Description
Healthiest home-made Flax Whole Wheat Kale Pizza you’ll ever have!
Ingredients
Pizza Crust (makes 2 thin pizzas or 1 thick crusted pizza)
- Active Dry Yeast – 1 package (2+1/4 tsp).
- Water – 1 cup warm (110 degrees F).
- Honey – 1 tbsp.
- Whole Wheat Flour – 1 cup.
- All Purpose Flour – 1+1/4 cups.
- Ground Flax Seed Meal – 1/4 cup
- Salt – 1/2 tsp.
- Black Pepper – 1/8 tsp.
- Cornmeal – 2 tbsp.
- Olive Oil
Toppings (for one pizza)
- Pizza Sauce – of your choice, to taste.
- Cheese – 1.5 cups of choice, I used shredded mozzarella.
- Kale – 1 cup, leaves torn and stems removed.
- Mushrooms – 1.5 cups, sliced.
- Tomato – 1 thinly sliced.
Instructions
- In a large bowl, dissolve honey and yeast in warm water and let sit for 10 minutes. Then, gently add flour, flax, salt and pepper into yeast mixture, stir until a soft dough forms.
- On a lightly floured surface, knead dough until soft and elastic, adding additional flour as needed so dough doesn’t stick to hands. 5 minutes.
- Return dough to large bowl, coat with olive oil on all sides, cover with plastic wrap and let rise for 30 minutes.
- Preheat oven to 450 degrees F and place stone in oven.
- Heat a bit of olive oil in a large skillet over medium-high heat. Sautee mushrooms until softened, about 3 minutes. Add kale and cook until wilted, another 3 minutes. Remove from heat.
- On a lightly floured surface, roll out dough into a 12-inch circle and crimp edges of dough to form a rim/thicker crust. (Dough makes 2 thin pizzas or on thick crusted pizza)
- Sprinkle cornmeal on a peel or very thin cookie sheet and place pizza dough on it.
- Spread pizza sauce (I made my pizza sauceless).
- Sprinkle with 1 cup of cheese. Add remaining toppings then sprinkle with remaining cheese on top.
- Carefully transfer pizza onto hot pizza stone and bake for 10-15 minutes (depending on crust thickness) or until crust is golden brown and cheese is melted.
