Quinoa-Flaxseed Pizza Dough
A healthier homemade pizza dough recipe, from The Sparkpeople Cookbook, that's also gluten free.
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 flax seeds, 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. -- Chef Meg
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup quinoa flour
- 2 tbsp ground flax seeds
- 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
Place the flours, flaxseeds, salt, and yeast in a food processor and pulse to combine.
Combine honey and water, then pour into the feed tube of the food processor. Process until the dough forms a ball.
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.
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.
Remove the dough to a floured surface, then roll into a 16-inch circle with a rolling pin and top as desired.
Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.