Are you crazy about pizza? And what do you do now, if you decide to change your whole diet and in the future to dispense with white flour … Do without it? Definitely not! Instead, you throw everything over the pile and bake pizza in the future with wholemeal flour. And then you pack a lot of good things on it. Spinach, so you can eat enough vegetables. In addition, some feta as a source of protein and a few walnuts on top for that extra something. Finished is the whole wheat pizza with spinach, feta and walnuts. Certainly not unhealthy and delicious!
Low carb? No thanks!
As long as I can remember, I have always had to pay attention to my food to not increase, on the other hand, I can take off with some discipline again. Unfortunately, I just like to lose it. Who does not know it, they say they do more sports and two weeks later, everything is forgotten, because the stress of the exam preparation is too big. At the beginning of the year, however, I decided to break this vicious circle once and for all. I do not have diets and I really tried. It’s just not mine, I like noodles and pizza just too much and pizza with a cauliflower bottom is simply not pizza for me. Nevertheless, I tried. After all, there were no carbohydrate-rich foods in the evening for a full ten days. Unfortunately I can not eat Zoodles seven days a week – even though I love to eat them. So I changed my mind. Carbs are allowed on the plate, but as far as possible, no white flour is left on the table. Only whole grains and no refined sugar .
Currently this seems like the right way for me. But unfortunately also means that you have to go through with it. But should be bearable, right? 😉
And before I leave out now, why you can never lose weight with diets and calorie counting is stupid, I’ll give you the recipe 🙂 Okay, before maybe a few tips and tricks!
Whole wheat pizza with spinach, feta and walnuts
Whole wheat flour is a bit tricky, at least when it comes to pizza. It has much more healthy fiber than conventional flour, but also less gluten (sticky protein). But gluten is exactly what makes the dough elastic and later makes these beautiful large pores possible.
Therefore, I did not develop my first wholegrain pizza dough in the direction of the largest possible pores, but decided that first a crisp soil is important. Do not worry at this point, I’m already working on another dough with wholemeal spelled flour [ CLICK ]. It has really nice pores and is more reminiscent of an Italian pizza dough.
But back to this dough. He is super to process. Normally, I’m not a roll-out friend, but here you can play as many roles as you want 😉 So perfect for beginners! And he gets crispy crispy on the ground.
Fortunately, a good pizza does not need much toppings. Usually a thin layer of tomato sauce, or in my case quite finely minced tomato pulp (Polpa) is enough. At least that is currently my favorite. Just pass also easily passed tomatoes (Passata), with only a small pinch of salt. More is not needed as a basis.
Then there are still hand-crumbed feta cheese, some spinach – with me usually thawed TK spinach with whole leaves, as it is simply a matter of luck to get fresh spinach and I just eat it too often – and, of course, roughly minced walnuts. And zack it goes into the hot really well preheated oven 😉
If you want, you can of course also use fresh spinach. Blanch this then but briefly, so in boiling water, about 60 seconds and infused in ice-cold water. Lastly, express carefully.
That was it again.
I wish you a wonderful start to the new week and have fun baking pizza ♥
All the best
PS .: Contrary to my plan, I am currently unable to provide the recipes as a PDF. But I hope that I will finally have time for this weekend. 🙂
- 250 g whole wheat flour
- 1.5 tsp dry baking yeast (corresponds to 3 regular conventional teaspoon)
- 1 tsp honey
- ½ tsp salt
- 1 tbsp olive oil
- 160 ml of lukewarm water
- Mix 4 – 5 spoons of Polpa (minced tomato puree) with a pinch of sea salt, alternatively Passata
- 200 g feta cheese or shepherd cheese (which tastes better)
- 250 g of thawed TK spinach
- 1 handful of walnuts – roughly chopped
- Polenta (corn semolina)
- Mix water, honey and yeast together in a bowl, then add half of the whole wheat flour (125 g) and stir well. Cover with a damp cloth or cling film and let it rest for about 30 minutes in a warm place (about 30 ° C – 32 ° C) until the dough throws bubbles.
- Put the remaining flour, olive oil and salt in a mixing bowl, add the dough and knead for 10 minutes to a smooth dough. Make the dough round on a lightly floured work surface, place in a lightly oiled bowl. Cover with plastic wrap or a damp tea towel. Leave the dough in a warm place for 60 minutes until it visibly enlarges.
- Place the dough on a lightly floured surface and divide into two or three portions. Each serve around and set aside. Cover the dough pieces with cling film and let them rest for another 30 minutes.
- Preheat the oven incl. Baking tray to approx. 220 ° C convection (alternatively pizza setting); Insertion height with circulating air in the middle; Pizza level lower third.
- Roll up a portion of dough after walking (thickness approx. 5 mm). Thinly sprinkle the dough pusher or a large board with polenta, then place the pizza on top. Spread the rolled out dough with approx. 2 tbsp polpa. Add some of the spinach to it, then crumble the feta over it with your hands, then spread the walnuts on it.
- Carefully slide the filled pizza onto the hot baking tray and bake for approx. 13 minutes (baking time depends on the oven and your tanning requirements), then prepare the next one. At the end, put them all in the oven for a while, so that they get warm again.