Wholesome Pizza with Whole Wheat and Flax Seed Crust

 

Pizzas are like snowflakes: no two are alike. Depending on your ingredients, the ratio, the temperature in your kitchen, humidity, how long your oven has been hot, the toppings you choose, the brand of cheese, the mineral content of the local tap water… I have probably made 500 pizzas in my life so far (no exaggeration) and I’d say there are plenty that are similar, but no duplication. That is what is so fun about pizza! This basic cheese pizza I make cooks up in just 16 minutes. It is imperative for our family meals to be nutritious, and our lifestyle to be mindful of resources, so I’ll mention here that in most cases I buy only organic ingredients (99% of this pizza is organic, the yeast is not) and I mostly buy food in bulk. Since I don’t have a real pizza oven at home (oh, wouldn’t a wood-fired pizza oven be divine?) I have to rely on my ingredients for texture. For the base of this hearty pizza, I use (left to right) stone-ground whole wheat flour, unbleached bread flour, and ground golden flax seed, but you can use any flour you want. For more detailed instructions and photos, see the full posting on my blog, here: http://craftyfork.com/2011/12/28/basicpizzawithwholewheatflaxseedcrust/

What you will need

3/4 cup warm water

1-2 tablespoons honey or sugar

2 plus 1/4 teaspoons yeast (regular or rapid rise)

3/4 cup unbleached bread flour

3/4 cup stone-ground wheat flour

1/4 cup flax seeds

1/2 teaspoon sea salt

pinches garlic powder (optional)

2 tablespoons olive oil

olive oil for coating dough ball

vegetable shortening to grease pan

14.5 ounces can of diced tomatoes, drained

6-8 ounces shredded cheese, I use a blend (mozzarella, parmesan, romano, asiago, provolone)

4 fresh basil leaves, roughly chopped, or 1/2 t dried basic or oregano

pinches red pepper flakes (optional)

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