There could not be an easier or more nutritious way to make delicious pizza crust the whole family can enjoy. In the event that little Johnny refuses to have anything other than sauce and cheese on his pizza, then at least you can rest assured he is getting a bit of extra nutrition through the base. The kids can even help spread this dough (yes, spread, not roll) into their own shaped pizza and help you out. It holds firm, even when very thin. AND, if all that wasn't enough, you can even continue to bake it at a lower temperature for longer, until it is fully dried out to eat like crackers!
Makes: 2 Crusts
Why It's Good For You:
Pepitas offer an abundance of nutrients including amino acids, unsaturated fatty acids, and a wealth of minerals such as calcium, potassium, niacin, and phosphorous. They are high in most of the B vitamins, and vitamins C, D, E, and K. They are rich in beta carotene that can be converted into vitamin A as needed by the body, and also rich in the eye protective carotenoid lutein.
(use organic where possible)
- ¼ cup sunflower seeds, milled into meal
- ¼ cup pepitas, milled into meal
- ¼ cup sesame seeds
- ¼ cup chia seeds
- 1 cup rice flour, brown or white
- ½ cup potato starch or tapioca flour
- ½ cup polenta (or more of any above)
- 3 tbsp flax meal
- 1 ½ tbsp Italian herbs (oregano, basil, marjoram, parsley)
- 2 tsp baking powder
- 2 tsp green herb salt (or plain, Celtic, etc.)
- 3 tbsp olive oil
- 1 ½ cups water
INGREDIENTS TO MAKE 12 CRUSTS
- 1 ½ cups sunflower seeds, milled into meal
- 1 ½ cups pepitas, milled into meal
- 1 ½ cups sesame seeds
- 1 ½ cups chia seeds
- 6 cups rice flour, brown or white
- 3 cups potato starch or tapioca flour
- 3 cups polenta (or more of any above)
- 1 cup flax meal
- 1⁄3 cup Italian herbs (oregano, basil, marjoram, parsley, or garlic)
- 4 tbsp baking powder
- 3-4 tbsp green herb salt
This makes 20 cups of dry mix which can be held in a 4-liter jar if preparing at least 2 crusts straight away. Use 3 cups or 550 g of pre-mix for the liquid ratios above.
- Preheat the oven to 390°F (200°C). If using a pizza stone, pre-heat that as well in the oven.
- Prepare all baking trays/stones with baking paper as the mixture will be liquidy enough to 'pour' on.
- Mill your seeds into the meal in either a high-powered food processor at high speed, a blender, or a coffee grinder.
- Mix all the dry ingredients together in a bowl.
- From here, and until the bases are spread on the baking trays, work quickly for easiest workability.
- Add the oil and water to the dry mix and stir quickly until combined.
- Pour out the bases straight away, before the seeds have a chance to thicken the mixture.
- Spread as necessary with the back of a dinner spoon or a spatula.
- Pre-bake for approximately 15 to 20 minutes.
- Top with toppings and finish baking the completed pizza (another 20 min).
- Otherwise, freeze the par-baked crusts for easy access next time.
- Cook the empty bases longer and at a slightly lower temperature (160°C) to make crackers instead.
- Use your own Cashew Cream (see recipe) as your cheese!
- Store par-baked bases in large containers or freezer bags in the freezer for easier access next time.
- Cover in toppings from frozen (or partially thawed) and bake as per usual. Best results come from using a preheated pizza stone.
- Save extra bases for school lunches (as there are no nuts) or add extra water, pour out thinner, and bake/dehydrate only until still flexible to use as a wrap or Gyros bread.