Mix 2-3/4 cup freshly ground hard red winter wheat with 2 T vinegar and 1-1/4 cup water. Soak overnight.
Grease 13x18 in cookie sheet with coconut oil and spread the wheat dough onto it.
Then, I used to mix up my own pizza sauce using a 14 oz can of tomato sauce (2 tsp oregano, 1 tsp garlic, 1/2 tsp salt, 1/4 tsp pepper), but since we shouldn't be eating canned tomatoes anymore, the only solution I can find for tomatoes in a glass jar is in the form of spaghetti sauce. I guess I could use fresh tomatoes, but I haven't done that yet. So, for now, I'm just using some organic spaghetti sauce. Spread that over the crust.
Add some spinach leaves.
Then, grate 8 oz. of raw cheese, and add that.
Lastly, dice a red pepper and slice a red onion and top the pizza with that. Bake at 425 degrees for 15 minutes. It's yummy.
2 comments:
New to this:
Where do you get hard red winter wheat, and how do you grind it?
When you soak it overnight, does it just result in dough, or do you do anything in the morning to it? Drain the soaking water (or is it all absorbed)? Knead it and roll it?
We get hard red winter wheat at the health food co-op that we go to (Valley Natural Foods in Burnsville, MN). We grind it with an attachment on our Bosch kitchen mixer thing (could also do this with a Kitchen Aid attachment). When we soak it overnight, that is what we use for the dough. We just knead it a bit to get it more spreadable.
If you don't have the capabilities to grind, you could just use whole wheat flour and soak it the same way. The amount would be different though, because when it grinds up, it makes more flour than 2-3/4 cups (I should check to see how much it makes).
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