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:
- 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.
- 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.
- 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
Easy to make sprouted flour pizza crust recipe to add nutrition and digestibility to your homemade pizza. Makes 2 – 13″ pizza crusts.
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
-
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.
-
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.
-
Brush circles with 2 Tbl of olive oil.
-
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.
-
Serve and enjoy!
-
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.
Brushing with olive oil when it’s being baked at 425?
Is that temp not too high for olive oil?
Thanks 🙂
Can i used 1/4 cup of butter instead of coconut oil? I’m not a fan of the coconut flavor.
Thanks!
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.
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?
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!)
Thank you!
Does anyone know where to purchase sprouted wheat berries? I would love to skip the sprouting and dehydrating steps before grinding my flour. Thanks! 🙂
thanks so much 4 that awesome link!
ok it might be good and healthy this way, but mozzarella and fresh herbs please i’m begging you….
Wheat is not genetically modified, it is hybridized. Very different things. Many foods you eat today are hybrids…
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!
What is the best sprouted flour to use that tastes the most like pizza?
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?