Who doesn’t love Pizza? There is no doubt in my mind that I could easily eat pizza at least once a week for the rest of my life and not get bored of it. It’s just not the healthiest thing in the world for us. Let me rephrase that, if you are eating enriched white flour dough, tons of cheese and an assortment of various nitrate infused meats on top, then clearly it is not so healthy. If you try this delicious recipe for multi-grain crust, go easy on the cheese, and stick to veggies on top, although it still packs a punch in the calorie department, you have a lower in fat and heart-healthy alternative.
(Click on above picture to link to the Canadian Living Website where the recipe was originally posted.)
Multi-grain pizza dough
1 and 3/4cups multigrain bread flour
1 and 1/2cups all-purpose flour
1/4 cup mixed seeds, (such as flax, sunflower and sesame)
2 tsp quick rising (instant) dry yeast
1 tsp salt
1 and 1/4 cups hot (120 F/50 C) water
1 tbsp extra-virgin olive oil
In bowl, combine multigrain and all-purpose flours, seeds, yeast and salt. With wooden spoon, gradually stir in water and oil until ragged dough forms, using hands if necessary.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
(Make-ahead: Refrigerate unrisen dough and let rise for 24 hours. Or freeze in plastic bag for up to 1 month; let thaw and rise in refrigerator overnight.)