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 :-)
Ingredients
- 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
Instructions
- 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.
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The Vegan Experiment & Type II Diabetes
Today’s Fasting Blood Glucose was 75
My goal is < 100
I love a thin base like in Italy and I pefer not to have too many toppings to confuse the issue. Yours are about right. Interesting crust recipe.
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Suzanne Perazzini recently posted … An experimental dinner with good friends
Thank you so much, Suzanne :-)
The most interesting thing about this recipe is the rye flour. Sounds like a great flour to use for pizza. Great twist on pizza dough recipes!
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mjskit recently posted … Grits and Green Chile
Thank you, MJ – Since I’ve been low carb for so many years, I’m trying to focus on the lowest GI of carbs now that I’m swinging toward the vegan lifestyle – Rye & Pumpernickel seem to be the lowest glycemic.
I love pizza! And I rarely have it with a whole grain crust. I really should – it’s certainly healthier, and has better flavor too. Good stuff – you’ve inspired me
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!
john recently posted … Coconut Kisses (Macaroons)
I can’t wait to find out how yours goes :)
Its hard to beat homemade pizza :) That looks so good! Its 9am and I’m already thinking about dinner now…. haha
I know what you mean … I made pizza yesterday … again :)
Man! I’m starving and that looks soooo good!
Thx, Becca – This is a good one :-)
Mmm…nutritious pizza! I love it. :)
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Anita at Hungry Couple recently posted … Lemon Meringue Martini
Thank you, Anita …. This one is definitely nutritious :-)
I LOVE making homemade pizza and this crust recipe looks great!
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Kayle (The Cooking Actress) recently posted … Something Saturdays (12/1/12)
Thank you, Kayle … This one is super-simple :-)
This looks terrific. Are you using daiya cheese?
Was the crust crispy?
I am using Daiya and it’s really good. Even the hubs was surprised at how good it was. The crust was crispy … Yeah … Took multiple attempts being that I’m without a pizza stone these days :-(
Your pizza lacks absolutely nothing :D
Cheers
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Choc Chip Uru
Choc Chip Uru recently posted … Guest Post #1: Green Chutney Chicken Fajitas
Thank you, Uru … It’s a pretty darn good recipe :-)
Both combinations look like stellar recipes & I’ll give them a try this weekend!
I hope you love them, Liz … Come back and let us know if you get the chance :-)