This homemade Flax Whole Wheat Kale Pizza has a crisp flax whole wheat crust topped with kale, mushrooms, tomatoes and gooey mozzarella. A lighter take on pizza night!
Sometimes I just want PIZZA! An amazing, cheesy pizza.
The recipe
In a large bowl, dissolve the honey and yeast in the warm water and let sit for . Then gently add the flour, flax, salt and pepper to the yeast mixture and stir until a soft dough forms.
On a lightly floured surface, knead the dough until soft and elastic, about , adding more flour as needed so the dough doesn’t stick to your hands.
Return the dough to the large bowl, coat it with olive oil on all sides, cover with plastic wrap and let rise for .
Preheat the oven to 450°F and place the pizza stone in the oven.
Heat a bit of olive oil in a large skillet over medium-high heat. Sauté the mushrooms until softened, about . Add the kale and cook until wilted, another . Remove from the heat.
On a lightly floured surface, roll the dough out into a 12-inch circle and crimp the edges to form a rim/thicker crust. (The dough makes 2 thin pizzas or one thick-crust pizza.)
Sprinkle cornmeal on a pizza peel or very thin cookie sheet and place the pizza dough on it.
Spread on the pizza sauce (I made my pizza without sauce).
Sprinkle with 1 cup of the cheese. Add the remaining toppings, then sprinkle the remaining cheese on top.
Carefully transfer the pizza onto the hot pizza stone and bake for (depending on crust thickness), or until the crust is golden brown and the cheese is melted.
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
4.3g protein per 100 calories
Balanced
Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Optional items not included: pizza sauce to taste. Calculated as one thick-crust pizza using all of the dough and one batch of toppings. Assumes about 1 tbsp olive oil for the pan and crust, and whole-milk mozzarella. Use it as a guide, not medical advice.
Step 1 of 10
In a large bowl, dissolve the honey and yeast in the warm water and let sit for . Then gently add the flour, flax, salt and pepper to the yeast mixture and stir until a soft dough forms.
You'll need
Step 2 of 10
On a lightly floured surface, knead the dough until soft and elastic, about , adding more flour as needed so the dough doesn’t stick to your hands.
Step 3 of 10
Return the dough to the large bowl, coat it with olive oil on all sides, cover with plastic wrap and let rise for .
You'll need
Step 4 of 10
Preheat the oven to 450°F and place the pizza stone in the oven.
Step 5 of 10
Heat a bit of olive oil in a large skillet over medium-high heat. Sauté the mushrooms until softened, about . Add the kale and cook until wilted, another . Remove from the heat.
You'll need
Step 6 of 10
On a lightly floured surface, roll the dough out into a 12-inch circle and crimp the edges to form a rim/thicker crust. (The dough makes 2 thin pizzas or one thick-crust pizza.)
Step 7 of 10
Sprinkle cornmeal on a pizza peel or very thin cookie sheet and place the pizza dough on it.
You'll need
Step 8 of 10
Spread on the pizza sauce (I made my pizza without sauce).
You'll need
Step 9 of 10
Sprinkle with 1 cup of the cheese. Add the remaining toppings, then sprinkle the remaining cheese on top.
You'll need
Step 10 of 10
Carefully transfer the pizza onto the hot pizza stone and bake for (depending on crust thickness), or until the crust is golden brown and the cheese is melted.
Behind the recipe
For breakfast. Kidding. Not really… wait, what? You too? I’m not the only one who occasionally craves pizza for breakfast? Now, you might be the only one who actually eats said pizza for breakfast, but we’ll just keep that a secret between us.
Don’t worry, your secret is safe with moi ← proceeds to wipe pizza sauce off lips at 9am.
It’s really not our fault we love pizza so much. The moment we take that first warm bite of melted, gooey cheese, our taste buds light up with all the flavors (and crack – I swear they put crack on there), so we get hooked and never want it to end.
But for some reason, and I don’t want to come off as a whiner, I’m just not too fond of the upset stomach that usually follows greasy store-bought pizza. Because who wants an upset stomach at 10am?! Am I right?
To avoid paper-toweling greasy residue off my pizza, I decided to make my own healthy homemade version instead. Introducing the amazing Flax Whole Wheat Kale Pizza, with a homemade flax whole wheat crust, kale, mushrooms, tomatoes and gooey mozzarella!
I love the brick oven taste of authentic Italian pizza. And though I failed to convince my husband to build me my own oven, I was able to buy this pizza stone from Amazon. I LOVE it! The stone mimics a stone oven, giving you a great-quality, crispy pizza crust, made in the comfort of your own home in a good old conventional oven. The stone heats evenly and retains heat well, so your pizza stays warm for a while after it comes out of the oven. Moral of the story: GET the pizza stone!
And talk about healthy. Can it get any healthier than this? A flax whole wheat crust topped with amazing, colorful tomatoes, kale and mushrooms. OK, and gooey melted cheese. YES! The combination tastes pretty darn good.
This pizza crust recipe makes 2 thin pizzas or 1 thick-crust pizza. I made my pizza without sauce (I was curious how it would turn out) and dipped the slices and crust in store-bought sauce while eating instead. It turned out pretty amazing! I’ll get fancy later with homemade pizza sauce. But for now, I’m enjoying my Flax Whole Wheat Kale Pizza, with no paper towels needed.
What I’ve used in this recipe:
Here’s a complete list of my kitchen essentials.
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Questions & comments
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