Rye Pizza Dough

Ok - here is my Rye Pizza Dough recipe.  If you leave out the wheat germ it is completely wheat free - I haven't tried it without the wheat germ because I like the health benefits of it.  It's quick and easy so enjoy...

What you need:

1 3/4 cups of rye flour
2 tbsp 100% untoasted wheat germ (might not need it)
1 tsp salt
2 tsp stevia (or sugar/sugar substitute)
1 tsp or packet of dry active yeast
2/3 cup water
1 tsp olive oil


Process flour, wheat germ, salt, stevia and yeast in a food processor until mixed.  combine water and olive oil either on the stove or in a microwavable glass measuring cup.  Warm up the liquid to between 120 and 130F.  With the processor on gradually pour the warm liquid through the feed tube - you might need a little more or a little less water so watch carefully.  Once the dough forms a ball, process for 1 minute to knead.  Transfer dough to a lightly floured surface or bowl and cover with plastic wrap.  Let rest for 10 -15 minutes.  Great time to clean up the little mess and prepare what you want on your pizza.

Preheat over to 450F.  Roll out dough on a lightly floured surface.  This dough is usually fairly sticky and I have found it best to roll once, flip over and roll again etc until desired size and shape.  Once rolled out place on pizza pan and crimp edges.  Place in oven for 10 - 15 mins until crust is cooked but not crisp.  Add toppings as desired.  Place back in the oven for 10 mins until crust is crisp and toppings are cooked/melted etc.

Enjoy...