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Whole Grain Pizza Crust

whole grain pizza crust toaster oven recipeMaking pizza dough is quick and easy in a food processor. You won't spend a lot of unnecessary time and energy kneading the dough. Whole wheat flour makes this tasty pizza crust a healthy and delicious choice. This crust bakes up perfectly in a toaster oven.

 

 

Ingredients

1 package or 2 teaspoons of active dry yeast

1/4 teaspoon of sugar

1/2 cup of warm (but not hot) water

1/4 teaspoon of sea salt

1 tablespoon of extra virgin olive oil

1 1/4 to 1 3/4 cups of whole grain wheat flour

 

Directions

Combine the water, sugar and yeast in your food processor work bowl fitted with a dough blade. The sugar helps "wake up" the yeast, giving them something to eat. In a couple of minutes you should see a few bubbles appear. This means the yeast is ready.

Add 1 cup of the whole grain wheat flour, the sea salt and extra virgin olive oil. Pulse a few times to combine. Add another 1/4 of flour and pulse a few times again. If the dough starts to clean the sides of the bowl and form a ball in the center, you don't need any more flour. If not, add a little more and try again. After a ball is formed, switch the food processor to "on" and let run 1 minute to knead the dough.

Place the dough in a greased bowl, turning over to grease the top. Cover. Let the dough rise for in a warm place until it is doubled in size (about one hour.) Punch dough down.

Grease a 14 inch pizza pan with olive oil. Press dough across bottom of pan. Add sauce and toppings as desired. Bake in your toaster oven at 475° F for 15 to 20 minutes. The close proximity to the heating elements helps the toaster oven to cook up a crispier crust than you would get in a traditional oven.


 


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Categories

A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.