A personal account details how switching from refined flour to whole-grain varieties helped stabilize long-term blood sugar levels. The recipe shared combines four types of whole-grain flour—spelt, emmer, wheat, and rye—in equal parts for a homemade pizza dough, emphasizing a mix of fine and coarse textures. The process involves a hands-on kneading method with yeast, olive oil, and salt before adding toppings like tomatoes, mushrooms, onions, beef, and cheese. A creamy garlic-herb sauce made with sour cream, parsley, and basil completes the dish, offering a detailed guide for those interested in whole-grain baking.
Spring last year i got the message that my long term blood sugar levels was rising. Since then i've researched a lot and it's stabilized. The main thing is to stop using sifted/fine flour, use wholeground flour instead. I also bake bread this way, i use four types of different flour; Spelt, emmer, wheat and rye. I use 50/50 each of fine ground (still wholegrain) and coarse flour. For the pizza dough, i use 62,5 grams of each for a total of 500 grams. https://ibb.co/whzfbVny https://ibb.co/FLDs0k9G https://ibb.co/zhfrcPxx https://ibb.co/VYgJdQb3 https://ibb.co/TDrQbF44 So, on to the recipe: Dough: Flour of choice, 500 grams total Fresh yeast, 25 g Salt, preferably celtic sea salt, 5 g Olive oil, good quality, i recommend farchioni, 5 cl Water, 25 cl Topping ingredients: Tomatoes, 8 large Mushrooms, 7 medium size Onions, 2 medium size Beef, i used chuck since it's what i had, 400 g Cheese, cheddar and a norwegian brand called "ridderost", 400 g total Sauce: Sour cream, 2.5-3 dl (1 cup) Garlic, 4 cloves Parsley, 1 tbsp dried or one handful fresh, chopped Basil, 1 tbsp dried or one handful fresh, chopped Start off with the dough. Weigh up all the flour, mix it together. Weigh up salt and olive oil, prepare the yeast. Warm water to back of the finger temperature. Pour it into a steel or plastic bowl (glass can break). Put the yeast, oil and salt into it. Start whisking with a whisk until it's well mixed. Put one tablespoon of flour mix into it at a time while whisking, until about half is mixed in. Knock out the runny dough from the whisk, rinse it. Add half the remaining flour in and start kneading it with your hand(s). Keep using one hand until you got a firm dough, to lessen the work of rubbing dough off both your hands. When it's mixed, add the remaining flour, keep kneading. If the dough turns a bit too sticky after kneading for 5 minutes, add a little more flour. Keep doing this until it's kneaded for about 20 minutes. Find a large baking tray (30 x 40 cm). Pour 1 cl olive oil on it and rub it into it with your hand, also on the sides. Form the dough to a oval shape, place it on the trade and start pressing it outwards to the edges. This may take a bit of time, but take your time and press it uniformily on the surface. Put the tray into the oven and let it rest. Prepare the sour cream sauce. Prepare the herbs. Chop garlic very finely. Find a small pan, heat 2 cl olive oil in it. Bake the garlic in it for about 2-3 minutes. Let it temper for 10 minutes. Pour it into the sour cream with the herbs and stir well. Put back in fridge. Prepare ingredients. Cut tomatoes in about 8 mm thick slices. I find that regular shopped tomatoes, after slicing ends off, turns into 4 slices of this thickness which is perfect for this recipe. Finely dice tomatoes along the rim, cut once in the middle against the rim. Dice mushrooms to about 5 mm thickness. Keep them whole. Slice cheese thinly. Cut beef first in slices, then strips, then dice to small pieces, no more than 8x8 mm. Beef of chuck is a bit tough, so the smaller we cut it the better it cooks. Take the tray with dough back out. It should have risen a little bit now, with the amount of yeast, it rises a little bit but not too much. It still gets a nice and delicate consistency when cooked despite being wholegrain. Set oven to 250 C degrees. Let it get properly heated. I do not use the grill element. Cover with sliced tomatoes. Lay on the cheese. Sprinkle onions. Lay on the mushrooms, then the beef around the mushrooms. When oven has heated, put it in the center rack. Let it bake for about 25 minutes. It will rise a little bit more in the oven. When done, open the oven door and let it temper for 10-15 minutes. Slice and enjoy! ^^ I actually sprinkle spices onto the pizza slices. I use paprika or smoked paprika powder and freshly ground celtic salt. This along with the sour cream sauce, and pour a little bit of fresh olive oil on top. You won't get better chain order pizza than this. This is also a healthier choice. The pieces you don't eat, wait until room tempered, package them in greaseproof paper, put in fridge for 5+ hours, then in freezer. They are great to heat up in an airfryer! About 12 minutes on 180 degrees will heat them straight from the freezer. submitted by /u/Taurean6 [link] [comments]
