Fun fact of the day thanks to the 11am X-Weighted show:
Did you know that if you’re overweight in your teenage years you have an EIGHTY percent chance of staying the same in your adult years?
Proud to be, and confident I will always be, in that 20% that changes their life.
It’s Wednesday! … I think!?
Honestly, now that I’m back to “normal”… or whatever “normal” is for ME… my meals aren’t that exciting. But for my cheat meal Saturday I did whip up something I had been dying to try since I had seen it around blog land.
As soon as we got home from the Farmer’s Market I popped back to town, got the stuff I needed and immediately got to work.
I really really really wish I remembered where I found this crust recipe. I have re-googled and searched but have no idea. Opps. Bad blogger.
Regardless, here is the recipe I used. If anyone knows who to give credit to, please let me know!
Multigrain Pizza Crust:
- 1 1/3C warm water
- 2 1/4 tsp dry active yeast
- 1 tsp honey
Dissolve above ingredients until foamy.
- 1 1/2 c all purpose flour
- 1 c whole wheat flour
- 1/2 c cornmeal
- 1/2 c ground flaxseed
- 1 tsp salt
Mix dry ingredients and then add in water mixture. Turn out on floured (I used a mix of whole wheat and cornmeal) surfaced and knead for 12-15 minutes (… or the length of three songs on your ipod).
Once it’s kneaded, shape into a ball, toss it in a lightly greased bowl, cover and let rise 1 1/2 to 2 hours. (… on the warm stove helps it rise… apparently)
Meanwhile, roast a head of cauliflower, shred, add an egg, a cup of mozzarella and mix it all up. Press into a cookie sheet, sprinkle with italian seasonings and bake at 350 until crispy.
This make a pretty badass, bread like appetizer. Dipped in some plain old marinara sauce made this perfection.
After your two hour rising time is up, turn it out on a floured surface again and roll it out. Since I was planning on pleasing several different people/tastes I made two bigger crusts and one mini one.
After heating up the BBQ I tossed each crust on for 2-3 minutes. Once the top side started to bubble a bit and the bottom looked down I brought them back in the house, topped the grilled side with the goods, then returned them to the bbq until the cheese melted.
We had plain old pepperoni and cheese (… mostly for Griffin and my dad)
Then there was a bbq pulled chicken, mushrooms and some peppers with cheese for mom and Gillian.
… and then of course for me. A mini pizza with pulled bbq chicken, a ton of onions and peppers.
I actually only ate half of this. I was shocked. So much for a huge cheat meal.
I was a little worried about how the mutligrain crust would go on the bbq… and how the family would like it, but it was a hit!
It was a lot of time, but really not a lot of effort to make, so that’s winning in my books!
Have you ever tried grilled pizza?!