Soaked Whole Grain Pizza Crust
A delicious, more digestible pizza crust made without yeast!
Healthy, Pizza, Sugar-free, Yeast-free
large pizzas or 4 small pizzas
whole grain flour
I use spelt flour
apple cider vinegar
3/4 - 1
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!
Nutrition facts based on using spelt flour. WW Points: 2