Pizza ranks right up there with some of my favorite foods of all time. Recently, moving back toward veganism, I’ve had a field day with pizza dough. I’ve been on the lookout for something that was whole grain, lower glycemic index, vegan and quick. The recipe that I ended up with was adapted from the Wheat Foods Council.
The original pizza crust recipe does taste good but I needed to tweak a little bit to meet my nutritional objectives. I wanted to incorporate rye flour because it is a lower glycemic grain. I also wanted to forego the honey for a vegan, lower glycemic sweetener.
Another issue was the crust. I prefer deep dish and the hubs prefers thin crust so I needed to find something that we both could live with.
The hubs and I both got a kick out of my vegan pizza crust looking like the shape of a fish :-)
- 1 cup whole wheat flour
- 1 cup dark rye flour
- 1 Tbsp instant yeast
- 1 tsp sea salt
- 1 cup warm water (120 - 125°F)
- 1 Tbsp olive oil, extra virgin
- 2 tsp agave nectar
- Preheat oven to 500 degrees F.
- Stir together flour, yeast and salt in a large mixing bowl.
- In a small bowl, mix together warm water, oil & agave nectar.
- Pour liquids into flour mixture and stir until mixed well.
- Cover and let rise about 15 minutes.
- Press out onto a sheet of parchment paper and then use a rolling pin to get as thin as desired.
- Lightly brush crust with olive oil & bake for 10 minutes.
- Turn oven down to 375 degrees F.
- Remove crust and add sauce and toppings.
- Bake for 5-10 minutes or until golden brown.
Recipe adapted from the Wheat Foods Council (http://www.wheatfoods.org/recipes/quick-whole-wheat-pizza-crust)
This recipe seems to meet all of our goals in this household … fast, nutritious and tastes great.
The Vegan Experiment & Type II Diabetes
Today’s Fasting Blood Glucose was 75
My goal is < 100