As you can tell from past posts, my family LOVES to make homemade pizzas. I am all about a quick Little Ceasers Pizza every now and then, but when I want something homemade and fresh, I love to make homemade pizzas for the family. I know many people shy away from making their own pizza dough, but I want to tell you how easy it is!! It is actually much easier than making bread or rolls. You just mix together the ingredients, let the dough rise for anywhere from 15-60 minutes and then roll out for your pizzas. You don’t have to worry about your dough rising the proper amount of time, because the idea of pizza crust is to have it nice and thin. In fact, looking at my pizza picture, you would hardly know there is crust at all–just how I like it đ Whether you want a thin crust pizza or a pan crust, this recipe is fabulous!!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 â 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 12â 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.
Did you use 3 cups of wheat flour and 11-13 of white flour or visa versa?
I am excited to try this. Have you ever used this dough for grilled pizza?
Sorry that was kind of vague. You will need 13-14 cups total. Of those 13 to 14 cups you can do whatever combination you want of white, wheat, bean, etc. I did 2 c. wheat and 11 c. white. Next time I would probably do 2 c. wheat, 1 c. white bean flour and 10 c. white.
Hope that helps đ
How long and at what temp to you cook the pizza? I can't wait to try this!
Sorry…I heat my baking stone (pizza shaped or rectangular)in the oven at 500 degrees for several minutes until it is pipping hot. I then roll out the dough and place on the stone (you could also use a cookie sheet). I then put the toppings on the pizza and then bake the pizza at 425 until the cheese is golden brown and the pizza crust is also browned and crusty–time will depend on the size of your pizza and what toppings you have on it.
Hope that helps đ
Hi, I'm a new subscriber and wanted to let you know how fun the bean series is. It's inspired me to buy more than just pinto, black, and garbonzos.
Sure, sauced beans are great, as are pureed bean dips, but sometimes when stretching meat as much as meat-loving hubbies will allow (hurray for dicing and shredding LOL), I'd like to add a bit more protein, not to mention fiber.
Beans can be cooked in half the time without soaking them if you use a pressure cooker.
I love your site, I tried to make this recipe over the weekend and ended up having to buy a new stove! The dough was rising in my KAF dough bucket with the lid on while sitting on my stove. The gas built up with such force it shot the lid off and shattered my glass top in the process. I never would have imagined it could do that. My dough and my stove were ruined. I will have to try this again with my new (and of course improved) stove.
What do you put on your BBQ chicken pizza?
Chicken, green onions, red onions, pineapple tidbits (optional), cilantro, mozzarella, bbq sauce, red bell pepper, and really anything you want đ