Pizza Dough with Pureed White Beans
By Julie Van Rosendaal
on August 03, 2010
Feel free to use some whole wheat flour as well if you like, or add a tablespoon or two of ground flax seed along with the flour.
1 cup (250 mL) white kidney or navy beans, rinsed and drained (half a 19 oz/540 mL can)
1 cup (250 mL) warm water, divided
2 1/4 tsp. (1 pkg.) active dry yeast
1 tsp. (5 mL) sugar, honey or maple syrup
3 cups (750 mL) all-purpose flour, plus extra for kneading
2 Tbsp. (30 mL) canola or olive oil
1/2 tsp. (2 mL) salt
1. Put about half the water into a large bowl and sprinkle with the yeast and sugar (or honey or syrup). Let stand for about 5 minutes – the mixture should get foamy. (If not, toss it and get some fresh yeast – either it was old and expired, or the water was too hot and killed it.)
2. Put the beans into the bowl of a food processor along with the rest of the water and pulse until smooth. Stir into the yeast mixture, then add 2 cups of the flour along with the oil and salt; stir until the dough comes together. Add more flour until it’s too stiff to stir, then turn out onto a floured countertop and knead, incorporating more flour if it’s sticky, until the dough is smooth and elastic. It should take about 5 minutes.
3. Return the dough to the bowl (if you want, wash and dry it and add a slick of oil; it isn’t necessary since you’ll be pulling it out and rolling it anyway), cover with a tea towel or plastic wrap and let rise for about an hour, until doubled in size. (If you want to slow the rise, put it in the fridge overnight or for several hours during the day.)
4. Divide the dough in half or thirds; you should have enough for two 10” pizzas. (You could stretch it to three, if you want a thin crust.) Dough can be covered and refrigerated for a day, or wrapped tightly in plastic and frozen for up to 6 months; thaw on the countertop before using.
PER SLICE (based on cutting into 16 slices):
121 calories, 2.1 g fat, 3.6 g protein, 21.8 g carbohydrate, 2 g fibre
By Julie Van Rosendaal|
August 03, 2010