Ultimate Flax Pizza Crust

Matt Weber

"Whole grain and flax make this crust nutritious as well as delicious. The perfect combination of crispy, chewy, tender, and fluffy. Top dough with sauce, toppings, and cheese and bake at 400 degrees F (200 degrees C) on the lower third of the oven using a perforated pizza pan for 12 to 16 minutes."
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Ingredients

1 h 30 m servings 344 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Mix water, yeast, and honey together in the bowl of a stand mixer fitted with a dough hook; let sit until yeast is dissolved, about 5 minutes.
  2. Combine bread flour, whole wheat flour, flax seed meal, and salt in a bowl. Add flour mixture and olive oil to yeast mixture. Mix on low speed for 5 minutes. Increase speed to high and knead for 5 minutes more. Cover bowl with plastic wrap and let sit in a warm place until dough doubles in size, about 1 hour.
  3. Transfer dough to an oiled work surface about the same size as the pizza pan. Flatten dough with oiled hands by pressing it in the middle and working to the edges until dough has been flattened to the size of pizza pan.
  4. Oil the pizza pan and invert it over the dough. Pick up the work surface and the pizza pan and invert the whole stack so the dough ends up on the pizza pan. If the dough doesn't come off right away, just set it down and the dough should fall onto the pizza pan within 5 minutes. Pull the edges of the dough to the edge of the pizza pan; let rest for 10 minutes.

Footnotes

  • Cook's Note:
  • This recipe can also be made in a bread machine; add water, olive oil, salt, honey, flax seed meal, whole wheat flour, bread four, and yeast, in this order, to bread machine and set to dough cycle.

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