Reprinted from The Blood Type Diet Website (

Pizza crust - rye
Contributed by: Deborah Hayes blog 02/20/2005Added: Feb 14, 2008 at 04:41 AM

  • 1 cup warm water (never over 115)
  • yeast
  • 1 teaspoon sea salt
  • 1 or 2 teaspoons brown sugar [or BTD compliant substitute]
  • organic rye flour (not pumpernickel) 2- 3 cups
  • olive oil
How to make it:
  1. After dissolving the yeast in the warm water and letting it sit for 5 minutes, there should be a bubbly concentration of yeast in the middle of the bowl. Add a little bit of olive oil.
  2. Mix the salt and brown sugar into the flour in a separate bowl. Next, slowly add the flour into the water and yeast. Stir with a wooden spoon.
  3. Pour the doughy mixture onto a nonstick cookie sheet or a very well floured clean surface. Gently knead the dough for about 5 minutes.
  4. Pour a little oil in the bottom of a clean bowl and place the dough in the bowl. Turn the dough over and cover this bowl with a clean kitchen towel. Let rise for one hour.
  5. After it has risen, punch it down and divide the dough into two equal halves.
  6. Here's the tricky part. Gently mold the dough into a flat circle. I held the dough between my two hands and gently clapped it over and over again- being careful not to drop it. Rotate the dough like a wheel as you clap.
  7. When you've got it as big as you can get it without it falling to pieces, then place it on the nonstick pan. You can gently spread it out a little more with your fingertips - but the more you touch it, the flatter and denser it will turn out.
  8. Bake at 475 for about 8 minutes.
  9. My pizza crust (my fourth attempt today) turned out light and chewy - just the way my kids like it.
  10. I didn't include pizza toppings in this recipe, but you could certainly throw the toppings on before you bake it. Use a little oil as well.