Sprouted Flour Pizza Crust
by SARAH, THE HEALTHY HOME ECONOMIST on MAY 6, 2012
China is credited with developing the method for germinating seeds many centuries ago. On long ocean voyages, Chinese sailors used sprouted mung beans as a source of vitamin C for preventing scurvy. Vitamin C is produced in significant quantities when you sprout seeds and many other nutrients are increased substantially including the B vitamins and carotene.
Probably the best aspect about sprouting is that it renders the grain significantly more digestible as well as nourishing.
Phytic acid and complex carbohydrate molecules which cause intestinal gas are broken down. Sprouting also inactivates aflatoxins which are carcinogens found in grains.
You have 3 options for obtaining sprouted flour in your home when you are ready to give it a go:
- You can buy sprouted flour. Buying already sprouted and ground sprouted flour is the easiest and quickest option. See my Resources page for producers of quality sprouted grains of all kinds.
- You can buy the sprouted grain and grind it yourself. This is a good option if you have a grain grinder and want the freshest flour possible but don’t have time to do the sprouting yourself. Again, my Resources page lists vendors of sprouted, unground grains.
- You can sprout the grain and grind it yourself. This is the option that takes the most time and is the most economical. If you have the inclination to learn how to sprout yourself, you can learn from the 2 video lessons I have filmed on the subject by clicking here.
I would suggest that pizza crust be your first dish to try with sprouted flour. It is easy and fun to work the dough with your hands and something the kids can get involved with when you make pizza for dinner.
With all the toppings on top of the savory sprouted flour crust, the slightly different but very enjoyable taste sprouted flour imparts to the grain will be less noticeable and easier to get used to for young eaters who notice any and all differences at the dinner table!
Backside Bonus: Sprouted flour is much more filling that unsprouted flour, so don’t be surprised if you can only eat one or two slices of sprouted flour pizza where you could eat more with an unsprouted crust!
Sprouted Flour Pizza Crust
Makes 2 – 13″ crusts
2 cups sprouted flour of choice
1/2 cup parmesan cheese
2/3 cup whole milk
1/4 cup expeller coconut oil
2 tsp aluminum free baking powder
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
2 cloves crushed garlic (optional)
1 tsp unrefined sea salt
Preheat oven to 425F. Mix all ingredients in a bowl with your hands until the dough pulls away from the sides of the bowl. Gather dough together with your hands and press into a ball.
Knead dough in bowl 10 times to make smooth then divide dough in half. On lightly floured suface roll each half into a 13″ circle. Place on pizza pan (use parchment paper to cover if you have only aluminum ones). Turn up edges 1/2″ and pinch.
Brush circles with 2T of olive oil.