Soaked Whole Grain Pizza Crust
A delicious, more digestible pizza crust made without yeast!
Servings 2 large pizzas or 4 small pizzas
Calories 74kcal
Ingredients
FOR SOAKING:
- 2 cups whole grain flour I use spelt flour
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ¾ - 1 cup warm water
AFTER SOAKING:
- 2 ¼ tsp baking powder
- 1 tsp sea salt
Instructions
SOAKING:
- 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.
PIZZA ASSEMBLY:
- 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!
Notes
Nutrition facts based on using spelt flour. WW Points: 2
Nutrition
Calories: 74kcal | Carbohydrates: 11.2g | Protein: 2.1g | Fat: 2.9g | Fiber: 1.9g | Sugar: 0.1g