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Miniature Multigrain Pizza Crusts

December 16, 2010


These are good.

Gorgeous multigrain miniature pizza crusts made with whole wheat flour, quinoa, oats, barley flakes, sesame seeds, poppy seeds and flax seed, that are partially baked and waiting to be topped with all sorts of delicious things!


I found the recipe for these fantastic pizza crusts over at Cheeky Kitchen (she also has some wonderful ideas for topping your pizzas)


Multigrain Pizza Crusts (recipe from Cheeky Kitchen)

  • 1 1/2 c. hot water
  • 1 T. yeast
  • 1/3 c. olive oil
  • 1/2 c. Coach’s oats (I didn’t have these…I used barley flakes instead.  I’m thinking that old fashioned oats would suffice)
  • 1/4 c. quinoa, uncooked
  • 1/4 c. flaxseed
  • 2 t. salt
  • 1 egg white
  • 2 c. whole wheat flour
  • 1 T. poppy seeds
  • 1 T. black sesame seeds
  • 1 T. chopped, dried onion

 In a large bowl, dissolve yeast into water.

Add olive oil and egg white, then add remaining ingredients, mixing in just enough flour to make the dough pliable.  You want the dough to be a bit sticky but not TOO sticky!

 Knead until elastic. Drizzle with olive oil, cover loosely with a tea towel, and allow to rise until double in bulk.

Press small portions of the dough into miniature size pizza crusts and place onto a well greased cookie sheet.

 Rise for 20-30 minutes, then bake in an oven heated to 400 degrees just until cooked (but not browned), about 5-6 minutes.

Top with desired toppings then return to oven to finish cooking.


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