Ultra Healthy "Whole Food" Whole Wheat Pizza Dough Recipe (With Flaxseeds!)

Ultra Healthy "Whole Food" Whole Wheat Pizza Dough Recipe (With Flaxseeds!)

Ultra Healthy "Whole Food" Whole Wheat Pizza Dough Recipe (With Flaxseeds!)

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1 1/4 cup lukewarm water

2 packages active dry yeast

2 tablespoons sugar

3 1/2 cups white whole wheat flour (such as King Arthur Flour), plus more as needed

1/2 cup ground flaxseeds (such as Barlean’s Forti Flax)

1 teaspoon sea salt

3 tablespoons extra virgin olive oil

1. Place lukewarm water in a medium-size bowl and add the yeast and sugar; stir to dissolve. In a separate large bowl, mix together the flour, flaxseeds and salt. Make a well in the center of the bowl and pour in the liquid mixture. Add the oil and whisk ingredients together with a fork, working toward the outside of the well. Using your hands to mix the ingredients, add a little more flour as needed to make a soft but manageable dough. Gather the dough into a ball and knead for 8 minutes on a lightly flour work board. Place the dough in a medium-sized bowl and cover with plastic wrap. Let dough rise in a warm place for 30-60 minutes.

2. Once the dough has doubled in size, use a knife to cut it in half and sprinkle about 1/8 cup flour onto two separate work boards. Place each dough half on one of the boards. Punch the dough half down with your fist and use a rolling pin to flatten.

3. Preheat oven to 400 degrees.

4. Lightly oil two 12-inch pizza pans. Place the dough on each of the pizza pans and use your fingers to gently stretch the dough to fit the pans. Bake dough for 5 minutes.

5. Remove pizza crust from oven and assemble toppings (see ideas below). After you put the toppings on place the pizza back in the oven and bake for about 12 to 15 minutes, or until crust is crisp. Let pizza cool for 10 minutes, slice and serve.

Mix-n-Match Pizza Toppings

PIZZA #1: Olive, Onions & Mozzarella with Marinara

Start by spreading a thin layer of marinara over the dough. Then sprinkle on a bit of shredded mozzarella. Time for the toppings; you can use black or green sliced olives, either one will do. For the onions, just slice them thin and saute in a bit of extra virgin olive oil and garlic before adding them to the pizza. You could also add some very, very thinly sliced tomatoes if you like (the thinner you slice them the better!) Season the toppings with sea salt and garlic powder before baking. Bake at 400 degrees for about 12 to 15 minutes.

PIZZA #2: No Cheese Onions, Mushrooms & Spinach with Marinara

Start by spreading a thin layer of marinara over the dough. No cheese this time. Again, you’ll want to slice your onions thin and saute them in a little extra virgin olive oil and garlic before adding them to the pizza. You also want to saute your mushrooms in extra virgin olive oil and garlic too. For the spinach, you can use frozen chopped spinach; thaw in the microwave and then use paper towels to press out every last drop of water. Season the toppings with sea salt and garlic powder before baking. Bake at 400 degrees for about 12 to 15 minutes.

PIZZA #3: “White” Pizza with Broccoli Raab and Onions

This is probably my absolute favorite one of all. You start by brushing a thin layer of ricotta cheese. Then sprinkle on a bit of crumbled feta cheese and then some Parmesan cheese. No need to go berserk adding globs of cheese. A little bit will do. Then you add the sauteed onions (again, thinly sliced and sauteed first in garlic and extra virgin olive oil). Then add the sauteed broccoli raab (recipe is below). Season the toppings with sea salt and garlic powder before baking. Bake at 400 degrees for about 12 to 15 minutes.

Sauteed Broccoli Raab:

3 tablespoons extra virgin olive oil

8 cloves garlic, chopped

1 bunch broccoli raab, rinsed and stems removed

1/4 cup water

Garlic powder, to taste

Sea salt, to taste

Crushed red pepper flakes, to taste

1. Heat oil in a large skillet over medium-high heat; add the garlic and saute for 30-45 seconds. Add broccoli raab and lightly toss to coat. Turn heat to medium-low and cook broccoli raab for 10-12 minutes (it should start to wilt down.) Add the water and let broccoli raab steam for an additional 3-4 minutes, or until water evaporates. Season brocooli raab generously with garlic powder, salt and crushed red pepper. Remove from heat and set aside until ready to use.


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Source by Ivy Larson

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