I combined 2 recipes to make this dough. It turned out tasty and I topped the dough with red onions, organic jarred pizza sauce, red onions, spinach and basil leaves, black olives and some chicken I grilled. Easy peasy! And you don't have to feel like lard ass for eating more than 2 pieces.1 cup of water
2 cups whole wheat flour
1 cup quinoa flour
2 tbsp. vital wheat gluten
1 1/2 tbsp. honey
1 tsp. salt
1 packet of instant yeast
2 tbsp. olive oil
In a large bowl, whisk together the flours, wheat gluten, and salt. In another bowl, combine one cup of warm water, honey, yeast, and olive oil. Let it sit for a second and get foamy, then dump into the dry combination and stir starting from the middle to form batter-like dough, adding more and more from the sides until you can handle it. Knead for 5-10 minutes (although you'll notice immediately if you bake bread often enough that the vital gluten changes the texture of the dough almost immediately) and then let sit in an oiled bowl, covered, for about an hour. Punch down and knead back into a ball until no longer spongy. Let sit for 10 minutes or as long as you want while you prep all your pizza goodies, then roll out.
