Pumpernickel Pizza

pumpernickel pizza.blog

I’ve been putting pumpernickel meal and teff in all of my breads lately, so when we had guests for a pizza lunch on Thursday, I sprung a test crust on them. It was very “grainy”, as one would expect from such additions, but I liked it a lot. So did everyone else, it seems.

I didn’t get a picture of that huge rectangular pizza, but today I topped and baked the leftover crust from Thursday. It wasn’t as spectacularly gorgeous as the original pizza, but DH said he liked it better. Not sure why.

This is how I cut half of today’s rendition into different shapes because I like more crust!

Ingredients: Pizza crust, some kind of tomato sauce, Mozzarella and Asiago cheeses, black olives, fresh spinach, Italian sausage, pepperoni, thinly-sliced onions and mushrooms, grilled red peppers (sniff! That is the last of my seared red peppers! 😦 )

We ate just half of the second pizza for lunch today, so we will have another treat in a few days. Looking forward to it!


About judilyn

RV'er, foody, caregiver, knowledge seeker
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14 Responses to Pumpernickel Pizza

  1. gypsy97 says:

    The pizza looks absolutely delectable!


    • judilyn says:

      The crust wasn’t resilient like you expect pizza crust to be because of all the whole grains, but it had a bit of a taste of its own, so the more delicate toppings were just right. It was good going down! ;->


  2. taphian says:

    Judie, could you explain to me what pumpernickel meal is, because I cannot find it in the translator? I only know pumpernickel bread and that’s black and your pizza doesn’t look black. Anyway, we decided to make a pizza tomorrow, thanks for your inspiration. Hope you had a wonderful week-end, regards Mitza


    • judilyn says:

      I thought the effect would be darker, too, but it isn’t. The only difference I could see was that the bread had more body, which is great for the sandwich buns that I make. They are perfect for burgers, panini, club sandwiches, BBQ sandwiches, open-faced sandwiches of all kinds, saucy sandwiches, garlic toast, croutons, and bread crumbs. I almost never make regular loaf-style bread any more.

      I have some rye flour, but I haven’t used that yet. I’ll try to remember for the next bread-making session, which should be in a few days. There are only four buns left! Time to panic!!! ;->

      Here is a link to the pumpernickel meal in the brand that I use.


      Here is the link for teff – same company.


      There is a fair amount of information about these grains at the link. They have a high nutritional value, particularly the teff.

      I use about a quarter cup of the meal and a quarter cup of the teff in a recipe that calls for four cups of flour. I am bad about measuring, so not sure if I use less than the called-for amount of flour to compensate. I make the bread in my bread machine using the dough setting. There is a beeper that goes off about five minutes before the kneading is finished, and that is when I put in the pumpernickel meal and the teff. The dough is normal at that point, so the add-in ingredients don’t get smashed into being part of the dough, but remain a bit separate.

      I put pumpernickel germany into Google, and there were lots of hits, but this American site for King Arthur flour (which I use almost exclusively – it makes a HUGE difference) has an interesting recipe and exchange of comments about pumpernickel bread.


      Now I’m anxious to get going using my rye flour!

      Let us hear how your pizza comes out! ;->

      Liked by 1 person

      • taphian says:

        Thanks a lot for all your explanations and links which were really interesting. I didn’t know about this pumpernickel meal and teff, I only eat pumpernickel bread sometimes. It sounds very healthy and good. I mostly use spelt for baking etc.
        My pizza was delicious. We bought the dough ready made in a health store and put some fresh tomatoes, onions and small red peppers as well as some tuna-fish on it. Was really delicious.
        By the way, I made some wonderful muffins with spelt flour and carob flower with little pieces of banana in it (and with buttermilk) But the most delicious was the whipped cream. I put some cranberry marmelade in it. Try that out. You will get addicted to it.


  3. Love the idea of Teff in the dough!


  4. Sherry says:

    That pizza sure does look delicious. I have a spelt crust rising for a pizza as I was reading this. Think I might put some rye or who knows in it next time. Thanks for the inspiration.


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