Ingredients:
Bread:
250 mL warm water, 40 to 45° C (100 to 110° F) - 1 cup
5 mL granulated sugar - 1 tsp
1 8 g package quick rise instant yeast (11 mL/ 21⁄4 tsp)
500 mL unbleached all purpose flour - 2 cups
125 mL ground flaxseed - 1⁄2 cup
15 mL whole flaxseed - 1 tbsp
5 mL salt - 1 tsp
25 mL canola oil 2 - tbsp
15 mL cornmeal - 1 tbsp
Topping:
25 mL canola oil - 2 tbsp
fresh ground pepper to taste
50 mL slivered red onion - 1⁄4 cup
50 mL sliced black or stuffed manzanillo olives - 1⁄4 cup
25 mL finely chopped fresh basil - 2 tbsp
15 mL grated Parmesan cheese 1 tbsp.
5 mL whole flaxseed - 1 tsp
Method:
• In a bowl, combine water and sugar. Stir well. Add yeast. Stir to dissolve.
• In a large bowl, combine flour, ground flaxseed, whole flaxseed and salt. Mix well.
• Add yeast mixture and canola oil. Mix well to make a soft dough.
• Knead dough on floured surface until smooth and no longer sticky, about 4 minutes.
• Place dough in a well greased bowl, turning over to grease top.
• Cover loosely with plastic. Let rise in a warm place until doubled in size, 30 to 45 minutes.
• Spray a baking sheet or pizza pan with a nonstick cooking spray. Sprinkle with cornmeal.
• Punch dough down and form into a ball. Press with fingers to form 25 cm (10 inch) circle
• Place on pan, cover loosely with plastic wrap. Let rise until double in bulk, (30 minutes).
• Place oven rack on second rung from bottom. Preheat oven to 200° C (400° F).
• Make deep depressions in dough with fingers approximately 5 cm (2 inches) apart. Drizzle canola oil over top and season with pepper.
• Sprinkle onion, olives, basil, Parmesan and whole flaxseed over top. Bake until lightly browned, 20 to 25 minutes.
• Cut into 8 wedges and serve warm.
1 wedge provides 8 servings
Single Serving Nutrient Analysis
kcal - 240.04
prot - g 6.39
carb - g 31.21
fiber - g 4.18
fat - g 11.57
sat - g 2.42
mono - g 4.81
poly - g 3.20
chol - mg .50
fola - mcg 75.99
K - mg 144.39
Na - mg 348.41
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