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Tag: whole wheat

Breads / Mediterranean Inspired Cuisine / Pizza / Recipes / Vegan / Vegetarian

Spelt & Wheat pizza crust. No Fat Added + Vegan


Spelt & Wheat pizza crust. No Fat Added + Vegan
 
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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
 

Breads / Mediterranean Inspired Cuisine / Pizza / Recipes / Vegan / Vegetarian

Basic Whole Wheat Pizza Crust (no added fat + vegan)

Basic Whole Wheat Pizza Crust (no added fat + vegan)
 
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Prep time
Total time
 
Author:
Serves: 1 whole crust
Ingredients
  • 2 cups whole wheat flour
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar (brown sugar tastes better)
  • about ¾ cup very warm water
  • Optional: spices of your choice
Instructions
  1. In a food processor add 1 tablespoon yeast and sugar. Add 2 cups of whole wheat flour and pulse a few times to mix the ingredients. After ingredients are mixed, turn food processor ON and slowly add your water until the dough comes together and pulls off the side of the bowl. You may need more or less than ¾ cup water so add very slowly. Once the dough starts to pull off the side of the bowl, continue processor about 1 minute. This step is important so you get the gluten developed and the end product is alot better. Now do one of two things:
  2. If your food processor is like mine, where the center can be removed and the blade, remove them and put the dough back in and let rest for 60 minutes in a warm place or until doubled in size.
  3. OR
  4. If your food processor does not disassemble, put your dough into a LIGHTLY oiled bowl, preferably glass and cover with a some-what tight fitting cover (plastic wrap works if you have nothing else), let rise for 60 minutes in a warm place or until doubled in size.
  5. After your dough has doubled in size, remove it from the container and roll it out to your desired thickness, I suggest using some corn meal (NOT corn starch/flour that's different) for dusting on your work surface to prevent sticking. When you get to your desired thickness, add cornmeal to the pizza by sprinkling it on and rubbing your hand in a circular motion to "grind in" the meal.
  6. Flip the dough over onto your pizza stone or pan top with your desired sauce and toppings. Bake normal or 425 for about 15-25 minutes depending on thickness. Thin crust pizza tastes only about 15 minutes with toppings. Thicker crust may take 25 or more, depending. I do not know cooking time for deep-dish, no one in my family likes this type of pizza. Enjoy!
Notes
Makes enough for 1 large pizza, 2 thin crust or 3 mini pizzas.
Nutrition Information
Serving size: 1 whole crust Calories: 946 Fat: 5 Saturated fat: 1 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 204 Sugar: 26 Sodium: 22 Fiber: 32 Protein: 37 Cholesterol: 0