Quinoa-Flax Seed Pizza Dough

By AzWench

When choosing a pizza dough, it’s often a battle of nutrition versus taste. White-flour varieties lack fiber, but whole-wheat versions lack texture. The solution is a hybrid dough. In this recipe, I experimented
with quinoa, a seed that’s eaten like a grain. High in fiber and full of protein, I wanted to see whether it could be ground up and used to boost the nutrition of our pizza dough. Combined with some ground flaxseeds, this dough is tasty and more nutritious than a standard pizza dough. Use all quinoa flour and you’ll have a gluten-free dough.

If you can’t find quinoa flour, make your own by grinding whole quinoa in a clean coffee grinder. One-third cup whole quinoa yields 1⁄2 cup quinoa flour.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup quinoa flour
• 2 tbsp ground flaxseeds
• 1/2 tsp salt
• 1 package instant dry yeast (21⁄4 tsp)
• 1 tsp honey
• 2/3 cup water (heated to 100° to 110° F)
• 1 to 2 tbsp all-purpose flour, for dusting

Preparation

Step 1

1. Place the flours, flaxseeds, salt, and yeast in a food processor and pulse to combine.

2. Combine honey and water, then pour into the feed tube of the food processor. Process until the dough forms a ball.

3. Turn the dough out onto a counter and use the heel of your hands to knead until it is smooth, about 5 minutes. If the dough sticks to
your hands, add a little more flour.

4. Prepare a bowl with nonstick cooking spray. Add the dough and turn it to coat on all sides. Cover with plastic wrap and place in a warm, draft-free area until the dough doubles in size, about 1 hour. If you are freezing the dough, wrap the ball tightly in plastic wrap at this point
and place in the freezer. It will keep for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator and proceed to the
next step.

5. Remove the dough to a floured surface, then roll into a 16-inch circle with a rolling pin and top as desired.