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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 130.8
  Total Fat 1.3 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 0.1 g
  Cholesterol 0.0 mg
  Sodium 147.9 mg
  Potassium 33.6 mg
  Total Carbohydrate 25.8 g
      Dietary Fiber 2.1 g
      Sugars 2.2 g
  Protein 3.8 g
  Vitamin A 0.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.5 %
  Vitamin C 0.0 %
  Vitamin D 0.0 %
  Vitamin E 0.1 %
  Calcium 0.9 %
  Copper 1.7 %
  Folate 10.7 %
  Iron 9.6 %
  Magnesium 1.3 %
  Manganese 8.1 %
  Niacin 6.9 %
  Pantothenic Acid     1.0 %
  Phosphorus     2.5 %
  Riboflavin 6.9 %
  Selenium 11.4 %
  Thiamin 12.3 %
  Zinc 1.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Quinoa-Flax Seed Pizza Dough

View the full Quinoa-Flax Seed Pizza Dough Recipe & Instructions
Submitted by: SPCOOKBOOK

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Quinoa-Flax Seed Pizza Dough

86 calories of Flour, white, (0.19 cup)

30 calories of Bob's Red Mill Organic Quinoa Flour (0.25cup), (7 gram(s))

9 calories of *Flax Seed Meal (ground flax), (0.25 tbsp)

8 calories of Honey, (0.13 tbsp)

0 calories of Salt, (0.06 tsp)

0 calories of Fleischmann's Yeast (instant dry yeast), (0.28 tsp)

Nutrition & Calorie Comments  

I made my own version of this because I didn't find quinoa flour and didn't want to buy flax seeds: I substituted all the flour with high-protein version of wheat flour and flax seeds with hemp seeds. It was really good and an easy way to eat healthy hemp seeds. :) Submitted by:

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I don't have quinoa FLOUR on hand, so I found online how to make your own from whole quinoa. Thought this might help:
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I work in a group home and made this at work for supper. I used whole wheat flour and extra water to make the dough form a ball (adding to the fiber content of the dough). The resulting pizza was a hit! I made 3 more batches of dough and froze them for the future! Submitted by:

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