Yield: 2 pizzas (about 12 in long, 6 in wide) or can be made into 4 individual pizzas
1 tablespoon Active Dry Yeast
2 tablespoons honey
1 ½ cups warm water (between 105-115 degrees F)
1 tablespoon olive oil
1 teaspoon salt
2 cups quinoa flour
1 cup all purpose flour (sub: whole wheat, or gluten-free mix)
Toppings of choice:
I used leftover roasted asparagus, caramelized red onions, fresh grated Parmesan and a drizzle of balsamic vinegar before serving.
Some other ideas: (average 1 ½- 2 cups of vegetables for topping and ½-1 cup cheese for sprinkling)
- Sundried tomatoes, goat cheese, fresh rosemary
- Ricotta, roasted carrots, pesto
- Fresh basil, olive oil, balsamic
- Goat cheese, honey, pistachios
- Mix yeast and warm water in a glass bowl, set aside for at least 5 minutes or until mixture is foamy and doubled in size.
- After 5-10 minutes (or when yeast is activated), add the honey, olive oil, salt and flours. Mix in a stand mixer fixed with a dough hook for at least 10 minutes or until the dough separates from the bowl and a ball starts to form.
- Place a dishtowel over the bowl and let the dough rest for at least 30 minutes or until the dough has doubled in size.
- Punch down the dough and place onto a floured surface. Knead for about 5 minutes by hand and then place on a sprayed baking pan for cooking.
- Once toppings are added, bake for 25-30 minutes at 375 degrees or until the crust is lightly browned and cheese is melted.
- Serve warm & enjoy!