Whole Wheat Quinoa Pizza Dough

Veggie Pizza

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.



About Tricia Boksanski

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Posted on October 2, 2010, in Main Courses, Sides Dishes, Snacks & Stuff and tagged , , . Bookmark the permalink. 1 Comment.

  1. There IS no better pizza – I’m one of the lucky ones who got to eat some!


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