Whole Wheat Flaxseed Pizza Crust - Bread Machine and Regular Method
Equipment
- Bread Machine
Ingredients
Dry Ingredients:
- 2 cups bread flour
- 1 cup whole wheat flour
- ¼ cup flaxseed meal
- ¼ cup flaxseeds
- 1¼ tsp salt
Wet Ingredients:
- 1¼ cup warm water
- 1 Tbsp olive oil
Rising Agent:
- 2 tsp instant yeast
Instructions
Bread Machine:
- In a large mixing bowl, combine your dry ingredients.
- To your bread machine add your wet ingredients. Then pour the dry ingredients on top. Make a well and add your rising agent. Set your bread machine to the Dough setting and let it go through the cycle. Then your dough is ready to go.
Regular Method:
- Combine all ingredinets except the flaxseed meal and flax seeds. (If you don't have flaxseed meal, simply grind some flaxseeds and make your own. You can use a coffee grinder, it's very easy.)
- Mix and knead everything together until the dough is soft and slightly sticky. If you're kneading in a stand mixer, it should take 4-5 minutes at second speed and the dough should barely clean the sides of the bowl, perhaps sticking a bit on the bottom.
- Add the flaxseed meal and the flaxseeds and mix or knead to evenly distribute.
- Place dough in a lightly greased bowl, cover, and allow to rise for at least an hour.
Preparing Crusts:
- Divide dough in half to make two 12"-14" round pizzas; or leave it whole to make an 18x13 rectangle pizza.
- Lightly grease the pans of your choice. Place the dough in the prepared pan and press it out and stretch toward the edges. If the dough starts to shrink back, cover it and let it rest for 15 min. Then try again.
- Once your dough is thoroughly stretched or rolled out as you like it, allow it to rise until it is noticeably puffy. About 45 min.
- If you are grilling your pizza, continue with that method. If you are using your oven, preheat oven to 450°.
- For the crispiest crust, you are going to parbake and then add your toppings. Bake your plain crust for 12-14 min. Then remove pizza and add sauce and toppings. Bake for an additional 10-15 min. When toppings are cooked and crust edges are golden brown, your pizza is done.
- Cool in a baking rack. Cut and serve.
Tried this recipe?Let us know how it was!
I was in search of a better, healthier pizza crust. At one time I even had the calories per slice all mapped out, but if you are going to eat pizza, hey just eat it and enjoy. We were looking for a healthier crust and toppings that weren’t so heavy. Now, this pizza may look cheesy, but it’s only 2.5 oz of cheese. It’s flavor packed Jarlsburg and Manchego! Spicy chicken, roasted portobello, and tasty kale. Oh, and that is a lovely yellow tomato sauce is canned from our garden. Heirloom yellow tomatoes, in case you were wondering. And we cooked it on the grill!
Whole Wheat Flaxseed Pizza Crust – Bread Machine and Regular Method
Servings: 2 pizzas
Equipment
- Bread Machine
Ingredients
Dry Ingredients:
- 2 cups bread flour
- 1 cup whole wheat flour
- ¼ cup flaxseed meal
- ¼ cup flaxseeds
- 1¼ tsp salt
Wet Ingredients:
- 1¼ cup warm water
- 1 Tbsp olive oil
Rising Agent:
- 2 tsp instant yeast
Instructions
Bread Machine:
- In a large mixing bowl, combine your dry ingredients.
- To your bread machine add your wet ingredients. Then pour the dry ingredients on top. Make a well and add your rising agent. Set your bread machine to the Dough setting and let it go through the cycle. Then your dough is ready to go.
Regular Method:
- Combine all ingredinets except the flaxseed meal and flax seeds. (If you don't have flaxseed meal, simply grind some flaxseeds and make your own. You can use a coffee grinder, it's very easy.)
- Mix and knead everything together until the dough is soft and slightly sticky. If you're kneading in a stand mixer, it should take 4-5 minutes at second speed and the dough should barely clean the sides of the bowl, perhaps sticking a bit on the bottom.
- Add the flaxseed meal and the flaxseeds and mix or knead to evenly distribute.
- Place dough in a lightly greased bowl, cover, and allow to rise for at least an hour.
Preparing Crusts:
- Divide dough in half to make two 12"-14" round pizzas; or leave it whole to make an 18×13 rectangle pizza.
- Lightly grease the pans of your choice. Place the dough in the prepared pan and press it out and stretch toward the edges. If the dough starts to shrink back, cover it and let it rest for 15 min. Then try again.
- Once your dough is thoroughly stretched or rolled out as you like it, allow it to rise until it is noticeably puffy. About 45 min.
- If you are grilling your pizza, continue with that method. If you are using your oven, preheat oven to 450°.
- For the crispiest crust, you are going to parbake and then add your toppings. Bake your plain crust for 12-14 min. Then remove pizza and add sauce and toppings. Bake for an additional 10-15 min. When toppings are cooked and crust edges are golden brown, your pizza is done.
- Cool in a baking rack. Cut and serve.
