Pretty Delicious Life

For the Crust
1 Pre-heat oven to 425F and pre-grease a round pizza pan for thin crust or cast iron pan for deep dish.
2 In the bowl of a stand mixer fitted with the paddle attachment, add flours, baking powder, and salt. Mix gently on low to combine.
3 With mixer still on, gradually add in water and olive oils, increasing the speed to medium low. Scrape down the sides of the bowl with a silicone spatula as needed.
4 When mixture begins to form a dough, stop the mixer and finish kneading by hand, adding more oil and water 1 tsp at a time if the dough is a bit crumbly.
5 Divide into two dough balls for thin crust pizza or create one large dough ball for deep dish.
6 For Thin Crust: Place dough ball onto pre-greased pizza pan. Using your hands, begin to flatten the dough pushing outward towards the sides of the pan. Complete the process using a rolling pin until dough is about ½” thick.
7 Bake crust for 7 minutes, then remove from oven, add toppings and bake another 10-12 minutes until crust is golden brown.
8 For Deep Dish: Place dough ball in the center of a cast iron pan. Using your hands, press down firmly, moving towards the edges of the pan, and then begin to press dough up the sides to form a thick, deep dish crust.
9 Bake crust for 9 minutes, then remove from the oven, add sauce and toppings and bake another 20-25 minutes or until crust is golden brown.
For the Tomato Pie Sauce
1 In a medium mixing bowl, add all ingredients, mixing to fully incorporate. Add to deep dish pizza crust after crust has pre-baked. Bake for 20-25 minutes or until crust is golden brown.
For the Veggie Pizza
1 Once crust is pre-baked, drizzle olive oil over crust, then arrange zucchini and squash slices around the entire pizza. Bake for 10-12 minutes or until crust is golden brown.
2 After removing pizza from the oven, top with fresh baby spinach and arugula.