- 3/4 cup warm water about 110-115°F
- 2 1/4 tsp yeast
- 2 tsp honey
- 1 tbsp olive oil
- 2 cups + 2 tbsp freshly ground quinoa flour
- 1 tbsp flaxseed meal
- 3/4 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
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Place quinoa flour (made with the Lee Household Flour Mill) in a large pot over medium low heat; stir every few minutes with a wooden spoon for 10-15 minutes total, then remove from heat to cool for a few minutes.
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While quinoa flour is toasting, place 3/4 cup warm water into bowl a large bowl; stir in yeast and honey. Let stand until yeast begins to foam, about 5 minutes. Add in toasted quinoa flour, flaxseed meal, salt, garlic powder, oregano and thyme; stirring to form a large dough ball.
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Remove from bowl and place on a well-floured surface. Knead the dough for 5 minutes until it becomes smooth. You can also do this step in electric mixing bowl by using the hook attachment. Next coat a large bowl with olive oil and add dough, flipping once to coat with oil. Cover bowl with plastic wrap and wait for 30 minutes to an hour.
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Once ready to bake pizza: Preheat oven to 375°F. Grease a large baking sheet with olive oil.
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Using your hands, press the mixture onto the baking sheet and shape it into a thin pizza “disc”.
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Bake for 20 minutes, flip and bake for another 8 to 10 minutes or until edges are browned.
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Top with your favorite toppings and bake for 8 minutes. Serve immediately.
