In this drought stricken desert we live in it is more important than ever to be water wary. I live in California where the surface and groundwater are at extreme lows and NASA scientists are saying we are on the brink of disaster, as in screwed. Sure it is important for all of us to save water at home but the fact is that agriculture and the cattle industry account for eighty percent of the water consumed in the state. So what is my point?
We are facing a new way of living soon as humans, it's kind of like the old way. When there isn't enough water to sustain the cattle and produce industry anymore what will we do?
The answer is I have no clue, but this crust is a blend of four different types of flour which provide a day's worth of nutrition, as opposed to regular wheat flour. If we can cut down on our trips to In and Out, maybe we can help take a step toward sustainable living. If not In and Out won't be there anymore anyway. Stay thirsty my friends, just not too thirsty!
Homemade Pizza Crust: 1 cup AP flour, 1/3 cup brown rice flour, 1/3 cup quinoa flour, 1/3 cup sorghum flour. Throw a few pinches of salt and sugar in your mixing bowl along with two tablespoons of REAL extra virgin olive oil and two tablespoons of active dry yeast. Hopefully you have a mixer with a dough hook, if not it's a good forearm workout. Slowly add a cup of warm water while mixing until all ingredients are firmly sticking together. Work it into a ball and set it in a covered bowl until the ball doubles in size. Punch it back down to a ball and wrap it in plastic wrap. I leave it in the refrigerator for a half hour. Spread a tablespoon of flour on a large cutting board and roll out the crust to your desired size and thickness. Bake the crust for two minutes at 375deg., remove, and pile your delicious toppings on. The three different flours provide a triple punch of protein that can replace red meat, and the flavor...bella!
Thanks for sharing the recipe and the pizza looks delicious! I can't wait to try this out!
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