GRIT Recipe Box: September/October 2010
Lawrence Hamilton, Oak Grove, Missouri, remembers an Oatmeal Pizza Crust (Whole Grain Pizza) from a booklet put out by Quaker Oats in the 1970s or ’80s. He can’t locate his copy and misses having a good and healthful pizza.
Quite a few readers knew exactly the right recipe to send. Cozetta Farley, Tulsa, Oklahoma, was one of many to send this recipe from The Quaker Oats Wholegrain Cookbook.
Whole Grain Pizza
3/4 cup ground oat flour, instructions below
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup vegetable oil
3/4 pound Italian sausage
2 cans (8 ounces each) pizza sauce, divided
2 cups mushroom slices
1 medium green pepper, cut into strips, if desired
2 cups (8 ounces) shredded mozzarella cheese
To make ground oat flour: Place 1 1/4 cups uncooked oats, quick or old-fashioned, in blender or food processor. Cover, blend about 1 minute, stopping occasionally to stir oats. Yields about 1 cup. Store in tightly covered container in cool, dry place for up to 6 months.
To make crust: Heat oven to 425°F; grease 14-inch round pizza pan; set aside.
Combine dry ingredients; add milk and oil. Stir with fork until mixture forms ball. Turn out onto lightly floured surface, knead about 10 times. With greased fingers, press dough into prepared pan; shape edge to form rim. Bake 12 to 14 minutes.
For topping: Remove sausage from casing; brown meat and drain. Add 1 can sauce; mix well.
Spread remaining sauce over partially baked crust; spoon meat mixture over sauce. Top with mushrooms, green pepper and cheese. Bake additional 10 to 15 minutes.
Variation: Substitute 3/4 pound ground beef for Italian sausage.