Three thumbs down on my pizza crusts

[Soose]

I made three different thicknesses from the recipe for crust in the Boutenko teens' book and can't say I cared for their recipe at all. In fairness, I used different toppings. (Which we liked. But not the crusts.)

Heated some zucchini, mushroom slices, and red pepper for toppings and hand-rubbed some thin tomato slices with olive oil and basil to make a sauce (as the sauce I tried in the food processor was way too wet for the pizza crusts) and I did not have time to start over.

Back to the drawing board on the experimental pizza design front. While everyone appreciated the effort being made and we all ate our individual pizzas out of hunger, we all (three of us) agreed the recipe was not a winner for us. Three thumbs down.

A footnote: We're used to the type of product made with ground grains/seeds, and pressed out like a tortilla, so that wasn't it. We just did not like the taste of the recipe.

I served the pizzas with Glistening Greens, which was also a little off to us, but passable and filled us up. I'd been wanting to try that recipe since I found it online a week or so ago. I think next time it needs more acidity.

[spicyfull]

A Recipe from My Files:

Finally a quickie pizza dough.
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I'm taking fresh flax seed flour about 1 cup and 1 cup freshly ground buckwheat flour putting them into a medium bowl
mix in some water depends on how wet you want it and stir it to make it into a dough.
I add olive oil and finely chopped herbs and jalapeno peper chopped finely if you want heat.
I have a convection oven that i heat up and a pizza stone so the heat goes into the stone.
Meanwhile i let the pizza dough rest while oven is heating and then i roll out the dough using ground buckwheat flour to dust to make rolling easier.
I tun my convection oven off and put the dough on top of pizza stone and let the existing heat do the rest.
Within 1/2 hour the pizza dough is ready and i put my fresh veggies of choice on top and drizzle with olive oil and garlic powder.
We love it
B.

[Soose]

Thank you so much, SpicyFull, for taking the time to bring that back out of your files for me -- I have an old pizza stone and will try this one asap! So much easier! I'm headed to the store. (I have some buckwheat flour but it's old. Will get the fresh groats/berries whatever they call it for buckwheat.) Fun!

[skier2]

Thank you so much, SpicyFull, for taking the time to bring that back out of your files for me -- I have an old pizza stone and will try this one asap! So much easier! I'm headed to the store. (I have some buckwheat flour but it's old. Will get the fresh groats/berries whatever they call it for buckwheat.) Fun!

I say whenever a moist and chewy texture is the objective, buckwheat should be avoided, because it lends a dry and chalky texture to dried breads. Maybe flax and some kind of pureed vegetable, such a cauliflower, could work.

[Soose]

What about soaked barley? Pearled? I like that just soaked and have been thinking it would be a good b'fast for me. (But my son hasn't been attracted to it.)

To make a "flour," is it sufficient to grind the grains raw, or must one soak the grains, sprout them, dehydrate them, THEN grind? What is the thinking on this?

Thanks, Soose

[HapENap]

I just made the best pizza crust. I tried various versions of flaxseed crust but didn't like the flavor. Try this:

Almond flour
Water
Italian Seasoning (basil, oregano, parsely)
Coconut oil

I don't have exact amounts cause I eyeballed it, but you basically want to mix all the dry ingredients and then add just enough water until it forms a dough.

I Loved how it turned out. I topped with sauce, yellow pepers, onions, marinated mushrooms (so good!), cashew nacho cheese.

[Revvell]

Oh good. Finally some potentially good pizza crusts. I've not found any I like except for Minh's and I don't have her recipe. :(

[joliepolie]

I really enjoyed this one from RawGuru...I just omitted the honey because I don't use it.

http://www.rawguru.com/recipe12.html

[JoyceH]

I just made the best pizza crust. I tried various versions of flaxseed crust but didn't like the flavor. Try this:

Almond flour
Water
Italian Seasoning (basil, oregano, parsely)
Coconut oil

I don't have exact amounts cause I eyeballed it, but you basically want to mix all the dry ingredients and then add just enough water until it forms a dough.

I Loved how it turned out. I topped with sauce, yellow pepers, onions, marinated mushrooms (so good!), cashew nacho cheese.

HapENap, You are an angel!! Thank you for sharing this! I've had a tough time with pizza crusts too. My husband and I just don't care for the ones with ground flax and/or buckwheat. Tastes too grainy and healthy. And we don't care for the flavors of either. So this sounds great with almond flour and coconut oil to bind it together! What a fabulous idea!! Thinking outside the raw box! :D

[CINDY A]

On the quick pizza crust what degrees do you turn your oven up to before you turn it off. Thank you in advance