Pizza gets a bad rap health-wise. And understandably so, I suppose. There's the oil and the cheese and the oh-so-delicious dough. But strangely I rarely feel guilty about the toppings themselves: it's usually the white-flour dough that leaves me feeling like I could've done better. But then, there are whole-grain pizza dough recipes, and some really fine ones indeed.A few, especially those featuring quinoa, spelt flour and others that veer ever-so-slightly to the left of traditional, will taste different than traditional doughs. Whole-grain flours are relatively easy to buy in bulk at natural grocery stores or well-stocked markets, and not only do they ramp up the nutritional value, they actually change the flavor of the dough itself. Once you become accustomed to the way certain flours act with one another, you can begin to experiment and create your own blends to get the exact flavor and texture that makes you happy.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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