“pizza crust made with whole grain wheat and popped amaranth”
READY IN:
2hrs 10mins
SERVES:
6
YIELD:
2-3 pizza crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. pop amaranth in small batches and let cool. 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. amaranth can be popped in advance and stored for later use.
  2. measure 2 cups of water at 115 degrees F.
  3. dissolve honey in water.
  4. add yeast and olive oil to water, mix well and set aside for 5-7 minutes.
  5. while waiting, combine wheat flour, popped amaranth and salt in mixing bowl.
  6. add water to flour mixture; mix well and add additional water as necessary to form dough; knead dough into ball.
  7. place dough ball in oiled bowl; cover and set aside in warm location for 1-4 hours to let dough rise.
  8. roll out pizza crust from 1/3 to 1/2 of dough ball.
  9. 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.

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