Serves: 1 large or 2 small pizzas
Source: Love & Lemons Every Day
Ingredients
- 3/4 cup warm water (105 to 115 F)
- 1 1/2 teaspoons maple syrup
- 1 package of dry active yeast(or 2 1/4 teaspoons)
- 1 cup of whole wheat flour
- 1 cup of all purpose flour
- 1/2 cup cooked quinoa
- 1 tablespoon ground flaxseed
- 1 teaspoon salt
- 2 tablespoons of olive oil
Instructions
- Stir together the warm water, maple syrup (or you could use honey), and yeast, and set the mixture aside for 5 minutes or so, until it becomes foamy.
- In the bowl of a stand mixer fitted with a dough hook, place the flours and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
- Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
- Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
- Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan. Cover and let the stretched dough rest for 10 minutes.
- Bake according to the pizza recipe you are using, typically 10 to12 minutes in a 500° oven, or until the crust is browned.