Whole Grains Cookbook


Developed by Vitamix chefs, this cookbook is invaluable for anyone who wants to grind fresh flour from whole grains or make homemade breads and cereals. For best results, use with the Vitamix 32-ounce Dry Grains container.

This cookbook is ideal if you want to incorporate fresh grains into your family's menu.

  • 50 Recipes
  • Book dimensions: 7 in x 9 in

Pizza Recipe - Five Grain Pizza Crust


  • 1 package (1 tablespoon) active dry yeast
  • 2 teaspoons brown sugar
  • 1 cup (240 ml) warm water (110°F; 44°C)
  • 3/4 cup (85 g) unbleached flour
  • 3/4 cup (90 g) whole wheat flour
  • 1/4 cup (25 g) rye flour
  • 1/4 cup (40 g) oats
  • 2 tablespoons (20 g) cornmeal
  • 2 tablespoons (20 g) barley flour
  • 1/2 teaspoon salt
  • 1 tablespoon light olive or grape seed oil


  1. Combine yeast, brown sugar and warm water and set aside to proof, about 5 minutes.
  2. Place unbleached flour, whole wheat flour, rye flour, oats, cornmeal, barley flour and salt into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 6.
  5. Blend until a hole forms in the center of the ingredients, about 5 seconds.
  6. Add the yeast mixture and olive oil to the hole in the flour. Replace the lid.
  7. To mix the dough, turn the machine on High for 1 second. Stop machine. Remove lid.
  8. While the dough rests for a moment, lightly coat a dark pizza pan with vegetable cooking spray, olive oil or shortening.
  9. Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture.
  10. With the switch on High, quickly turn the machine on and off five times.
  11. Repeat steps 9 and 10 five times, or until the dough binds together into a soft elastic mixture.
  12. To remove the dough from the container, quickly turn the machine on and off five times (to lift the dough up and away from the blades). Use a nylon spatula to transfer the dough to your work surface. Lightly dust with flour and shape into a ball. Cover with a damp dish towel or inverted bowl and let rest 15 minutes.
  13. Deflate with the heel of your hands, keeping it round. Using a rolling pin or jar, roll lightly from the center outward using equal strokes in each direction, lifting and turning the dough 1/4 turn after each stroke. The final shape should be about 1 inch larger than your pan. Fit it into the pan. Pinch up a collar around the edge to hold the filling.
  14. Spread pizza sauce on the crust. Top with your favorite toppings. Bake at 425°F (215°C) for 16-20 minutes in the center of the oven until the cheese is bubbly and the crust lightly browned.

Customer Reviews

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Good cookbook for Whole Grains but...

I rec'd my Dry Container which I love for making my own Almond, Coconut, Flax seed flours - and any other seed or nut flour I need. But this Whole Grains Cookbook was of no help to me. There was just no 'recipes' that I can use.

Not very useful for gluten free people

I got this cookbook with the dry grains container, and I'm loving that I no longer have to pay the exorbitant prices for gluten free flour. I felt that this book fell short, though, because there are very few gluten free recipes in it. I would really have liked a gluten free bread recipe.

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