| 6 | 33 | 131 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 18 min | 8 |
| 1 cup | Wheat flour, whole wheat (or spelt flour) |
| 1 cup | Whole wheat pastry flour |
| 1 tsp | Baking powder |
| 1/2 tsp | Sea salt, fine |
| 2 tbsp | Extra virgin olive oil |
| 1/2 cup | Water, filtered (1/2 - 3/4 cup) |
In a large bowl, mix the flours, baking powder, and sea salt.
Stir in the oil until pebbly in appearance.
Stir in 1/2 cup water. The dough should be completely moistened, but not sticky to the touch. Add more (up tp 1/4 cup more) little by little if required.
Knead the dough for 1-2 minutes until smooth.
Form two balls and cover them with the mixing bowl or a damp tea towel for 10 minutes (if you only want to make one crust you can freeze one of the balls).
Prepare two pizza pans, rubbing pan with a thin layer of olive oil to prevent sticking.
On a well-floured surface, roll out each ball of dough to ~1/8-inch in thickness. Use more flour as needed to prevent the dough from sticking.
Place the crusts on the pizza pans.
Pre-bake the crusts for 7-8 minutes until the edges are lightly golden.
Top as desired (sauce, cheese, veggies, etc.).
Bake another 6-10 minutes until toppings are cooked through. Slice and serve!
Add any toppings you desire
Spinach
Peppers
Onions
Zucchini
Kale
Pineapple
and you can top with vegan cheese or regular cheese if there are no dairy restricitons
| Grain | 1.5 |
