Sneaking Wheat Germ into Pizza and a Giveaway!
I recently received a sample of Kretschmer Wheat Germ to review and give away on my blog. Wheat germ is the most vitamin and mineral rich part of the wheat kernel, and this is often what is stripped away when wheat flour is processed into refined, white bread, cookies, pasta, etc. Wheat germ is an excellent source of nutrients, including E and B vitamins, and folic acid. A tiny two tablespoons packs about 4g of protein and 2g of fiber, making it a filling addition to mix into oats, stews, baked goods, and more.
While it is easy to get creative with your wheat germ uses, I mostly use it when we make homemade pizza (and even sneak it into Funk’s naan pizzas for lunch).
Earlier this week, with a hurricane brewing and a cozy day home in our sweats, it was the perfect night for homemade pizza. Instead of using pre-made dough, I took an even easier route and bought the Trader Joe’s herbed ciabatta bread, which comes in a big, flat, round, pre-baked circle that makes a perfect pizza crust.
On the crust I sprinkled about 3-4 tablespoons of wheat germ before spreading on the pizza sauce. I topped that with soy cheese and lots and lots of sliced mushrooms. Hidden under all that sauce, cheese and mushroom goodness, you couldn’t even tell the wheat germ was there. It’s like a secret nutrition bonus. Wheat germ has a mild, slightly nutty taste which would give great flavor and texture to breaded eggplant or tofu, or sprinkled on top of breakfast muffins. In fact, I think I’ll start incorporating it into more of my dishes since it’s such an easy addition.
Want to win your own jar of Kretschmer Wheat Germ? Leave me a comment letting me know what food you could easily add wheat germ to. I’ll pick a random winner on Tuesday.
Disclaimer: I received the Kretschmer Wheat Germ to review for free. I was not paid for this post.