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.
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.
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