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Healthy Home Economist / Archives / Recipes / Grain Recipes / Sprouted Flour Pizza Crust

Sprouted Flour Pizza Crust

by Sarah Pope / Affiliate Links ✔

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Table of Contents[Hide][Show]
  • How to Source Sprouted Flour for Pizza Crusts
  • Sprouted Flour Pizza Crust Recipe
  • Sprouted Flour Pizza Crust+−
    • Ingredients
    • Instructions
sprouted flour pizza crust

China is credited with developing the method for germinating seeds many centuries ago.  On long ocean voyages, Chinese sailors used sprouted mung beans as a source of vitamin C for preventing scurvy. Vitamin C is produced in significant quantities when you sprout seeds and many other nutrients are increased substantially including the B vitamins and carotene.

Probably the best aspect about sprouting is that it renders the grain significantly more digestible as well as nourishing.

Phytic acid and complex carbohydrate molecules which cause intestinal gas are broken down.  Sprouting also inactivates aflatoxins which are carcinogens found in grains.

How to Source Sprouted Flour for Pizza Crusts

You have 3 options for obtaining sprouted flour in your home when you are ready to give it a go:

  1. Buy sprouted flour.  Buying already sprouted and ground sprouted flour is the easiest and quickest option.  See my Resources page for producers of quality sprouted grains of all kinds.
  2. Grind sprouted grain you purchased.   This is a good option if you have a grain grinder and want the freshest flour possible but don’t have time to do the sprouting yourself.  Again, my healthy shopping guide lists vendors of sprouted, unground grains.
  3. Sprout the grain yourself and then grind it.  This is the option that takes the most time and is the most economical. If you have the inclination to learn how to sprout yourself, you can learn what to do from the videos on sprouting flour I have filmed.

I would suggest that sprouted flour pizza crust be your first dish to try.  Making sprouted flour pizza crusts is easy, and it is fun to work the dough with your hands.  The kids can get involved with this task when you make pizza for dinner.

With all the toppings on top of the savory sprouted flour pizza crust, the slightly different but very enjoyable taste sprouted flour imparts to the grain will be less noticeable and easier to get used to for young eaters who notice any and all differences at the dinner table!

Sprouted Flour Pizza Crust Recipe

Backside Bonus: Sprouted flour is much more filling that unsprouted flour, so don’t be surprised if you can only eat one or two slices of sprouted flour pizza where you could eat more with an unsprouted crust!

If you would like to try other healthy pizza crust variations, this grain free recipe for almond meal pizza crust is delicious and simple to make. Just be sure the almond meal is properly prepared to reduce the digestive risks from anti-nutrients.

Or, you can try coconut crust pizza, which is also grain free. No special preparation is required for the coconut flour.

If you are simply avoiding wheat, try this recipe for gluten free pizza crust instead.

Tip: This healthy pizza makes a great lunchbox item that most everyone will enjoy!

sprouted flour pizza crust
3.75 from 12 votes
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Sprouted Flour Pizza Crust

Easy to make sprouted flour pizza crust recipe to add nutrition and digestibility to your homemade pizza. Makes 2 – 13″ pizza crusts.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Author Sarah Pope

Ingredients

  • 2 cups sprouted flour
  • 1/2 cup parmesan cheese shredded
  • 2/3 cup whole milk
  • 1/4 cup expeller pressed coconut oil
  • 2 Tbl extra virgin olive oil
  • 1 tsp dried basil
  • 2 cloves garlic crushed
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 2 tsp aluminum free baking powder
  • 1 tsp sea salt

Instructions

  1. Preheat oven to 375 F/190 C. Mix all sprouted flour pizza crust ingredients in a bowl with your hands until the dough pulls away from the sides of the bowl. Gather dough together with your hands and press into a ball.

  2. Knead dough in bowl 10 times to make smooth then divide dough in half. On lightly floured surface roll each half into a 13 inch circle. Place on pizza pan (use parchment paper to cover if you have only aluminum ones). Turn up edges 1/2 inch and pinch.

  3. Brush circles with 2 Tbl of olive oil.

  4. Bake sprouted flour pizza crusts for 10 minutes. Remove from oven and add add desired toppings. Try this easy, no cook pizza sauce. Bake for 5-10 minutes until it looks done.

  5. Serve and enjoy!

  6. Refrigerate any leftovers you may not have used. This pizza crust will last for several days in the refrigerator, and you can even freeze it if you desire to make pizza at a later date.

sprouted flour pizza with herbs
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Category: Grain Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (75)

  1. Tamaira Wagner

    Apr 7, 2013 at 3:50 pm

    Brushing with olive oil when it’s being baked at 425?
    Is that temp not too high for olive oil?
    Thanks 🙂

    Reply
  2. Mike

    Apr 6, 2013 at 9:28 pm

    Can i used 1/4 cup of butter instead of coconut oil? I’m not a fan of the coconut flavor.

    Thanks!

    Reply
    • Kerri

      Apr 7, 2013 at 7:47 pm

      If you buy organic expeller pressed coconut oil, there is no coconut flavor. I buy from Tropical Traditions and have been majorly impressed with everything I have bought. Hope this helps.

  3. Dana Burger

    Apr 1, 2013 at 11:32 pm

    I bought the Champion Juicer and grain mill used in the Healthy Home Economist’s videos on sprouting and grinding wheat. When I set my mill to grind as fine as it can, the flour is pretty flaky instead of powdery. I ran some through my food processor, which powdered it a bit more, but it is still a bit flakier than I’d like. Has anyone found a way to get a finer texture?

    Reply
    • Manang Kusinera

      Apr 6, 2013 at 9:47 pm

      Dana B., we use the Country LIving Grain Mill to grind thoroughly dried (using dehydrator) sprouted grains. We grind only the approximate amount we will use, and if there’s extra, we freeze. There is an adjustment to grind the grains coarsely or finely. I believe there are different plates for when grinding corn or beans or rice, but my husband knows more about that, as he is the one tasked with grinding (I guess he can’t trust me to use his expensive machinery…lol!)

    • Dana Burger

      Apr 10, 2013 at 1:56 pm

      Thank you!

  4. Jenny Anderson Henning via Facebook

    Jan 13, 2013 at 7:37 pm

    Does anyone know where to purchase sprouted wheat berries? I would love to skip the sprouting and dehydrating steps before grinding my flour. Thanks! 🙂

    Reply
  5. Cecilia Barnard via Facebook

    Jan 13, 2013 at 4:52 pm

    thanks so much 4 that awesome link!

    Reply
  6. Umberto Carrara via Facebook

    Jan 13, 2013 at 2:20 pm

    ok it might be good and healthy this way, but mozzarella and fresh herbs please i’m begging you….

    Reply
  7. An Organic Wife via Facebook

    Jan 13, 2013 at 2:16 pm

    Wheat is not genetically modified, it is hybridized. Very different things. Many foods you eat today are hybrids…

    Reply
  8. Ruth Heckbert Moquin via Facebook

    Jan 13, 2013 at 3:07 pm

    Wheat is not genetically modified in the true sense of the phrase. However, it has been bred to contain much higher amounts of gluten than what was “normal” wheat of times past. The bread of 200 years ago was much heavier and dense than what we see today. Probably a whole lot better for you as well!

    Reply
  9. Mom's Best Bets

    Jan 13, 2013 at 1:41 pm

    What is the best sprouted flour to use that tastes the most like pizza?

    Reply
  10. Jenny Anderson Henning via Facebook

    Jan 13, 2013 at 2:40 pm

    I looked at your resource page and of the three companies listed for grains, none of them offered sprouted wheat berries. Did I miss it somehow?

    Reply
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