Thursday, June 2, 2016

Triple Flour Power (Pizza)

I like these garbanzo-rye-whole wheat pizza crusts because pizzas can be put together and served in just an hour.  The dough contains baking powder as the leavening and does not have to be kneaded for a long time, nor rise.  We made ours in iron skillets which produced a brown but soft crust.  The recipe is from Bob's Red Mill.

Whole Grain Pizza Crust

(Serves 4-6)

Mix dry ingredients in bowl of electric mixer.
1 cup garbanzo bean flour
1 cup whole grain rye flour
1 cup whole wheat pastry flour
1 tablespoon brown sugar
2 teaspoon baking powder
1/4 teaspoon salt

Add oil, then water.  Knead for 5 minutes.  Dust with a little flour.  Let rest 5-10 minutes.
1/3 cup oil (I blended olive and canola oil)
1 cup warm water

Pat dough into pan of choice.  Cover with sauce and toppings.
Bake at 425 F. 15-20 minutes. 

Our pizzas were topped with portabella mushroom slices, black olives, shallots, banana pepper, garlic scapes, Italian sausage, aged white cheddar cheese, blue cheese and sliced tomatoes.  (Just a little bit of everything).  The mushrooms, pepper and garlic were sauteed prior to topping.  The sausage was crumbled, browned and drained prior to topping.




No comments:

Post a Comment