.
And there’s a frozen dinner for you. 🙂
The crusts all ready to be trash-bagged and put in the freezer
I had frozen two crusts, so I got them both out to thaw in the morning for supper that evening. One pizza I made for my siblings; it was a crossover with cheese and regular pepperoni. The other pizza was for those of us who are trying to lose weight (and who like lots of veggies on their pizza). A lot of people have asked what exactly goes on an E pizza, so I’ll give you a list of what I put on this one:
-pizza sauce (use sugar-free)
-a *very* small amount of shredded mozzarella
-various seasonings (garlic-herb seasoning, garlic powder, Italian seasoning)
-low-fat cottage cheese
-turkey pepperoni
-turkey bacon
-leftover cooked chicken
-onions
-diced green peppers
-fresh cilantro
-dehydrated tomatoes from our garden
-lots of mushrooms
-parmesan cheese (from the green sprinkle container)
Basically, you just need to make sure you don’t have more than 5 grams of fat/serving (the serving size for the pizza is two slices so you don’t over-do the carbs).
The good pizza…the one with all the veggies
The meat-lover’s pizza, which was a CROSSOVER, for my siblings
You can pin this post here.
- Gwen's Easy Bread, fermented and ready to go
- Make a batch (or a double batch, or a triple batch) of Gwen's Easy Bread.
- Ferment it in the fridge for at least 3 days.
- Make crusts in whatever type of pan you usually bake pizza in. One batch of bread usually makes 3 large round pizza crusts for me. Spray the pan well with cooking spray so the crusts don't stick.
- Bake the crusts at 400* for 6 minutes.
- Let the crusts cool.
- When the crusts are cool, remove all but one from the pans and layer them in one pizza pan with waxed paper in between. The one pizza pan gives stability, but you don't need to put all your pizza pans in the freezer.
- Put the pizza pan full of crusts into a trash bag and tie.
- Put in freezer.
- At some convenient time, take crust(s) out of freezer. Thaw as many as you want to use and leave the rest in the freezer (see, these are very simple instructions).
- Once the crust is thawed, top with E toppings (you can find suggested toppings further down in this post) and bake at 400* for 14 minutes.
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