Friday, October 1, 2010

Friday Night Lite- Whole Wheat Pizza Dough

     Last weeks Friday Night Lite was such a hit, I've decided to make it a recurring "event".  This Friday's dinner? Homemade Pizza with whole wheat flax dough. This week we did chicken sausage and onion pizza. Get creative with your toppings and sauces! If you need some inspiration I've included a list below of some of the pizza's we've made in our household along with the recipe for our crust.

Chicken Sausage, Onion
Pesto, Feta, Artichoke, Garlic

Caprese Pizza with Red Sauce
Sausage, Bell Pepper, Onion, Mushroom

Deep Dish Pepperoni

Additional Pizzas:

Veggie Pizza, BBQ Chicken Pizza, Mexican Pizza, Chicken Pesto Pizza

Special Note: I always use organic or homemade sauce, organic chicken, and NO NITRATE or Preservative sausage/pepperoni.

00% Whole Wheat and Flax Pizza Dough

1 packet dry active yeast
3/4 cup warm water
2 cups 100% whole wheat flour
1 T Flaxmeal
2 tablespoons honey
2 tablespoons olive oil + more to rub on bowl
1/2 teaspoon salt (I sometimes also season w/garlic powder, and oregano)

1. Mix yeast and ¼ cup warm water (and 1 tsp sugar, molasses or honey) and let sit until foamy and doubled in size (about 10 minutes). 
2. When yeast is ready, stir in the remaining water, olive oil and honey. Mix into flour and knead to create a dough (You may need to add a bit more flour if dough is too sticky).
3. Place in an olive oil-rubbed bowl and cover. Let rise for 2-3 hours. Then refrigerate. (it is easier to work with the dough if it’s chilled a bit)

Creating your crust:
The dough will make two large thin crusts, or one thick crust. The whole grain flavor can overwhelm the toppings, so pick thin vs. thick accordingly. 
1. Form the dough into ball(s). 
2. On a flat surface sprinkled with loose flour or corn meal, press down in the middle of the ball to make a bowl. 
3. Do your best to make a circle.
      Thick crust: use your fingers to flatten outward from the middle.

      Thin crust: use a rolling pin.

4. Transfer to pan and poke some holes with a fork to prevent air bubbles. 

*Add sauce and toppings, and lightly brush uncovered crust with olive oil.


  1. Num! This looks great and I'm going to try it! Do you ever grind the flaxseed yourself or do you just use the pre-ground kind? I have the whole flax and grind it sometimes for meal. I hope to meet you at our MOPS cooking night!

  2. I have not done the grinding myself yet, although I'm sure it's cheaper to buy in bulk bins and much more fresh.
    I won't be attending the MOPS cooking night. Are you a Tues or Weds MOPS attender?

  3. It's really easy to grind your own flax, and I hear you get more of the nutrients if it's freshly ground. I just do it in my coffee grinder...