This recipe works best with a little pre-planning. We try to do pizza night once a week. I like to double my Whole Wheat Pizza Crust Recipe (Adapted from KitchenAid Recipe Guide), and use one batch to make individual sized crusts for the freezer. "Do It Yourself Almond Butter Pizzas" are the perfect recipe for "Organized Bites". Like my blog, they're a little sweet, a little "crunchy", fun, and healthy...and, sometimes, nutty!
1 (1/4 ounce) package active dry yeast
1 cup warm water
1/2 teaspoon sea salt
2 teaspoons olive oil
2 1/2-3 1/2 cups Bob's Red Mill whole wheat pastry flour
6 x 2 tablespoons Trader Joe's Raw Creamy Unsalted Almond Butter
Toppings (feel free to substitute other healthy options)
Thinly sliced celery
Thinly sliced strawberries
Trader Joe’s Sliced Honey Roasted Almonds
Warm the mixing bowl (so it’ll keep the yeast nice and toasty) and dissolve the yeast in warm water.
Add the sea salt, olive oil, and 2 1/2 cups of the flour.
Attach bowl and dough hook to your KitchenAid mixer, and mix at speed 2 for one minute.
Add remaining flour, 1/2 cup at a time, until dough clings to dough hook and away from the sides of the bowl. Knead on speed 2 for two minutes.
Place in greased bowl, turning the ball of dough until it’s completely covered in a thin film of olive oil
Cover with a warm, wet cloth, and let rise in a warm place until doubled in bulk (about 1 hour).
Punch dough down, and roll it out on a floured surface.
Cut into individual crusts with a floured 3.5″ cutter.
Bake crusts on a parchment lined baking sheet at 450°F for 15 to 20 minutes.
Cool completely on a wire rack before freezing in an air-tight container.
When you're ready to pack lunch, remove two crusts from the freezer.
Slice fruit/veg toppings and package separately from the sliced nuts (a bento box or divided container is perfect for this lunch).
Portion out almond butter into a small container, be sure and include a spreader.
Include a napkin for easy clean-up.