Whole Wheat Pizza Crust

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zrebiec Posted: Sun, Dec 21 2008 12:32 PM

abqmom’s Whole Wheat Pizza Crust

Yields: two full 10” crusts or three thin crusts (16 total slices in the full crust; 24 in thin crust).

Nutrition: 70 calories per regular slice; 7 gms total carbohydrate (subtracting 2.5 g fiber).
47 calories thin crust and 5.3 net carbs.

Bake: "hot" 450 degree oven

"Many here have tried the recipe and have found that it was much kinder on their blood sugars than the usual pizza."

What follows is the original recipe and
directions on cutting the recipe in 1/2.

Combine ingredients in a bowl:

1 1/2 cups whole wheat flour
3/4 cup wheat bran
1 tsp. salt
2 Tbs. quick rise yeast
1 cup warm water with 3 tbs olive oil

Mix in a large bowl until blended; beat on high for 2 - 3 minutes to stimulate gluten.

(optional) 1 tsp. dried rosemary, 1 tsp. dried basil, 1/2 tsp. dried ground chipotle powder

Slowly add enough unbleached white flour until dough is thick, about 1 cup.

Turn onto a floured surface using a spatula to clear sides of bowl.
Sprinkle top of dough with a little more flour - not a lot.

Flour your hands and turn the edges into the center, then turn the top towards the bottom, pressing in with the heels of your hands.
Continue to add flour as you knead until dough is soft and elastic - 1/2 - 1 cup more.

Let dough rest on floured surface for at least 10 minutes, but it will be more pliable if you can let it sit for about 45 minutes.

Divide into three even portions.
Flour a piece of parchment paper or grease the bottom of a pizza pan, then lightly sprinkle with cornmeal (it will absorb the "sweat" of the pizza dough as it cools).

Using a rolling pen, place one section of dough on floured parchment or floured surface.
Start in the center and press towards the edge, rotating 1/8 turn with each roll.
Continue rolling out until dough is a 12 - 14 inch circle.
Using your finger and thumb, pinch a small crust at the end.

Note - if you're using a pizza pan, move the crust to the pan when it is spread about half the size of the pan, and then continue to process until it reaches the edge.

For sauce, use 1 small can tomato sauce, 1 small can tomato paste, 1/4 cup red wine, and fresh herbs to taste. Top with a mix of low fat mozzarella, parmesan, and asiago cheeses.

Options: spread with Pesto and top with a mix of gruyere and low fat mozzarella cheese, prosciutto, fresh thin tomato slices and fresh pineapple.

The trick to a crisp crust is a really hot oven (450), and a pizza stone with parchment paper does wonders.
I wouldn't try cutting the batch down, since using less yeast does not always work out well. Instead, I make the other crusts, put them in the oven for about 5 minutes or so, just until the top barely starts to brown, then freeze after completely cooling.

Leftover dough options: the rest of the crust makes great dinner rolls or a loaf of " French" bread.
Bake at 375 - the bread about 40 minutes once it's risen and the rolls about 15 - 20.
The rolls can be separated and frozen, too.

Hope it works for you. Let me know.

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