Whole wheat pizza or flatbread crust
- One package active dry yeast
- 1/2 teaspoon granulated sugar
- 1 cup whole wheat flour. (I used white whole wheat flour from King Arthur.)
- 1 cup all-purpose flour or 00 all purpose flour used for pasta and Italian breads
- 1-1/2 teaspoons extra virgin olive oil or grapeseed oil or canola oil
- Add 3/4 cup to 1 cup of lukewarm water, until you get a nice consistency for your pizza crust. You can tell because it’s nice and moist but firm to the touch.
Mix together until well blended with either a KitchenAid mixer or with a very sturdy wooden spoon or stainless steel spoon like I did. I love Pioneer Woman’s spatula because it’s long and sturdy with a wood handle and the green spatula end, and works really well on a variety of baked items. It’s all our products are made very well and very stylish and amazingly reasonably priced for the quality.
I had a rectangular baking sheet about 13 by 9 size that is made by Copper Chef and has a ventilated topper that allows you to make things like fried zucchini and things like that without being fried but instead of baked and healthier. I use that to make the flatbread pizza so the crust would come out then cook on the bottom evenly. You can do the same thing with any good baking sheet though.
You want to form your dough into a rectangle or around whatever you like. You can even use this dough for calzones, if you want.
I tried to Pat out the door as soon as I could possibly get it, and then I baked it for about 5 minutes, checking it until I felt it was cooked throughout, to make sure that when I add the sauce it wouldn’t be raw.
You’ll just have to watch it and it just it according to your oven’s heat variabilities.
Once the dough was part-way done I topped the crust with some Mutti Italian tomato puree, minced garlic, 365 Organics Italian seasoning, organic tried marjoram.
I’ve been topped that with some tomatoes that I had canned earlier in the year. You can use fresh if you like or a good quality of canned tomatoes that are drained.
I’ve been added drained and rinsed 365 organic cannellini beans for the protein on it.
I then added a few artichoke hearts.
Then I shredded some reggiano parmesan cheese all over it, and if that wasn’t scrumptious enough I topped it with some pine nuts for good measure.
I’ve been baked good at 450 degrees for about 20 minutes.
I made this up with what I had in the kitchen and I made a healthy vegetarian Mediterranean flatbread pizza that I ate off of for a couple of days.
Other additions that would be really wonderful:
Fresh mozzarella or a little bit of shredded mozzarella.
Recipe and all images by Paulette L. Motzko. Copyright July 2018.