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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 meal for a single person or family; feeds up to 6. Making three crusts allows you to create different 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
- Whole grain (not “degerminated”) Cornmeal (optional, I use Bob’s Red Mill)
- 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.
- Sprout one cup of dry wheat berries and process (see Sprouted Grains & Legumes page)
- Add three eggs and three TBSP butter (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 onto their respective parchment circles.
- 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.
The pizzas are cooked on-at-a-time with toppings on a very high heat for a very short time so the crust doesn’t have the opportunity to bake, preserving the enzymes (i.e. the toppings absorb most of the heat)
- Add pizza sauceto top of Wheat Berry Pizza Crust, followed by meat or other toppings, followed by cheese (so the cheese is on the top). Try to grate your own cheese from a block of mozzarella; bagged, grated cheeses contain way to many ingredients including colors and anti-caking agents. You only need to pay for one ingredient: CHEESE!
- Take one Pizza off baking tray and place on top rack in oven, under the broiler.
- Broil pizza on high for 3-4 minutes, rotating 90 degrees after 2-3 minutes for even browning.
- Remove Pizza from broiler carefully by sliding it onto a tray with your oven glove.
- Repeat steps 1-4 for the other pizzas