Homemade Grilled Zucchini Pizza

Nothing is better than homemade pizza.

I’m talkin’ mixed-the-dough-yourself, waited-for-it-to-rise, then kneaded-the-crap-out-of-it-homemade.

That was a lot of hyphens, so you KNOW this must be good

Now, I’ve made pizza from scratch before. I’ve used this recipe for dough twice, and it served me well both times. This time, I tried a new dough, and after nearly an hour of rising, it looked like a rock. This was not correct.

So I went back to my tried and true How Sweet Eats and used what I thought was that trusted recipe above. Oh no, no. It was this dough, which is more of a pizza-ish flatbread. So when I rolled it and stretched it out to put on the pan, it looked fine, but after cooking, it turned into a monstrously thick crust. Which was okay, because I have a good relationship with my carbs. Plus, it was whole wheat, so, you know…health food.

Do as I say, not as I do, children. Read on for what I’ve found (through the aforementioned trial and error) to be the most successful way to make homemade pizza:

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