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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Artisanal Pizza and Bread Twists

A chewy airy crust with your favorite vegetable toppings , this pizza is full of flavor but low fat! Whole grain, vegan, no dairy/nuts /oils, it's bursting with flavor, kind to the waistline, and leaves you feeling great!


Makes 2 individual 9-inch pies

Prep time minimum 4 hrs

Cooking time 8-12 minutes



300 grams (c. 2 1/8 cups) organic whole white wheat flour

Up to 2 cups spring water, warmed to body temp

2 teaspoons active dry yeast



1 full cup good quality organic tomatoes, puréed

2 teaspoons dried oregano

½ cup of kalamata, gaeta or Lebanese black olives, rinsed, pitted, halved

1/3 cup capers, rinsed and drained

2 cups mixed grape/cherry tomatoes, halved

2 red onions, thinly sliced

1 tablespoon dried thyme leaves

Light sprinkle of miso powder* to taste

Freshly ground black pepper

Easy-cheesy sauce

Spinach-basil pesto


* Dehydrate shiro (white) miso paste or find online.


Helpful tools: pizza peel, pizza stone. If you don't have these, assemble and bake on a parchment-lined flat-edged baking sheet.


Options: Topping variations are infinite. Mix it up with no-oil sautéed mushrooms, raw salad greens, artichoke hearts, grilled or roasted peppers or asparagus. Swap the tomato purée for more cheesy sauce for a white pizza.


Prep Vegetables

  1. Halve cherry tomatoes. Sprinkle with thyme. Roast cut side up on parchment at 350°F/175°C for 30 minutes to sweeten and concentrate flavor. Dry sauté onion. Set both aside.
  2. Prepare pesto.
  3. Prepare cheesy sauce (see recipes).


Instructions for dough

  1.  Preheat your oven to max 550F°. Insert pizza stone.
  2. Add 1 cup of the warmed water to large mixing bowl and sprinkle on the yeast. Wait 5 minutes for yeast to dissolve. Mix in the flour with a spoon, spatula or your hand, adding more water to create a soft, lightly sticky dough. Knead for 8 to 10 minutes in the bowl or on a floured board.
  3. Allow the dough to ferment and rise on your counter or a warm corner for about 3 hours or until it doubles in size.
  4. Remove dough. Stretch, fold, turn a few times, adding flour if it adheres to the board. To shape your pizza, divide dough in half and cover one with wrap to prevent drying.
  5. Move the other to a floured board, flour it on top and bottom, gently shape into a disc or oblong, using finger tips to stretch, spread and thin the dough, leaving a raised border. Move to a floured pizza peel and continue to prod it gently to stretch it into a thin crust with a raised border.
  6. Very lightly dust the surface with flour and decorate with your toppings. Working quickly, apply tomato purée lightly. Keep all wet ingredients to a minimum. Spoon on pesto and cheesy sauce. Sprinkle oregano, freshly ground pepper and a dehydrated miso to taste. Shake the peel periodically to ensure the dough moves freely on the peel.
  7. Transfer onto the pizza stone in the oven. Bake for 6 to 12 minutes, depending on pizza size and your max oven temp, or until crust has darkened in places and cheese is beginning to brown.
  8. Place on a rack to cool slightly. Slice up and dig in!


For Bread Twists

  1. On your work surface, dusted with flour, roll out dough thinly and evenly to a thickness of 1/16-inch.  
  2. Cut into 1 by 4-inch strips, and separate the strips into two groupings.
  3. On grouping one spread on sauce and/or pesto. Top with cheesy sauce.
  4. Cover each with with a dough strip from group two.
  5. Twist several turns, press to seal the dough ends.
  6. Place on parchment lined baking sheet, sprinkle with miso powder, pepper, oregano and bake at 550°F for 5 to 8 minutes or until golden and lightly toasted.
  7. Serve with seasoned tomato sauce or spinach-basil pesto for dipping.

Artisanal Pizza & Bread Twists

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