Whole Lotta Pizza

As promised this is the post about a great whole wheat pizza crust that is totally GI friendly.  There is a full pizza recipe in the original book The GI Diet by Rick Gallop, but I say put what you want on it, last night I hope it with caramelized onions, mozzarella and parmesan cheese.  Delish.  Have a great holiday season.

Whole Wheat Pizza Dough
3/4 cup warm water
2 1/4 tsp active dry yeast (not instant)
1 1/3 cup whole wheat flour
1/2 cup wheat bran
pinch of salt
1.  Pour the water into a large bowl and sprinkle with the yeast.  Let stand for about 1o minutes
until frothy.  Stir in 1 1/4 cups of the flour, the wheat bran and salt until a ragged dough forms.  Let stand, covered for 30 minutes.  Place the dough onto a floured surface and knead it, adding more of the flour as necessary, just until it forms a soft, slightly sticky, dough.  Place in a greased bowl, cover, and let rest until doubled in bulk, about 1 hour.
2.  During the last 1/2 hour of rest get your toppings together.  And pre-heat the over to 425F.
3.  Once the dough has doubled punch it down and roll it out on a floured surface to fit at 12 to 14 inch round pizza pan.  Place the dough on the pan, stretching it as necessary to fit.
4.  Put on the toppings and back for about 20 minutes or until golden and crisp.
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