Barley Pizza Crust

Canadian food, Canada grain, barley, beta-glucanThis is a novel new way of creating pizza crust. It’s nutty flavour is wonderful, particularly underneath milder toppings.   When using barley flour with 4% beta-glucan content, three slices of pizza would contain over 3 grams of beta-glucan, enough to meet the required daily intake for lowering cholesterol.

  • 1 cup (250 mL) warm water
  • 1 tsp (5 mL) sugar
  • 2 ¼ tsp (11 mL)  quick rise yeast
  • 2 tbsp (30 mL) canola oil
  • 3 cups (750 mL) barley flour, divided
  • ½ tsp (2 mL)  salt

In a large bowl, mix together water, sugar, yeast, oil, 2 ½ cups ( 625 mL) of barley flour and salt.  On a floured surface knead in enough additional flour (1/2 cup/125 mL) to make a soft dough. Place dough in a greased bowl. Cover and let rise for 1 hour.

Divide dough into two pieces. Roll out on a floured surface into two 12 inch/30 cm circles. Place on greased pizza pans, brush with oil and prick with a fork at 2 inch/5 cm intervals.

Bake in a preheated 325°F (165°C) oven for 10-12 minutes or until lightly browned.

To finish the pizza:  Top baked crusts with pizza sauce and favourite prepared toppings.  Bake at 400°F (200°C ) for 4-5 minutes. Cut into 6 slices each.

Yield: 2 – 12 inch/ 30 cm thin crust pizzas (12 in diameter)

 Developed by: Dr. Nancy Ames, Research Scientist, Agriculture and Agri-Food Canada  Photo courtesy of Agriculture and Agri-Food Canada

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Author: Anita

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