I've been experimenting with sprouted grains. I find they not only taste better, but my GI tract has a greater appreciation for them as well. It is also thought that the grains may be more digestible when sprouted. So when searching for yet another GF pizza crust recipe, I came across this wheat based recipe from @natashaskitchen. I thought this would be a great place to start before attempting to make it with GF flour. I was hooked when I heard Natasha's explanation on the yeast. Most recipes call for too much---of course! After YEARS of trying different wheat crust recipes, THIS ONE IS IT! See her recipe and rationale for more insight. You will love this recipe. LINKIN.bio ⠀ ⠀ Yes, the sun dried tomatoes on the right half got burned...but now I know they need to be under the cheese. This was my test recipe and I learned a few things. First, don't overwork this dough! Follow Natasha's guidance exactly. This is the second pizza where I managed to handle the dough perfectly. The first pizza crust (not shown) was accidentally overworked and I could not stretch it into the right size. Second, I used @thrivemarket Sprouted White Wheat flour. Dan, pronounced it restaurant worthy! He wants this healthier dough on hand routinely. ⠀ This pizza had a brushing of olive oil, chopped garlic and fresh mozzarella cheese to top it. Next I might experiment with GF flours and see if I can get it close to this deliciousness. Any thoughts on flours to use to make this GF? Let me know!⠀ #pizza #homemadepizza #sproutedgrains #sproutedwheat #rdnsofinstagram #functionalfood #ancientgrains #healthier # https://www.instagram.com/p/CEMgWv6DYEf/?igshid=1sv6g3tjf39fb
