Chef Joey's Abm Pizza Crust

"This crust is fluffy and tasty. I added some herbs and sun dried tomatoes to give it a nice reddish colour. Make sure all ingredients are at room temperature."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
26mins
Ingredients:
9
Serves:
4-6
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ingredients

  • 12 teaspoon salt
  • 2 cups white spelt flour
  • 1 cup sprouted spelt flour
  • 1 12 teaspoons yeast
  • 1 cup water (make sure this is not cold)
  • 2 tablespoons olive oil
  • 12 cup sun-dried tomato (not the oil packed kind and ground fine)
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon dried garlic granules
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directions

  • Measure the ingredients into the bread pan.
  • Use the dough setting.
  • When the dough is ready, remove from the pan and kneed the dough on a lightly floured board for a few minutes.
  • Set oven to 400'F.
  • Oil your pizza pan.
  • Spread the dough out and add your favourite toppings.
  • Bake for 15-20 minutes.
  • Remove from oven, let sit for a few minutes.
  • Bon Appetit!

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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