Wow, its been a while since I have posted a recipe! But now that our new kitchen is done, I'm back! I decided to break in the new kitchen with a new from-scratch pizza crust. What's different about this one, is it's yeast-based, something I haven't made in ages. Truthfully, there are lots of whole grain pizza doughs available around Toronto, so normally I wouldn't bother, but I have to say, it was much easier than I expected. I think I will have to do this more often! What makes this recipe a little different is that it uses aquafaba (chickpea liquid) as the binding agent, and is oil-free and vegan. Why, when I am not vegan, or even vegetarian, do I make so many plant-based recipes? Well, first, plant-based foods are super healthy and I subscribe to Michael Pollan's philosophy: Eat food. Not too much. Mostly plants. Second, it brings out my inner scientist. I love experimenting with recipes and seeing how non-traditional ingredients (that are healthier)
Healthy food for thought, body and soul.