Tag: dough

Spelt & Wheat pizza crust. No Fat Added + Vegan


Spelt & Wheat pizza crust. No Fat Added + Vegan
 
Prep time
Cook time
Total time
 
For the original version of this recipe, click HERE. The process is the same.
Author:
Serves: 1 large crust
Ingredients
  • 1 cup spelt flour (or any other glutenous flour)
  • 1 cup whole wheat flour
  • 1 tablespoon yeast
  • 1 tablespoon brown sugar
  • ¾ cup warm water (between body temp and 110 degrees Fahrenheit)
  • extra flour for rolling
  • 1 tsp cornmeal for dusting *optional but suggested!*
Instructions
  1. In a food process, add your flours, yeast, and sugar. Pulse a few times to combine the flours. Now take off the insert cover and with the food processor running add the water in a little bit at a time. The trick is to just add the proper amount of flour so that it is neither too hard nor soft. You will know you have the perfect amount of water when the dough starts to ball up. It will hold it’s shape and if you poke the dough it will “hold” the hole. When you get to this stage, let the food processor run for 2 minutes to activate the gluten.
  2. After two minutes, you may notice your dough got really tacky. This is from using whole grain flours or thicker milled flours like what I used. Don’t be alarmed if this happens. Scrape the dough out of your food processor container and you have a couple choices. Either take your dough and place it into a bowl covered with a damped warm cloth and place in your oven for at least 1 hour until doubled in size OR scrape the dough out of your food processor, remove the S blade and replace the dough back into the food processor container. Replace the lid and let set covered for 1 hour or until doubled.
  3. After the dough has doubled in size, scrape it out onto a floured work surface and start to roll it into your desired shape. Rub on extra flour as needed to prevent the dough from sticking to the works surface or the rolling pin.
  4. Once you get your desired shape, rub some extra-fine ground cornmeal into the top of your dough. When you go to add toppings, flip the dough over. This small bit of cornmeal is the trick to nonstick pizza. Congratulations, you have now made a basic pizza crust!
Notes
This dough does not need to be pre-baked, so top it with sauce, veggies, and cheese and bake it. I suggest 425 for 18 minutes.

Calories are for the whole crust. Divide accordingly!
Nutrition Information
Serving size: 1 crust Calories: 1069 Fat: 8 Saturated fat: 1 Trans fat: 0 Carbohydrates: 222 Sugar: 21 Sodium: 23 Fiber: 25 Protein: 49 Cholesterol: 0