Homemade Pizza night was a staple of my childhood. To this day, it remains my favorite food that I can eat disgusting amounts of. I mean it, it’s shameful how much pizza I can eat in one sitting. Even when I know I am going to feel like crap from the dairy overload. Sometimes you make sacrifices for things you love, guys. Although this is not gluten free, I wanted to highlight this recipe because I think it’s a great easy starter recipe for people who want to begin to introduce better food selection into your diet. It can be overwhelming and counterproductive to do a complete 180 with your diet overnight. I love a good swap for a better quality ingredient. By swapping white over processed flour for sprouted, whole wheat flour, you are getting back nutrients that the white flour simply does not have.It is a more natural, unrefined product. Sprouted flours are a great staple in any pantry. A sprouted flour means they soak the wheat before it gets ground down and allow it to begin to lightly germinate. Almost like they were beginning to grow it into a seed. This process removes something called phytic acid. It is found in most grains, nuts and legumes. Basically it inhibits your body from absorbing all the nutrients within the food. it is very difficult for the body to break down. By soaking the grain in water overnight, the phytic acid is removed. This yields a product that your body can better digest and absorb. It can be found at most grocery stores nowadays, so this recipe is super approachable and easy to create! Guaranteed to be kid approved and delicious!
This yields 2 12 inch pizza crusts. If you only want one, you can throw half in the freezer or simply divide the recipe by 2.
Whole Wheat Pizza Crust
1 tsp. sugar [I like coconut sugar, monk fruit sugar or unrefined cane sugar]
1 Tbsp active dry yeast
1.5 c. warm water [105-115 degrees]
1 Tbsp extra virgin olive oil
1 Tbsp honey
2 tsp. salt
3 1/4 c. sprouted whole wheat flour [King Arthur has a nice brand that you can find at most grocery stores]
In medium sized bowl, add water, sugar and yeast. Whisk to combine and let sit for about 5 minutes. It should look foamy and bubbly afterwords. Then add honey and olive oil. Set aside.
In mixing bowl, combine flour and salt. Using the hook mixing attachment, pour the yeast mixture into the flour and mix on low for 3-4 minutes. Dough should not be super sticky and should have some elasticity to it. This means the gluten has been mixed and worked. If it seems a little sticky, simply add a few more tablespoons of flour and briefly mix until combined.
Take out the dough and spray either a medium sized bowl or a gallon ziploc bag with pan spray. Put the dough in the bowl and cover with a towel, or simply close the ziploc bag. With the ziploc bag, try and let some air escape before you seal it because the yeast will fill the bag with gas while it rises.
Let rise until dough has doubled in size. This normally takes about an 60-90 minutes, depending on the temperature of your house. I like to turn the oven on to 200 degrees for maybe 10 minutes, then turn it off, and place the bag/bowl of dough in there with the oven door cracked open. It will also do just fine sitting on top of your oven.
Once dough has risen, remove from bowl and divide into two equal loaves. Lightly oil the pizza stone you want to cook it on. I like to sprinkle the stone with cornmeal to add a little bit of crunch and ensure it doesn’t stick. During this time, turn your oven up to 475 degrees. Roll the dough out onto your stone and form a crust. Apply your pizza sauce and desired toppings. Once oven has reached 475, cook pizza for roughly 13-15 minutes. It should be golden brown and cheese should be nice and melted.
If you’re anything like me, you will now cut the pizza and eat the entire thing as quickly as you can without burning your tongue. Enjoy!