When my family went on a low carb high-fat diet I tried and tried to make a yummy pizza crust my kids would eat. I tried almond flour, coconut flour, eggs, cauliflower and never got the thumbs up from, my kids and husband. Undaunted I kept on trying with the faith that one day they would be picking the crumbs off their plates. After experimenting for two years, I came up with this sprouted rice pizza crust that is now a much-loved staple in our family.

Why Sprout?
Un-sprouted grains have an anti-growth enzyme in them that can make them hard to digests and less nutrient rich. Sprouting overrides the anti-growth enzyme and the grains’ growth process begins. This deactivation of the anti-growth enzymes leads to a more nutrient-dense grain (more vitamin C, folate, and minerals like iron and protein). As the root gets longer it “eats” up the carbohydrates in the grain resulting in a reduction in carbohydrates. Finally, it is believed that the soaking, sprouting and the rinsing involved might help reduce the pesticide or chemical load in non-organic grains.

Are There Any Risks involved in sprouting grains?
The moist environment involved spouting grains can also facilitate bacteria growth. So there can be a risk involved in eating raw sprouted grains. However, cooking sprouted grains will kill any potential bacteria.

Following these recommendations reduces the risk of this happening.

• Rinse, rinse and rinse again! (We rinse our sprouting jars three times a day)
• Use sprouting jars that have mesh lids so that the grains are not touching cloth.
• Never eat if even just one grain in the jar is moldy (throw the whole jar out)

Kathleen Sprouted Rice Pizza Crust
Sprout Your Rice
Soak rice overnight in a sprouting jar. The drain and rinse 3 times a day for 2 two 4 days.

Sprouted Rice Pizza Crust Recipe
– 3 Eggs (or four egg yokes)

– 1/4 cup water  (you may need to add more water to ensure mixture moves well in your high-speed blender)

– 3 tablespoon oil (ghee or refined organic coconut oil that does not have a strong coconut taste)

– 1 teaspoon apple cider vinegar

– 1 large parsnip peeled and chopped up

– 2 1/2 heaping cups sprouted rice

– 1 tablespoon chia seeds

– 1/8 teaspoon Himalayan salt

– 1/2 teaspoon baking soda

Put liquids in first. Mix in high-performance blender (such as Blendtec) that will evenly blend the rice into the mix. Mix until mixture is smooth and there are no more rice kernels.

Please note, you may need to add more water to ensure mixture moves well in your high-speed blender. This will depend on how sprouted the rice is and how recently you rinsed the rice. Very sprouted rice is super easy to liquify and rice sprouted only a day is harder to liquify and will require more liquid to mix well. Also making sure the parsnip is in small chunks and pulsing the blender can help get things moving.

Place silicone baking sheets on your baking trays. Pour batter onto sheets. Spread into pizza crust shape and desired thinness (thin crust works best). Please note the silicone baking sheets are essential as they allow thin-crusted pizzas to be moved off of the baking trays easily, keeping the crust intact.

Bake in an oven at 350 degrees for 20 to 25 minutes until edges of pizza crust are crispy.

Add sauce and toppings and bake. You no longer need to bake on the silicone sheets as by this point the crust holds together well.

* Some coconut oils have a very coconutty taste to them which can add coconut taste to the crust that my family does not like. We use refined organic coconut oil which we find does NOT have a coconut taste to it. My favorite flavor in the pizza crust is to use Ghee. Butter just makes thing taste so good.

Sprouting jars                                                 Sprouting How To

               

         

Silicone baking sheets                                      Blendtec