Fiber Fueled Sourdough Pizza Crust

 

Everyone loves pizza, but you will love it even more with a homemade sourdough pizza crust that you know has high-quality ingredients. Plus, when was the last time you could count even 1 Plant Point in your weekly pizza indulgence! I consider this a win-win anyway you look at it.

What you'll need ¼ cup sourdough starter discard (see pg. 314) ¼ cup whole-wheat flour 1¾ cups all-purpose flour 1 teaspoon kosher or fine sea salt 1 tablespoon olive oil

How to make it 1. In a large bowl, place the sourdough starter, whole-wheat flour, all-purpose flour, salt, olive oil, and ¾ cups of water. Use your hands to mix until fully incorporated. It will be shaggy, though if the mixture is too wet, add a little more flour. If too dry, then add in a teaspoon or two of water at a time. Cover the bowl and place in a warm location to ferment for 10 to 12 hours or overnight. 2. When batter has fermented, or the next morning, perform a series of stretches and folds. Lightly wet your hands to prevent the dough from sticking, then gently pull one side of the dough up and over itself, then turn the bowl and repeat with all four "corners" of the dough until you’ve completed the circle. At this point the dough is ready to bake or you can place it in the fridge for up to 36 hours. 3. Remove the dough and place on a lightly floured surface and let rest for 30 minutes. 4. Using lightly floured hands, shape the dough into a ball. From here, shape into pizza crust (I prefer using a rolling pin) and use in your favorite recipe. If you make this crust, feel free to tag me @theguthealthmd so I can enjoy it with you!