The Pie’s Sprouted Wheat Dough is made daily (from scratch) using all natural ingredients including whole grain sprouted wheat, a pinch of sea salt and a variety of spices and nutrient rich ancient whole grains including Millet, Kamut and Sorghum. We make our sprouted whole wheat dough with no oils, no sugars and no preservatives. It’s both healthy and absolutely delicious with all of your favorite toppings and Pie combinations. Order your next Pie, Zappi or Cheese Pull-A-Part with The Pie’s new Sprouted Wheat Dough with Ancient Grains and feel good about the food you eat!
We promise you will never taste another100% whole grain dough like it!
By keeping the bran and germ, we retain nature’s own nutrition. Sprouting the grains before they are dried and milled into flour brings out the fullest flavor inherent in them and also maximizes their nutritional and digestive value. Sprouting grains increases many of the grains' key nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids.
Millet is one of the oldest human foods and believed to be the first domesticated cereal grain. Millet was considered one of the five sacred crops by the ancient Chinese. In the Old Testament, Ezekiel 4:9, Millet is mentioned as a grain for making bread. It was a staple of the Sumerians and treasured plant grown in the hanging gardens of Babylon. Millet is rich in B vitamins, especially niacin, B6, and folacin and offers calcium, iron, potassium, magnesium, zinc and plenty of protein.
Kamut is thousands of years old and originated in the fertile, crescent area which runs from Egypt to the Tigris-Euphrates valley. Egyptologists claim the root meaning of Kamut is "Soul of the Earth". As this whole grain hasn't been altered by modern plant breeders, it retains its ancient nutrition, flavor and goodness. Kamut is a high protein grain that contains elevated levels of vitamin E, Thiamin, Riboflavin, phosphorus, magnesium, zinc, pantothenic acid, copper and complex carbohydrates.
Sorghum is an ancient grain collected 8000 years ago in Southern Egypt. Sorghum likely traveled to India during the first millennium BC, taken as food on ships, and then continued to be disbursed along the silk trade routes. Sorghum is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. Sorghum also is grown from traditional hybrid seeds and does not contain traits gained through biotechnology, making it non-transgenic (non-GMO). Sorghum is a powerhouse in terms of nutrients with vitamins like niacin, riboflavin, and thiamin, as well as high levels of magnesium, iron, copper, calcium, phosphorous, and potassium, protein and a very significant amount of dietary fiber.