Multigrain Sesame Poppy Pizza Crust


I sometimes wonder how it is that I’ve never been diagnosed with some sort of serious mental confusion.
I spent most of my Junior High and High School years living in sunny Orange County, California, walking to Doheny Beach and falling madly in love with boys named Chet and Jon and Dimitri, whose bleach blonde bangs hung over one eye while the other stared directly into my soul, making my preteen heart jitter with delight. There in Cali, our family would tromp down to the Dana Point harbor to partake of the tasty wit that is Beach Cities Pizza. Their “Doheny” pizza was coated with spicy-ginger and sesame sauce, then piled high with bean sprouts and cilantro and peanuts. I tell you. That pizza. It was enough to make a budding beauty like myself forget about Chet for a few wondrous mouthfuls.
When the year of my sweet sixteen arrived, the parentals divorced, and I moved with my sister’s straight onto my Grandparents farm in Hooper, Utah. Yep, cowgals. That right there says Hooper. I lived there, breathed in the farm fresh manure, liked me a few wrangler-wearing boys, and looked forward every week to Thursdays, the day Grandma treated us to a “take-out” meal, retrieved from the corner Country Store, consistening of fried chicken, fried taters and the occasional pepperoni pizza rolls. It certainly wasn’t inventive beach food. But, by goodness and golly jeepers, it was good in it’s own right, and I ate it gratefully every Thursday, thankful for a Grandma doing a darned good job raising a bunch of forlorn grandbabies.
So there you HAVE. My mixed up pizza history. Arriving in all it’s mixed up glory. A little bit of country. A little bit of surfer girl. As entirely affable as Chet and Dimitri would’ve been in a pair of red wranglers during my seventh grade year. Hang ten, cowboys.

{Got any to-die-for pizza joints in your past? Would LOVE to hear!}


Multigrain Sesame-Poppy Pizza Crust
There are three reasons I threw together a bowl of this pizza crust. First, I wanted to make our pizza-night meals more healthful. As much as I love traditional pizza, I love healthy pizza all the more. A thick, chewy crust popping with a multigrain crunch? Even better. Second, it was time to stock the freezer. Any sort of meal prep that can be completed before the dinnertime rush is welcome in my kitchen. I loved the idea of freezing a pile of homemade, personal-sized pizza crusts for a future meal (or two!). The recipe yields enough 6-inch crusts to feed a crowd (about 12-15), so whether you are feeding your family, hosting a handful of friends, or throwing a pizza party extraordinaire, this pizza crust is bound to please you and all the mouths you feed.
1 1/2 c. hot water
1 T. yeast
1/3 c. olive oil
1/2 c. Coach’s Oats
1/4 c. quinoa, uncooked
1/4 c. flaxseed
2 t. salt
1 egg white
2 c. whole wheat flour
1 T. poppy seeds
1 T. black sesame seeds
1 T. chopped, dried onion

In a large bowl, dissolve yeast into water. Add olive oil and egg white, then add remaining ingredients, mixing in just enough flour to make the dough pliable, but not terribly sticky. Knead until elastic. Drizzle with olive oil, cover loosely with a flour sack, and allow to rise until double in bulk. Press small portions of the dough into very thing, pizza-sized circles. Place onto a well oiled cookie sheet. Allow to rise 20-30 minutes, then bake in an oven heated to 400 degrees just until cooked (but not browned), about 5-6 minutes. Remove and top with desired toppings then return to oven to finish cooking. To freeze, allow cooked crusts to cool. Stack with parchment between each crust, wrap tightly in plastic wrap and freeze. Frozen pizza’s will last up to 2 months in the freezer.


While this pizza crust is nice little recipe in and of itself, just wait until you see the quick & simple pizza’s I cooked up with my kids last week. One savory, arriving on Wednesday. One sweet–so absolutely, gorgeously, divinely sweet–which I’ll post here on Thursday. Oh, don’t miss it. The only thing I need now is to invite you over to my house for a tasting party. Wouldn’t we have the finest of times?

Congrats to A LITTLE OF A LOT, winner of the pizzelle maker! You all had me drooling with your pizzelle topping suggestions: Strawberries & Cream was a big one (yum!). I fully plan to try the S’mores idea, a wee bit of Nutella atop, Mascarpone and lemon curd (yes, please). And, thanks to the lot of you who introduced me to stroopwafels. You had me running to Wikipedia to find out immediately what sort of Netherlandish goodness I’d been missing out on all these years. What a treat, to learn of a cookie I’ve never heard of before. Will HAVE to try those out post haste. THANK YOU for the suggestion!