Homemade Pizza

Homemade Pizza
Simple, doughy homemade pizza!
Homemade Pizza
Yield: 3 medium pizzas
  • 2 cups warm water (I use the warmest water from the tap; about 105 degrees)
  • ½ cup olive oil
  • 2 tsp salt
  • 7-8 cups whole wheat flour
  • 1 Tbs yeast
  • cornmeal for sprinkling
  • 1 (24 oz) can tomato sauce (I use Classico Tomato & Basil)
  • 1 lb. cooked ground beef
  • 16 oz shredded cheddar cheese
  • dried basil and oregano, to taste
  • pineapple tidbits
  1. Combine water, oil, salt, 3 cups of flour, and yeast; mix until combined. Add another 2 cups of flour and knead, gradually add additional flour as needed until the dough stops sticking to the bowl. Knead an additional 5 minutes.
  2. Divide the dough into three balls. Roll each ball of dough on pizza stones sprinkled with cornmeal. Roll up the edges to form a crust.
  3. Spread the tomato sauce on the dough (I use about ¾ cup per pizza).Top with ground beef, pineapple tidbits, or other desired toppings. Sprinkle with dried basil and oregano. Let rest for about 15 minutes.
  4. Bake each pizza for 400 degrees for 9 minutes, sprinkle on the cheese (I use about 2 cups per pizza), and then bake for another 9 minutes.
  5. Slice and serve.

Easy Salsa Salad

I throw this salad together with whatever I have at hand. It’s simple, and makes a delicious lunch. :)


  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
  • 1/2 avocado, diced
  • 1/2 cup chopped tomato
  • 1/2 cup salsa (I used Newman’s Own pineapple salsa)
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp cajun seasoning
  • salt and pepper, to taste

Additional Toppings:

  • fresh parsley or cilantro
  • tortilla chips


Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

Joy’s Cornbread

Simple, moist cornbread!


  • 1 1/2 cups whole wheat flour
  • 1 cup cornmeal
  • 2 Tbs baking powder
  • 1 tsp salt
  • 2 Tbs honey
  • 2 eggs
  • 1 stick softened butter
  • 1/2 cup sour cream
  • 2 cups buttermilk
  • 1 (15 oz) can organic sweet corn, drained


Whisk together the flour, cornmeal, baking powder, and salt. Add the remaining ingredients (except the corn) and mix until combined. Stir in the corn. Pour into a greased 9″ by 13″ baking dish. Bake at 400 degrees for 25-27 minutes or until golden and set. Serve warm.

Vegetarian Chickpea Sandwiches

Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!


  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery


In a small bowl, mash the chickpeas with a fork until partly pasty.


Blend in the liquids (whatever combination you want).


Add the rest of the ingredients, and adjust the seasonings to taste. I garnish with extra chopped tomatoes and chili powder.


Excellent served with pita chips, but any bread will do. Great served with lettuce or avocado too! You can be creative with this recipe, but I love this combination! :)