The Best Sprouted Pizza
~ Trim Healthy Mama Friendly ~
When you don’t want to wait for dough to ferment, this recipe is for you. It’s ready quickly in the case of accidentally forgetting to take something out for dinner and only realizing that at 4 p.m. (not that any of us have ever done that…). Sprouted pizza to the rescue! In under an hour, you can have pizza ready for dinner and no one will ever know. 😉
Check Out the Recipe Below…
The Best Sprouted Pizza
Ingredients
Ingredients:
- 3 cups of Sprouted whole wheat flour
- 1 tsp Raw Honey
- 1 tsp Sea Salt
- 2 tsp Dry active yeast
- 1 cup Water room temperature
- 1 tsp. butteB
- 1/2 lb Chicken skinless
- Sugar-Free Pizza Sauce
- Veggies of choice
- Sprinkle of Light Cheese
Instructions
Directions:
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Put the water, salt, and honey in a large bowl and stir together.
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Add in yeast and let sit for 5 minutes.
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Add in the sprouted flour and stir together.
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Add more water 1 tsp. at a time if needed.
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Once the dough is holding together, remove from bowl and knead together until moist and soft (about 5 minutes).
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Put the ball back into the bowl and cover with a dish towel for 30 minutes or until it’s doubled in size.
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Roll the dough out to fit your greased (with butter) pizza pan.
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Spread sugar-free pizza (or pasta) sauce on top and add your toppings (veggies and extremely lean or fat-free meat – chicken, turkey, ham, etc) and sprinkle lightly with light cheese.
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Bake for 12-15 minutes at 425.
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Serve & enjoy!
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Enjoy!
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Shared with permission from Meggan Larson.
Note: This recipe is an E for Trim Healthy Mamas.
Disclaimer: We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM-compliant to assist you on your journey.
6 thoughts on “The Best Sprouted Pizza”
Hi – This recipe along with everything else has a broken link in the emails, it says we are not permitted to view drafts. Last week’s did the same – just an FYI. Thanks for all your great stuff!
That is SO strange! We are working on this. Sorry about that!
~ Meggan 🙂
My family loves this recipe, we make it almost ever Friday. We enjoy it just as much at our old white flour version.
Us too! What a wonderful tradition.
~ Meggan 🙂
What size pan do you use?
Hey there Jennifer…
We use a traditional 12″ pan for cooking our pizzas, but it really depends on how thick you like your crust! 🙂 ~Angela