Recipe: whole wheat flatbreads two ways

I was craving pizza when I came up with this. Pizzzzzzzaaaaaa.

I actually started thinking about this last night and suffered through the cravings for 24 hours. I even took notes about what I wanted on my pizza today and finally decided to make two!

So, I made whole wheat dough and split it in two pieces: eggplant + spinach and mushroom + tomato.

(You should have been a witness to the war in my head, screaming to “PUT EVERYTHING ON ONE HUUUGE PIZZA!”)

whole wheat pizza dough

  • 3 cups whole wheat flour
  • 2 1/4 tea active yeast (I hope that means one packet, because that’s what I used.)
  • 1 1/4 tea salt
  • 1 cup of warm water with 1 TBS light agave nectar mixed in (This was the sugar replacement I tried. It worked : )
  • tea crushed red pepper
  • tea mixed Italian seasoning
  • minced garlic clove
  • *The recipe I was working from also called for olive oil, which I nixed. I couldn’t taste the difference.

Mix the dry ingredients in the food processor and add the warm water through the tube until the mixture sticks together, looking a lot like “dough.” I had to add another dash of warm water to get the right consistency. Just watch for it.

Knead on a floured surface for two minutes.

About halfway through, I realized my pizza dough was boring. As I knew I wanted to make a really thin flatbread-like pizza without sauce (for engineering purposes), I couldn’t have a boring crust.

I stopped, chopped some garlic and added crushed red pepper and Italian seasoning. Better.

Place dough in a glass (or greased/sprayed) bowl for an hour.

Deflate and divide in two. Freeze one half. The one you’re using needs another 30 minutes to rest.

whole wheat pizza dough + flavor

whole wheat pizza dough + flavor

Roll the dough out very thinly and cut edges to create a large rectangle.

Grill on both sides for a few minutes until the dough has become a crust.

This next part is important.

Always have an extra propane tank.

Lest you have to finish your flatbread pizzas in the toaster oven. . .

Ideally, you would lower the grill temperature, add toppings and cook for 5-7 more minutes.

I also made a sauce duo, for dipping.

marinara and basil pesto, below

dueling dipping sauces

dueling dipping sauces

basil pesto

  • 1 cup packed basil
  • 1 clove garlic, minced
  • juice and zest of two lemons
  • tea red pepper flakes
  • salt and pepper
  • 1/2 cup plain unsweetened soymilk + 2 TBS nutritional yeast

The Happy Herbivore original recipe called for 3/4 cup soy yogurt, but I wanted to mess around with making a sauce and used the milk + yeast mixture instead.

It was very lemony — which I liked — and a bit odd, because of the nutritional yeast, which is exactly how a first try sauce should be : )

Eggplant & spinach and mushroom & tomato

Eggplant & spinach and mushroom & tomato

Delicious. Have a wonderful decision-filled night! : )

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