Whole-wheat flour, cornmeal, and flax seed meal make this tender, thin crust distinctive.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
3 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine 1 cup of the bread flour, whole-wheat flour, cornmeal, flax seed meal, yeast and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

  • Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).

  • Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

Nutrition Facts

1/4 pizza crust
145 calories; protein 4.8g; carbohydrates 27.2g; dietary fiber 3.3g; sugars 0.1g; fat 2.2g; saturated fat 0.2g; vitamin a iu 9.2IU; folate 74.4mcg; calcium 13.5mg; iron 1.7mg; magnesium 25.5mg; potassium 87.7mg; sodium 244.5mg.

2 starch