Pizza Dough: 3 Ways

One of our favourite things to do is host pizza parties! We use either white or wheat bread flour for our classic dough recipe. This time, we decided to experiment with our dough, using the same base recipe but changing up the types of flour.  We went to Bulkbarn, browsed the aisles and picked up three varieties of organic sprouted flour. All three pizzas were delicious! Here is a more in-depth review of each type of dough. Scroll at to the bottom of the page to find the standard recipe!

Fig & Goat Cheese Pizza with Homemade Spelt Crust

This is my absolute favourite pizza combination! First time trying it homemade and it was a big success.

Personal Size Mediterranean Pizza with Couscous Crust

Today was one of those days where pizza was constantly on my mind! After my 5:30 class, all I wanted was to get home and make a delicious pizza. Now, that would’ve been fantastic if we didn’t already have leftover cooked couscous.  I always find it difficult cooking something new knowing that I have leftovers sitting in the fridge, waiting to be used up. Since I was in desperate need of a pizza (only a slight exaggeration), I decided to attempt making a pizza crust with the couscous that I had. I was expecting the dough to turn out like my quinoa flax crackers however, since couscous is much less dense and fluffier; the dough was more like a humus consistency. Nevertheless, I pushed forward and the pizza turned out amazing!

 

Bruchetta Portobello Mushroom Pizza

Portobello mushrooms are versatile and make anything taste delicious. My favorite way to cook them is by using them as a "crust" or base for a pizza. For this recipe, I use my Fresh Homemade Salsa to add a special kick of flavor.