Quinoa-Flax Seed Pizza Dough

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 130.8

Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 147.9 mg
Total Carbs: 25.8 g
Dietary Fiber: 2.1 g
Protein: 3.8 g

View full nutritional breakdown of Quinoa-Flax Seed Pizza Dough calories by ingredient

Introduction

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 flaxseeds, 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. 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 flaxseeds, 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.

Minutes to Prepare: 60

Number of Servings: 8

Ingredients

1 1⁄2 cups all-purpose flour

1⁄2 cup quinoa flour

2 tbsp ground flaxseeds

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

Directions

1. Place the flours, flaxseeds, salt, and yeast in
a food processor and pulse to combine.
2. Combine honey and water, then pour into the
feed tube of the food processor. Process until
the dough forms a ball.
3. 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.
4. 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.
5. Remove the dough to a floured surface, then
roll into a 16-inch circle with a rolling pin and
top as desired.