Thanks to my friend, wife and momma of 9, Trish Figgers for this awesome recipe!
Check out her radio interview with me and some other of her yummy recipes for large families.
My children will eat their spinach with smiles if it’s wrapped up in a delicious whole-grain pizza crust! They even get a kick out of the green color (ala Dr. Seuss) and every one I have served this too (many, many people) said they *cannot taste* the spinach in the crust. So, it’s a win-win for us. Spinach eaten with gusto and everyone loves homemade pizza.
Trish’s Green Pizza Crusts 
(c) 2005 Trish Figgers
Used by permission
Makes 2-5 pizzas
Trish’s Green Pizza Crust/French Bread/Garlic, Herb and Cheese Bread
Mill 5-6 cups of hard (white or red) wheat, or Kamut berries in the WonderMill or Wonder Junior Deluxe.
Heat 3 cups water to about 110 degrees. Pour into a mixing bowl.
Add 1 Tablespoon each of salt, unrefined sweetener and extra virgin olive oil plus 1 (10-oz) box of chopped frozen spinach (or equivalent – about a cup of cooked, chopped spinach) that has been defrosted (For green crusts, puree spinach first. For speckled crust, just drop it right in).
Mix and add about 6 cup flour, then add 1 1/2 Tablespoons of yeast and 1/4 to 1/2 cup* vital wheat gluten (optional). Add enough additional flour to make a good dough which clears the sides of the bowl.
*Use the lower amount of vital gluten for pizza crust and the larger amount for French bread/rolls.
Knead 5 minutes. Allow to rise for 10 minutes or longer.
For thin crust:
Roll out, top as desired and bake at 450 degrees for about 12 minutes or until cheese starts to brown.
For thick crust:
Roll out, top as desired and bake for about 12 minutes or longer, until cheese starts to brown.
Note: You can prebake, after piercing crust with a fork, for about 5 minutes, then proceed with topping or freeze for later use.
Recipe doubles well with or without doubling the amount of spinach.
Makes about 5 thin crust pizzas or 2 large or 3 small loaves of French bread.
When making French bread, bake at 450 degrees for about 15 minutes or until browned to your liking. Or you can underbake (10-12 minutes instead of 15) and use as “brown and serve” buns, baking again when ready to serve at 450 degrees for about 10 minutes.
For garlic, herb, and cheese bread:
Baked in- before rolling up loaf, spread with butter, sprinkle with garlic powder, oregano, sweet basil, parsley, and Parmesan cheese, then proceed with rolling.
Traditional:
Slice bread and spread with butter mixed with spices/cheese. Wrap in parchment, then foil and bake at 450 for about 10-15 minutes or until butter is melted and bread is warm. If you leave the foil open at the top the crust will crisp nicely.
B’Teavon! (Bon Appetit!)
