Pizza Dough

Pizza dough with pureed white beans contains about four times the fibre of the regular pizza dough (2 g of fibre vs. 0.5 g), says Julie Van Rosendaal.

1 cup (250 mL) rinsed and drained canned white beans (half a 19-oz/540-mL can)

1 cup (250 mL) water, divided

2 1/4 tsp (10 mL) active dry yeast (1 package)

1 tsp (5 mL) sugar

2 1/2 cups (625 mL) flour, either all-purpose or half whole wheat

1 tsp (5 mL)Salt

2 tbsp (25 mL) olive or canola oil

Puree the beans with about cup (50 mL) of the water until completely smooth.

In a large bowl, stir together the remaining warm water, yeast and sugar. The mixture should get foamy after a few minutes (if it doesn’t it means the water was too hot and killed the yeast, or you need fresh yeast. Try again, or buy fresh yeast).

Add the pureed beans to the yeast mixture, along with 1 cup (250 mL) of flour. Mix thoroughly, then add another cup of flour, the salt and the oil. Again, mix thoroughly. Continue to add four by half-cups, and as soon as the batter is thick enough to make a kneadable dough, turn it out onto a floured counter. Knead until the dough is smooth and elastic, adding spoonsful of flour if needed, until the dough has lost most of its stickiness.

Wash out the bowl, dry it and add a small splash of oil. Return the dough to the bowl, turning it to coat with oil; cover with plastic wrap or a clean, damp tea towel.

Let the dough rise in a warm spot (the oven, turned off but with the light on is ideal), until doubled in bulk, about 1 hour.

Or, make the dough in the morning and let it rise, covered, in the refrigerator during the day.

When you’re ready to proceed, divide the dough into 2 to 3 sections. Preheat the oven to 450°F (230°C).

Roll the dough out into a rough circle, oval or rectangle as this as you like (it will rise again in the oven). Transfer to a baking sheet or pizza pan sprinkled with flour or cornmeal. Top with your favourite toppings and bake about 20 minutes, until golden.

Makes 2 to 3 10-inch (25-cm) pizzas.


Pumpkin Chocolate Chip Loaf Cake

1/4 cup (50 mL) dry red lentils

2 cups (625 mL) all-purpose flour

1 cup (250 mL) sugar (white or brown)

1 tsp (7 mL) ground cinnamon

1/2 tsp (2 mL) ground ginger

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

1/4 tsp (1 mL) salt

14 oz (398 mL) can pureed pumpkin

1/2 cup (125 mL) canola oil

1/2 cup (125 mL) buttermilk, thin plain yogurt or milk

3 large eggs

1 tsp (5 mL) vanilla

1/2 to 1 cup (125 to 250 mL) chocolate chips, chopped walnuts or pecans, or a combination

In a small saucepan, cover the lentils with water by an inch or two and bring to a boil. Simmer for 15 minutes, or until soft. Drain.

Preheat the oven to 350°F (180°C). Spray two 8x4 inch (1.5 L) loaf pans with non-stick cooking spray.

In a large bowl, stir together flour, sugar, spices, baking powder, baking soda and salt.

In the bowl of a food processor, combine the lentils, pumpkin, oil, buttermilk, eggs and vanilla; pulse until well blended and smooth.

Add the wet ingredients to the dry along with the chocolate chips and stir just until combines. Scrape into the prepared pans and bake for an hour, until the tops are cracked and springy to the touch. Cool on a wire rack.

Makes 2 loaves.
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