Sprouted Wheat Pizza Made on the Grill!

A few days ago I was really craving some pizza. It was about 90 degrees out. My kitchen does not have air conditioning. But, I do have a really nice ceramic charcoal grill, and some organic sprouted wheat flour to test out… Pizza time!

Now, I have recently discovered that I have a sensitivity to gluten. I find that I have more energy, less allergies and less brain fog without the gluten. Sprouted grain products do not seem to have the same effect on me. Sprouted grain products can be easier to digest, as the sprouting breaks down starches in grains to simple sugars so your body can digest them easily. So I stick with Ezekial bread for my sandwiches, because vegan gluten-free bread is expensive, hard to find, and usually tastes horrible.

Ok, back to the pizza.

First, I made the dough – here is the recipe:

Sprouted Flour Pizza Dough
2 1/4 cups lukewarm water
6 TBSP olive oil
3 cups organic sprouted flour
2 1/2 tsp Celtic sea salt
2 1/2 tsp raw honey
3 tsp dry active yeast
Optional: rosemary, thyme, basil or your herbs of choice

1. Place ingredients in a bowl (or stand mixer with dough attachment) and mix well.
3. Remove dough from bowl onto a floured surface and knead.
4. Coat the bowl with olive oil, place the dough back in the bowl and turn over once to coat with oil.
5. Cover the bowl with a dish towel and let it stand for 30 minutes or until doubled in size.
This makes enough for six personal size pizzas (about 12” diameter). If you have leftovers, form each portion in a dough ball, plop into a sandwich bag with a little olive oil, and freeze.

At this point you should light your grill and get it heated as high a temp as you can. You’ll want a pizza stone on the grill, heated and ready.

To make a veggie pizza, you’ll need to chop some veggies up and marinate in some balsamic vinegar and olive oil. I used portabella mushrooms, red bells and onions.

Cook your veggies on the grill first, I used a grillin’ wok & it took me about 10 minutes.
Once your dough is ready, form your pizzas and add toppings. I did mine with olive oil, garlic, olives and grilled veggies. My husband goes for the traditional crushed tomatoes and cheese.

Put each pizza on piece of parchment paper. Put the pizza with the parchment paper directly onto the heated baking stone on your grill. Once the crust is set, remove the parchment paper while trying not to burn your fingers! Cook until the pizza is done. Yummy – if you do this on a charcoal grill it will have an awesome smoky taste.

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