Whole Wheat Flax Pizza Crust

Good Monday morning to you! I am excited to share this recipe because it is an easy and delicious way to make your own pizza crust. Did you know that a 100% whole wheat Boboli crust has 21 ingredients, including weird stuff like polydextrose and fumaric acid? This one has six, and I think you'll know exactly what each ingredient is. This is one of the huge benefits of making your own crust (as well as bread, salad dressing, and may other things); you know exactly what is in it and you know its nothing funky. That should make you, and your body, very happy.

Last night I wanted to make pizza, but we started late since we stayed down by the lake well into the evening. I knew the crust recipe I usually used was going to take 90 minutes, and we just didn't want to wait that long! I did some searching, found a few recipes, and adapted them to make the recipe below. I love it because its easy to make, easy to work with, and absolutely delicious. The flax gives it a wonderful nuttiness without being overpowering. Plus, the crust is versatile enough to be rolled out as a thin crust, or stuffed into a cast-iron skillet for a deep dish pizza.

I topped mine with local heirloom tomatoes, local arugula, and feta, but you can always top your pizza with whatever looks good at your market or whatever you're craving!


Whole Wheat Flax Pizza Crust

1 tsp cane sugar or light brown sugar
3/4 tsp active dry yeast (or 1/2 of a 0.25-oz package of yeast)
1 c white whole wheat flour
1 tbsp flax meal or ground flaxseed (golden or brown)
2 tsp olive oil, plus more for oiling bowl and pan
3/4 tsp salt

Dissolve sugar in 1/2 c warm water in a large bowl (warm water is key for making the yeast activate). Stir in the yeast and let the mixture stand for 5 minutes, or until it is cloudy and bubbly. Stir in 3/4 c of the flour, flax meal, oil, and salt. Knead for two minutes while adding the remaining 1 /4 c of flour; make sure the flour is fully incorporated before proceeding. Lightly oil a separate bowl; turn the dough in this bowl until it is lightly coated with oil. Cover with a dish towel and let rise in a warm, draft-free spot until the dough doubles in size, about 45 minutes.

Preheat the oven to 375 degrees F for a thin crust pizza or 475 degrees F for a deep dish skillet pizza. Lightly oil the pan you are using. Pat down and stretch out the dough to your desired size, then let the dough rest for about 5 minutes.

Add your toppings, then place pizza in the oven and bake 15-20 minutes. Monitor the crust and remove when it achieves desired crispness.

Adapted from Deep-Dish Skillet Pizza, p.35 from Vegetarian Times Healing Foods Cookbook.