Pizza Crust with Spent Grain

So hello all you beer brewers! What the heck do you do with all that left over grain when you have finished brewing beer?

I was sent a recipe for this pizza crust, and we LOVE pizza. It is bready, and we added honey so it is a bit sweet. I am already thinking of all the amazing combinations I can come up with for this crust, and some amazing toppings(from http://brooklynbrewshop.com/themash/category/spentgrainchef).

Pizza Crust with Spent Grain

1 package active dry yeast
1/2 cup warm water
1 1/2 cup flour
3/4 cup spent grain
1 1/2 teaspoon salt
2 tablespoons honey
Olive oil


In a mixer bowl, combine yeast and water, and stir together gently. Let it rest for 5 minutes, until the yeast starts to bubble. Add the remaining ingredients, and use dough hook to knead for 8-1 minutes, or you can also knead by hand.Remove from bowl, and add a few drops of olive oil to the bowl. Place dough back into the bowl, and turn it in the oil to coat. Cover with a towel and let it rest for two hours. Punch the dough down, and let it rise again for 30 minutes. Preheat your oven to 475, remove dough from bowl and place it on a half sheet pan. Press dough into pan. Top with your favorite toppings, and bake for 20 minutes, until crust is golden.