I bet you didn't know you could make pizza crust with kefir! I like this recipe because it's so easy, and I can make it even if I don't have yeast (yeast is one of those things I always forget to buy!). It tastes good, too; it's very similar to a sourdough pizza crust.
2 c. white whole wheat flour (about 1 ½ c. hard white wheat berries)
1/4 tsp. salt
¾ - 1 c. milk kefir
Use the bread setting of a grain mill to make 2 cups of fresh whole wheat flour.
In a large bowl, mix the flour with the salt and kefir. Start with ¾ cup of kefir and add a little more as needed to make a cohesive dough. The dough should be smooth like any pizza dough, not too wet, but not dry either. Knead it a few times; I just did it right in the bowl.
Cover the bowl with a warm, damp towel and let the dough ferment for 8 to 12 hours. Afterwards, take the dough out and divide it into balls. This makes 1 to 4 pizza crusts, depending on size and thickness. I made 4 thin personal size pizzas.
Roll out each ball of dough on a lightly floured surface. Place it on a baking sheet and poke it all over with a fork. Bake at 400° F for 6 to 10 minutes. The crust should be mostly baked so that it isn't doughy and will hold up to toppings later.
When all the crusts are baked, they can be used right away. Top them and bake at 400° F for 10 minutes. I recommend using a pizza stone or placing the pizza directly on the oven rack so that it gets nice and crispy. These pizza crusts also freeze well for later use.
I hope you'll take a chance and give these pizza crusts made with kefir a try!
Printable: Kefir Pizza Crust
Kefir Series Part 1: Getting Started
Kefir Series Part 2: Pumpkin Kefir Pancakes