The SparkPeople Cookbook: A Recipe for Healthy Pizza Margherita
Quinoa-Flaxseed Pizza Dough
Healthy pizza dough! Credit: cwisnieski
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 don’t have a food processor, place the flours, flaxseeds, salt and yeast in a bowl and stir to combine. Make a well in the center of the dry ingredients. Combine the honey and water, and then pour them into the well. Using a fork, slowly incorporate the dry ingredients into the wet until thoroughly mixed. Then proceed with the recipe starting with step 3.
Makes 8 servings: 1 slice per serving
1 hour, 20 minutes to prepare and rise
Ingredients
1 1⁄2 c all-purpose flour
1⁄2 c quinoa flour (see note below)
2 tbsp ground flaxseeds
1⁄2 tsp salt
1 package instant dry yeast (2 1⁄4 tsp)
1 tsp honey
2⁄3 c 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.
Per serving: 130.8 calories, 1.3 g total fat, 0 mg cholesterol, 147.9 mg sodium, 25.8 g total carbs, 2.1 g dietary fiber, 3.8 g protein
Note: 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.