Spent grain, salt free pizza base

I often feel quite guilty about how much spent grain is left over after a brew. I don't throw the grain away, I compost it, but even so I'm often left thinking I could have done much more with the grain.

So, I had a go at adding some spent grain to pizza, and it worked really well. In fact I could hardly tell the grain was there except when the odd husk got stuck in my teeth. Over all it added nicely to the whole meal crust. Here's the recipe, it makes 3 thin pizzas. Caution, as I don't like to add salt the dough wont keep unless you freeze it quickly.


272g White flour
204g Wholemeal flour (I prefer spelt, but any wholemeal will do)
1 tablespoon sugar
2 tablespoons oil
355g Warm water
12g (1 packet) dried bakers yeast
100g spent grains (maris otter in the picture)

Set to the dough setting in a bread maker (or kneed yourself) - allow to rise and then roll out as preferred. Blind bake for 5-10 mins until starts to rise, then add toppings and finish.

Serve with some homebrew :)