Pizza Bread

An aromatic bread packed with the irresistible flavor of pizza! Top it with Roasted Garlic Butter, Classic White Uncheese, Mock Boursin Cheeze Spread, or Crock Cheeze.


  1. Place the yeast and sweetener in a large mixing bowl. Add the warm water, and stir to dissolve the yeast and sugar. Let the mixture rest for about 5 to 10 minutes until it is foamy. Then whisk in the tomato paste, oil, and garlic.


  1. Stir in the nutritional yeast flakes, basil, oregano, salt, and pepper, and mix well. Then gradually beat in the 3 cups of flour (more or less, as needed) with a wooden spoon , adding only ½ cup at a time, until the mixture forms a soft but kneadable dough.


  1. Turn the dough out onto a floured board, and knead it for 5 minutes, adding additional flour as necessary, until it is smooth and elastic.


  1. Lightly oil a clean, large mixing bowl, and place the dough in it. Turn the dough around so that it is lightly oiled all over. Cover the bowl with a clea n, damp tea towel, and let the dough rise in a warm place for 60 minutes (see The Cook’s Secrets on next page), or until doubled in size.


  1. Punch the dough down in the center. 8. Preheat the oven to 425 °F. Bake the Then punch it in about 8 places. Gently bread for 10 minutes, then lower the press out the air, and form the dough temperature to 325°F. Bake for 45 to into a smooth ball. Return it to the 60 minutes longer or until done (see bowl for a second .rise of 30 minutes. The Cook’s Secrets below).


  1. Mist an 8½-inch x 41/2-inch loaf pan 9. Turn the bread out of the pan onto a with nonstick cooking spray, and set it cooling rack, and carefully turn it right aside.


  1. Shape the dough into a loaf, and place it in the prepared pan. Cover the pan with the damp tea towel, and allow the dough to rest for 20 to 30 minutes.


  1. Preheat the oven to 425°F. Bake the bread for 10 minutes, then lower the temperature to 325°F. Bake for 45 to 60 minutes longer or until done (see The Cook’s Secrets below).


  1. Turn the bread out of the pan onto a cooling rack, and carefully turn it right side up. If desired, brush the top with additional olive oil to keep the crust soft. Let the bread cool before slicing.


The Cook’s Secrets:

The best “warm place” (abou t 85°F to 100°F) to let dough rise is in a gas oven with a pilot light (do not tum the oven on) or in an electric oven heated at 200°F for 1 or 2 minutes only and then turned off (Place the covered bowl of bread dough in the oven after you have turned off the heat.)

After the loaf has been baked, it should slide easily out of the pan and be a golden brown color. Tap the bottom with your fingertips; it should sound hollow.

Nutritional information

  • Calories: 201
  • Fat: 4 gm
  • Carbohydrates: 33 gm
  • Protein: 7 gm
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  • 1 ½ Tablespoons active dry baking yeast
  • 1 Tablespoon unbleached cane sugar or other sweetener of your choice
  • 1 ¼ cups warm water (1 10°F to 115°F)
  • 2 Tablespoons tomato paste
  • 2 Tablespoons olive oil
  • 1 to 2 teaspoons finely minced or pressed garlic
  • 2 Tablespoons Red Star® nutritional yeast
  • 2 teaspoons dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups whole wheat bread flour, more or less as needed