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multi-grain pizza crust

  • Author: Chris Dalziel
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 3 hours
  • Yield: 1 pizza crust 1x


An example of a multi-grain pizza crust.


  • 1 ½ tsp. yeast
  • 1 cup of warm water
  • ½ tsp. Celtic sea salt, coarse
  • 1 tbsp. coconut oil
  • 1 tbsp. ground flax seed
  • 1 tbsp. poppy seeds
  • ½ c. freshly ground rye flour
  • ½ c. buckwheat flour plus 1 tbsp. vital wheat gluten
  • 2 ½ cups of unbleached bread flour
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. tomato powder
  • 1 tbsp. cider vinegar
  • 1 tbsp. water


  • Dissolve yeast in warm water.
  • Allow the yeast to froth up.
  • Mix together yeast mixture, rye flour, buckwheat flour, spices, tomato powder, bread flour, seeds, coconut oil, and salt.
  • Beat well until the gluten starts of form strands.
  • Turn onto floured counter and knead well, till smooth and elastic or process for 5 minutes with your stand mixer using the dough hook.
  • Cover bowl and allow to rise until double in bulk, about 1 hour to 1 ½ hours.
  • Divide dough in half, and roll out thinly to the size of a 10 inch pizza pan.
  • Top with your desired pizza toppings and bake at 400 for 30-40 minutes or until pizza is done.

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