Last night I made a delicious sprouted pizza to enjoy in place of our usual delivery. So easy to make and really just the most enjoyable way to eat a food that digests like a vegetable! No intestine clogging white flour or sugar here! Nope. Just organic, healthy foods for people who enjoy the simple pleasure and wholesome nourishment nature provides!
Good digestion is key to good health and this sprouted grain flour is easy to digest! Look at that succulent pizza! AHHHHH!! Doesn’t it make your mouth water?
The pizza is made with sprouted spelt flour or sprouted wheat flour (you pick – I used a little of both!). I made a red and a white. My husband, who does not like olives, had no complaints and devoured half a pie of the white and quite a few slices of the red! I, of course, am hooked!
Here’s the recipe… very easy to do! Just pick up some sprouted flour at the health food store and get cookin’ tonight! The recipe is one that I adapted from Janie Quinn’s cookbook: Essential Eating.
Xoxox ❤ Udo
Sprouted Pizza Crust:
2 tablespoons of organic sucanant
1 cup of warm water (similar to really hot tap water- keep it around 115-120 degrees)
2 tablespoons of country fresh cream butter (any butter will do of course!)
1 teaspoon or so of sweet pink sea salt
3 cups of sprouted flour (wheat, spelt, quinoa, you choose!)
- In a medium sized bowl, combine the organic sucant and water – swirl about a bit with a fork or wooden spoon or whisk.
- Add the yeast and let it stand for a few minutes
- Swirl it about a bit to get those bubbles foaming.
- Let the yeast water stand for a couple minutes.
- Add the melted butter and salt to the mixture.
- Now begin to add the flour one cup at a time and mix with a wooden spoon.
- Combine gently until the dough starts to form a ball and pull away from the bowl.
- If the dough is too sticky add more flour.
- Knead the dough on a lightly floured (with your sprouted flour of course) surface for a few minutes until it becomes smooth, elastic, and shiny. About 10 minutes?
- Spray the bowl with a quick shot of Pam Olive Oil baking spray (or you can use a paper towel that has a teeny amount of olive oil on it and wipe the bowl with it.
- Place the kneaded dough in the bowl and cover with a damp dish towel.
- Let it sit for about 15-20 minutes (I am very impatient and really only let mine sit about 3 minutes. heh) in a warm spot.
- Punch down the dough and roll it out with a rolling pin.
- Place the rolled out pizza dough on a cookie sheet that has been sprinkled with corn meal.
- Add your toppings (see below)
- Bake at 475 for 10-15 minutes… until it looks like it’s done. Cut into 8ths with a pizza cutter
For the white pizza I tried to keep it really low-cal so I didn’t add any oil or sauce. I used carmelized onions, black olives, baby spinach leaves, mushrooms that had been sauteed in a teeny amount of butter and olive oil and seasoned with salt and tarragon, pink sea salt, pepper, and a few dollops of salty yogurt. I added some sea salt to the yogurt and mixed it up in a small bowl before I dabbed it onto the pizza (that was my ‘cheese’).
For the red pizza I added baby shrimp that had been sauteed in garlic and butter and seasoned with Old Bay seasoning, caramelized onions, red pizza sauce, and low-fat organic mozzarella cheese.
Soooo good and you won’t feel heavy or bloated afterwards! Enjoy your sprouted pizza! We sure did!
My guesstimated calorie count for one whole pizza crust (all cals listed are approx.)
660 for the crust divide into 8ths = approx. 85 cals per slice (crust only)