Hi gang! This week is an odd one for me because it’s taper week! And I’ve totally been tapering for my race on Saturday. Whooo! And also strange to not be running and doing “stuff”. Anyone who has done the taper thing can relate!
I’m still in a mega veggie craving mood so it was another veggie friendly pizza here at the HQ. I did change up the dough a bit.
- Whole Wheat crust (using the Spelt recipe just subbing in some white whole wheat)
- Pizza sauce
- Shredded moz and parm
- Red onions
- Shredded carrot
- Mushrooms (Scott’s side)
I have some white whole wheat flour that I’m trying out in some baking recipes and I decided to use that for the pizza dough to see how it would work out. I added in some garlic powder, Italian seasoning, and red pepper flakes as well.
The crust came out pretty tasty! Definitely doesn’t have the grainy nutty taste and texture of spelt or regular whole wheat. I think it would be a good sub for someone just starting to use whole grains in their baking or perhaps a nice flour to use when baking for someone else or an event. That way you are still using whole grains but it might be more palatable to those who aren’t used to whole wheat (and other grainy flours).
And now just give me a moment because I have a letter to write.
I understand that you’re confused as to why we did not meet on Thursday night, as that is our usual date night. I just can’t interact with you until Saturday. I apologize but I’ve got a race Saturday morning and I really need a clear head and body. I love you but honestly sometimes you do mess with my mojo a bit and I wake up the next day with a dry throat and a bit bloaty. Which is okay and I’m willing to make that kind of sacrifice but sometimes I do just have to put my foot down and say no.
Again, we will meet up on Saturday and have a lovely time. Now please stop drunk texting me because it’s starting to get a little stalkerish. You’re acting like my old mop and that behavior has to stop now.