Why you’ll love it
Second Spring’s Sprouted Pizza Crust Mix features a nutritious blend of organic sprouted flour. Ingredients include sprouted whole grain wheat, sprouted fermented wheat, sprouted millet and sprouted quinoa. Sprouting whole grains enhances their taste, texture and digestibility. Then the sprouted grains are finely stone ground into sprouted flour, which keeps all the essential nutrients intact. Fermenting sprouted wheat further enhances digestibility and adds a wonderful light sourdough-like taste. As always, our sprouted pizza crust mix contains only real ingredients, meaning no gums, thickeners, artificial flavours or preservatives. Just wholesome, sprouted grain goodness that the whole family will love.
How much does it make?
Each mix makes two medium thick crust pizzas, two large thin crust pizzas or 4 personal size pizzas. The simple instructions are for kneading the pizza dough by hand, or you can use an electric mixer. After a 30 minute rest, the dough is ready to shape, pre-bake for 5 minutes, then load with sauce, cheese and all your favourite toppings. You can bake it on a pizza pan, baking sheet or pizza stone. Fresh homemade pizza is only an hour away!
You will need: honey, olive oil and water. For a vegan pizza crust, substitute honey for another granulated or liquid sweetener of choice.
What makes sprouted seeds so healthy?
Sprouting breathes life into a dormant seed, enhancing it’s flavor, texture, nutrition, and digestibility.
For many people, grains and beans cause digestive discomfort. It is widely recognized that pre-soaking beans can help ease the discomfort, but what you may not realize is soaking and sprouting grains has the same effect. The sprouting process naturally activates starch, protein and lipid degrading enzymes that “pre-digest” a grain, seed or pulse. Sprouting does not remove gluten but for some people who have discomfort digesting wheat products, the sprouting process may aid in their ability to digest and enjoy.
While whole grains, seeds, and beans are a good source of nutrition, they also contain phytic acid, an enzyme that inhibits our digestive systems from fully absorbing the seed’s nutrients. The sprouting process reduces phytic acid, but how much depends on the seed and sprouting time. For example, chickpeas sprouted for 48 hours showed a 67% decrease. Sprouting converts the nutrients that are already present in the seed into a more bioavailable form for our bodies.
About Second Spring Foods
Evergreen Farms, the owners of Second Spring Foods, are a family-owned business committed to the belief that food is integral to our health and well-being. In 1985, husband and wife team Dale and Marianne started sprouting barley grass on their farm in Ontario, Canada. Demand for sprouted grains, seeds and pulses for bakery and food manufacturing use grew over the years, and they now operate two sprouting facilities in Seaforth, Ontario.