Flodfood: Pizza crust
WARNING: This is not a recipe for an authentic Italian pizza crust. It is, however, a yummy and not entirely unhealthy recipe for a hearty, Friday-evening family-dinner pizza crust.
Also, the measurements are in metric. Apologies to anyone who is allergic to metric cooking measurements.
For each crust, mix:
3 dl oatmeal
2 dl whole wheat flour
3 dl regular flour
1 teaspoon yeast
1 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 dl warm water
Mix together and let sit in a warm place for 30 to 45 minutes. You can also make this in a bread machine - my machine takes a double recipe easily.
Roll out to fit a baking sheet. Top with whatever you usually put on pizza and bake at 225 degrees Celsius for 12-15 minutes, until done.
Also, the measurements are in metric. Apologies to anyone who is allergic to metric cooking measurements.
For each crust, mix:
3 dl oatmeal
2 dl whole wheat flour
3 dl regular flour
1 teaspoon yeast
1 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 dl warm water
Mix together and let sit in a warm place for 30 to 45 minutes. You can also make this in a bread machine - my machine takes a double recipe easily.
Roll out to fit a baking sheet. Top with whatever you usually put on pizza and bake at 225 degrees Celsius for 12-15 minutes, until done.