Soaked Whole Grain Pizza Crust - A delicious, more digestible pizza crust made without yeast!
For about a year now, we've had what's known as 'pizza night' in our home.
This tradition evolved from me making two large pizzas for the family to everyone making their own personal pan version.
Once the kids became old enough to start rolling out their own dough and generally understand how to make a pizza, I transitioned them.
Needless to say, it's one of our favorite nights together!
Why soaked crust?
I began soaking our crust mainly for digestibility.
Jade and my husband both have some trouble with gluten, and I have had some nutrient deficiencies since Mickie came along. For these reasons, I've found soaking the flour for at least eight hours beforehand yields a better tolerated pizza crust.
It also tastes better, in my opinion!
On our appointed pizza nights, I typically make our dough the night before or the morning of.
That night, we commence pizza making at around 5pm, which allows time for all of us to make and bake!
I make a batch of my Homemade Pizza Sauce, grate some raw white cheddar (our favorite to use for pizza), take the turkey pepperonis out of the freezer, and slice up a few veggies.
Our tastes all vary when it comes to the toppings!
Sam is an all cheese kinda guy, while my daughters and hubby go right for the pepps. I enjoy mine with a lighter layer of cheese, sliced red onion, diced green pepper, maybe a pepp or two, and a sprinkle of parmesan.
However you like your pizza, this crust is one you should try!
If you like pizza, try some of my other alternative crusts!
Coconut Flour Pizza Crust
Cauliflower Pizza Crust
Red Lentil Pizza Crust
Soaked Whole Grain Pizza Crust
- 2 cups whole grain flour I use spelt flour
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ¾ - 1 cup warm water
- 2 ¼ tsp baking powder
- 1 tsp sea salt
- Add the flour and olive oil into a large bowl.
- Stir together until 'pebbly'.
- Mix the vinegar with 3/4 cup of warm water.
- Add the vinegar/water to the flour, stirring to moisten.
- Keep adding in water, as needed, to create a dough that is a bit sticky to the touch. As the dough soaks, the water will absorb.
- Make sure everything is mixed well, then cover the bowl with a tea towel.
- Let the dough sit for 8-24 hours on your countertop.
- About 20 minutes before you're ready to make the pizza, knead in the baking powder and salt. Make sure to knead the dough well, as you want to evenly distribute both.
- Let the dough sit for another 20 minutes, allowing the leavener to work.
- Preheat the oven to 400° F.
- Divide the dough into either two or four equal pieces.
- Roll each out to your desired thickness (we vary here with the girls and dad rolling out cracker thin, and Sam and I at about 1/4 inch).
- Place the dough onto a pre-oiled baking sheet.
- Pre-bake the crust for four minutes.
- Remove, add sauce, cheese, and/or any toppings you like.
- Bake for another 7-10 minutes until it is your desired doneness.
- Cool, cut, and enjoy!
Some of the items I use to make this recipe include:
Add in the oil...
The dough, after liquid is added...
Shared with: Meal Plan Monday, Fiesta Friday
Hey Lauren, LOVE the recipe! One question before I try it tho....Is there any reason I cannot add a bit of yeast to it at the beginning of soaking? We do love a crust with a slight yeasty and classic taste... Thank you in advance. And thank you for all your wonderful recipes. I did notice the other day (we must be on the same wavelength lol) that the day after I brainstormed and made no-sugar peanut butter cups with the chocolate layer (I used carob tho) that you posted one the next day! Mine were awesome....going to try yours next. Thanks again.
Thanks, Babs! I'm not sure about the yeast...not to deter you from my site, but you might search for a regular yeast recipe and then just soak the flour beforehand? I hope you try and like the PB cups! 🙂