Now…the best part about this dough is that it has THREE cups of pureed white beans. How cool is that?? I was sent a link from a reader to a website that had a recipe for bean dough, but I think mine is even a little better (in my humble opinion). I also added some bean flour and wheat flour to the dough to make it even more healthy. If you want a traditional all white pizza crust, stick with just the pureed beans–both ways are delicious. The great thing about this dough recipe though, is you get the white and fluffy texture of white dough, with the health benefits of adding beans. Remember..for every ONE cup of beans it gives you 12 grams of fiber, 14 grams protein, and nearly all 9 essential vitamins and minerals your body needs for proper health. Compare that to your bleached all purpose pizza dough! SOOO cool!! Enjoy.
- 4 c. warm water
- 4 T. yeast
- 2 c. of pureed white beans (puree cooked beans with some of the 4 c. of water from recipe if they are too thick to puree until smooth)
- 1/4 c. sugar or honey
- 1/3 c. canola or olive oil
- 3 t. salt
- 13-14 c. flour (plus a little more for rolling out)--I used 2 c. of the 13-14 wheat flour and it was just right. You could also use 1 or 2 c. of white bean flour as well if you would like to be extra healthy! (You will use 13-14 c. of flour (bean, wheat or white) TOTAL for this recipe)
- Put the water into a large bowl (or mixer bowl) and sprinkle with the yeast and sugar. Let stand for about 5 minutes – the mixture should get foamy. Put the beans into the bowl of a food processor and pulse until smooth (if the beans are too thick, you can add some of the water/yeast mixture to soften them up). Stir the beans into the yeast mixture, then add 2 cups of the flour along with the oil; stir until the dough comes together. Let the dough rest for 5-7 minutes and sponge. Then add the remaining flour to the dough until the dough is soft and smooth, but not stiff. Depending on how much wheat and/or bean flour you add to the dough, will determine how many cups you will need (with wheat flour you generally need less white flour) Once the flour is mixed into the dough, add the salt and then let it knead for 5 minutes on low speed (or knead by hand)
- Cover the dough and let rise for about an hour, until doubled in size (if you don't have a complete hour-that is okay, just let rise as long as you can). Divide the dough in fourths; you should have enough for four 12” pizzas (or more if you like your crust more thin) Dough can be covered and refrigerated for a day, or wrapped tightly in plastic and frozen for up to 6 months; thaw on the counter top before using.