Adapted from New Betty Crocker Cookbook
Submitted by Kerry Darden
Ingredients
2 1/4 tsp dry yeast
1 cup water, 105-115F
2 1/2 cups flour
2 Tbsp coconut oil
1/2 tsp salt
olive oil
dry grits
Instructions
Dissolve yeast in warm water. Add remaining ingredients, then beat vigorously 20 strokes. Cover and rest 20 minutes. Press out on a cookie sheet that has been oiled/buttered and sprinkle with raw grit. (2 pans for thin, 1 8×8 for thick). Pierce several times with a fork.
Thin crust: prebake on lowest rack 425 for 10 minutes, add toppings and bake an additional 10 minutes
Thick crust: prebake on lowest rack at 375 for 20-22minutes, add toppings and bake additional 20-22 minutes.
Suggested toppings: tomato sauce, Italian seasoning, garlic powder, cheese, onion, mushrooms, green pepper, tomato, pepperoni, bacon, and olives.
