Flat bread pizza that will satisfy you
But, this time, I think I'm doing it the right way. I am going to eat what I like, just smaller portions. I am exercising in fun ways: walking and paddling my kayak. No more counting every calorie or doing yucky crunches or sit ups.
To that end, I made this great tasting pizza-like dish that is - as they say in a lot of kindergarten classrooms - delicious and nutritious. Crunchy, a little sweet and salty.
This is diet food you can really get into.
FlatBread Pizza
2/3 cup of flour1/3 cup of whole rye flour
1/4 cup of flaxseed meal
3 tablespoon of black sesame seeds
1 tablespoon of millet
1 tablespoon of flax seeds
3/4 teaspoon of salt
2/3 cup of lukewarm water
olive oil for brushing
flaxseeds and coarse Kosher salt for topping
1 cup of sliced red onion
8 cloves of garlic, minced
1/4 cup of feta cheese, crumbled
1/4 cup of flaxseed meal
3 tablespoon of black sesame seeds
1 tablespoon of millet
1 tablespoon of flax seeds
3/4 teaspoon of salt
2/3 cup of lukewarm water
olive oil for brushing
flaxseeds and coarse Kosher salt for topping
1 cup of sliced red onion
8 cloves of garlic, minced
1/4 cup of feta cheese, crumbled
- Preheat the oven and the baking sheet you will use to 450 degrees.
- Mix the flour, the whole wheat flour, the rye flour, the flaxseed meal, and the salt in a medium bowl.
- Add the water and stir to incorporate the whole thing into itself.
- Turn the dough out onto an unfloured counter and knead for 3 minutes. Cover the dough and let it rest for 15 minutes.
- Knead for another 2 minutes and cover. Let the dough rest for another 20 minutes.
- Divide the dough into 8 or more pieces and form them into balls.
- Roll a ball of dough through a pasta roller, starting with the thickest setting and adjusting the thickness setting down with each successive pass, to the desired thinness. Alternatively, roll out as thin as possible with a rolling pin. (The pasta roller will make cracker thin pieces that are
- Place the rolled flatbread on the parchment. Repeat with as many flatbreads as will fit on the parchment.
- Brush the flatbreads lightly with olive oil and sprinkle with flaxseeds and a small pinch of Kosher salt.
- Transfer the breads, parchment and all, onto the stone. Bake until the edges are nicely brown and rippled, and the tops have golden brown patches, about 3 or 4 minutes.
- While one batch is baking, roll out the next batch.
- Rehydrate the sun dried tomatoes and slice them; sautee the onions and the garlic.
- Top the breads with the tomatoes, the onions, the garlic and the feta cheese.
- Serve immediately or keep warm in the oven.
Vegan.
