This is a novel new way of creating pizza crust. It’s nutty flavour is wonderful, particularly underneath milder toppings. When using barley flour with 4% beta-glucan content, three slices of pizza would contain over 3 grams of beta-glucan, enough to meet the required daily intake for lowering cholesterol.
- 1 cup (250 mL) warm water
- 1 tsp (5 mL) sugar
- 2 ¼ tsp (11 mL) quick rise yeast
- 2 tbsp (30 mL) canola oil
- 3 cups (750 mL) barley flour, divided
- ½ tsp (2 mL) salt
In a large bowl, mix together water, sugar, yeast, oil, 2 ½ cups ( 625 mL) of barley flour and salt. On a floured surface knead in enough additional flour (1/2 cup/125 mL) to make a soft dough. Place dough in a greased bowl. Cover and let rise for 1 hour.
Divide dough into two pieces. Roll out on a floured surface into two 12 inch/30 cm circles. Place on greased pizza pans, brush with oil and prick with a fork at 2 inch/5 cm intervals.
Bake in a preheated 325°F (165°C) oven for 10-12 minutes or until lightly browned.
To finish the pizza: Top baked crusts with pizza sauce and favourite prepared toppings. Bake at 400°F (200°C ) for 4-5 minutes. Cut into 6 slices each.
Yield: 2 – 12 inch/ 30 cm thin crust pizzas (12 in diameter)
Developed by: Dr. Nancy Ames, Research Scientist, Agriculture and Agri-Food Canada Photo courtesy of Agriculture and Agri-Food Canada