Whole Grain Pizza Crust

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READY IN: 2hrs 10mins
Recipe by michaelmcneil

pizza crust made with whole grain wheat and popped amaranth

Ingredients Nutrition

Directions

  1. pop amaranth in small batches and let cool. to pop amaranth, heat heavy skillet with lid over high heat; after skillet is hot, add 1/8 cup of amaranth, cover skillet, shake for 20 seconds, and pour popped amaranth from skillet into a bowl; repeat popping process for remaining amaranth; let popped amaranth cool in the bowl. amaranth can be popped in advance and stored for later use.
  2. measure 2 cups of water at 115 degrees F.
  3. dissolve honey in water.
  4. add yeast and olive oil to water, mix well and set aside for 5-7 minutes.
  5. while waiting, combine wheat flour, popped amaranth and salt in mixing bowl.
  6. add water to flour mixture; mix well and add additional water as necessary to form dough; knead dough into ball.
  7. place dough ball in oiled bowl; cover and set aside in warm location for 1-4 hours to let dough rise.
  8. roll out pizza crust from 1/3 to 1/2 of dough ball.
  9. footnote: add sauce and toppings to crust; bake on preheated pizza stone for 7-15 minutes depending on temperature 400-500 degrees F; dough can be made in advance and stored in fridge for several days.

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