- 1 tablespoon baking yeast
- 1 teaspoon sugar
- 1 cup very warm water (105° to 115°)
- ½ cup rolled oats
- ½ cup whole wheat bread flour
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1½ to 2 cups unbleached white bread flour
Combine the yeast with the sugar and warm water in a large mixing bowl and set aside until bubbles rise to the surface.
Whirl the oats in a blender or food processor until they are the consistency of coarse flour. When the yeast is thoroughly dissolved and frothy, about 7 to 10 minutes, add the oat flour, whole wheat flour, oil, salt, and enough of the white flour to make a stiff dough. Turn out onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic, adding the remaining flour as needed.
Lightly oil or spray a large bowl. Place the dough in it; turn it once to coat, cover it with a damp towel, and allow to raise in a warm spot for about 30 minutes, or until doubled in size. While the dough is rising, prepare the toppings.
When the dough has doubled in size, preheat the oven to 450°F and prepare a 12-inch pizza pan with cooking spray or oil.
Punch down the dough, turn it out onto a lightly floured work surface, and knead for about 1 minute. Using your hand or a rolling pin, stretch the dough into a large circle. Place the dough on the pizza pan and continue stretching it until it covers the pan. Using your hands or a rolling pin, stretch the dough into a large circle. Place the dough on the pizza pan and continue stretching it until it covers the pan. Using your fingers, make a slightly thicker edge of crust around the perimeter of the pan. Very lightly spray or oil the dough and allow it to rise in a warm place for 10 minutes. Evenly spread the topping of your choice on the dough, top with the grated cheese, and bake for about 15 minutes, until the dough is golden brown and the cheese is melted.
Makes one 12-inch pizza crust; serves 4
Moosewood Restaurant Low-fat Favorites (1996, Vegetable Kingdom, Inc.) *instructions slightly modified from version in cookbook*
