Recipes

Multigrain Pizza dough

Pizza! Who doesn’t love pizzas!! The overloaded cheese, that thick tangy tomato sauce at the bottom and that seriously unhealthy buttery pizza base that’ll make you fat by just looking at it! Yum! The fillings are endless. Grilled chicken, seafood, paneer, marinated mushrooms, sweet corn, paprika, pineapple. Sometimes, just a simple cheese pizza will also do! There are those times, where you want to just indulge and get the heaviest deep dish pizza there is, but there are other times when you feel like choosing a healthy route, you want a thin crust. Personally, I love a deep dish pizza. Thin crust pizzas are mostly flour too, with just a small variation in the yeast quantity. So they’re not so healthy either. I’ve read so many recipes with healthy pizza bases, cauliflower crust being the most popular one. Well, I’m not too fond of it. It doesn’t give me the pizza feel. And why have a pizza that doesn’t give you the pizza feeling, right? Recently, I made pizza dough, a healthier version, by accident. I was trying to make a healthy version of garlic bread but ended up with this amazing pizza dough, that doesn’t make you feel bloated the entire day. It consists of wheat flour, oat flour and quinoa flour, other than the usual all-purpose flour, yeast and salt. You won’t even feel the difference. So do try this out. It’s pretty delicious! Its quicker than usual pizza bases and it’s no kneed. 

First, like any bread, activate the yeast by sprinkling it over some water and sugar mixture. 

In another bowl, mix all the flours together with some salt. 

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Mix this with the activated yeast mixture. It will be a sticky mixture. But that’s how it is supposed to be for two main reasons- first, Oats and quinoa are fairly dry so they’ll absorb more liquid than the regular all purpose flour. Second, Since its a thin crust pizza, you’re looking for a crusty exterior and a soft interior. 

Add in the oil and give it a quick stir. Kneed for exactly 2 minutes. It’ll still look sticky. The purpose of this is to get all of the flours wet. 

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After an hour in a warm spot, the dough would have risen, almost double in size. Sprinkle some flour on top, flour your hands and without knocking out much air from the dough, place it on the baking sheet, spread it out with your floured fingers. 

Bake with the fillings on, if the fillings require a lot of cooking. If the filling is pre-cooked or doesn’t require much cooking, bake the base separately, then lay the fillings on top with the cheese and bake for another 10 minutes. 

You can also refrigerate it for up to 2 days. 

Recipe:

Makes- 2, 8-inch pizza bases

Flour- 1 Cup
Oat flour- 1/4 Cup
Quinoa Flour- 1/4 Cup
Whole wheat flour- 1/2 Cup
Yeast- 2 Teaspoons
Olive oil- 2 Tablespoons
Sugar or honey- 1 Teaspoon
Salt- 1 Teaspoon
Water- 1.5 Cup

Activate the yeast by sprinkling it over 1/5 cup water and sugar mixture. The water should be warm to touch, a little warmer than room temperature, but not hot. In another bowl, mix all the flours together with some salt. Mix this with the activated yeast mixture. It will be a sticky mixture. Add in the oil and give it a quick stir. Kneed for exactly 2 minutes. It’ll still look sticky. Place it in a warm spot to rise for an hour. After an hour, the dough would have risen, almost double in size. Sprinkle some flour on top, flour your hands and without knocking out much air from the dough, place it on the baking sheet with some semolina sprinkled a the bottom, spread it out with your floured fingers. Prick holes with a fork and bake with the fillings on, if the fillings require a lot of cooking. If the filling is pre-cooked or doesn’t require much cooking, bake the base separately, then lay the fillings on top with the cheese and bake for another 10 minutes.

To bake, Preheat the oven at 200 degrees. Bake for 20 minutes if you’re pre-baking the base. Followed by 15 minutes with the fillings. Or for 35 minutes with the fillings, without prebaking.

 

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