This is for Patrick who wanted a whole wheat pizza crust. This may be more
elaborate than what you were looking for - but it does make a fabulous
crust while offering the benefit of the complete protein created by mixing
legumes and carbohydrates.
Hummus Pizza Crust
Toasted garbanzo flour combined with light whole wheat flour gives
this flat bread a wholesome nutty taste. Sesame seeds both ground (tahini)
and whole, add a sweetness and crunch.
The combination of legumes (garbanzos) and whole wheat flour create a
perfect protein which needs only a salad to make a nutritious meal.
1 tablespoon yeast
1 cup toasted garbanzo flour
1 cup white whole wheat flour
1 cup unbleached all purpose flour
1 1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/3 cup tahini (available in grocery stores near the peanut butter)
8 - 10 ounces water tablespoons water
3 tablespoons sesame seeds
Place everything except the sesame seeds in a bread machine and
program for dough cycle. This dough is tacky, but should form a discreet
ball. If it looks dry and crumbly after the first three minutes of
kneading add 1 to 2 additional tablespoons water.
At the end of the final rise, gently deflate the dough and roll it out
to the desired size, fitting it into a pizza pan or on a cornmeal dusted
pizza peel (if you are using a baking stone) - this makes a better thick
crust pizza than a thin one. Allow to rise covered with a clean
towel until almost slightly puffy. Drizzle with olive oil and top with
sesame seeds, or add your favorite topping. Bake in a preheated 425F oven
for 15-18 minutes or until the top is well browned and the bottom is dry.
Lora Brody
www.lorabrody.com