Add your favorite fresh toppings to this thin, crispy crust, or leave the recipe as-is for your cheese-only fans.
- 1 medium thin crust pizza dough
- 2 Tablespoons (15 g) cornmeal, for sprinkling pizza pan
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- ⅓ cup (40 g) grated Parmesan cheese
- 1⅓ cup (320 g) pizza sauce
- 1¼ cup (140 g) Mozzarella cheese, shredded
- Preheat oven to 425°F (220°C).
- Using a rolling pin, roll lightly from the center outward using equal strokes in each direction, lifting and turning the dough 1/4 turn after each stroke. The final shape should be about 1-inch (2.5 cm) larger than your pan.
- Fit it into the pan. Pinch up a collar around the edge to hold the filling.
- Brush dough lightly with olive oil, then sprinkle with Parmesan cheese.
- Spoon pizza sauce atop dough, spreading with back of spoon.
- Top with any other of your favorite toppings, then sprinkle evenly with mozzarella cheese.
- Bake on the bottom rack of a heated 425°F (220°C) oven for 15 to 18 minutes until bottom crust is lightly browned and cheese is bubbly.
- Remove pizza pan from oven, let stand 5 minutes to allow cheese to set, then cut into serving pieces.
|Serving Size||8 servings|
|Amount Per Servings|
|Total Fat||12 g|
|Saturated Fat||4 g|
|Total Carbohydrate||40 g|
|Dietary Fiber||3 g|
Pizza is rated out of 5 by 10.
Rated 3 out of 5 by vitamixnewbie2 from So sad that I got an unnecessary extra container I just purchased a Vitamix A3500 and got the Dry Grains container with the specific purpose of being able to use my blender to make pizza dough and fresh pasta. Now I see that this recipe shows the option to use the 64 oz container that comes with the blender. I felt that I had to purchase an extra accessory to be able to use the blender for certain tasks and that was not necessarily true. Had there been full disclosure on your website, I would've chosen the 48 oz wet blade instead (which I wanted; but was not able to afford due to purchasing other accessories).
Date published: 2020-05-23
Rated 1 out of 5 by Jack J from Pizza Recipe Inaccurate Vitamix Book Using the new A2500 Vitamix 64 Oz. container indicated in Simply Blending Vitamix Book for whole wheat pizza dough. Recipe followed to the letter. Recipe differs substantially from other Vitamix web listing recipe for same pizza dough. No way can use 3 cups whole wheat flour, 1 cup 110 water, 1 3/4 tsp instant rise fast yeast, 3 1/4 tsp of olive oil blend under book instructions to get any pizza dough worth making/eating even if you roll dough with roller; add water for elasticity. Impossible. Just a crumbled unblended non rise mess. All fresh ingrediants made on pizza stone heated 1/2 hr. under parchment@ 425 cooked 15 min. Other Vitamix recipes on their web site appear adding sugar, larger measurements of yeast & whole cup less of flour. Pizza lovers hide.
Date published: 2018-02-08
Rated 5 out of 5 by Paulinaa from Really good! use for deep dish pizza too! I use this recipe 2 or 3 times a month. One day, I experimented and split the dough for two glass 8"x8" pans for 2 small pizzas. I got deep dish pizza - YUM! the glass pans are great because I can use one pizza for a meal the day I bake it and cover the other one and put it in the fridge for another day. Also convenient when I want to make two different pizzas on the same day.
Date published: 2019-02-06
Rated 2 out of 5 by JayJ from Good dough but Vitamix doesn’t do a great job Have tried twice now and the dough doesn’t seem to fully mix for me so I end up finishing by hand. Dough is still good after that but thought the machine would do all the mixing.
Date published: 2018-01-26
Rated 5 out of 5 by Patrick09 from Great First Time Making Pizza Dough Was really surprised with how well the Vitamix made the pizza dough as it was my first time. I adjusted slightly as it seemed quite dry, but with a few tweaks came out really well. The dough did rise quite a lot so recommend a larger sized pan with the dough rolled thinner.
Date published: 2018-10-30
Rated 3 out of 5 by CanadianMe from Kamut flour crust I milled some Kamut kernels to make the dough. I was so surprised it actually worked. I ended up kneading it for a minute after the second punch down but that’s just because I like a smooth dough. The kamut flour made a pizza crust that had a texture more of whole wheat flour. Other than that it made a nice, healthy Kamut pizza that didn’t cause me to get bloated.
Date published: 2020-08-10
Rated 5 out of 5 by Skook1 from Good Stuff Loved it; easy and tasty, what’s not to love? And it’s flexible.
Date published: 2020-05-05
Rated 4 out of 5 by emmerich from pizza i bort my vitamix five yr ago i use all the time the best thin iown
Date published: 2017-04-03