Kernza® Pizza Crust
Give your pizza crust a nutty, earthy twist by using Kernza® flour, a perennial grain with deep roots and a sustainable story. Kernza® not only adds flavor but also supports healthier soil, reduces erosion, and helps build climate resilience. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Stand Mixer
- Dough hook attachment
- Large Bowl
- Pizza stone or pan
Ingredients
- ¾ cup warm water between 100-110 degrees
- 1 packet active dry yeast (.25 oz or 7 g)
- 1 tbsp honey* sugar or brown sugar
- 1 ½ cup all-purpose flour*
- ½ cup kernza® or other perennial grain
- 1 tbsp olive oil plus more for the bowl
- ¾ tsp salt
- herbs* optional
Instructions
- In a large bowl stir together warm water, yeast, and 1 teaspoon of honey. Let the mixture stand until it is frothy and bubbles appear on the surface, about 5-7 minutes. If using a stand mixer, use the bowl from the stand mixer for this step.
- Once the yeast mixture is frothy, add flour, Kernza®, olive oil, 2 tsp of honey, and salt to the bowl. If using fresh herbs add those now.
- Using the dough hook attachment, mix on low speed for 1 minute. Increase speed to medium low and mix for 5-10 minutes. The dough should pull away from the sides of the mixer and form a ball around the dough hook. If it is still sticky, add additional flour 1 tbsp at a time until dough is smooth and does not stick to your fingers.This step can also be done by hand. Mix with a spoon until mixture is combined, then knead on a floured surface by hand.
- Once dough is smooth and springs back when poked, remove it from the bowl and place on a floured surface. Knead a few times and roll into a tight ball on the counter. Place dough in a large bowl coated with olive oil. Turn dough around in bowl to cover it with oil.
- Cover bowl with plastic wrap and let dough rise in a warm area until doubled in size, 60-80 minutes.
- Preheat oven to 450. If using a pizza stone, be sure to preheat it in the oven.
- Once dough has doubled in size punch it down and turn out onto the counter. Shape into large circle on a pizza pan, stone, or baking sheet. Start with a thicker rim around the outside edge and push gently outward from center to make a circle.
- Top with your choice of toppings and bake for 12-15 minutes until crust is golden brown.
Notes
Adapted from preppykitchen.com
Food Styling and Photography by Sierra Buchholz
Nutrition
Calories: 149kcalCarbohydrates: 27gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 292mgPotassium: 46mgFiber: 1gSugar: 3gVitamin C: 0.02mgCalcium: 5mgIron: 2mg
