- 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
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.
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.
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.
Once ready to bake pizza: Preheat oven to 375°F. Grease a large baking sheet with olive oil.
Using your hands, press the mixture onto the baking sheet and shape it into a thin pizza “disc”.
Bake for 20 minutes, flip and bake for another 8 to 10 minutes or until edges are browned.
Top with your favorite toppings and bake for 8 minutes. Serve immediately.