Sunday, December 12, 2010

Whole Wheat Honey Flax PIZZA CRUST!

The other night, per the hub's request, I made pizza.  I set out to create a yummy whole wheat honey flax crust recipe to bring a little healthy to our pizza.  It took me a couple nights of pizza making to create a crust I'm excited about.  This crust is a thin crust, crispy, whole grain crust, and I love it!

Here's how you can make this yummy dough at your home!

What You'll Need

1 .25 oz package active dry yeast
1 cup warm water (around 110 degrees)
2 cups whole wheat flour
1/4 cup ground flax seed meal
1 teaspoon sea salt
1 tablespoon honey
Spices of your choice (keep toppings in mind), used to your taste - example: Basil, Oregano, Parsley, Paprika, Crushed Red Pepper, Garlic
Another option is to embed cloves of fresh garlic in the crust after you've flattened it out (YUM)

What You'll Do

Preheat oven to 425-450 degrees F.  If you use a pizza stone, don't forget to toss it in the oven and preheat it.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl combine flour, flax meal, sea salt and spices. Make a dip in the  in the middle and add honey and yeast mixture into center. Knead together until well combined.

Cover and set in a warm place to rise for an hour or so.  The dough doesn't need to double, it's more about the ingredients mingling to bring out each others flavors.

You can also make this dough ahead of time and let it sit in the fridge, covered.  Then, about an hour before you're ready to make your pizza, take it out of the fridge and let it sit and warm to room temperature.  I like to do this while Ava is taking her morning or early afternoon nap, then when she's up while I'm making dinner, there is one less step to do!  

Roll or press dough on a floured or lightly oiled pizza pan or cookie sheet and poke a few holes in it with a fork.  Leave on pan or sheet and allow to rise another 5-10 minutes.  You can roll it a little further after this if you want thin crust, or just leave it.  It can be helpful to cook pizza on parchment paper to transfer to another surface before cutting.  The parchment paper is extremely helpful if you're going to transfer "raw" pizza to the pizza stone before baking.  Yikes, the pizza would be tricky to transfer without the paper, lest you have pizza that resembles roadkill.

Add toppings!

I like Prosciutto, Dried Black Mission Figs, Goat Cheese, Garlic Cloves and Fresh Basil. Sometimes I add fresh Mozerella, sometimes not.

If you're going to transfer it to a hot pizza stone, do so now. (Remember, this is easier to do with Parchment paper underneath the dough).

Bake in preheated oven for 15-20 minutes.  Crust is done when you can lift it from the edge of the pizza and the entire pizza lifts up without any soft or saggy parts.

 And don't forget a salad to get some greens in!  We enjoyed a romaine, apple, bacon salad with homemade citrus raspberry vinaigrette!  Mmmm

Buono Apetite!


  1. Totally a side note, how did you make your vinaigrette?

  2. I have a nice raspberry vinegar from whole foods (but it's from a guy who sells it locally... I'm not sure it is but it would be awesome if it's in your store!).

    I combine that raspberry vinegar (which is a white vinegar that has had fresh raspberries soaking in it until it's a nice pink color and flavor... I met the guy who makes it and talked to him for like an hour! eek!) with a bit of olive oil (the amount varies depending on how I'm feeling) and then a splash of balsamic for the tang, but not to override the raspberry... so just a SPLASH! And then I do fresh cracked black pepper and freshly ground sea salt (I keep coarse sea salt in my salt grinder). VOILA! :D It's pretty simple, but it's soooo tasty!