the pizza you didn't expect
This is currently my favorite pizza recipe. I created it about 1 1/2 years ago. I like pizza and everything I eat and serve) to be delicious, appetizing, and nutritious. I stay away from wheat...just because.
I have been making pizza crusts with herbs and cheeses for 30 years--long before any commercial company thought of it. I also have been original with my toppings, also long before it became the trendy thing to do.
For your adventure in good-for-you pizza I bring you...
Rye Pizza
start with hot water. Add 3/4 tsp salt and 3 Tb xylitol natureal sweetener--check online to find its many health benefits including reducing cavities.
Once the mixture has cooled but is still warm (about 93 degrees F) sprinkle 1 TB baking yeast over it and let it sit and get bubbly so you know the yeast is fresh. alive and will allow your bread to rise--ever so slightly.
Once you see the bubbling action stir in 3 TB olive oil and mix those ingredients together.
Add 1 C soy flour. Using a whip blend the soy flour evenly into the liquid. then add 2 C of rye flour and 2 TB ground caraway seeds.
Mix it with a spoon then by hand. Knead for 5-100 minutes until the dough feels smooth A bread maker is ideal as this is sticky dough. a bit heavy. There is no gluten in soy or rye flour so this dough will sit there rather than become springy. Also it will not rise much and will be denser than wheat crust.
Do my oil technique by rubbing olive oil over the rounded dough then turn the dough over and use it to oil the bowl in which it will rise.
Cover with a dish towel and place in a slightly warm oven. I usually turn on my oven for about 1 minute then turn it off and slip the oiled covered ball of dough inside to rise. I let it rise for
1 1/2-2 hours.
turn out the dough onto parchment paper and roll it out to about 1/4 " thickness.
Place on your on a pizza stone or pizza pan or whatever you usually bake pizza on.
What? You don't bake pizza? Use a cookie sheet then.
Whole grain crust takes extra time to bake. So preheat your oven to 374 degrees F and place the crust in it. Bake for 10 minutes until the glossiness is gone yet the dough is no longer raw.
Remove the crust from the oven and top it. I recommend spreading a thin coat of your fvorite mustard. the top with both swiss and mozzarella cheese. Munster is a great choice too. I also like to add onion and spinach--truthfully I add whatever I see in my refrigerator or on my counter.
Bake for about 10 minutes and ENJOY!
Tell me how you liked your pizza. What did you put on it?
I have been making pizza crusts with herbs and cheeses for 30 years--long before any commercial company thought of it. I also have been original with my toppings, also long before it became the trendy thing to do.
For your adventure in good-for-you pizza I bring you...
Rye Pizza
start with hot water. Add 3/4 tsp salt and 3 Tb xylitol natureal sweetener--check online to find its many health benefits including reducing cavities.
Once the mixture has cooled but is still warm (about 93 degrees F) sprinkle 1 TB baking yeast over it and let it sit and get bubbly so you know the yeast is fresh. alive and will allow your bread to rise--ever so slightly.
Once you see the bubbling action stir in 3 TB olive oil and mix those ingredients together.
Add 1 C soy flour. Using a whip blend the soy flour evenly into the liquid. then add 2 C of rye flour and 2 TB ground caraway seeds.
Mix it with a spoon then by hand. Knead for 5-100 minutes until the dough feels smooth A bread maker is ideal as this is sticky dough. a bit heavy. There is no gluten in soy or rye flour so this dough will sit there rather than become springy. Also it will not rise much and will be denser than wheat crust.
Do my oil technique by rubbing olive oil over the rounded dough then turn the dough over and use it to oil the bowl in which it will rise.
Cover with a dish towel and place in a slightly warm oven. I usually turn on my oven for about 1 minute then turn it off and slip the oiled covered ball of dough inside to rise. I let it rise for
1 1/2-2 hours.
turn out the dough onto parchment paper and roll it out to about 1/4 " thickness.
Place on your on a pizza stone or pizza pan or whatever you usually bake pizza on.
What? You don't bake pizza? Use a cookie sheet then.
Whole grain crust takes extra time to bake. So preheat your oven to 374 degrees F and place the crust in it. Bake for 10 minutes until the glossiness is gone yet the dough is no longer raw.
Remove the crust from the oven and top it. I recommend spreading a thin coat of your fvorite mustard. the top with both swiss and mozzarella cheese. Munster is a great choice too. I also like to add onion and spinach--truthfully I add whatever I see in my refrigerator or on my counter.
Bake for about 10 minutes and ENJOY!
Tell me how you liked your pizza. What did you put on it?
posted by Ali Bierman at
10:13 PM
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