Friday, July 17, 2009

Oatmeal Pizza Crust


¾ cup warm water

1 pkg. (2 ¼ tsp) active dry yeast

½ tsp. sugar

1 Tbsp. olive oil

1 cup whole wheat flour

1 cup quick or old fashioned oats

1 Tbsp. Parmesan cheese

½ tsp. salt

In a mixing bowl, combine water, yeast, and sugar. Let stand until foamy. Stir in the rest of the ingredients and mix for 1 minute (a mixer with a dough hook works well). Cover and let rest for 15-20 minutes. With floured hands, shape dough into ball and press into pan. (You want to make it pretty thin, because it will rise a little more.) Cover and let rest 15 minutes. Bake at 450 for about 8 minutes. Remove from oven and top with your choice of pizza toppings. Bake for 10 more minutes until cheese is melted. Makes one pizza.

Note: To make ahead and freeze, just bake crust for 8 minutes, then cool and freeze. Frozen crusts may be topped with sauce/toppings and baked for 10-15 minutes.


Tyler and Kathryn said...

Can't wait to try this I have a great whole wheat pizza dough recipe that I use but this would have been nice for the Plum Goat Cheese Pizza I made the other day. So I found Vegetarian Nation randomly as I was clicking through a friend's blog and I clicked on her sister's and then clicked on yours (I do more than look at blogs all day I promise!). You're a dietician, LDS, and live a healthy life which caught my eye. Although I'm not a full vegetarian I tend to lean that way (about 5 out of 7 days a week) So it's great to get recipe ideas!

Tyler and Kathryn said...

My friend Nanette D has a blog and I was looking at her sister's (Haws family) and found yours. I still have 3 years of school left to become an RD and my husband has 3 years left to become a dentist so we will graduate at the same time!

Mitchell said...

I tried this about a week ago and it was a big hit and easy to make. I rushed through the steps a little and it still turned out great. In my opinion it was better the first day.

Marcie said...

I tried this for dinner tonight. Maybe it was my WW flour, but the one minute of mixing just wasn't adequate to produce the necessary gluten to make it nice and elastic-y. (I could have added additional gluten, but it didn't occur to me.) Plus, it didn't rise very much--almost as if the WW flour and oats made it too heavy. When I pressed it into the pan, it had a consistency not unlike cookie dough. My husband ate it but said he prefers my stand-by crust recipe--the one that came with my KitchenAid instructions!