Whole Grain Pizza Crust

1. 1

   pop amaranth in small batches and let cool.

2. 2

   to pop amaranth, heat heavy skillet with lid over high heat; after skillet is hot, add 1/8 cup of amaranth, cover skillet, shake for 20 seconds, and pour popped amaranth from skillet into a bowl; repeat popping process for remaining amaranth; let popped amaranth cool in the bowl.

3. 3

   amaranth can be popped in advance and stored for later use.

4. 4

   measure 2 cups of water at 115 degrees F.

5. 5

   dissolve honey in water.

6. 6

   add yeast and olive oil to water, mix well and set aside for 5-7 minutes.

7. 7

   while waiting, combine wheat flour, popped amaranth and salt in mixing bowl.

8. 8

   add water to flour mixture; mix well and add additional water as necessary to form dough; knead dough into ball.

9. 9

   place dough ball in oiled bowl; cover and set aside in warm location for 1-4 hours to let dough rise.

10. 10

    roll out pizza crust from 1/3 to 1/2 of dough ball.

11. 11

    footnote: add sauce and toppings to crust; bake on preheated pizza stone for 7-15 minutes depending on temperature 400-500 degrees F; dough can be made in advance and stored in fridge for several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.