Every Saturday night is pizza night in our household. I love making my own fresh pizza dough and knowing it is packed with nutrition. It’s never a struggle to get my toddler to eat pizza…just the mention of it gets him saying, “Peeeeeee-za! Peeeeeee-za!” He loves tomatoes, so we usually use a jarred tomato sauce with lots of yummy toppings and cheese. I use it as an opportunity to “clean out” the fridge and use any leftover vegetables from the week. Anything from spinach to mushrooms to leftover chicken breast gets tossed on.
This recipe makes enough dough for two large pizzas. I always divide the dough in half and freeze it for the next weekend. We like this version because it contains flax seed which is loaded with fiber, omega 3s and antioxidants. The seeds give the dough a neat crunchy texture that my toddler loves.
Multigrain Pizza Dough (Makes 2 large 16″ pizzas)
1 Pkg. Active Dry Yeast
1 1/3 Cup Warm Water
2 Cups Whole Wheat Flour
1 1/2 Cups All Purpose Flour
1/2 Cup Ground Flax Seed
1 Tbsp Honey
2 Tsp Salt
2 Tbsp Sesame Seeds
1 Tbsp Flax Seeds
1. Place yeast and water in a warmed stand mixer bowl for 5 minutes until top is foamy.
2. Add the rest of the ingredients. Using the dough hook attachment, mix on low speed for 3-4 minutes or until the dough is smooth and elastic. Alternatively, you could knead the dough on a floured surface for 10 minutes.
3. Transfer dough to a greased bowl and cover with a clean dish towel. Let the dough rise for an hour.
4. Turn out the dough on a floured surface and knead for 30 seconds. Shape each ball into 2 large 16″ circles.
5. Top with sauce and desired pizza toppings and bake at 400 degrees for 12-15 minutes.
To freeze, after step #4, wrap the circles individually in plastic wrap and freeze. To use, defrost in the refrigerator overnight then allow the dough to come to room temperature.