How to make it

  • In a bowl, combine yeast, flours, salt and ground flax, whisking well.
  • Mix together warm water and brown sugar in a small cup and add to the dry ingredients.
  • With a sturdy spoon (or if you're doing this in a stand mixer, using the dough hook), mix the dough well until it forms a ball.
  • Dust a countertop with some of the flour and turn the dough out.
  • With lightly moistened hands, knead the dough until it's fairly smooth, then divide into 4 pieces.
  • Cover with a towel and let rest 30 minutes.
  • Preheat the oven to 350F.
  • Working one piece at a time, press dough out into a thin, flat shape (it doesn't have to be a circle!) and place on a cookie sheet dusted with the cornmeal. Repeat with remaining dough.
  • Place the sheets in the oven and bake 10 minutes (they should not brown).
  • Proceed with any recipe you like!
  • Make ahead:

  • Prepare dough through step 6. After resting, deflate and wrap in plastic, store in heavy-duty zip-top bags in the freezer up to 4 months or refrigerate no more than 8 hours before use. Allow dough to fully thaw and come to room temperature before proceeding with recipe.
  • For "pre-made" crusts, prepare recipe through step 10. Allow crusts to cool completely, then sandwich between layers of wax or parchment paper and transfer to heavy-duty zip-top bags. Store in the freezer for up to 6 months.
  • Variations:

  • Add herbs, chopped or powdered garlic or ground pepper to the crust for an interesting twist!
  • Make one big pizza crust from this recipe and bake it 12-15 minutes before topping it.
  • Add an extra gram of protein to the crust by using 2 tbsp of low-fat soy flour in place of 2 tbsp of oat flour.

Reviews & Comments 1

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 127.7
    Total Fat: 2.3 g
    Cholesterol: 0.0 mg
    Sodium: 2.6 mg
    Total Carbs: 24.4 g
    Dietary Fiber: 4.5 g
    Protein: 4.8 g
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