Homemade White Bean Pizza Dough
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Homemade White Bean Pizza Dough
If you have been around these parts for a minute, it is no surprise that I am continuing to add beans in places you might not expect beans. This has become my go-to dough for weekly pizza night. I often make a double batch and freeze 3 balls of dough, so I only have to make it once a month. If you don’t have a mixer, you can knead the dough by hand on a clean, lightly floured countertop until smooth and elastic.
Makes: 2 dough balls (to make about 14-inch pizzas)
Prep time:
Total time:
Ingredients:
- 1 (15.5-ounce) can white beans, drained, rinsed, and pureed until smooth (add a bit of the water if needed to make smooth)
- 250 grams (1 cup) lukewarm water
- 24 grams (1 tablespoon) granulated sugar
- 7 grams (2¼ teaspoons or 1 packet) dry active yeast
- 440 grams (about 3½ cups) bread flour (you can make up to half of it whole wheat)
- 26 grams (2 tablespoons) olive oil
- 12 grams (1½ teaspoons) salt
Directions:
- In the bowl of a stand mixer fitted with a dough hook, combine beans, water, sugar, and yeast. Allow to stand for about 5 minutes or until a little foamy.
- Add bread flour, olive oil, and salt. Mix on low until ingredients are combined.
- Continue mixing on medium-low speed for 8-10 minutes or until dough forms a ball that cleans the sides of the bowl and passes the windowpane test (a small piece of dough can be stretched thinly using damp hands without tearing).
- Transfer dough to a lightly oiled bowl and cover. Allow to stand at room temperature for 45-90 minutes or until doubled in size.
- Deflate dough and divide into two equal balls. Dough can be used immediately in your favorite pizza recipes or frozen.
To freeze dough, place in a lightly oiled freezer bag or quart-sized container. When ready to use, thaw overnight in the refrigerator and place the covered dough on the counter at room temperature about an hour before baking.
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