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This wheat berry crust is cooked at a low temperature for a long time to preserve the enzymes and other nutrients in the berries. This recipe will make 3 pizzas; you can reduce the ingredient amounts by one third, or make the full recipe and freeze the extra crusts for easy reheating. This is an excellent dessert for a picnic, brunch, or potluck; each fruit pizza serves 8. Making three crusts allows you to create different fruit pizzas with unique toppings. To freeze the extra crusts, put them (with their parchment paper) in a plastic freezer bag once the crusts have cooled.
A lot of the ingredients are optional. The only thing you really need is sprouted wheat berry paste. If you are out of eggs or butter, or cannot eat them for some reason, you can still make this crust (it will probably be drier or less flavorful, but still tasty)
- 1 cup dry Wheat Berries (I use Bob’s Red Mill)
- 3 eggs (optional)
- 3 TBSP butter (optional) & extra to butter the parchment paper
- 3 TBSP 100% Maple Syrup or Honey (optional, the wheat berries are naturally sweet)
- 1 tsp Vanilla Essence IF using Honey (optional, Maple Syrup is too runny with it)
- Whole grain (not “degerminated”) Cornmeal (optional, I use Bob’s Red Mill)
- 1/2 cup (1 stick) butter at room temperature
- 1/2 cup yogurt cheese or cream cheese at room temperature
- 1/4 cup 100% Maple Syrup or Honey
- 1 tsp Vanilla Essence IF using Honey
- Sprouting equipment (jar, mesh screen, canning ring, draining tub)
- Mini/small Food Processor or Blender
- Parchment Paper
- 9″ template (cake pan)
- Baking tray(s) to accommodate 3 x 9″ circles
- Spatula, spoon, or knife to spread
- Oven that will bake at 200F or lower.
- Medium mixing bowl
- Mixer with beaters
- 1 cup, 1/2 cup, 1/4 cup, TBSP and tsp measures
- Sharp knife to thinly slice fruit
- Sprout one cup of dry wheat berries and process (see Sprouted Grains & Legumes page)
- Add three eggs, three TBSP butter, three TBSP Maple Syrup or Honey, and 1 tsp Vanilla Essence (if using honey only; all these ingredients are optional); blend with wheat berry dough in the processor
- Prepare three 9″ circles of parchment paper; place circles on baking tray(s), rub circles with butter and sprinkle with whole grain (not “degerminated”) corn meal to “flour” the circles (butter and cornmeal are optional)
- Divide the pizza dough batter into three equal parts; drop “globs” of each part to its respective parchment circle.
- Using a spatula, gently smooth batter across the parchment circles until it is equally thick (as much as possible)
- Bake in 200F oven for about three hours. If you can bake it lower (170), do so but it will take longer (up to 5 or 6 hours perhaps). Test for doneness by three conditions: (1) if you have a keen sense of smell, you should already smell it baking; (2) a toothpick inserted will come out clean; (3) the crust will have shrunk in size and should look homogeneous in color and dryness.
- (Adapted from Modern Alternative Mama’s Cream Cheese Frosting in her Treat Yourself eBook) Make a fruit dip sauce by mixing the butter, yogurt cheese (or cream cheese), maple syrup or honey, and vanilla essence in a medium bowl with a hand or stand mixer. Spread sauce across cooled pizza crusts to desired thickness: you may have some left over.
- Finely-slice fruit or nuts and layer on your pizza. Here are some options:
- STAR-SPANGLED BANNER: chop a starfruit into thin slices and place on the pizza like pepperonis. Surround with blue berries.
- CAPTAIN AMERICA: place a single slice of starfruit in the middle and create concentric circles of blueberries and strawberries around it.
- YOU’VE GOT TO BE NUTS: slice figs, dates, walnuts and almonds to top your pizza
- GO BANANAS: concentric circles of thinly-sliced bananas and strawberries, with blueberries sprinkled on top.
- CHOCOBERRY: Add 1 TBSP non-alkali cocoa powder (I use Hershey’s) to 1/3 of the fruit dip sauce recipe (or 3 TBS for the entire recipe) and blend thoroughly. Slice strawberries finely and cover the chocolate “frosting” with them!