With this simple and tasty Sprouted Wheat Pizza Crust recipe, you’ll want to make pizza every night! Crisp on the bottom and chewy in the middle, or stretch thinner for a wonderfully crisp thin crust. Sprouted wheat flour has a rich and subtly sweet flavour, complimenting any of your favourite toppings. In the pizza pictured, we opted for something a little different as a base – homemade butter chicken sauce. We complimented it with sauteed onions, red peppers and lots of cheese.
Sprouting wheat enhances taste, texture and digestibility. It also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat.
10 thoughts on “Sprouted Wheat Pizza Crust”
Can the dough be frozen?
Yes the dough can be frozen after it has risen and is ready to use. Freeze in an airtight bag and thaw overnight before making the pizza.
Is it best to cook this pizza on a stone or backing sheet/oven rack?
Hi Jon,
I’ve tried both a stone and regular baking pan and they both work well, so it’s really up to personal preference.
I found that using 3 cups was too much flour and I could barely mix it. Is that possible? Should I have started with a smaller amount? Is sprouted wheat flour different depending on its source?
Hi Karen,
Yes, sprouted flour can vary among brands/sources (sprouted, dried and milled using different methods) and this recipe was formulated specifically for our brand of flour. It’s also easy to accidentally add too much flour when measuring in cups, it’s best to spoon flour into the measuring cup and sweep off excess rather than scooping with the cup as that can pack the flour down. Next time, try starting with 2 ½ cups and add the last ½ cup a little at a time until you reach the consistency you want.
Can the sifted wheat flour be used for this recipe?
This recipe is with whole grain flour which generally requires more water than sifted flour. Sifted can be used but you may need to experiment a little with how much water you use.
Do you have any recommendations for baking sprouted wheat bread items at high altitude (~7000 feet)? I’ve been here for over 30 years and know (with non-sprouted flour) to always use less leavening (or increase flour and liquid–sometimes both!) and often increase baking times. But is there anything special about proofing times and temps? My breads are still coming out more dense than I would like, and I suspect the proofing times and/or temps are off. (The pizza dough comes out nicely, however–with a bit less yeast and a bit more liquid.) Thanks for any experience anybody can give!
Great recipe! Quick to make, and easy dough to knead.