Soaked Whole Grain Pizza Crust

[ahoney]

is it possible to use kamut or spelt flour in this recipe? as i cannot get the whole grains anywhere and cant use wheat? also what is dulse?

[judydawn]

I found this information ahoney, I daresay it is available in health shops.

Dulse seaweed is a natural treasure chest of goodness, with Vitamins A, B1, B2, B3, B6, B12, C, and E, and minerals like potassium, calcium, magnesium, phosphorous, chromium, iodine and zinc and trace elements.
Suggested Uses
Enjoy Dulse Leaf straight out of the bag, or sprinkle Leaf or Flakes in soups, stocks, stews, miso, stirfrys or savoury dishes. Alternatively, use to ‘salt' pasta or potato boiling water.

[Chelsea (Thermie Groupie)]

You can omit the dulse flakes if you can't get them.  I just add them to everything savoury because we don't use iodised salt and the flakes are a great natural source of iodine.

You could use wholemeal kamut or spelt flour in this recipe.

We use this recipe all the time and love it!  It does take a lot longer to rise than white flour dough though (and the rising is really important). 

[KarenH]

Hi Chelsea,
This sounds great - I would love to give it a go!  If we want a more "thin and crispy" base, would you let the dough rise at all? Also, do you think this would work on a pizza stone in a weber-type BBQ?
Karen

[Chelsea (Thermie Groupie)]

I have tried to use a pizza stone with this dough, but couldn't manage to slide it off the floured tray onto the hot stone.  The dough is a bit harder to work with than normal dough.

No you wouldn't have to let it rise at all.  We like thick pizza bases so I give it long rising times (until it really has doubled) with both rises.