Wednesday, June 22, 2016

Pizza Crust with Agave

Yay!  I finally found a pizza crust my Sophie can safely eat!  Even though she cannot eat sugar or honey, she can eat agave.  Confusing to wrap your brain around because it is all sweet.  It's complicated!  I've had to change how I cook these last few years since her sucrose intolerance diagnoses.  If you see me in the grocery store I will probably have my nose in a label.  If you enjoy pizza, you will enjoy this crust.  It does take 1 hour to rise and 2 hours in the fridge, but it can be made up to 24 hours in advance and left in the fridge until you're ready to use it.  This crust has an awesome crunchy bottom due to rolling it out in cornmeal.  The kids piled on cheese and pepperoni and I piled on the veggies.  Enjoy :)

1 pkg. dry yeast
1 1/2 cup lukewarm water (110 degrees F)
1 1/2 cup whole wheat white flour
2 cup all purpose flour
1 TBSP olive oil
1 TBSP agave (or honey)
1/2 tsp salt
2-3 TBSP corn meal

In small bowl dissolve yeast in warm water.  Set aside.

In stand mixer add all flours, oil, agave, salt and dissolved yeast mixture.
Mix with dough hook until it forms a ball.  If it is dry you can add warm water until a nice ball forms a tablespoon at a time (depends on weather if you will need it)

Place dough in large greased bowl.  Cover with a clean towel or plastic wrap and set in a warm spot on your counter for 45 minutes, or until doubled.

Knead for a few minutes.

Cut in 2 pieces (this will give you 2 10 inch pizzas).  Place back in bowl, cover, and place in fridge at least 2 hours and up to 24 hours.

Preheat oven to 450 degrees.
Roll dough into 2 10 inch pizzas on a counter dusted with cornmeal.  Place on baking sheet or pizza stone.  Top with sauce, cheese, or any other toppings of your choice.  Bake 10-15 minutes, or until golden brown.

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