Whole Wheat Quinoa Pizza Dough
I created this healthier pizza dough so that I could offer my daughter pizza that I felt good about serving to her (what 15-year-old doesn’t like pizza?!). She actually took the leftovers for lunch and said it was good! Wow a compliment, I’ll take it! Great topped with homemade tomato sauce, veggies and cheese!
- 1 3/4 cups organic whole wheat flour
- 3/4 cup organic quinoa flour
- 1/2 tsp organic Celtic sea salt
- 4 tsp raw organic honey or agave nectar
- 1 tsp dry active yeast
- 1 cup warm water
Pour water into a large bowl and add yeast and honey, stir well until blended. Let mixture stand for 5-7 minutes until it becomes foamy. Add the flours and salt and mix with a fork until a coarse dough forms. Continue to mix by hand until the flours are fully incorporated. Form into a ball and leave in bowl. Cover the bowl and place bowl in a sink with about 3 inches of hot water. This will help the dough rise and it should double in size in about 35 minutes. After the dough has risen, poke it with your fingers a few times and let it rise for another 30 -35 minutes.
Remove the dough from the bowl and divide into two pieces. Cover the dough with plastic wrap. Dough can remain in refrigerator up to 24 – 36 hours. If not using right away wrap with plastic wrap then foil and freeze.