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Who doesn’t love pizza? I’m sure there are a few people out there that don’t. But I would imagine that more people do love it. I certainly do, and because of that, I have been looking to create different kinds of pizza crusts. As a result, I created this sprouted wheat pizza crust to see if it would make for a good pizza, and I was not disappointed at all!
One of the benefits of sprouted flour is that it contains much less gluten than traditional types of wheat flour, and so it can be a little more gentle on the tummy. It is not recommended however for those who have Celiac disease or who have an intolerance or sensitivity to gluten, because it does still contain gluten. For those that don’t have any issues….eat away. Sprouting grains reduces the number of anti-nutrients, such as phytic acid which can prevent the absorption of certain nutrients by the body. This means that more nutrient goodness is available in sprouted grains vs. conventional grains!
I love a good pizza, topped with lots of veggies and mozzarella cheese that I’ve shredded myself. And so I created a great pizza sauce recipe and this crust works really well paired with the sauce. It doesn’t get soggy or mushy.
This crust recipe was a real winner for me. It works really well. It’s based on a different recipe that I found in my recipe box. I don’t really know where it came from, but I’ve tweaked it to work with the sprouted flour I have, making a great crust.
Top this with your favorite veggies and meats like uncured pepperoni, ham, or sausage. The sky is really the limit.
This is one of the sprouted flour brands that I have used and it is a really good quality flour.