Rawesome Pizza Dough

Hi eaters!

Are you still enjoying your holiday?

I sure am! I’m enjoying it so much that I want to hurry back to it (manly friend is waiting, beer in hand, for me to finish so we can watch a movie), so today is going to be pretty business-heavy.

By business, of course I mean food.

I’m in the eating food business. And business is booming.

(Two points for anyone who can tell me where I adapted that quote from. If you don’t know, check here.)

So without further ado, here’s a pretty rawesome (really awesome) recipe for pizza dough.

Bean-Based Pizza Dough

1 c warm water

1 T yeast

1 c pureed chickpeas*

1 T honey

2 T oil, plus more

1 t salt

3-4 c whole wheat flour

*I’m sure any beans will work, but chickpeas are what I had on hand.

In one container mix the water, honey, and yeast and leave to proof until the yeast is foamy. Once the yeast is proofed, stir in the oil and bean puree.

In another, larger bowl mix ~2 c flour and salt. Now mix in the wet ingredients and stir until everything is incorporated. Add the remaining flour, as needed, until you have a slightly sticky ball of dough.

Once a rough ball has formed, take it out of the bowl and knead it until the dough has become a smooth, elastic ball.

Pre-rise.

Place the dough into a bowl lined with lightly oiled plastic wrap, cover with a cloth, and place it in a warm place to rise for at least two hours.

If you don’t have a warm place, pre-heat your oven, turn it off, and then place the bowl inside with the door ajar. But if you do this use a non-plastic bowl.

Just trust me on this one.

Post-rise.

Once the dough has roughly doubled, pre-heat your oven to as high as it’ll go. Now stretch/roll/toss/etc the dough until it is think (almost see-through). Then add your toppings.

Cook until the cheese is melted and slightly brown, and the bottom is crisp and doesn’t stick to the baking sheet/pizza stone.

This will make enough for ~16” pizza. But don’t think you can eat this like you would any other pizza.

Oh no! Between the fiber in the flour and the beans, and the protein in the beans and the cheese, this is one very hearty pizza.

Just add beer.

But, if you pile on the veggies it also counts as a complete, balanced meal. In your hand. And covered in cheese.

Yes eaters, I am rawesome.

What about you:

What are your favorite pizza toppings?

Do you like your pizza crust thin and crispy or on the doughy side?

G’night eaters!

Comments

  1. Jen says:

    I might be mistaken, but in the directions, it sounds like you mix 2 cups flour with the salt and then the wet ingredients until incorporated — at what point do you add the other 1-2 cups flour? I love the idea of this with the beans and want to try it!!

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