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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 113.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.2 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.3 g

View full nutritional breakdown of Whole Wheat Flax Pizza Dough calories by ingredient
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Whole Wheat Flax Pizza Dough

Submitted by: STEPHJEN


Number of Servings: 8

Ingredients


    1 cup all-purpose flour
    ½ cup whole wheat flour
    2 tbsp flax meal or ground flaxseed
    1 envelope (8 g or 2 ½ tsp) Fleischmann’s quick-rising yeast
    ½ tsp salt
    2/3 cup very warm water
    2 tsp olive oil
    2 tsp liquid honey
    Olive oil cooking spray
    1 tbsp cornmeal

Directions

• In a medium bowl, combine both flours, flax meal, yeast, and salt. Mix well.

• Measure warm water in measuring cup, then stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray another medium bowl with olive oil spray and place dough inside. Cover with plastic wrap. Let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch pizza pan with olive oil spray and dust with cornmeal.

• When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12-inch circle. Transfer dough to prepared pizza pan. You can top it with your favorite toppings at this point and bake in a 425F oven for about 15 minutes. Or, prick crust in several places with a fork and bake untopped for 6 minutes. Remove crust from oven, top with your favorite sauce and toppings, then slide pizza directly onto middle rack and back for an additional 8-10 minutes.


Number of Servings: 8

Recipe submitted by SparkPeople user STEPHJEN.






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Member Ratings For This Recipe

  • great healthy pizza crust. I make this the night before and cut down the yeast to 1tsp. I mix it up in the food processor and leave it in an oiled bowl overnight. Proceed the next day with the recipe. - 11/16/09

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