Chia & Spelt Pizza Crust with Whole Wheat Flour

Making my own pizza dough has always seemed super intimidating to me as a cook.  Not sure why -- maybe the yeast? It seemed like a science experiment or something magical that was better left to the experts.  

But the other day I decided I wanted to try it.  I figured I’d attempt to make it healthy since I can pack away an entire large pizza all by myself.  I used whole wheat pastry flour, spelt flour from Washington’s Green Grocer, and chia seeds.  I figured it’d taste like cardboard, but didn’t really care if it was a vehicle to get cheese and homemade tomato sauce into my waiting trap.  However, the result was truly shocking: it tasted good.  Even great.  And it was easy.  Like, really easy.  

Plus, the best thing about making your own pizza is that it’s the ultimate use-it-up.  You can put anything on it and there are a million combos that would taste yummy.  I happened to have kale, sweet corn, a tomato and an onion from last week’s box and tossed it all on with some cheddar cheese and sauce.  Of course I wolfed a whole pizza all by my lonesome (this recipe makes about four generous-sized personal pizzas) but hey -- I was eating kale.  And chia seeds. So I didn’t feel a lick of guilt.  It was delicious.  

SPELT & CHIA SEED PIZZA CRUST

1 cup spelt flour
2 ⅓ cup whole wheat pastry flour
⅓ cup chia seeds
2 teaspoons salt
1 teaspoon sugar
1 ½ cup warm water
2-3 tablespoons olive oil
1 packet active dry yeast

In a stand mixer with the bread attachment (the one that kind of looks like a hook), combine the dry ingredients.  While the mixer is on low, slowly pour in the water and olive oil. Mix on medium until the dough balls up.     It may be a little sticky, but the chia seeds will plump and absorb some of the extra moisture.  After it’s mixed, put the dough in a lightly oiled bowl (use some of the extra olive oil).  Cover and put in a warm place for an hour or until the dough doubles in size.  Divide the dough on a well floured surface, like a pastry cloth.  When I was kneading the dough I felt like I was playing with someone's poofy stomach.  Whose stomach, you ask?  I don't know...maybe my nana's.  It's a strange feeling...Anyway...This recipe should make about four medium size pizzas.  When you’re ready to use, roll out with a pin or smoosh with your hands.  Add your desired toppings.  I did one with just cheese and sauce for the kids (which they scarfed!) and one with veggies.  Cook on 450 for 25-35 minutes.  

And ENJOY!

One final note.  I simply wrapped the other two dough balls and let them sit out overnight.  They plumped up a bit more and then I used them for pizza the next day.  Next time I'm going to try to freeze some.